Yes, I quoted Digital Underground.
An attempt to run more than 30 feet at a time without collapse is currently in the works. I know... I know... the motto is 'only run when chased' but I'm getting to the point where if chased, I'd just sit down and say 'Go ahead, I don't care'. I started about 3? weeks ago and at first I resembled a wheezing blob of dough staggering along and I've moved up to jogging wheeze blob.
Yay progress.
I will say that running outside is much better than running on a treadmill. There's more scope for the imagination. Currently, I'm running on a track that goes around a couple softball fields, tennis & basketball courts and in part of it is a big green field with high grass that birds skim over. I have a couple scenarios worked out where there are fairy riders and a rescue mission is underway.
I digress.
Running = good.
Went to the zoo last weekend, unfortunately no ADORABLE (and might I say, endangered) red pandas escaped while we were there.
Le sigh.
All day I found myself thinking, 'I just want to touch that *insert animal of your choice* it looks so fuzz-ay.' Of course it would probably rip my hand off but hey, that's a risk I'm willing to take.
Also:
The Aye-Aye is much bigger than I thought and it looks like a wet cat mated with a vampire but it's cute in a pug way.
Bats are also cute. (sorry Auntie P, I know you're not a fan but I heart them)
Penguins sound like vuvuzela when they all start yammering for food. They are also cute.
I couldn't do the bird house. Pardon, the Lorakeet encounter. Seemed cool and the birds are gorgeous... I think if Husband wanted to, I would've but I'm not a fan of birds on or very near my person.
People of Philadelphia have better public manners than those of Raleigh. One brief example of a typical occurrence: An 8ish year old child thanked Husband for holding the door for him and his Mother.
Of course, on the drive home some prick drove up the shoulder and cut in front of husband which lead to a shouted exchange of "NO. YOU'RE the A-HOLE here buddy." So you know, there's that.
There's a fantastic Korean market (H Mart which I think is a chain) near us so I've been able to re-stock on kimchi, red pepper flakes and cheater dumplings. I make dumplings once in a blue moon - too much work. The fish selection has also been good when I've gone, fresh and staring at you, but they'll clean the guts out if you ask. (If you've never cleaned your own meat, you should try it once. And then thank the stars you don't have to do it all the time. Barfo.)
Had a hankering for some biscuits over the weekend so here's a modified recipe. I have no shortening in the house, so I used butter only... you can substitute 1/3 cup vegetable shortening if that is your preferred fat. This may change the cooking time but I'm not sure...
Easy biscuits
2 cups flour
extra flour for dusting surface, rolling pin, cutter
2 and 1/2tsp baking powder
1/3 cup butter (cold, cut into small bits)
room temp butter for spreading on the tops of biscuit dough
1/4 tsp salt
1/2 tsp sugar (optional)
1/2-3/4 cup milk (depends on how dry dough winds up)
1. Stir flour, baking powder, salt & sugar together
2. Dump in the butter, with clean hands or however you prefer to cut in the butter, moosh the butter into the flour until it's pretty well incorporated or to use the baking term-coarse breadcrumbs (larger balls of flour butter=more layers)
3. stuff the bowl of flour into the freezer
4. Preheat the oven to 450, set up a floured surface to roll out dough, find a cutter (I use a glass or cookie cutter depending on what I find first)
5. Take cold bowl out of freezer, make a well in the center of flour and pour in about 1/2 cup milk and stir well, you might need slightly more to get everything to stick together and if you put too much milk in, you can always add a bit of flour
6. briefly knead the dough until it forms a ball
7. roll out dough to about 1/2" thick (1/2" may be about 1/2 of the first joint of your finger, unless you have Truckasaurus hands)
8 . cut out your dough shapes (or just cut the bitch into pieces)
9. place dough blobs onto baking sheet so that they just touch, brush tops with soft butter and bake for 12-20mins or until tops are browned
I've made these a bunch of times now and the baking time has never been the same twice. So, I'd say set timer for 12 minutes, check them and go from there.
25 June, 2013
26 April, 2013
It's Thyme already?!
Looked at my posts today and realized I have put ZERO up since last year. Shame on me!
