Here are the recipes that we have posted to date, for your convenience.
Tonight we made marinated pork tenderloin, with garnished rice on the side.
Total time: 1 hour
Active time: 20 minutes
Ingredients:
1 3/4 lbs pork tenderloins
1/4 cup white wine
1/4 cup soya sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons Thai (fish) sauce
2 tablespoons lime juice (freshly squeezed, of course)
1 teaspoon brown sugar
2 teaspoons olive oil
1 red pepper
2 green onions
some cilantro
lime wedges
basmati rice
I made baked salmon for Zoe the other night. It turned out very (very) good. The first thing that I did was clean the kitchen!
Cook time : 40 minutes.
Total time (including grocery shopping and taking sweet pictures) : 2 hours.
Then I went grocery shopping for ingredients (listed below).
Ingredients are as follows:
2 cups basmati rice
1 red pepper
1 large salmon fillet
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon oregano
a bunch of fresh green beans
salad (Mine was pre-made from the grocery store. Lazy, I know!)
Don’t play with your food. After it’s been served, that is. While you’re cooking, play away, I say!
Well, OK, go ahead and play with your food. But do it with taste!
The above is two fried rice balls, with bits of raw carrot (for eyebrows and pupils), ginger chicken carrot stirfry for the mouth (the carrots are the lips, of course).
I love cooking - and this movie made me want to stay up all night and make a hundred different awesome soups.
I didn’t. But it was a great movie. It was like a feature-length version of Sebastian in the French Chef’s kitchen from Little Mermaid, if Sebastian was a rat, and if he actually liked the kitchen.
From IMDB:
Ratatouille (2007)
Remy is a young rat in the French countryside who arrives in Paris, only to find out that his cooking idol is dead. When he makes an unusual alliance with a restaurant’s new garbage boy, the culinary and personal adventures begin despite Remy’s family’s skepticism and the rat-hating world of humans
The movie was so good, I’ll probably bring it home so family can “borrow” it 
Interestingly, From Wikipedia:
The word Ratatouille comes from “touiller,” which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a poor farmer’s dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise did not contain eggplant (which would not have been available during the same time period as the other vegetables used). Instead, it used only zucchini (courgettes), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
French ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, potatoes, or simple French bread). It is most often a lunch dish. Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), eggplant (aubergine), bell peppers (poivron), some herbes de Provence, and sometimes basil and/or potatoes. All the ingredients are sautéed lightly in olive oil. (more…)
On a side note, due to a computer problem involving a leopard, I have unfortunately lost Kochen mit Gustav Episodes II and III 
Yes, Gustav, we know you have a long, white beard.
Anyway, not to worry. Most of you have already seen it. We will continue making Gustav episodes and I will post them here. Don’t forget to comment on our posts though! That’s what keeps us posting.
Tchus!