So I made a positively delicious dinner tonight, so I figured I would share. I used the last couple of tomatoes from my pseudo-MIL's garden that were starting to get a little soft, since they would only get more so in the oven. Shrimp and feta are two of my absolute favorite foods, and this dish combined them quite well. I imagine this would be fairly healthy as well.
Go rummage around in your kitchen and find the following items:
tomatoes
garlic
shrimp
olive oil
salt/pepper
some sort of grain. I used couscous, but it would be equally good with pasta, rice, or orzo.
feta
lemon juice
So you preheat your oven to 450. Hack up your tomatoes into eighths or so. Chop up some garlic. I used four or five cloves, but we love our garlic around here. Throw in some salt and pepper. Toss it around so it's good and coated. Put in the oven for around 20 minutes. Add in your shrimp, cup or so of feta, and a couple of tablespoons of lemon juice. Bake for 10 or so minutes, until the shrimp are cooked through. Serve with whatever grain you are using. I had a fair amount of liquid in the bottom of my pan, and ladled some of it on the couscous, and zomg nom. This will definitely be going into the dinner rotation. Throwing in some spinach would be a nice addition.
September 14, 2010
August 31, 2010
Apple butter!
So one of my favorite foods in possibly the whole entire world is apple butter. For some reason, I had always thought it would be terribly time consuming and complicated to make. Then one day a couple of years ago I found myself with 2 bags of apples going soft and yucky. I figured they were going bad anyway, so why not do an experiment, so I peeled 'em up, whacked them up some and threw them in my crock pot. Many hours and some spices later, I had apple butter! And it was good! Hooray! This might not be the 'right' way to make apple butter, or the way your grandma made it or whatever, but this is the way that works for me, and quite frankly, as long as I am happy with the results, I don't think the 'right' and 'wrong' ways mean shit. So without further ado, here is my "recipe" for apple butter.
Get you a bunch of apples. I usually just get a bag of whatever I can get. As far as I can tell, anything will work. I've used everything except green ones, but that is because I don't like the green ones. Peel them, core them and chop them into roughly equal pieces. I peel mine for one very simple reason. I don't have a food mill, and the idea of picking out apple peel at the end just seems like more work than peeling. So I peel. Throw all your chopped apples in the crock pot. Mine is usually pretty full. They are going to cook down. They are going to cook down A LOT. I set it on low and walk away. Check them every now and then. You want to be able to squish them easily with a fork. This has taken me anywhere from 6 hours to 12 hours. Seems to have something to do with the water content of the apples. When they are all nice and squishy grab your potato masher and smush them all up. Throw in your sugar, starting at about 1/4 c. I suppose if you wanted to use fake sugar you could, but I never have. I don't keep the stuff around. Then dump in some cinnamon, allspice, nutmeg, and a pinch of ginger. I usually go about 1 tsp of each. Cook for an hour or so, then taste it. Add more spices, or more sugar if you don't think it's sweet enough. Cook until it tastes right. Sorry, I know that's vague, but that's how it works.
When it's done, I let it cool a bit, then put it in some tupperware and either freeze it or stick it in the fridge. If you want to be adventurous and can it, be my guest.
I think I might attempt doing this with pumpkin this fall. Pumpkin butter sounds really good to me. I imagine you could also use the same method for peaches, or pears.
Get you a bunch of apples. I usually just get a bag of whatever I can get. As far as I can tell, anything will work. I've used everything except green ones, but that is because I don't like the green ones. Peel them, core them and chop them into roughly equal pieces. I peel mine for one very simple reason. I don't have a food mill, and the idea of picking out apple peel at the end just seems like more work than peeling. So I peel. Throw all your chopped apples in the crock pot. Mine is usually pretty full. They are going to cook down. They are going to cook down A LOT. I set it on low and walk away. Check them every now and then. You want to be able to squish them easily with a fork. This has taken me anywhere from 6 hours to 12 hours. Seems to have something to do with the water content of the apples. When they are all nice and squishy grab your potato masher and smush them all up. Throw in your sugar, starting at about 1/4 c. I suppose if you wanted to use fake sugar you could, but I never have. I don't keep the stuff around. Then dump in some cinnamon, allspice, nutmeg, and a pinch of ginger. I usually go about 1 tsp of each. Cook for an hour or so, then taste it. Add more spices, or more sugar if you don't think it's sweet enough. Cook until it tastes right. Sorry, I know that's vague, but that's how it works.
When it's done, I let it cool a bit, then put it in some tupperware and either freeze it or stick it in the fridge. If you want to be adventurous and can it, be my guest.
I think I might attempt doing this with pumpkin this fall. Pumpkin butter sounds really good to me. I imagine you could also use the same method for peaches, or pears.
August 21, 2010
Birthday cake
So the other night was Sean's moms birthday. Since I had to work all day and wouldn't be able to help Sean cook dinner (which was some sort of Moroccan lemon chicken thing with some mango chutney thrown in. FUCKING AWESOME), I volunteered to make the birthday cake. What I made was this: http://smittenkitchen.com/2007/11/tiramisu-cake. Oh. My. Gawd. Delicious.
Here comes the but...
Now, I don't know about ya'll, but I see baking as a learning process. I make it the way the recipe says to (more or less) then decide what I want to change. This time was no exception. Firstly, I would make twice the icing. I think it could of used more filling, and I use every bit. Secondly, my cake didn't absorb as much of the espresso syrup as I would have liked. I didn't use cake flour, I used all-purpose, which might have contributed to this. Lesson learned, I will pop for the cake flour next time around. My solution for both these problems will be simple - make it into four layers. More filling, more absorbency, and presto, problem solved!
I also started contemplating what this icing would be like on chocolate cake and immediately started drooling.
