Hellllooooo is Chefresco still alive? Yes, we are but you'd never know it form looking at our blog. We've been a bit of a recluse on the social cooking scene. Truth is that we don't really have a great excuse other than we always seem to find something more pressing to fill our time. Seems sorta scary to me, seeing as how we're still kid-less. WTH is gonna happen when we actually start popping-out little ones? What all are we going to lose time for then? Probably our sanity. Well, relax because we have no kids yet and I (Michael) am going to make a valiant effort to get back into the swing of blog'n things. I need to redesign this blog for starters. I think that is part of the problem — I'm no longer fond of my showcase here. We'll see though, one step at time. Geez, I sound like a recovering alcoh-y. Enough of me harping about my blogging shortcomings, enjoy the naan photo and recipe—goes great with every meal.

Jessi: We bookmarked this naan from Cooking Photographer's website over a year and a half ago and just now got around to making it. These little guys are just delicious! It was pouring rain and freezing when I made them, so I didn't feel like cooking them on the grill. A grill pan worked just as well - it may just take a little longer b/c you can only do 3 at a time. If you prefer to do it on a grill, you can check-out this recipe for details. Super easy and delicious - definitely give them a try!

We made these little guys to go along with our crab pasta dinner for Vday. I searched and searched for fancy desserts and (shockingly) they all required lots of time and effort. Clearly too much for a Tuesday night. We were about to give up when I stumbled upon this recipe from Cooking Light. Super quick, easy and tasty too. The one thing I would recommend is to abide by the last step - serve immediately. We had to take lots of photos and these little guys don't wait around, they start shrinking down into the ramekins relatively quickly. The faster you eat them, the more puffy dessert you have to enjoy. =)

Rather than fighting the crowds for Vday, we decided to make a 'fancy' meal at home. Since we pretty much never cook with crab, we thought this would be a good one to try. We originally found the recipe in our Gourmet cookbook, but based on lots of recommendations on the online version, we made quite a bit of changes. It ended up being delicious! It tastes very light (despite the butter), fresh and still filling. We served it with a salad and some homemade onion oregano bread and it sure beat eating out. =)

Don't forget to save 3 tbsp of the pasta water like I did (and pretty much always do). We ended up throwing in a bit of extra vermouth and butter to make up for it.

Michael spotted these tasty chops over on Food Gawker. The original recipe comes from A Cast Iron Foodie. Growing up, I was an insanely picky eater and used to always hate pork chops. My most dreaded meal was actually pork chops, limas and perogies. I still can't stand those gooey perogies, but pork chops and limas are delish. We sucked it up and bought some organic chops for this recipe and I definitely think it was worth it. You'll see a note below about corn starch in the ingredients list. We thought the sauce was so good, but it was really hard to keep it on the pork b/c it was so thin. We ended up just sopping it up with bread. The second night for leftovers, we added a bit of corn starch into the sauce while heating it to thicken it up. I'd definitely recommend doing this because the sauce is too tasty not to enjoy!

I sit here tonight as Jessi is making me suffer through the movie Forks over Knives. I say suffer because I hate to see all the negative information about the foods that I truly love so, so much. If you're not familiar, it's a movie promoting a whole food, plant-based diet to prevent things like cancer and cardiovascular disease. I must say that it is pretty interesting, enlightening and the correlations are pretty damning for having animal-based foods in your diet. As I write this post, I can see the meat in my diet getting smaller. Not going to cut out all animal-based foods all-together, but I definitely think we should reign it back a lot and increase our plant-based food intake. If you've seen the movie let us know what you think and how and if your diet has changed. We'll see what happens because I, Michael, have always been a bonafide animal-product eater.

No real good way to segue into this recipe, but at least it's not a prime rib right? Everyone loves a good seafood pasta. The shrimp and pasta combo in this recipe was delicious. The spinach we served it upon was slightly strange, however (the original recipe said to just serve the pasta over raw spinach). If you make this, I would recommend cooking the spinach with the onions, etc as stated below. Definitely give it a try! Serves 4-ish. Roughly modified from Cooking Light.