Update:
1. We moved from NC to PA. That's right Phillerdelphia, lock up your daughters, we're back.
2. Please buy our townhouse in NC. It's adorable, the neighborhood is nice and there's stuff nearby. Even if you don't want to live there, you could rent it out... think of it as an investment.
3. We're still married.
4. I'm still cooking dinner.
Mister got a new job in Philadelphia and I was able to get a transfer so we're back near the city again. It was rather dreary and stressful for a couple months (who the HELL moves in January) but now it's gotten warmer, the trees and flowers are all in bloom and we're getting more settled into jobs and apartment living.
While unloading a bunch of boxes from the moving truck I almost won a Darwin award. 45degree ramp + dolly +100lbs of crap = more than me
So, the dolly knocked me off the ramp, all the boxes smashed open and I came away stripped of dignity with rips in my pants and blood all over the place. Perfect ending to an horrible 2 weeks.
But, there is hope! I found some in a bottle and some in remembering the bastardized recipe for beef stroganoff which now that I think of it, uses part of the bottle so really- Hope is solely related to the bottle.
Speaking of hope, we're going to take a little trip to New Hope, PA this weekend, it's a really nice little community of artist types and tons of nice little shops.
BUT, that has nothing to do with this:
Sauced Beef over Noodles (serves 2)
2 cups cooked wide eggs noodles
1 tsp oil
1 small fillet Mignon cut into cubes
1/2 cup sliced mushrooms (whatever kind you have)
1/2 cup beef broth
1/2 cup beef broth mixed with 2 tsps of corn starch
2 TBspns red wine (that you like to drink)
pepper & salt to taste
1 tsp chopped thyme (if you only have dried use 1/4-1/2 tsp)
2 TBspn 1/2&1/2 or cream
chopped parsley
optional:
finely chopped onion
2 cloves minced garlic
1. heat oil in pan and brown beef cubes (don't cook all the way through) transfer beef and accumulated juices into bowl and set aside
2. add mushrooms, onion and garlic, cook until softened and set aside in bowl with browned beef
3. add plain broth, red wine, spices to pan and scrape up any stuck bits
4. add the beef, mushrooms and any juices back into the pan
5. add broth with corn starch and mix
6. heat and stir until thickens and beef is cooked to your liking (if it thickens too much, add a tbspn of water at a time until you get the consistency you like)
7. add the cream and stir
8. serve over the cooked noodles
Update:
1. We moved from NC to PA. That's right Phillerdelphia, lock up your daughters, we're back.
2. Please buy our townhouse in NC. It's adorable, the neighborhood is nice and there's stuff nearby. Even if you don't want to live there, you could rent it out... think of it as an investment.
3. We're still married.
4. I'm still cooking dinner.
Mister got a new job in Philadelphia and I was able to get a transfer so we're back near the city again. It was rather dreary and stressful for a couple months (who the HELL moves in January) but now it's gotten warmer, the trees and flowers are all in bloom and we're getting more settled into jobs and apartment living.
While unloading a bunch of boxes from the moving truck I almost won a Darwin award. 45degree ramp + dolly +100lbs of crap = more than me
So, the dolly knocked me off the ramp, all the boxes smashed open and I came away stripped of dignity with rips in my pants and blood all over the place. Perfect ending to an horrible 2 weeks.
But, there is hope! I found some in a bottle and some in remembering the bastardized recipe for beef stroganoff which now that I think of it, uses part of the bottle so really- Hope is solely related to the bottle.
Speaking of hope, we're going to take a little trip to New Hope, PA this weekend, it's a really nice little community of artist types and tons of nice little shops.