And here's a teaser for what's going to emerge next from the pastel covered walls of our kitchen:
Here comes the but...
Now, I don't know about ya'll, but I see baking as a learning process. I make it the way the recipe says to (more or less) then decide what I want to change. This time was no exception. Firstly, I would make twice the icing. I think it could of used more filling, and I use every bit. Secondly, my cake didn't absorb as much of the espresso syrup as I would have liked. I didn't use cake flour, I used all-purpose, which might have contributed to this. Lesson learned, I will pop for the cake flour next time around. My solution for both these problems will be simple - make it into four layers. More filling, more absorbency, and presto, problem solved!
I also started contemplating what this icing would be like on chocolate cake and immediately started drooling.
And here's a teaser for what's going to emerge next from the pastel covered walls of our kitchen:
August 4, 2010
Snack food
Once in awhile I post a healthy, low-fat, veggie filled recipe. This is not one of those times. This is one of those foods that you just don't really want to know, but damn it, it tastes good. What delicacy am I whipping up this time? Chex Mix. One of my favorite snack foods ever. The kind you buy in the store is pretty good, but I like making it myself because A) it's hella cheaper, B) I can put in it whatever I want, and C) the kind in the bag is never seasoned enough for me. This "recipe", is more like a description of how I do something that is stupid easy, but people seem to like mine, so I am sharing. Now I know this is nothing special, but I love it, and I like sharing things that make me happy.
Like many things that taste good, this will involve butter. I suppose you could use the fake stuff, but given that I live with a French-ish trained chef, nothing but the real thing ever enters my home. I think I might get left behind if I ever tried to slip fake butter into the cart at the store. So butter. Here's what all you're going to need:
2 sticks of melted butter
1 tbsp garlic powder
heaping tsp seasoned salt
1/4 c Worcestershire sauce
some cumin
some chili powder
more salt if you think it's not salty enough, but mine usually is
if you're feeling frisky throw in some hot sauce
Mix all this together in your 4 c pyrex measuring cup you got from your mother. Pour over: approx one box corn chex, half a box wheat chex, most of a box of Spicy Cheez-It's. I usually pour half, then stir it good, then the other half, stir again. You want everything good and coated with the butter-y deliciousness. I usually cook it in my roasting pan, because that's the only thing I have big enough. Sadly, I think Chex mix is the only thing my roasting pan has ever really seen. Bake at 350 until it's all crispy, stirring every 20 minutes or so. It might take awhile. Mine has taken anywhere from 45 minutes to a couple of hours. Stirring is important though, otherwise it gets super crispy on top and is mush on the bottom.
One of my other favorite things about Chex mix is that you can use up stale stuff in it, cause it crisps back up in the oven. For instance, this time I used half a box of stale-ish cereal we had kicking around, and half a bag of stale pretzels that have been in my pantry for god knows how long. And it will be delicious. So the next time you want something salty, make chex mix. You won't regret it. And hey, you don't like my way, make up your own!
Like many things that taste good, this will involve butter. I suppose you could use the fake stuff, but given that I live with a French-ish trained chef, nothing but the real thing ever enters my home. I think I might get left behind if I ever tried to slip fake butter into the cart at the store. So butter. Here's what all you're going to need:
2 sticks of melted butter
1 tbsp garlic powder
heaping tsp seasoned salt
1/4 c Worcestershire sauce
some cumin
some chili powder
more salt if you think it's not salty enough, but mine usually is
if you're feeling frisky throw in some hot sauce
Mix all this together in your 4 c pyrex measuring cup you got from your mother. Pour over: approx one box corn chex, half a box wheat chex, most of a box of Spicy Cheez-It's. I usually pour half, then stir it good, then the other half, stir again. You want everything good and coated with the butter-y deliciousness. I usually cook it in my roasting pan, because that's the only thing I have big enough. Sadly, I think Chex mix is the only thing my roasting pan has ever really seen. Bake at 350 until it's all crispy, stirring every 20 minutes or so. It might take awhile. Mine has taken anywhere from 45 minutes to a couple of hours. Stirring is important though, otherwise it gets super crispy on top and is mush on the bottom.
One of my other favorite things about Chex mix is that you can use up stale stuff in it, cause it crisps back up in the oven. For instance, this time I used half a box of stale-ish cereal we had kicking around, and half a bag of stale pretzels that have been in my pantry for god knows how long. And it will be delicious. So the next time you want something salty, make chex mix. You won't regret it. And hey, you don't like my way, make up your own!
August 3, 2010
Chai Cupcakes!
So there has been tons of stuff happening this summer. Wedding showers, baby showers, slip and slides, gardens, baking, re-organizing, and of course working TONS. Sean moved to nights at the restaurant, I've been working close to full time thanks to summer schedules, plus a new weekend gig. Needless to say, we've been keeping super busy! However, it being me, I have found lots of time for baking and knitting. A couple of weeks ago I concocted what might be one of my new favorite desserts. Chai cupcakes. And since it was demanded of me, I shall now share:
Cupcakes:
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp chai spice mix (following)
1/2 c butter at room temp
1 1/4 c sugar
2 eggs
2 tsp vanilla
1 c milk steeped with chai tea
Chai Mix:
1 tsp cinnamon
1 tsp ground ginger
1 tsp cloves
1 1/2 tsp cardamom
pinch of nutmeg (optional, I put it in because I mistakenly pulled it off the spice rack and felt like it)
Pre-heat your oven to 350. Heat up your milk and steep with chai teabags (I just microwaved it and threw in 2 tea bags, but do whatever floats your boat.) Cream butter and sugar. Beat in eggs one at a time, then add vanilla. Alternate blending in wet/dry ingredients. If you feel like it makes it a difference, you can sift all the dry stuff together first, but I never do. I throw it in a bowl and whisk/mix with a fork and call it a day. Again, whatever you feel like doing will work. Bake for 15-20 minutes. I found mine usually required the 20 side of things, but I think I have a lazy oven.
