Thanks for stopping by! I'm Cori and I'm happy you've found your way here. If you're wondering why my blog is called "Let's Eat Grandpa," it's an old grammar joke: Let's eat, grandpa! Let's eat grandpa! (Punctuation saves lives.) 
We all know how much I loathe that shiny room in my house, filled with all sorts of scary stainless steel appliances with lotsa buttons and far too many sharp implements that could put me in the emergency room (again). But since I have a kitchen and I’ve found I must eat in order to survive (and apparently Cheerios and wine is not enough to sustain a person), I’ve been attempting to cook.
Scary!
But I’ve made a few tasty things lately that I thought I’d share. Because I’m guessing that some of you cook too.
First up!
Chicken, Mustard Greens, and Gruyere Quesadillas (recipe and photo from Cooking Light):
Holy crap, I made that! It didn’t really look like that. It never does. But it was pretty darn tasty. The mustard greens were really a surprise — they had a little bite and added a lovely flavor. I didn’t modify the recipe all that much, though I would like to find a way to keep the tortillas from becoming tough in the oven. Any suggestions?
Eight stars!
And another!
Fusilli with Caramelized Spring Onions and White Wine (recipe and photo from Cooking Light):
I made this too! Who am I? I had to modify the recipe because it’s nearly fall and spring onions are…a spring food. So I used regular yellow onions. I also did not have fusilli so I used whole wheat rotini (and to this day I cannot figure out the difference between fusilli and rotini anyway). Next time I’ll use regular pasta — the nuttiness of the whole wheat took over a little. The recipe said that caramelizing the onions would take about 20 minutes — it was over 30 before mine got nice and brown and caramelizy. The whole thing together was pretty good, and should be better with some modifications.
Seven stars!
