Re-cap of past few uh... minutes? days?
1. A spider won in a battle with the DPO. Generally speaking, I don't kill spiders- bad luck and all that... but when the arachnid gets all X-TREME and start repelling in front of my face (or terrorizing a friend with said method) They're goners. Of course I was holding a cup of tea in one hand and decided the "balance on one foot smash with the other" death move* would be in order. Spider = dead but s/he had the last laugh since I sloshed tea all over my hand and had a scalded wrist for the rest of the day. Touche' Spidey...
2. Thanks to da Cheefs, I've been listening to more rap/r&b type musics. I try not to judge based on musical genre... if I like it, I like it. Piss off if you don't, I didn't ask. Starting a while back I found a love for Ms. Minaj and more recently, there's a new Ludacris/Cici song. The video is basically porn, it is some impressive dancing. Of course now they're ALL over the place so I'm not sure how much longer my love will last. I get sick of stuff it's played multiple times in an hour.
3. In the quest for finding a non extra machine way of making ice cream I think I've found an ok recipe. And here it is
Easy Coconut Ice Cream
Ingredients
1 can evaporated milk (regular % 12 or 14oz)
1 can sweetened condensed milk (full-fat12 or 14oz)
1 can coconut milk (full-fat12 or 14oz)
1/4 tsp ground nutmeg (fresh if you have it)
Mix it up
1. Dump all ingredients into a freezer proof bowl
2. put into freezer for 1-2 hours (until it starts to freeze)
Second Mixing
1. using a whisk or electric mixer whip the sort of frozen mixture until fluffy (think very soft peaks)
2. stick in a freezer proof container with lid
3. freeze until it's the ice cream hardness you prefer (awkward!)
eat it
*This is close to the Crane move from karate kid only more complicated due to cup of tea. Wax onnnn WAX OFF.
29 April, 2010
23 April, 2010
We salute you, Garlic Pita Chips!
Mister is out of town this week so I guess I was feeling sort of bored. I didn't have anyone to annoy which led to me drink a bottle of wine last night. Actually it was part of one bottle and part of another. I'm feeling a little slow today but I suspect that's not from the wine but from the cigarettes I had. Blech. Some DPO advice: Don't smoke, if for nothing else then your hangovers won't be that bad. I'd given smokes up for a few years but I've fallen into the vicious social smoking circle. This will stop today.
!NO MAS!*
On the flip side, I can make the stuff Mister doesn't like to eat. Last night I had fettuccine with artichokes, capers and anchovies. Sounds gross I know, but the anchovies sort of disappear when you cook them and it doesn't taste of fish, just sort of salty. A Grandparent makes this fantastic dish with onions and anchovies, the name sounds like "aleech" but I have no idea what the actual name is. All I know is it's tasty.
OH
I have news!
Me n' Mister got engaged. You know, officially with a ring and all that. It's now my pet. We've named the ring "Esme" because the layout of the gems suggests a bug perched on my hand. Well, that and we couldn't get an engagement puppy.
Anyway, he asked in D.C. and terrified some passers by. He went all Jersey on 'em "HEY. YOU HAVE TO WITNESS THIS. I'M ASKING HER TO MARRY ME." (I'm glad he'll be on my side during the zombieclypse.)
While in D.C., Mister reveals a mysterious observation about moi and we have some excellent dinners. And I mean excellent.
My fave:
La Taberna del Alabardero.
If you have money go here, if you need to save money like ourselves, do it and go. Imagine a high ceilinged, comfortably red walled, white trimmed harem tent lit with candles. Think sumptuous but not over the top, potted plants, tasteful decor... That's kind of what the room looked like. The place has only about 20 tables and a small menu but it's well thought out. Has the standard tapas, paellas, jamons and some items interesting items not seen on every menu.
We shared a Serrano ham and cheese appetizer, I had a dry red wine that made the ham taste a little like blood. Sounds odd but it was pretty good. The wine pairings were my favorite part, helped me shut up and enjoy the various tastes everything produces together.
