Tuesday, November 17, 2009
UPDATE Just did this, turned out great! Was another walnut chocolate, only much much better
Wednesday, September 9, 2009
The first was FiberOne cereal, it looked like a bran based cereal, and it was heavy on the bran, the flakes were thick and took over all the other flavors and so at the end while i did not eat the box for the fiber, it tasted like i had.
I wasnt expecting much, most bars are disappointing to me, especially when they try to disguise the taste by smothering it in chocolate, but while the bar was called chocolate and oats it didnt seem to be over burdened by it. It tasted nice, it had lots of oats (probably my favorite whole grain), didnt taste like soy, some chocolate, that didnt taste like really cheap quality stuff with a bit of wax mixed in for shine, and even had a bit of a caramel undertone. It didnt break your teeth, nor did it stick to them, and didnt leave sticky residue on my hands. As for the ingredients, although not overwhelmed by soy products, it does fall into the sin of HFCS, something i avoid. the fact that its 7th on the list of ingredients is a plus, that fact that theres 3 other sweeteners in bar is a bit shocking. And the first ingredient is... you have to see it for yourself, id like to see what people would guess. next time youre in the store check it out.
Tuesday, September 8, 2009
1) Pasta people, this can range from mac and cheese to shrimp scampi to lasagna to spaggetti and bottled sauce. But there are many people out there who almost always serve some kind of pasta for company. Its understandable, its easy to make, fast, and a crowd pleaser. Even we've been guilty of serving some friends so much pasta over the years they think thats all we ever make.
2) Grillers - Everyone has been to a party where the entire meal is pretty much prepared after you get there on the grill, for many this is strictly a summer time activity, but for others it year round. Theres such a surge in the summer by september grilled anything is usually unappealing to many.
3) What's a meal without a roast? people. Something roast be it beef, chicken, pork or turkey. Theres a roast, usually with some kind of potatoes and some other green veg. The sides can increase dramatically though thanksgiving or christmas dinners are usually the most extreme version.
I am guilty of falling into all categories and many times over, but i have been trying to rebel against the norm and this last weekend decided to feed the crowd something a little more outside the box. So i bought some cooked chicken breast at the store and went for chinese chicken salad instead.
5 chicken breasts, chopped into 1/2 in. cubes
i can water chestnuts, drained
2 cups sugar snap peas
1 bag coleslaw salad mix
1/2 cup cashews
2 tortilla, cut into strips
oil for frying
1/2 cup sugar (i went down the dark path it seems)
1/2 cup rice vinegar
1/2 cup veg oil
2 tbsp toasted sesame oil
2 tbsp soy sauce
4 tbsp sesame seeds
mix up the dressing, fry up the tortilla strips and drain on a paper towel. Arrange in a large bowl, cabbage mix, sugar snaps, chicken, water chestnuts, cashews and tortilla strips. Add the dressing before serving and enjoy a different kind of night for company. Oh and dont forget to get them to bring dessert.
Wednesday, September 2, 2009
I have found that simple is best.
For the fudge, i make a simple ganache with a one to one ratio.
1 cup cream
heat the cream until small bubbles form on the sides of the pot, (or microwave in jar) pour over a bowl filled with broken up bits of chocolate.
Wait a couple of minutes and then stir together til melted. its best served in large glasses (vs. bowls) pour some into the bottom of the glass, add ice cream (I do two scoops per person), and then pour more over the top, reserve some chocolate sauce and serve on the side, (round half way through chocolate lovers need a refill)
Tuesday, August 25, 2009
Cover a baking sheet with foil, curling the edges up so the grease doesn't drip. Lay the bacon flat on top, crack a little pepper on, if you like and bake at 425, its perfect for us in 9 minutes, but id start checking after 7, it could take as long as 15, if you into extra crispy.
Remove the bacon and drain on a paper towel, dont attempt to toss the grease til it's cooled.
Once youve found the perfect timing, Grease splattered counter tops will be a distant memory.
Wednesday, May 13, 2009
couple of tbsps mayo
a little fresh ginger, grated (ginger can be stored in the freezer in a little zip bag, will last you a long time)
1/4 cup cilatr, chopped
1/4 cup cashew butter (you can sub with peanut butter)
half a celery stick, chopped
1 tsp curry paste or powder
pinch of brown sugar
and a handful of cashews if you like
Mix it all together, if its too thick, try thinning it out with some yogurt.
Whip 2 containers mascarpone with 1/3 cup powdered sugar and 1 tsp vanilla.Clean and cut the stems off a carton of strawberries. Fill a store bought graham cracker crust with mascarpone, top with strawberries, placed cut side down.