In terms of frosting, I did one batch with Honey Cinnamon, and one Honey Cardamom, both with a cream cheese base. I used 8 oz of cream cheese, a couple of tbps of milk, a stick of softened butter, and 1/4 c honey. Blended all this together and get it good and fluffy, then mix in either some of the spice mix leftover from the cake, cardamom (cardamom and some lemon juice was GOOOOOD), or cinnamon. Again, whatever you feel like. Now a note on cream cheese frosting. Most recipes use some god awful quantity of powdered sugar, like 4 cups, or an entire bag, or whatever. Um, yeah. I usually start with something like 1/2 a cup, and I usually stay there. I don't like super sweet frosting, so this is about right for me. Especially when I used the honey, I started light with the sugar and tasted as I went. This had nothing to do with my intense love of cream cheese frosting and my desire to lick the beater the whole time. Nothing at all. If you like it sweet, go ahead and throw in as much sugar as your heart desires.
The spice mix is also good mixed with a can of sweetened condensed milk and used to make chai tea, or in a glass of milk to make a chai latte. Thanks for that one Jess!
Cupcakes:
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp chai spice mix (following)
1/2 c butter at room temp
1 1/4 c sugar
2 eggs
2 tsp vanilla
1 c milk steeped with chai tea
Chai Mix:
1 tsp cinnamon
1 tsp ground ginger
1 tsp cloves
1 1/2 tsp cardamom
pinch of nutmeg (optional, I put it in because I mistakenly pulled it off the spice rack and felt like it)
Pre-heat your oven to 350. Heat up your milk and steep with chai teabags (I just microwaved it and threw in 2 tea bags, but do whatever floats your boat.) Cream butter and sugar. Beat in eggs one at a time, then add vanilla. Alternate blending in wet/dry ingredients. If you feel like it makes it a difference, you can sift all the dry stuff together first, but I never do. I throw it in a bowl and whisk/mix with a fork and call it a day. Again, whatever you feel like doing will work. Bake for 15-20 minutes. I found mine usually required the 20 side of things, but I think I have a lazy oven.
In terms of frosting, I did one batch with Honey Cinnamon, and one Honey Cardamom, both with a cream cheese base. I used 8 oz of cream cheese, a couple of tbps of milk, a stick of softened butter, and 1/4 c honey. Blended all this together and get it good and fluffy, then mix in either some of the spice mix leftover from the cake, cardamom (cardamom and some lemon juice was GOOOOOD), or cinnamon. Again, whatever you feel like. Now a note on cream cheese frosting. Most recipes use some god awful quantity of powdered sugar, like 4 cups, or an entire bag, or whatever. Um, yeah. I usually start with something like 1/2 a cup, and I usually stay there. I don't like super sweet frosting, so this is about right for me. Especially when I used the honey, I started light with the sugar and tasted as I went. This had nothing to do with my intense love of cream cheese frosting and my desire to lick the beater the whole time. Nothing at all. If you like it sweet, go ahead and throw in as much sugar as your heart desires.
The spice mix is also good mixed with a can of sweetened condensed milk and used to make chai tea, or in a glass of milk to make a chai latte. Thanks for that one Jess!
May 9, 2010
The Rite of Spring
One of my favorite thing to read as a child (hell, I still love it), was the Little House series. It appealed to my inner history dork, I fully admit to identifying with the hot tempered, spitfire Laura and not matter how many times I read it (which was a LOT), I never ceased to be amazed at the things her family did that seemed perfectly normal to them.
Like spring cleaning. Now, spring cleaning in the 1880's was a little more necessary. When your sole source of heat is burning things, your house is going to get gross. There were no air purifiers, or filters, or any of the fun useful things we have today. One of my favorite scenes was Laura beating the rugs, and washing the sheets, which of course led to the idyllic image of sheets flapping in the prairie sun and wind. This often led to me doing odd things, like beating my bathmat on the clothesline, or hanging my sheets to dry. Of course, much like Laura Ingalls, I had little patience for anything, much less housework.
This hasn't changed much. But there is no way to describe what hit my house on Thursday other than a fit of spring induced cleaning. Thanks mainly to our friend Bobby, the house is borderline sparkling. Floors are swept/mopped/vacuumed. The vacuum was taken apart and cleaned. Baseboards and cabinets were scrubbed. Tops of high things were dusted. Trees were trimmed. Plants were planted. Grass was mowed. You name it, we did it. I rearranged the shelving in our closet, as it didn't really suit my style of organization.
It never bothered me that I didn't have much decoration in my apartment. I always viewed it as temporary, and it seemed silly. I hung a few pictures, but that was about it. Our rental house was somewhat decorated, but I was still limited by the standard rules of renting. Few holes, no paint. I love that house, and would have snapped it up in a heartbeat, had circumstances been different. We love our house, but injecting a house with our style on a VERY, almost non-existent budget is proving challenging. Several websites are fueling my jets right now though, including apartment therapy, and the newly discovered www.ikeahacker.blogspot.com. I think another Ikea trip will be in the works soon. Of course, it is making me want certain things which are forbidden to me. Like a jigsaw.
Like spring cleaning. Now, spring cleaning in the 1880's was a little more necessary. When your sole source of heat is burning things, your house is going to get gross. There were no air purifiers, or filters, or any of the fun useful things we have today. One of my favorite scenes was Laura beating the rugs, and washing the sheets, which of course led to the idyllic image of sheets flapping in the prairie sun and wind. This often led to me doing odd things, like beating my bathmat on the clothesline, or hanging my sheets to dry. Of course, much like Laura Ingalls, I had little patience for anything, much less housework.