BUT, that has nothing to do with this:
Sauced Beef over Noodles (serves 2)
2 cups cooked wide eggs noodles
1 tsp oil
1 small fillet Mignon cut into cubes
1/2 cup sliced mushrooms (whatever kind you have)
1/2 cup beef broth
1/2 cup beef broth mixed with 2 tsps of corn starch
2 TBspns red wine (that you like to drink)
pepper & salt to taste
1 tsp chopped thyme (if you only have dried use 1/4-1/2 tsp)
2 TBspn 1/2&1/2 or cream
chopped parsley
optional:
finely chopped onion
2 cloves minced garlic
1. heat oil in pan and brown beef cubes (don't cook all the way through) transfer beef and accumulated juices into bowl and set aside
2. add mushrooms, onion and garlic, cook until softened and set aside in bowl with browned beef
3. add plain broth, red wine, spices to pan and scrape up any stuck bits
4. add the beef, mushrooms and any juices back into the pan
5. add broth with corn starch and mix
6. heat and stir until thickens and beef is cooked to your liking (if it thickens too much, add a tbspn of water at a time until you get the consistency you like)
7. add the cream and stir
8. serve over the cooked noodles
17 September, 2012
Chewy oatmeal cookies with chocolate chips
I missed posting in August. Not sure how that happened or what the hell happened to August but I don't think people really give a crap anyway. So I got that going for me.
The parentals were visiting my current waters this weekend. It was a good time. Lots of eating... why is it that when family gets together food is what's to be had? I guess it's a celebration of sorts so that makes sense.
ANYWAY
As a kid I was a very picky eater. I've been told I existed on canned peaches and cottage cheese for at least 2 years of my life.
And I loved cookies - hence the nickname "Cookie-baby" which has been shortened over the years to Cookie or when pressed for time, the even shorter Cook.
In high school I developed terms for good cookies and bad cookies.
Girl cookies = good
Boy cookies = bad
Why?
Because girl cookies have no nuts.
I've expounded previously on why I don't like raisins in baked or cooked dishes and nuts also fall into that category.
These cookies have no raisins or nuts or any of that crap just some cinnamon. However I have made them for others with raisins, nuts or with "peanut butter"* chips or chocolate chips for the husband.
They are chewy and salty.
The dough is chilled to assist with loft**.
Tips:
Roll any extra dough into balls and freeze them... you can bake directly from the freezer at the same temperature but the time may be longer.
If you want crunchy cookies, let them cook all the way through in the oven and place them immediately on cooling racks
This recipe makes 12-16 cookies depending on how big you roll the dough balls
Ingredients
1/2 cup butter softened (1 stick)
2/3 cup light brown sugar
1 large egg
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
1 1/2 cups oats (I used quick oats)
1/2 or 2/3 cup chocolate chips
1. Pre-heat oven to 350F
2. Grease and flour a cookie sheet or use a silicon baking mat (which are genius)
3. Shut off the oven because you just remembered the dough has to chill for at least 30 minutes before baking but good news! Your cookie sheet is already prepared.
4. Cream butter, brown sugar, egg and vanilla in a large bowl
5. in a small bowl, whisk flour, baking soda, cinnamon and salt together
6. Add the flour to the wet mix little bit at a time
7. add in oats, chips and whatever else you want, stir until combined
8. cover the bowl with plastic wrap or transfer dough to a ziplock bag and chill the dough for 30 minutes to an hour (or overnight)
9. Pre-heat oven to 350F
10. roll out 1 or 2 inch balls and place about 2inches apart on the baking sheet you prepared at least 35 minutes ago
11. Bake for 10 minutes and check 'em
12. When the cookies are completely cooked on the edges but still slightly undercooked in the middle take out of the oven and leave on the baking sheet for 5 minutes
13. Remove from baking sheet to cooling rack and let sit until cool enough to eat
*I'm not sure there are any actual peanuts in "Reeses" chips but they're tasty
**I have no idea if that's total bullshit or not but it seems true to me.
The parentals were visiting my current waters this weekend. It was a good time. Lots of eating... why is it that when family gets together food is what's to be had? I guess it's a celebration of sorts so that makes sense.
ANYWAY
As a kid I was a very picky eater. I've been told I existed on canned peaches and cottage cheese for at least 2 years of my life.
And I loved cookies - hence the nickname "Cookie-baby" which has been shortened over the years to Cookie or when pressed for time, the even shorter Cook.
In high school I developed terms for good cookies and bad cookies.
Girl cookies = good
Boy cookies = bad
Why?
Because girl cookies have no nuts.
I've expounded previously on why I don't like raisins in baked or cooked dishes and nuts also fall into that category.
These cookies have no raisins or nuts or any of that crap just some cinnamon. However I have made them for others with raisins, nuts or with "peanut butter"* chips or chocolate chips for the husband.
They are chewy and salty.