Friday, May 8, 2009
First off start collecting glass bottles and jars.
Then go visit a friend with an herb garden, and ask if you can get cutting of their herbs (if you don't grow your own).
Then place all the herbs in glass jars with water, indoors, and wait, they should start growing, if the jar is clean (no soapy residue that counts as well)
Once theres quite a bit of roots, at least 3 inches long, plant them. Once you have a decent bunch growing you can cut again and start a second to give away, but let's face it. That's not happening, not if you're a true zombie.
Instead, when you're going to go, get cuttings, put them in old jars, label the jars with tape and a sharpe, and then place them in an old shoe box, or other sort of box. (If it's a really ugly box, wrap it with gift wrap or the funnies, or just newspaper.) Include instructions on how to grow the herbs.
Monday, May 4, 2009
1 1/3 cup flour
1/4 cup sugar
1/4 brown sugar
1/2 cup butter
1 tsp vanilla
1/2 tsp baking soda
3 tbsp honey
1 cup chocolate chips
1/4 tsp salt
Mix the sugars and butter, add egg, van., and honey. Add remaining ingredients. Now for the great secrete to really good cookies, put the dough in the fridge for a couple of days. Bring them back up to room temp before baking (unless you like thick cookies) and bake at 400 for 7 minutes.
These suckers burn quickly, take the 7 minutes seriously, more than 9 minutes and youll be busy scraping bottoms.
Thursday, April 30, 2009
1 little tomato, chopped
1 onion, chopped fine
1 jalapeno, chopped really small
1 small bunch cilantro, chopped
1 lime, juiced
3 garlic cloves, mashed
1 tsp cumin
Mix it all together, if you under mix the avocados will be chunky, over mix and it will be smoother.
Eat with chips, or make a quesadilla, top with guc and then sour cream, then slice.
Friday, April 24, 2009
1 3/4 cups graham cracker crumbs
4 Tbsp. butter, melted
1 cup sugar
3− 8oz. pkgs cream cheese, softened
2 tsp. vanilla
1/3 cup fresh lime juice (about 4 limes)
1 tsp lime zest
Preheat oven to 350*. Coat all the crumbs with butter in a bowl. Press the crumbs onto the bottom and half way up the sides of a springform pan. (If you dont have a springform, you can try a cheesecake pie.) Bake crust for 5 mins.and set aside. In large bowl mix cream cheese, remaining sugar and vanilla. Add the lime juice and eggs and beat till smooth and creamy. Bang the filling on the counter to disturb neighbors and get air bubbles out. Pour filling into crust. Bake for 60 mins. if you have a habit of grand canyon cheesecakes, there are all sorts of tricks to help avoid them, none of which work. The best solution follows.
You're looking for a light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut.
If you have a grand canyon down the middle top with whipped cream.
Thursday, April 23, 2009
4 strips bacon
2 leaves roman lettuce
2 slices of a large heirloom tomato
1/2 an avocado, sliced
1 tbsp mayo
a couple leaves basil, sliced thin (or a little frozen cube, they sell them in supermarks)
a little garlic clove, crushed
4 pieces of sandwich bread, toasty
a wee bit of oil.
Mix the mayo in a small bowl with basil and garlic. Heat up a pan with a little oil, place bacon in the pan slowy and in a zig zag fashion, folding it over itself where it zags. Once you get the desired color on the bacon, remove the bacon from the pan and drain on a paper towel. Spread mayo on all slices of bread, then layer with lettuce, then bacon, then avocado, then tomato, cover with the second slice, do all this twice for two sandwiches. Wrap up and take with you for picnic dinner, starting just before sunset. Then drive over to your favorite ice cream/frozen yogurt place, cause BLT should always be followed with frozen goodness.
Wednesday, April 22, 2009
1 cup chicken chunks
2 tbsp mayo
a celery stick, chopped
1 green onion, sliced
a small handful of raisins
a small handful sunflower seeds
a few springs parsely, chopped
2 tsp curry powder, (or 1 tsp paste)
Mix all the ingredients together, tasts and see if you need to season. Spread on bread, and wrap in wax paper, (for easy transport).
With a little mango juice, carrot slaw and oatmeal raisin cookies youll have a little picnic to share with someone.
Tuesday, April 21, 2009
1 tbsp Mustard of choice, (jalopeno mustard is divine in this)
2 tsp Honey (preferably with a nice dark color)
1 clove garlic, crushed
2 tsp butter
1 tsp white wine vinegar
a little hot sauce (if your mustard isnt hot)
Combine this all together in a small bowl. Make a cup of tea, place the bowl on top, after a couple of minutes give it a little stir, if the butter has mixed in you're done.