For main course I had venison with grilled asparagus and an apple type chutney with some fruit puree... we think it was maybe apricot and apple but not too sure. I could probably find the menu online but I'm lazy. You look it up. The venison was perfectly seasoned, not over cooked and was tender and succulent. Really, the way the meat was cooked was a revelation. I understood the apple stuff, berries and apples really go well with bambi but I was slightly confused about the asparagus... seemed a little arbitrary.**
Mister had braised oxtail with a potato thing and some veggies. It too was delish. (Yes, we're uncouth and share our dishes in a $$$$ restaurant.)
For dessert we shared a cake soaked in wine with coconut white chocolate sauce and berries. Something along those lines. Mister loved it, I liked it but I think there was a little too much going on so I can't give it the DPO 12 gun salute***. If we were to go back, I would probably holla at the choco souffle.
Mister's mystery (please note this is not verbatim, just the gist of what was said):
M: "I don't understand it. I've been trying to figure it out but I can't."
DPO: "What's that?"
M:"Older Spanish men LOVE you."
DPO:"Ummmmm. What?"
M:"They do!! Every where we go, they find you and they fawn all over you. They LOVE YOU. It's so weird."
DPO:"Thanks."
M:"NO! I mean I get why they like you. I like you. But these men light up around you more than anyone else around. Why is that?"
DPO:"I'm telepathic but only in Spanish? I have no idea. Maybe because I smile with my whole face."
M:" We could probably go to Cuba and you'd own the country after a week."
DPO:"How do we get there?"
I'm pretty sure it's one of 2 reasons: because DPO Sr. looks like Cardinal-Infante Ferdinand and I look like my Pops.
or
I look like a deer and when not at work or around small children, I have the mouth of a demon.
Remember: Sass will get you everywhere.
I'll let you know if the Cuban takeover happens but in the meantime try making this tasty snicky-snack.
Garlic Pita Chips
Ingredients
3-4 whole pitas (white or wheat, don't matta which)
1/4 cup olive oil
1 Tsp coarse salt
1/4 tsp pepper
1/4 or 1/2 tsp garlic powder (1/2 tsp is SUPER garlicky... so beware)
1/4 tsp onion powder
dash cayenne pepper (optional)
Ovens
1. Preheat to 425F
Peetahh
1. cut all your pita into bite sized pieces (or as small as you can and still fit it all on the baking sheet)
2. mix oil, salt, peppers and powders in a large ziplock bag
3. dump cut up pita into the ziplock and gently toss pita to coat with oil mix
4. arrange oiled pitas in a single layer on a baking sheet
5. bake for 10 -15 mins or until crisp
Variations
cut back on salt and put in some grated Parmesan cheese
or
substitute coarse sugar and cinnamon for the salt and other spices for a sweet chip
Store in an airtight container and if they get a little stale you can chuck them in a toaster oven for a few mins and they'll crisp up again.
*Please mentally flip the first !, I don't know how to do it... or if you're dyslexic don't worry, it's just right.
**Sounds all professional-like... wtf do I know about food!? Nothing. So you should keep that in mind.
***No. 12 gun salute is not a euphemism for farts.
!NO MAS!*
On the flip side, I can make the stuff Mister doesn't like to eat. Last night I had fettuccine with artichokes, capers and anchovies. Sounds gross I know, but the anchovies sort of disappear when you cook them and it doesn't taste of fish, just sort of salty. A Grandparent makes this fantastic dish with onions and anchovies, the name sounds like "aleech" but I have no idea what the actual name is. All I know is it's tasty.
OH
I have news!
Me n' Mister got engaged. You know, officially with a ring and all that. It's now my pet. We've named the ring "Esme" because the layout of the gems suggests a bug perched on my hand. Well, that and we couldn't get an engagement puppy.
Anyway, he asked in D.C. and terrified some passers by. He went all Jersey on 'em "HEY. YOU HAVE TO WITNESS THIS. I'M ASKING HER TO MARRY ME." (I'm glad he'll be on my side during the zombieclypse.)