The dough is chilled to assist with loft**.
Tips:
Roll any extra dough into balls and freeze them... you can bake directly from the freezer at the same temperature but the time may be longer.
If you want crunchy cookies, let them cook all the way through in the oven and place them immediately on cooling racks
This recipe makes 12-16 cookies depending on how big you roll the dough balls
Ingredients
1/2 cup butter softened (1 stick)
2/3 cup light brown sugar
1 large egg
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
1 1/2 cups oats (I used quick oats)
1/2 or 2/3 cup chocolate chips
1. Pre-heat oven to 350F
2. Grease and flour a cookie sheet or use a silicon baking mat (which are genius)
3. Shut off the oven because you just remembered the dough has to chill for at least 30 minutes before baking but good news! Your cookie sheet is already prepared.
4. Cream butter, brown sugar, egg and vanilla in a large bowl
5. in a small bowl, whisk flour, baking soda, cinnamon and salt together
6. Add the flour to the wet mix little bit at a time
7. add in oats, chips and whatever else you want, stir until combined
8. cover the bowl with plastic wrap or transfer dough to a ziplock bag and chill the dough for 30 minutes to an hour (or overnight)
9. Pre-heat oven to 350F
10. roll out 1 or 2 inch balls and place about 2inches apart on the baking sheet you prepared at least 35 minutes ago
11. Bake for 10 minutes and check 'em
12. When the cookies are completely cooked on the edges but still slightly undercooked in the middle take out of the oven and leave on the baking sheet for 5 minutes
13. Remove from baking sheet to cooling rack and let sit until cool enough to eat
*I'm not sure there are any actual peanuts in "Reeses" chips but they're tasty
**I have no idea if that's total bullshit or not but it seems true to me.
11 July, 2012
Mo' Matzoh Mo' Problems
A friend has a youtube channel (KlassicthrowbackTV) that has lots of live performances of hip-hop world. It's entertaining, check it out.
I feel like there's a fly on my head.
Actually, I feel like I've been plagued by insects for 2 weeks. It was the giant roach thing I found outside near our garbage cans. It wore a tophat and had a sinister moustache.
And the tiny drowned mystery bug found in my coffee cup.
And the bites on my feet.
And the spider living in my car. I have yet to name it because it's such a prick. I believe it's an assassin paid to kill me in an "accident". The little thing has taken to repelling in front of my face at the least expected times.
You know, as a kid, I had no issues with bugs. They were my friends, I used to keep them in my pockets (sorry Mom) and try to train crickets. I have no idea what happened along the way that I get the creeps now. Maybe it's the city living? When I see insects outside I have no problems... it's the quick scuttling of a "silverfish" or a roach that gives me the willies. Spiders and their spiked-legged crawling and furry hopping in the bathroom I get the GAH's. Maybe it's the potential poisoning or flesh eating qualities? ... too much TV is to blame
Poor Husband was rear-ended today. He's ok but the his baby (the H.M.S. VW Rabbit) sustained some damage. So there's that...
So, Matzoh.
What is it? squishy dumpling-like balls of dough? But the dough is made of smashed up crackers, egg and oil so the texture is somewhat spongy in the end. Sounds horrid but they pick up the flavour of the broth and are quite good. Similar to wide noodles cooked in soup.
There are a million recipes for these but I just get the Manischevitz mix and use that cause it's chepeasy* for me.
Follow the directions on box and be sure to stick the mix in the fridge for 15 minutes before rolling and placing them into the soup.
So, Soup
Put whatever spices, veggies and salt you want into it, just be sure to taste the broth BEFORE you put in the matzoh balls. I believe traditionally, it's just clear broth and matzoh balls but I like to put stuff in it and serve a bowl with a piece of bread for dinner.
Couple notes:
You'll need a large pot with a lid.
This makes a LOT. You may freeze it for up to 3 months but the textures of the veggies/meat are effected.