This hasn't changed much. But there is no way to describe what hit my house on Thursday other than a fit of spring induced cleaning. Thanks mainly to our friend Bobby, the house is borderline sparkling. Floors are swept/mopped/vacuumed. The vacuum was taken apart and cleaned. Baseboards and cabinets were scrubbed. Tops of high things were dusted. Trees were trimmed. Plants were planted. Grass was mowed. You name it, we did it. I rearranged the shelving in our closet, as it didn't really suit my style of organization.
It never bothered me that I didn't have much decoration in my apartment. I always viewed it as temporary, and it seemed silly. I hung a few pictures, but that was about it. Our rental house was somewhat decorated, but I was still limited by the standard rules of renting. Few holes, no paint. I love that house, and would have snapped it up in a heartbeat, had circumstances been different. We love our house, but injecting a house with our style on a VERY, almost non-existent budget is proving challenging. Several websites are fueling my jets right now though, including apartment therapy, and the newly discovered www.ikeahacker.blogspot.com. I think another Ikea trip will be in the works soon. Of course, it is making me want certain things which are forbidden to me. Like a jigsaw.
April 30, 2010
How does YOUR garden grow?
My title sounds like a bad euphemism, but I assure you, it's not. I genuinely am curious. Cause our garden? Not so hot. We have several issues going right now which are preventing us from having the glorious thriving garden we dreamed of. Part of what drew us to our house in the first place was the fantastic yard and flower/garden space. We could have gardened at our rental, but come planting time we knew we would be gone before we could reap the benefits, so it seemed futile. So this spring we got a little overzealous and spent about $40 on local, organic seeds (because we are hippies doncha know), and got to digging. Sean got the veggie bed all turned over and I planted two stargazer bulbs, of which I seem to have managed to keep one alive. And since I have killed cacti, this is a feat.
And that, ladies and gentlemen, is where we stalled. Partly because we work weird hours, and partly because there are some issues to contend with.
1.
The bed which I have claimed for my own personal flower orgy has three of...these. I don't know what they are. I am going to dig them up. As far as I can tell, they are massive, leafy green blobs, and I don't like them. So they are going away.
2. What real estate isn't take up by blobulis greenphilia is full of mint. And I mean full. Don't get me wrong, I like mint. Some will be kept. But dear god. Do I need this much?
3. Funny Eleanor-doesn't-know-shit-about-gardening story. So the following picture is the bed we designated as the herb garden. It's right off the patio and near the kitchen, so therefore perfect. Well it was full of weeds, which I planned on going at in my normal style of bare handed weed pulling frenzy. My mother sees the bed a couple of weeks ago and remarks, "Wow, your yard has a TON of poison ivy." Yes. Those weeds I was going to go nuts on? Poison ivy. It's EVERYWHERE. Now, I don't think I get it that bad, as I have only had it once in my life, but still. Pulling up massive amounts of poison ivy in shorts, tank top, and barehanded? I would have been miserable. So spray has been acquired and sprayed, but I think we need more. I also don't think we can viably grow edible plants in this bed this year, so herbs will have to be grown elsewhere. Anyone who knows about gardening, please feel free to chime in and tell me that I am wrong. Please?
And that, ladies and gentlemen, is where we stalled. Partly because we work weird hours, and partly because there are some issues to contend with.
1.
The bed which I have claimed for my own personal flower orgy has three of...these. I don't know what they are. I am going to dig them up. As far as I can tell, they are massive, leafy green blobs, and I don't like them. So they are going away.
2. What real estate isn't take up by blobulis greenphilia is full of mint. And I mean full. Don't get me wrong, I like mint. Some will be kept. But dear god. Do I need this much?
3. Funny Eleanor-doesn't-know-shit-about-gardening story. So the following picture is the bed we designated as the herb garden. It's right off the patio and near the kitchen, so therefore perfect. Well it was full of weeds, which I planned on going at in my normal style of bare handed weed pulling frenzy. My mother sees the bed a couple of weeks ago and remarks, "Wow, your yard has a TON of poison ivy." Yes. Those weeds I was going to go nuts on? Poison ivy. It's EVERYWHERE. Now, I don't think I get it that bad, as I have only had it once in my life, but still. Pulling up massive amounts of poison ivy in shorts, tank top, and barehanded? I would have been miserable. So spray has been acquired and sprayed, but I think we need more. I also don't think we can viably grow edible plants in this bed this year, so herbs will have to be grown elsewhere. Anyone who knows about gardening, please feel free to chime in and tell me that I am wrong. Please?
April 16, 2010
Summertiiiiiiime, and the living is easy...
So I've been a busy bee this spring. Helping the pseudo-SIL move,doing house stuff. Working on the garden. A trip to Ikea meant that many house things were dealt with. Our front room is starting to look great! As long as it stays clean (haha, yeah right). Anyway, this is going to be picture heavy but I want to share!
I would post a before shot, but I don't have any other than the one I took when we closed, and it's just an empty room, and that seems silly. So I shall post the recent ones. Ignore the clutter, that's still a work in progress.
This would be the end tables we got at our couch that we don't really like, and haven't found a good place for. They look great in here! And the rug is my $20 Ikea find.
There's even some knitting content! Well, it is my house, so this is likely not surprising. The one on the far right is just a skull intarsia chart. It normally lives in Sean's gaming corner, but it works in here too. The one next to that is sort of ruched, has a really cool texture to it, and is by far my favorite. Then the one on the far left is based on a Wooly Thoughts design that I saw on Ravelry. I might still buy/make a couple more, but for now that's what I got.
There are also some framed postcard things I bought at Ikea hanging above the loveseat. I'm actually pretty damn happy with it.
More house updates to come soon, along with knitting galore!