While in D.C., Mister reveals a mysterious observation about moi and we have some excellent dinners. And I mean excellent.
My fave:
La Taberna del Alabardero.
If you have money go here, if you need to save money like ourselves, do it and go. Imagine a high ceilinged, comfortably red walled, white trimmed harem tent lit with candles. Think sumptuous but not over the top, potted plants, tasteful decor... That's kind of what the room looked like. The place has only about 20 tables and a small menu but it's well thought out. Has the standard tapas, paellas, jamons and some items interesting items not seen on every menu.
We shared a Serrano ham and cheese appetizer, I had a dry red wine that made the ham taste a little like blood. Sounds odd but it was pretty good. The wine pairings were my favorite part, helped me shut up and enjoy the various tastes everything produces together.
For main course I had venison with grilled asparagus and an apple type chutney with some fruit puree... we think it was maybe apricot and apple but not too sure. I could probably find the menu online but I'm lazy. You look it up. The venison was perfectly seasoned, not over cooked and was tender and succulent. Really, the way the meat was cooked was a revelation. I understood the apple stuff, berries and apples really go well with bambi but I was slightly confused about the asparagus... seemed a little arbitrary.**
Mister had braised oxtail with a potato thing and some veggies. It too was delish. (Yes, we're uncouth and share our dishes in a $$$$ restaurant.)
For dessert we shared a cake soaked in wine with coconut white chocolate sauce and berries. Something along those lines. Mister loved it, I liked it but I think there was a little too much going on so I can't give it the DPO 12 gun salute***. If we were to go back, I would probably holla at the choco souffle.
Mister's mystery (please note this is not verbatim, just the gist of what was said):
M: "I don't understand it. I've been trying to figure it out but I can't."
DPO: "What's that?"
M:"Older Spanish men LOVE you."
DPO:"Ummmmm. What?"
M:"They do!! Every where we go, they find you and they fawn all over you. They LOVE YOU. It's so weird."
DPO:"Thanks."
M:"NO! I mean I get why they like you. I like you. But these men light up around you more than anyone else around. Why is that?"
DPO:"I'm telepathic but only in Spanish? I have no idea. Maybe because I smile with my whole face."
M:" We could probably go to Cuba and you'd own the country after a week."
DPO:"How do we get there?"
I'm pretty sure it's one of 2 reasons: because DPO Sr. looks like Cardinal-Infante Ferdinand and I look like my Pops.
or
I look like a deer and when not at work or around small children, I have the mouth of a demon.
Remember: Sass will get you everywhere.
I'll let you know if the Cuban takeover happens but in the meantime try making this tasty snicky-snack.
Garlic Pita Chips
Ingredients
3-4 whole pitas (white or wheat, don't matta which)
1/4 cup olive oil
1 Tsp coarse salt
1/4 tsp pepper
1/4 or 1/2 tsp garlic powder (1/2 tsp is SUPER garlicky... so beware)
1/4 tsp onion powder
dash cayenne pepper (optional)
Ovens
1. Preheat to 425F
Peetahh
1. cut all your pita into bite sized pieces (or as small as you can and still fit it all on the baking sheet)
2. mix oil, salt, peppers and powders in a large ziplock bag
3. dump cut up pita into the ziplock and gently toss pita to coat with oil mix
4. arrange oiled pitas in a single layer on a baking sheet
5. bake for 10 -15 mins or until crisp
Variations
cut back on salt and put in some grated Parmesan cheese
or
substitute coarse sugar and cinnamon for the salt and other spices for a sweet chip
Store in an airtight container and if they get a little stale you can chuck them in a toaster oven for a few mins and they'll crisp up again.
*Please mentally flip the first !, I don't know how to do it... or if you're dyslexic don't worry, it's just right.
**Sounds all professional-like... wtf do I know about food!? Nothing. So you should keep that in mind.
***No. 12 gun salute is not a euphemism for farts.
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