Matzoh balls expand to almost double the size you roll and you have to cook them until the middle of the dough ball is the same as the outside in color and texture
Ingredients
8 cups (2 quarts) chicken broth (or mix of broth, water and bullion to taste)
1 Tbspn soy sauce
1 cup shredded or chopped cooked chicken
1/2 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrot
1/2 tsp oil (I use olive)
3 cloves of garlic
2 bay leaves
5 whole pepper corns
1. Prepare matzoh mix and stick it in fridge
2. In 1/2 tsp of oil Saute the onion, celery, carrot, bay leaves, peppercorns and garlic cloves briefly (like one minute)
2. dump in chicken and stir around
3. dump in broth
4. On medium/high heat, bring to a boil and skim off any foam
5. put some water in a little bowl (enough to dip your fingers in)
6. wet your hands and roll about 1 inch size balls of matzoh dough and drop into boiling broth as you go (you may roll smaller or larger balls but the larger you go, the longer the cooking time)
7. After rolling all the dough, turn heat to low, cover the pot and cook for 20 minutes
8. Check matzoh- if the center is still dark and dense, cover pot and cook another 10 minutes
9. Serve and burn your mouth :)
*inexpensive and uncomplicated
I feel like there's a fly on my head.
Actually, I feel like I've been plagued by insects for 2 weeks. It was the giant roach thing I found outside near our garbage cans. It wore a tophat and had a sinister moustache.
And the tiny drowned mystery bug found in my coffee cup.
And the bites on my feet.
And the spider living in my car. I have yet to name it because it's such a prick. I believe it's an assassin paid to kill me in an "accident". The little thing has taken to repelling in front of my face at the least expected times.
You know, as a kid, I had no issues with bugs. They were my friends, I used to keep them in my pockets (sorry Mom) and try to train crickets. I have no idea what happened along the way that I get the creeps now. Maybe it's the city living? When I see insects outside I have no problems... it's the quick scuttling of a "silverfish" or a roach that gives me the willies. Spiders and their spiked-legged crawling and furry hopping in the bathroom I get the GAH's. Maybe it's the potential poisoning or flesh eating qualities? ... too much TV is to blame
Poor Husband was rear-ended today. He's ok but the his baby (the H.M.S. VW Rabbit) sustained some damage. So there's that...
So, Matzoh.
What is it? squishy dumpling-like balls of dough? But the dough is made of smashed up crackers, egg and oil so the texture is somewhat spongy in the end. Sounds horrid but they pick up the flavour of the broth and are quite good. Similar to wide noodles cooked in soup.
There are a million recipes for these but I just get the Manischevitz mix and use that cause it's chepeasy* for me.
Follow the directions on box and be sure to stick the mix in the fridge for 15 minutes before rolling and placing them into the soup.
So, Soup
Put whatever spices, veggies and salt you want into it, just be sure to taste the broth BEFORE you put in the matzoh balls. I believe traditionally, it's just clear broth and matzoh balls but I like to put stuff in it and serve a bowl with a piece of bread for dinner.
Couple notes:
You'll need a large pot with a lid.
This makes a LOT. You may freeze it for up to 3 months but the textures of the veggies/meat are effected.
Matzoh balls expand to almost double the size you roll and you have to cook them until the middle of the dough ball is the same as the outside in color and texture
Ingredients
8 cups (2 quarts) chicken broth (or mix of broth, water and bullion to taste)
1 Tbspn soy sauce
1 cup shredded or chopped cooked chicken
1/2 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrot
1/2 tsp oil (I use olive)
3 cloves of garlic
2 bay leaves
5 whole pepper corns
1. Prepare matzoh mix and stick it in fridge
2. In 1/2 tsp of oil Saute the onion, celery, carrot, bay leaves, peppercorns and garlic cloves briefly (like one minute)
2. dump in chicken and stir around
3. dump in broth
4. On medium/high heat, bring to a boil and skim off any foam
5. put some water in a little bowl (enough to dip your fingers in)
6. wet your hands and roll about 1 inch size balls of matzoh dough and drop into boiling broth as you go (you may roll smaller or larger balls but the larger you go, the longer the cooking time)
7. After rolling all the dough, turn heat to low, cover the pot and cook for 20 minutes
8. Check matzoh- if the center is still dark and dense, cover pot and cook another 10 minutes
9. Serve and burn your mouth :)
*inexpensive and uncomplicated
05 June, 2012
Picture a chicken.
When the hell did everything turn into a picture book?