I would post a before shot, but I don't have any other than the one I took when we closed, and it's just an empty room, and that seems silly. So I shall post the recent ones. Ignore the clutter, that's still a work in progress.
This would be the end tables we got at our couch that we don't really like, and haven't found a good place for. They look great in here! And the rug is my $20 Ikea find.
There's even some knitting content! Well, it is my house, so this is likely not surprising. The one on the far right is just a skull intarsia chart. It normally lives in Sean's gaming corner, but it works in here too. The one next to that is sort of ruched, has a really cool texture to it, and is by far my favorite. Then the one on the far left is based on a Wooly Thoughts design that I saw on Ravelry. I might still buy/make a couple more, but for now that's what I got.
There are also some framed postcard things I bought at Ikea hanging above the loveseat. I'm actually pretty damn happy with it.
More house updates to come soon, along with knitting galore!
January 8, 2010
Happy New Year!
Okay so I'm a couple of days late, but whatever. Figured I would do the obligatory "Here's a list of things I am going to say I will accomplish this year and in actuality won't do a single fucking one" post. Except I'm ALREADY doing mine.
New Year's Resolutions:
1. Not say shit like "I will be SO MUCH HAPPIER if I just lose 10 lbs", or "Everything will be so much better if I do XYZ", because quite frankly, it's not true. And it just gives me something stupid to stress about
2. I will get this house organized how we want it. I'm tired of never being able to find anything, and having stuff laying around everywhere.
To this end, I've already moved some stuff to the giveaway pile/storage in the garage, started cleaning and organizing our closet, finally hung the spice rack and started rearranging the kitchen. It's going to take awhile, but if I do a little bit at a time, I can get it done. The theory i have is my head is that if I get it done, it will be easier to keep that way.
New Year's Resolutions:
1. Not say shit like "I will be SO MUCH HAPPIER if I just lose 10 lbs", or "Everything will be so much better if I do XYZ", because quite frankly, it's not true. And it just gives me something stupid to stress about
2. I will get this house organized how we want it. I'm tired of never being able to find anything, and having stuff laying around everywhere.
To this end, I've already moved some stuff to the giveaway pile/storage in the garage, started cleaning and organizing our closet, finally hung the spice rack and started rearranging the kitchen. It's going to take awhile, but if I do a little bit at a time, I can get it done. The theory i have is my head is that if I get it done, it will be easier to keep that way.
December 10, 2009
And they said let there be chili. And it was good.
So the Thanksgiving holiday frenzy is over, and we're in that very brief calm before the Xmas rush totally begins. I am now going to proceed to make you all hate me.
I am almost entirely done with my xmas shopping. I have a few things left to make, and I am done. And one of those can technically wait until after Xmas. But yeah. A few VERY small things, and a couple of very easy things, and I am DONE.
But, I can't post pics until after Kissmoose, lest I ruin someones surprise. That would be a tragedy. So instead I will post a 'recipe'. As I am sure has been noticed, I (and Sean) tend to be the throw shit in until it tastes good type of cook. Some foods lend itself to this, others don't. An example of that is chili. And that, my dears, is what is simmering away happily on our stove right now. And here, in all it's convoluted glory, is what we did. This time.
The cast of characters:
1 lb or so of ground beef
1 lb sausage (we used hot)
2 smallish onions, diced up pretty small
2 green peppers, again, small
big can of crushed 'maters
chili beans
kidney bean
white northern beans
some garlic
some chili powder
some garlic powder (what, I like garlic!)
smoked salt
regular old salt
pepper
few shakes of Tabasco if you're feeling frisky
Cook up your meat. Don't drain it. Fat is flavour. Get over it. Throw your onions and garlic in with the meat. Drain all the beans and put them in the pot. Put in all your spices. Cook for a few minutes. Put in whatever is listed that you haven't put in yet. Pour in some salsa when Sean isn't looking. Taste. A little while later wander back into the kitchen and hack up some smoked potatos from dinner the other night and throw them in. If you happen to be Sean, gripe that Eleanor turned the heat up cause she's impatient and hungry. Taste. Wander away for a little while longer, watch National Geographic. Taste some more. Whenever you can't handle it anymore, turn it off, top however you desire and eat. Eat lots.
And that ladies and gentlemen, is how we made chili tonight. Apparently, we are going to be eating chili a lot in the new year because Sean wants to enter the Chili Cook-off.
Next up, I attempt to make chicken enchilada casserole. Cause wrapping up those little buggers is a PAIN!
November 26, 2009
A word to the wise.
I am usually a good person. I do as I am told, follow traffic laws, smile at strangers. But when it comes to baking, especially holiday baking, I am a menace to society. Or my kitchen at the very least. Seriously, me + baking = a disease. And a big fucking mess.
I went in to make gingerbread, so that I can make what is becoming my holiday signature, pumpkin gingerbread trifle. Box mix, nothing fancy. Well, now I have two apple cakes in my oven. And once again, I didn't have something I needed, so I improvised. No tube pan? Welllll.....loaf pans are about the same height right? Sure, let's use two of them! At least I have all the ingredients right for once!
But of course, now my kitchen is covered in sugar, flour, and cinnamon. Oh yeah, and that egg that got dropped on the tile. And some oil that dribbled on the counter where I got distracted by an inquisitive kitten nose investigating the gingerbread.
I should step away from the spatula now. But I can't! I might keep going! I have to make pudding! This was going to be custard, but I might have uh, used all my eggs. So pudding! Assuming I don't get murdered when Sean gets home and sees this mess, I will try and remember to post pictures of my hysteria.
I went in to make gingerbread, so that I can make what is becoming my holiday signature, pumpkin gingerbread trifle. Box mix, nothing fancy. Well, now I have two apple cakes in my oven. And once again, I didn't have something I needed, so I improvised. No tube pan? Welllll.....loaf pans are about the same height right? Sure, let's use two of them! At least I have all the ingredients right for once!