This is great with chicken or pork chops.
That's all you need, but for the ultimate try,
Take a 5 inch piece of baguette, slice in half almost all the way. Flip the bread inside out, so the soft white is now outside, with the crusty inside. Fill the inside with slices of gruyere.Spread butter on the white outside. Heat up the Foreman grill or your two heaviest pans. Place the bread inside the forman or between the two pans (with the heavy pan on top), If using pans, you have to flip after you get a nice color on the bottom.
There are plenty of extras that can also go in as you grill
a little tomato
some ham or salami or turkey or a combination
If you have a sweet tooth, drizzle in some honey
Monday, April 20, 2009
1 bottle Spanish Wine
1 bottle Orangina
1 apple, peeled and sliced
1 orange, sliced
1 lemon, sliced
1 lime, sliced
2 kiwis, peeled and sliced
Place fruit in a large pitcher, top with wine, just before serving stir in Orangina.
3 cloves garlic, peeled
1 can garbanzo beans (aka chickpeas)
4 tbsp tahini (try the mid east section of the supermark)
2 tbsp lime juice
a little bit of cumin
Put the garlic in the food processor, and pulse til finely chopped. Puree the rest all together. Taste, you may need to add salt.
To garnish have fun with toasted pine nuts, chili oil, a little chopped parsley in the center, and pomegranate kernels along the rim.
Preheat oven to 350. Butter a bundt.
Shift together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and add the sugar, beat until the mixture is light and fluffy (longer than you think about 5 minutes). Add beaten eggs, one at a time, mix after each addition. Beat in the vanilla and sour cream.
With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.
Bake for about 50 - 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature.
bittersweet or semisweet chocolate, chopped
1 tbsp coffee
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 1/4 cups granulated whitesugar
2 tsp vanilla
3/4 cup sour cream
1/3 cup milk
Saturday, April 18, 2009
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 shallot (or half an onion), chopped
2 cups broth of choice (I usually use chicken)
1/2 a cup milk (or cream if youre feeling extravigant)
1 tbsp butter
Saute shallot in butter til you get a nice golden color, add asapargus cook a couple more minutes. Add broth and bring to a boil, boil for 15 minutes. Scoop out the veg and put in the blender with a little water, til smooth. Pour back into the pot, add white pepper to taste, but be careful a little goes a long way.
Thursday, April 16, 2009
Serve with any mashed veg. Such as Mashed Cauliflower. or with stemed veg and some Honey Mustard Sauce.
Wednesday, April 15, 2009
Spaghetti Carbonate - the Original Zombie Food
Zucchini and Ham Omelet
Homemade egg mcmuffin
Leftovers Zombie Style Pizza
Pressed Sandwich (not to be confused with paninis)
Tuesday, April 14, 2009
Half a large cucumber, hothouse, and chopped (amazing, they only come around in the spring, look for them)
2 tomatoes, halved, once you buy an heirloom tomato, youll question the sanity of people who buy anything else, i like the dark ones that look like plums
1 pepper, sliced (or three small so you can have all the colors)
half a red onion, chopped
4 thick slices of feta
handful of kalamata olives
1 tsp dried oregano
2 tbsp red wine vinegar
4 tbsps olive oil, (best to use a golden colored one)
no lettuce, no lettuce and no cabbage either, youre selling out if you use them
a few other ideas...
Egg Salad sandwich, try mixing in a little sprouts for some extra crunch, or add some curry
Deviled Eggs, you could always try no piping bag zombie style deviled eggs.
Salad Nicoise you can go for the traditional tuna packed in oil, or change it up with some salmon
Salad Russe - Potato Salad with semi mashed potatoes, peas, carrots, eggs, pickles, mayo, lemon and white pepper
Try something new
Moroccan Egg Sandwich
Vitello tonnato - which only uses the yolks
Doro Wat is an Ethiopian Dish, Check here again for my grandmother's recipe
Half a pita
onion (white or green)
Open up the pite, smush a boiled egg with a fork into it. Add some onion, a little olive oil, some cumin, salt and pepper, and mix it all together in the bread. Enjoy simple street food from Morocco, without the airfare.
Monday, April 13, 2009
pop all the yolks out into small dish,
1/4 cup mayo,
a couple of teaspoons of chopped chives,
1 tsp dry mustard (or prepered if you dont have dry),
a couple (well 6 would be most devilish) sprinkles of hot sauce,
a little salt and pepper.
Spoon yolk mixture into whites,
top with a little paprika,
or more chives,
or little bits of ham,
whatever you crave/have.