I am not a fan of this icon for everything* trend...
Without glasses, that little trash can looks exactly like the little label tag to me. And why is there a Ouija board pointer for locations?
Ugh
Even the look of this blog composing editor business is gross.
Me and Mister have been married a year and a day now. Awwww (hurl). We went to Biltmore in Asheville NC for a mini trip. It was a pretty good time. You should check it out if possible.
Tonight I'm going to make him eat the saved piece of wedding cake with me. The bakery very kindly made us our own little cake to take home and it's been living in our freezer ever since. Good thing we never lost power long enough for it to go bad.
Mmm Mmm freezer burn cake
Little Miss Bitchypants has one other thing to tell you:
I want matzoh ball soup.
But this is at least a 2 day process so I'll give you 2 posts
Chicken Stock
1 whole chicken (3-5lbs)
1 whole onion cut into large chunks
2 med carrots washed, peeled and cut in half
3 celery stalks washed and cut in half (including leafy bits)
5 pepper corns
2 bay leaves
1 sachet or bunch of herbs - I use thyme, parsley, oregano (if you only have dried, that will work too try 1/2 tsp of each to start)
water
1. clean the chicken inside and out, cut it into sections
2. stuff everything into a big stock pot and cover with water
3. bring to boil
4. lower heat cover partially and simmer for 3-6 hours (or longer if you forget it on the stove) if you need to add more water you can but it's better to try to make a concentrated broth
5. remove and discard vegetables and herb sachet
6. remove chicken, cool it, pull meat off bones and save for later (this will be the meat in the soup and whatever else)
7. Strain and reserve broth
8. stick broth in the fridge overnight
NEXT DAY
9. skim off chicken fat - I leave a small amount in the broth cause it makes it taste nice but not enough to be greasy
now it's ready to use
*yes, we could debate the fact that letters and words are icons as well but we're not
I am not a fan of this icon for everything* trend...
Without glasses, that little trash can looks exactly like the little label tag to me. And why is there a Ouija board pointer for locations?
Ugh
Even the look of this blog composing editor business is gross.
Me and Mister have been married a year and a day now. Awwww (hurl). We went to Biltmore in Asheville NC for a mini trip. It was a pretty good time. You should check it out if possible.
Tonight I'm going to make him eat the saved piece of wedding cake with me. The bakery very kindly made us our own little cake to take home and it's been living in our freezer ever since. Good thing we never lost power long enough for it to go bad.
Mmm Mmm freezer burn cake
Little Miss Bitchypants has one other thing to tell you:
I want matzoh ball soup.
But this is at least a 2 day process so I'll give you 2 posts
Chicken Stock
1 whole chicken (3-5lbs)
1 whole onion cut into large chunks
2 med carrots washed, peeled and cut in half
3 celery stalks washed and cut in half (including leafy bits)
5 pepper corns
2 bay leaves
1 sachet or bunch of herbs - I use thyme, parsley, oregano (if you only have dried, that will work too try 1/2 tsp of each to start)
water
1. clean the chicken inside and out, cut it into sections
2. stuff everything into a big stock pot and cover with water
3. bring to boil
4. lower heat cover partially and simmer for 3-6 hours (or longer if you forget it on the stove) if you need to add more water you can but it's better to try to make a concentrated broth
5. remove and discard vegetables and herb sachet
6. remove chicken, cool it, pull meat off bones and save for later (this will be the meat in the soup and whatever else)
7. Strain and reserve broth
8. stick broth in the fridge overnight
NEXT DAY
9. skim off chicken fat - I leave a small amount in the broth cause it makes it taste nice but not enough to be greasy
now it's ready to use
*yes, we could debate the fact that letters and words are icons as well but we're not
Smashed
Did you know that I really like mashed potatos? Or is it potatoes.
Ok, spellcheck tells me it's with an "e" so I'll stick with that for now.
Whatevs, either way they're good.
I used to think they were made by magic and hard work after hours and hours and that's why they're always served at our family's holiday meals. But then we used to always have baked ziti with all of our holiday meals too... so the logic of the complicated is there. (Ummm, it's baked ziti with homemade sauce thank you very much. Step-Pop's not secret yet semi-hidden recipe for sauce).