But of course, now my kitchen is covered in sugar, flour, and cinnamon. Oh yeah, and that egg that got dropped on the tile. And some oil that dribbled on the counter where I got distracted by an inquisitive kitten nose investigating the gingerbread.
I should step away from the spatula now. But I can't! I might keep going! I have to make pudding! This was going to be custard, but I might have uh, used all my eggs. So pudding! Assuming I don't get murdered when Sean gets home and sees this mess, I will try and remember to post pictures of my hysteria.
November 22, 2009
I live with Hussey's and caught the floozy
Now that I am recovered from my bout with the flu (try it! It's fun! Really!) I am starting to think about Thanksgiving. Thanksgiving has always been one of my favorite holidays, a close second to Xmas. I love that in the midst of the holiday dense end of the year there is one holiday that centers around food, and family, and being thankful. To me, Thanksgiving isn't just about the food. Don't get me wrong, I LOVE Thanksgiving food, but something about spending time with family is nice. Spending that time enjoying good food, and good company really makes you thankful for both. And despite the fact that I, and those I love, have had a hard year, we still have a lot to be thankful for. Nice homes, and loving families, and good friends to help us through those tough times. And especially when it's been a hard year, I think it's important to not gloss over the holiday that's focused on giving time, and thanks, not presents.
That being said, I am excited about decorating my new house. Next week.
That being said, I am excited about decorating my new house. Next week.
November 8, 2009
Spray paint, power drill, and 2 cups of coffe
So I have been on the hunt for bed side lamps that I actually want. Much like many of my quests, I can picture the perfect item in my head. Problem is, it only exists in my head. The ones I find aren't the right color, or are too expensive, not the right size, etc. Why no, I'm not picky, why do you ask? Anyway, it suddenly hit me the other day. The ones we have are a good shape, the right size, my main objection was the color. They were boring black. So, instead of spending $100 on new lamps, I bought a $3 can of spray paint. They are now "avocado" according to Krylon. It may not be the most professional paint job ever, but they are going to look so much better! Next up, I want to add some detail to the shade. Maybe keep it simple with some fabric glue and ribbon. Slowly but surely, I am getting our bedroom (well, the whole house really) to the point that I want it.
Next up, buy some picture frames. I might stick with this spray painting theme and
just buy some cheap ones and paint them. I forget sometimes how something so simple as paint can completely change the look of something.
Next up, buy some picture frames. I might stick with this spray painting theme and
just buy some cheap ones and paint them. I forget sometimes how something so simple as paint can completely change the look of something.
November 1, 2009
Baa Baa Black Sheep
Turns out my computer wasn't busted after all. My psuedoBIL looked at it, tightened some stuff, and restarted it and it's working fine. Wonderful.
So last weekend my mom, best friend, and her mom and I all went to SAFF. I'd never been before and will definitely be going again! I got a few things, pretty much blowing my entire paycheck from that week, but it was so much fun. I have a ton of animal pictures (okay maybe just a bunch of alpacas) on my mom's camera, so I can't show you those but here is my haul:
Don't have any fun knitting pictures to share atm, but I did buy a new camera card, so they will be forthcoming.
And because last night was Halloween, I give you our pumkiny goodness
So last weekend my mom, best friend, and her mom and I all went to SAFF. I'd never been before and will definitely be going again! I got a few things, pretty much blowing my entire paycheck from that week, but it was so much fun. I have a ton of animal pictures (okay maybe just a bunch of alpacas) on my mom's camera, so I can't show you those but here is my haul:
Don't have any fun knitting pictures to share atm, but I did buy a new camera card, so they will be forthcoming.
And because last night was Halloween, I give you our pumkiny goodness
October 10, 2009
Technological black thumbs strike again
So I still fail at blogging, but at least this time I have a valid excuse. My computer (can't remember if I'mat 4or 5 now) died. My techy friend said he could be bribed with beer to come look at it and give it the verdict. I'm hoping I can get it working, or Frankenstein together a working laptop from the crashed one, and the old one that got destroyed in the car accident. But if not, well, yarn budget gets repurposed to computer replacement budget. Which was not part of the budget. Le sigh. And my lovely, occasionally forgetful Yeti took my memory card out of my camera and put it on the windowsill. Is it there? Nope. Behind the bed? Nope. Do I expect to find it someplace weird, hopefully not in the cats litter box? Yup.
Anyway, to today's regularly scheduled program. I'm being a little knitting ADD right now. My sweater is coming along. I'm having to make up the sleeves as I go, because I wanted long sleeves, and the pattern was written for either short sleeves, or long flared sleeves, and I have a VERY strong hatred for flared sleeves. They always remind me of the witch costumes I wore as a kid for Halloween, and not in a good way. I have also discovered that I abhor knitting sleeves. They're so damn fiddly. This is likely why I will never be a sock knitter. I will fondle, and love, and appreciate, but knit them? Bwahahahaha.
So currently, I got these mitred squares I'm whipping out to ostensibly make a throw pillow with, some apple core shapes I going to piece together to maybe make a rug with (it works in my head, don't know if it will in real life though). I also have resurrected my Moderne Log Cabin blanket. Now that it's getting colder, it would be nice to have, but all that garter stitch just gets incredibly dull, so it's being alternated with other fiber experimentation. I would post pics, but well, with no camera card, and minimally functional computers, you all in internet land will just have to deal with the anticipation.
