Well, not real new. But, I'm catching up on some blog ideas hanging in the back of my brain closet. Recently I used two new additions to my kitchen tool collection for one evening's dinner.
I made a pinenut-crusted fish using a recipe from Moosewood's "Simple Suppers". This was the product of a trip to Powell's for Norway books and maps. While Grady and Ardie were browsing in the travel section, I hung out in the cookbook department. And managed to find something that is new to me and which looked really useful.
A while back when a few of us were taking a cooking class, the chef showed us a Messermeister peeler - with a very sharp serrated blade. He used it to peel an apricot for a dessert. I have found it to be extraordinarily useful. In this case, I used it to peel some delicata squash for a risotto.
This is the squash and chard risotto with fried sage leaves - a variation on a recipe in The Farm to Table Cookbook.
Later, I'll show you my terrific new kitchen shears, but I think this is enough excitement for one evening.