I would've survived in a much more satisfying way in college had I been taught a few basics of cooking in high school. Again, why have schools done away with cooking classes? OHHhh right, Mumsy precious little jerkoffs might burn themselves. Or throw boiling water on the awkward kid* as a joke. Burns requiring a Doctor's attention are a hoot.
Back to the original stream- In college I could cook pasta and when I could afford it, make sandwiches. That was it.
No wonder I was such a stick.
Well now that I can afford the internets and potatoes and butter... I make smashed tatos
There are a million ways to make them.
Some people prefer to "boil in jackets" = chuck a whole potato into water and boil it
some people steam tatos
some people bake then scrape out the goods (which tastes soooooo good)
BUT this is what I do with the interest of time. Keep in mind the smaller the potato chunks the shorter the cooking time.
Not Fancy Smashed Tatos
Ingredients
1 large potato (I know... it's such a subjective word) peeled, washed and cut into chunks
enough water to cover potatoes
1 tbspn butter
1/4 c milk (I use whatever I've got skim works just as well as whole) salt to taste
pepper to taste
1. boil the potato until you can stick a fork into a chunk and it breaks apart
2. drain tatos
3. dump in butter salt & pepper
4. smash everything together with a fork or if you have one - a ricer until it's the consistency you like
5. pour in milk and stir until absorbed for very creamy thin potatoes use more milk
eat it all either with or without others
*As a former awk-kid I understand that revenge is sweet. Like sweet sweet chocolate covered marshmallows. I have no sympathy for bullies. OO speaking of which one of our neighbor's friends is currently raising a future serial killer. The little boy (7ish) is a sometimes guest and the last visit he was torturing birds until I went outside and yelled at him. He then amused himself by menacing a little girl wearing glasses until the Husband DPO went outside and yelled at him. Crimeny! There's something to be said for drowning kittens.
Ok, spellcheck tells me it's with an "e" so I'll stick with that for now.
Whatevs, either way they're good.
I used to think they were made by magic and hard work after hours and hours and that's why they're always served at our family's holiday meals. But then we used to always have baked ziti with all of our holiday meals too... so the logic of the complicated is there. (Ummm, it's baked ziti with homemade sauce thank you very much. Step-Pop's not secret yet semi-hidden recipe for sauce).
I would've survived in a much more satisfying way in college had I been taught a few basics of cooking in high school. Again, why have schools done away with cooking classes? OHHhh right, Mumsy precious little jerkoffs might burn themselves. Or throw boiling water on the awkward kid* as a joke. Burns requiring a Doctor's attention are a hoot.
Back to the original stream- In college I could cook pasta and when I could afford it, make sandwiches. That was it.
No wonder I was such a stick.
Well now that I can afford the internets and potatoes and butter... I make smashed tatos
There are a million ways to make them.
Some people prefer to "boil in jackets" = chuck a whole potato into water and boil it
some people steam tatos
some people bake then scrape out the goods (which tastes soooooo good)
BUT this is what I do with the interest of time. Keep in mind the smaller the potato chunks the shorter the cooking time.
Not Fancy Smashed Tatos
Ingredients
1 large potato (I know... it's such a subjective word) peeled, washed and cut into chunks
enough water to cover potatoes
1 tbspn butter
1/4 c milk (I use whatever I've got skim works just as well as whole) salt to taste
pepper to taste
1. boil the potato until you can stick a fork into a chunk and it breaks apart
2. drain tatos
3. dump in butter salt & pepper
4. smash everything together with a fork or if you have one - a ricer until it's the consistency you like
5. pour in milk and stir until absorbed for very creamy thin potatoes use more milk
eat it all either with or without others
*As a former awk-kid I understand that revenge is sweet. Like sweet sweet chocolate covered marshmallows. I have no sympathy for bullies. OO speaking of which one of our neighbor's friends is currently raising a future serial killer. The little boy (7ish) is a sometimes guest and the last visit he was torturing birds until I went outside and yelled at him. He then amused himself by menacing a little girl wearing glasses until the Husband DPO went outside and yelled at him. Crimeny! There's something to be said for drowning kittens.
14 May, 2012
SPICY SHRIMPIES.
I'm currently crunching on some cinnamon Puffins (tm, I'm sure).