Anyway, to today's regularly scheduled program. I'm being a little knitting ADD right now. My sweater is coming along. I'm having to make up the sleeves as I go, because I wanted long sleeves, and the pattern was written for either short sleeves, or long flared sleeves, and I have a VERY strong hatred for flared sleeves. They always remind me of the witch costumes I wore as a kid for Halloween, and not in a good way. I have also discovered that I abhor knitting sleeves. They're so damn fiddly. This is likely why I will never be a sock knitter. I will fondle, and love, and appreciate, but knit them? Bwahahahaha.
So currently, I got these mitred squares I'm whipping out to ostensibly make a throw pillow with, some apple core shapes I going to piece together to maybe make a rug with (it works in my head, don't know if it will in real life though). I also have resurrected my Moderne Log Cabin blanket. Now that it's getting colder, it would be nice to have, but all that garter stitch just gets incredibly dull, so it's being alternated with other fiber experimentation. I would post pics, but well, with no camera card, and minimally functional computers, you all in internet land will just have to deal with the anticipation.
September 19, 2009
We go together like rama llama llama dingy dingy dong
Okay so those aren't quite the right lyrics, but I tried. Anywho, at the request of my dear partner in yarn crimes Jessy, I might start throwing in some of my cooking misadventures as well as the fibre-y kind.
So before popping my food blogging cherry, here's a bit of back story. Sean LOVES pho. He is always bemoaning Asheville's lack of pho establishments (he thinks it's a pho-king shame bwhahaha yeah I went there). So the other day, I stumble upon this recipe: http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html and thought I would give it a shot. Went to the store, bought the ingredients, plus a few extras. Now I have only had pho once, and that was a good 10 or 12 years ago, so I had no clue what it was supposed to taste like. I thought it sounded odd, frankly. Well, 5-6 hours later, we sat down to eat the stuff. The reviews were mixed. I thought it was gross, picked out the mushrooms, ate enough of my noodles to not be starving, and gave Sean the rest. Sean liked it, but said it wasn't totally pho like. He assured me repeatedly that it tasted good, it just wasn't real pho. Would I make it again? Maybe, if he wanted it.
But to counter this flop (in my mind anyway) I made one of my favorite dinners of all time. The kind of meal that makes me feel like a kid again, and if I eat it prepared any other way, it is WRONG, and they obviously don't know how to cook, and sends me weeping to McDonalds. Okay, maybe that was just that one time in the UNCA caf where they used tempeh. Shudder. I find it simple, and delicious, and uncomplicated. What is this culinary delicacy you ask? How do I make this party on my taste buds dish you ask? What could it BE?
STROGANOFF. And here is my dad's recipe, word for word as it was given to me.
Knitting disaster to be posted tomorrow, so sharpen your tenterhooks.
So before popping my food blogging cherry, here's a bit of back story. Sean LOVES pho. He is always bemoaning Asheville's lack of pho establishments (he thinks it's a pho-king shame bwhahaha yeah I went there). So the other day, I stumble upon this recipe: http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html and thought I would give it a shot. Went to the store, bought the ingredients, plus a few extras. Now I have only had pho once, and that was a good 10 or 12 years ago, so I had no clue what it was supposed to taste like. I thought it sounded odd, frankly. Well, 5-6 hours later, we sat down to eat the stuff. The reviews were mixed. I thought it was gross, picked out the mushrooms, ate enough of my noodles to not be starving, and gave Sean the rest. Sean liked it, but said it wasn't totally pho like. He assured me repeatedly that it tasted good, it just wasn't real pho. Would I make it again? Maybe, if he wanted it.
But to counter this flop (in my mind anyway) I made one of my favorite dinners of all time. The kind of meal that makes me feel like a kid again, and if I eat it prepared any other way, it is WRONG, and they obviously don't know how to cook, and sends me weeping to McDonalds. Okay, maybe that was just that one time in the UNCA caf where they used tempeh. Shudder. I find it simple, and delicious, and uncomplicated. What is this culinary delicacy you ask? How do I make this party on my taste buds dish you ask? What could it BE?
STROGANOFF. And here is my dad's recipe, word for word as it was given to me.
Ingredients:
A pound or so of ground beef (you can use slab meat cut into little cubes or shreds, but I thing ground beef is better)
A few fresh shallots (onions and a clove or two of garlic work if you don’t have enough shallots, but chop ‘em fine whatever you use)
A pound or so of fresh mushrooms (brown creminis are best, ordinary white ones are okay) sliced so they aren’t too big
Half a cup or so of white wine – something with a lot of flavor, like a white burgundy or bordeaux, not some weenie Italian white. (Red wine produces a really vile pink color, so if all you have is red wine just drink it and leave it out of the stroganoff.)
Butter (NOT olive oil)
Sour cream (not under any circumstances the low-fat shit)
Black Pepper
Grey Poupon mustard (do NOT use French’s. This is not a hot dog or a ham sandwich)
A small amount of beef base if you have it, but don’t worry if you don’t
Dried tarragon. This is non-negotiable. Fresh tarragon just doesn’t work as well, for some reason.
Salt
Process:
1. Put some butter in a large-diameter high-sided pan and melt it. Don’t be stingy with the butter.
2. Toss in the shallots and saut̩ them until translucent. If you use onion & garlic sweat the onions good, then add the garlic when the onions are about to be done Рotherwise the garlic will overcook and be bitter like folks in small-town Pennsylvania.
3. Add the beef and brown it good, breaking up the big chunks. Add several grinds of black pepper.
4. Remove the beef & shallot/onion/garlic mix from the pan, leaving as much of the meat juice/fat/butter residue in there as possible. Don’t worry if you leave a few bits of the meat & stuff in the pan – you’re mainly making room for the next step.
