Day 220: Curry


Last Wednesday, we had an international potluck at work in celebration of the Olympics, so on Tuesday night I made a delicious curry, which you can see in this picture to the right of one delicious Tunisian salad. I used this recipe from America’s test kitchen, which I highly recommend!

Day 187: Reuben Bread

Reuben Bread

Reuben Bread 2

Reuben Loaf 4

Reuben Loaf 3

We had an All-American themed potluck at work on Friday, so on Thursday night I made a loaf of reuben bread for the first time ever. I’m pleased to say that the bread was a big hit–in fact, one co-worker even said I’m heretofore required to make reuben bread for every potluck. What a compliment!

Thanks, Mom, for the recipe!


  • 3 1/4 c flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 package yeast
  • 1 cup hot water
  • 1 tbsp butter
  • 1/4 c thousand island dressing
  • 8 oz. shaved corned beef
  • 1/4 lb. swiss cheese
  • 8 oz. sauerkraut
  • 1 egg white
  1. Mix 2 1/4 c flour with sugar.
  2. Add salt, yeast, hot water and butter.
  3. Add remaining flour to make soft dough.
  4. Kneed dough four minutes.
  5. Roll out to 10″ by 14″ on baking sheet.
  6. Spread dressing down center 1/3 (14 inches). Top with cheese, meat and kraut.
  7. Cut strips 1″ wide on each side and alternate over meat.
  8. Brush with egg
  9. Cover.  Let rise 15 minutes over large pan of boiling water.
  10. Bake at 400 degrees for 25 minutes.

Day 97: White Bean Spread

White Bean Spread

Yellow Vintage Blender

Tomorrow I’m having a big dinner party/potluck, for which I’m making three dishes. To get a head start on the cooking, I made a white bean spread today (in my amazing yellow vintage blender!). I used this recipe from Giada. It’s pretty good, but it asks you to salt it “to taste.” I always find that kind of annoying. Just tell me how much salt to add!