Wtf is a puffin you ask? It's a bird, Fratercula arctica is one example. And at the zoo, they can't land in the water for shit. It's really fun to watch.
It's also a brand of cereal found in the "health food" section of the grocery store. I'm not sure why other than the cereal aisle is jam packed with no room between the frosted flakes and the fruit gushers*. They do have less fat? Maybe? Eh whatevs, they're like not diabetes inducing cinnamon toast crunch so I like them.
Pretty much recovered from surgery (yay!) I can now lift things and stretch with very few muscle spasms.
Do you eat the tails of shrimp? I never used to, in fact I thought you couldn't eat them until college when Emperor Nghiem informed me I'm an idiot.** So now, sometimes I do... it's crunchy. Other people eat them routinely. What's my point? Wellllll you can shell or not shell the shrimp for this recipe. With shells makes a slightly more shrimpy tasting sauce.
Also, much like "mouse-creams"(aka ice cream), "shrimpies" is my sister DPO's word. We love shrimpies particularly grilled on wooden sticks. That's right, we're pirates and we adore skewered anything. Especially your livers!
Spicy Shrimpies
serves 2
10-15 smallish shrimp (uncooked)
1 Tbspn sesame oil
1/4 cup clam juice (or water)
2 Tbspns korean red pepper paste
3 large cloves garlic grated
1 inch piece of ginger grated (reserve as much juice as you can)
1/4 cup diced onion
1/2 tsp sesame seeds (optional)
1 tsp chopped scallion (green onion, chives or whatever green onion-like thing you want)
1. heat the oil and onion in saute pan on medium-low
2. when onion is softened add garlic, ginger and red pepper paste - stir around and don't let it burn
3. add clam juice (or water) stir up anything stuck to bottom of pan
4. add shrimp cook about 2-4 minutes or until the shrimp curl up and are no longer translucent (grayish colored)
5. serve over rice with sesame seeds and some sprinklings of green onion (or scallion or chives)
*Much like my abhorrence for the word "smothered" - nothing you eat should ever gush
**he was right and I daily cringe at how ignorant I was/am
Wtf is a puffin you ask? It's a bird, Fratercula arctica is one example. And at the zoo, they can't land in the water for shit. It's really fun to watch.
It's also a brand of cereal found in the "health food" section of the grocery store. I'm not sure why other than the cereal aisle is jam packed with no room between the frosted flakes and the fruit gushers*. They do have less fat? Maybe? Eh whatevs, they're like not diabetes inducing cinnamon toast crunch so I like them.
Pretty much recovered from surgery (yay!) I can now lift things and stretch with very few muscle spasms.
Do you eat the tails of shrimp? I never used to, in fact I thought you couldn't eat them until college when Emperor Nghiem informed me I'm an idiot.** So now, sometimes I do... it's crunchy. Other people eat them routinely. What's my point? Wellllll you can shell or not shell the shrimp for this recipe. With shells makes a slightly more shrimpy tasting sauce.
Also, much like "mouse-creams"(aka ice cream), "shrimpies" is my sister DPO's word. We love shrimpies particularly grilled on wooden sticks. That's right, we're pirates and we adore skewered anything. Especially your livers!
Spicy Shrimpies
serves 2
10-15 smallish shrimp (uncooked)
1 Tbspn sesame oil
1/4 cup clam juice (or water)
2 Tbspns korean red pepper paste
3 large cloves garlic grated
1 inch piece of ginger grated (reserve as much juice as you can)
1/4 cup diced onion
1/2 tsp sesame seeds (optional)
1 tsp chopped scallion (green onion, chives or whatever green onion-like thing you want)
1. heat the oil and onion in saute pan on medium-low
2. when onion is softened add garlic, ginger and red pepper paste - stir around and don't let it burn
3. add clam juice (or water) stir up anything stuck to bottom of pan
4. add shrimp cook about 2-4 minutes or until the shrimp curl up and are no longer translucent (grayish colored)
5. serve over rice with sesame seeds and some sprinklings of green onion (or scallion or chives)
*Much like my abhorrence for the word "smothered" - nothing you eat should ever gush
**he was right and I daily cringe at how ignorant I was/am
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