5. Put the mushrooms, white wine, and about ½ a teaspoon of the tarragon in with the meat juice, etc. Cook this until just about all of the liquid is gone but not until the mushrooms get dry. It will take awhile, as mushrooms are mostly water. Adding a pinch or two of salt will help draw the water out of them, but don’t go overboard. FYI, the reason you removed the meat from the pan is the shrooms cook a lot faster when it’s gone, and it’s easy to determine if most of the water is gone, which you want – it will be a pain in step 9 if you don’t cook off most of it now.
6. Put the beef & shallots back in the pan.
7. Add several really big globs of the sour cream and about a tablespoon of Grey Poupon. Stir until everything is well mixed.
8. Taste it and see if there’s enough pepper to suit you and to see if there’s a stroganoffish balance between creaminess and mustardy sharpness. You can put in some more tarragon here if you want to, or add a bit of the beef base if it tastes wimpy. If you’re going to use beef base, use like half a teaspoon at the time, and remember it has a hell of a lot of salt in it. Don’t add salt until after the beef base is well and truly assimilated and you’ve tasted it again.
9. Cook this until it’s as thick as you want it, but don’t let it boil. This might take awhile as you’re basically getting rid of the remaining liquid from step 5, as well as what’s in the sour cream. During this step you can fiddle some more with the sour cream/mustard/tarragon balance if you need to
10. Serve over noodles.
DISCLAIMER: As far as I know, there is no one of Eastern European descent in my recent gene pool who would know how to make true stroganoff. It is entirely likely I could eat this in Russia, made by someones babushka, and think it was wrong, because it wasn't my dads recipe. But this is GOOD. Not healthy. But who cares, cause it is YUMMY.Knitting disaster to be posted tomorrow, so sharpen your tenterhooks.
September 5, 2009
With a knitters yell, she cried more more MORE!
So I finished the Global Warming I cast on last weekend. Whole thing took about 3 days. I still have to sew the pocket on, and weave in a few ends, but it's done. This one I am giving to Katie, cause she liked it. I'm knitting myself another one, and I am excited. I like the look of this pattern. I'm doing a few mods to mine, which I will detail later. But here is Katie's:
I also whipped this up, and want to make more, because I think they are really pretty!
I've got another row done on the Drexel Puzzle, and I think I have 2, maybe three more to go, but I can crank those squares out fast. No reason why it shouldn't be done by next weekend, just in time for Charles to take to school!
I also whipped this up, and want to make more, because I think they are really pretty!
I've got another row done on the Drexel Puzzle, and I think I have 2, maybe three more to go, but I can crank those squares out fast. No reason why it shouldn't be done by next weekend, just in time for Charles to take to school!
August 29, 2009
Busy beaver (bee? whatever)
So this is the before and after picks from the yarn stash reorganization project. I think it looks great! There's no strict system, but I do have it so that I can see everything that I have. One of the drawers has loose needles (I don't have many, I always use my KP Options), and another has scrap balls, which will eventually be used for my Tessellating Fish. I threw away almost one whole plastic bin of swatches, scraps, and tangled messes. Sort of cathartic, wish I could do the same thing with my brain sometimes.
Erica is going to see her sister and her kids this weekend, so I cranked out these guys:
Both patterns are from Knitty. The turtles shell comes off, and there are some different outfits you can make one. I messed up somewhat in assembly (his eyes are in the wrong place, and one leg is crooked) but no one but me really knows, so I guess it's alright. The penguin required learning how to w&t, which not being a sock knitter, I've never really done before, so that was cool.
Now I have to do some serious cranking on Charles' afghan, because it would be best if I could get it to him by next weekend, cause mailing that thing would be a bitch, it's going to be HEH-EH-VY.
August 23, 2009
New projects
This is a DSi case I am concocting right now. SWS in Natural Earth. I gotta say, I love this yarn. Lovelovelove. Anyway. I'm doing a rectangle in a double knit, cause I was the plushyness for protection, then putting a zipper on the top. Going to put some sort of side pocket on for games as well, but that's more experimentation.
This is Charles's re-done afghan, which I am trying to get done before he leaves for Drexel in a few weeks. I am optimistic. I think it's going to look really cool, I just hope he likes it!
Next up, I have to whip something up for Sean's sister's new baby, and I found some really cute little tops I want to make his nieces, which I am shooting to have ready for xmas. I also want to find a great pattern for Elizabeth's new one, but I am waiting to find out that she is actually pregnant, I don't want to jinx it for them! I'm thinking about doing a Hoover blanket (http://www.knitty.com/ISSUEfall03/PATThoover.html), but doing one side in a self striping, and one in a solid. I've been wanting to make one for awhile, and this gives me an excuse!
May 10, 2009
I suck ass at posting
So I suck at this knitting/blogging shit, but whatever. Done a couple of things lately, but nothing spectacular. Except for...
THIS.
I am actually pretty freaking proud of this. Dimensionally, I'm not a huge fan, but I like the design. Debating writing up a recipe/pattern for it. Wasn't difficult in the least. I want to do a little more experimentation with it, because I'm not sure I did it in the most logical way, but I do like it.
And given that I bought new bedding, for the new house (squeee!) I am using it as an excuse to knit a new afghan for our bed. So far I got this:
The plan is strips like this in green and brown, and alternating them with some sort of leafy lace pattern in beige. As usual, I'm going to change my mind another 15 times I'm sure, but for now, that's the plan.
THIS.
I am actually pretty freaking proud of this. Dimensionally, I'm not a huge fan, but I like the design. Debating writing up a recipe/pattern for it. Wasn't difficult in the least. I want to do a little more experimentation with it, because I'm not sure I did it in the most logical way, but I do like it.
And given that I bought new bedding, for the new house (squeee!) I am using it as an excuse to knit a new afghan for our bed. So far I got this:
The plan is strips like this in green and brown, and alternating them with some sort of leafy lace pattern in beige. As usual, I'm going to change my mind another 15 times I'm sure, but for now, that's the plan.
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