Serve a few with leftover asparagus as a fancy appitizer, and follow with egg salad sandwich, if youre really devilish.
- 1 large chicken, cut into pieces, skin removed
- olive oil
- 1 stick butter
- 2 onions, chopped
- 6 cloves glaric
- 1 can tomato paste
- 3 tbsp ethiopian pepper
- 5 hard boiled eggs, peeled
- Make slits in the meat. If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce. Rinse in cold water and drain.
- Heat a few tablespoons of olive oil in a Dutch oven or skillet. Add butter or margarine, melt, then add the onions. Cook over medium heat until somewhat soft, then add garlic. When onions are translucent, stir in tomato paste and about 1/4 cup of water. Strain the berbere and add it to the mixture. Add salt. Put the Chicken or tofu in the pot, coat with the sauce, and cover. Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup. If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
- Simmer on the stove top about one hour. The sauce should be a rich, deep red. When the dish is done, hold in a warm oven until ready to serve.
The promise of this float will give you power over any Zombie.
The great ratio
1 cup of Pepsi
1/2 caramel ice cream
For a single serving, pour the soda into a large drinking glass, reserving just a little. Add the ice cream and mix untill mostly dissolved. Top with remaining soda for extra head and serve.
You can also make an entire punch bowl, for a dangerously additive attraction.
Friday, April 10, 2009
- Figure out your budget - What would you like to spend, say $70/wk, or $315/mo. then think of it as daily amount, which is $5/day per person, doesnt sound like much, but the next step can get you there.
- Create a threshold amount, if its over $3.50, think about before you buy it.
- Figure out what actually needs to be organic, and what you can get away with,
- Stop going to Whole Foods, and if you don't like the Trader Joes near you, try another one.
- Eat Soup, really cheap if you make it yourself, fills you up, and it lasts for days, African Zombie Peanut Soup is really easy to make
- Be a veggie a few days a week, eat an egg dish once a week, and try a turkey meatloaf with lots of worcestershire, you may find yourself really liking it
- Have leftover carrots, a couple baby potatoes, some peppers, make Zombie Style Leftovers Pizza.
- Buy not just seasonably but reasonably (priced) A blueberry in California never has a forgiving price tag unless frozen
- You have a blender, use it, try frozen fruit, with water, honey and some lime juice, very refreshing, and you can make just a single serving
- Get cuttings of herbs from your friends' herb garden, put them in water til they sprout and then plant them (even cheaper and faster than seeds)
- Make eating out a really treat, if you spend a $1.50 less on food a day, you'll have $45 at the end of the month to go out.
- When you have company coming over and you want to go all out, stuff a turkey breast instead of making a roast.
- Don't eat cold cereal, if you cant live without it, take leftover nuts (from your days as a splurger) and coconut and oats and make your own granola.
- Think cafeteria food desserts, there's a reason they serve what they serve, it fits in their budget. Rice pudding, fruit salad, and jello
Try this for a month, then compare the contents of your cart (or your reciepts) before and after, you'll be surprised at how much you've changed, in fact you may never be the same again. The colors of your cart will be of the products and not the packaging, the cart will be fuller, but cost less, and you may even find that you don't feel like a cheap ass zombie, but more like a smart one.
Thursday, April 9, 2009
Zombie Style Rice Krispy Easter Eggs - Kid Friendly and No Dyes on grout, hands, countertops, floor, sink, sponges, mop, kids, husband, cat...
1 box individually wrapped Rice Krispy Treats
1 small box Trix cereal (you can get the small 1 serving each 8 small box combo thing)
Separate colored cereal pieces and crush them. Reshape treats into egg shapes, dip into crumbles you want the egg to be, you can use more than one color to create patterns. Youre Done! Clean up is a matter of vaccuming.
Tuesday, April 7, 2009
2 tubes biscuit dough
2 tbsps cinnamon
1/3 cup sugar
1 cup brown sugar
half a stick butter
Mix sugars and cinnamon together in a bowl. Cut all the biscuits into fourths. Roll up each fourth of a biscuit and roll it in the sugar mix. Fill a bundt pan with sugared balls. Melt the butter and remaining sugar together, pour on top of the biscuits. Bake at 350 for 30 minutes. Its best served warm, people pick it apart and eat with their hands as all good monkeys.
Night 2 - Put the Zombie into the Monkey
Left over monkey bread
an egg or two
Cut the Monkey bread up into 1 in cubes. Put into a small oven proof dish. Mix egg and milk together, and pour on the bread, bake at 350 for 20 minutes. The sugar turns into a slightly spicy caramel, oh yes.
Trader Joes tub of vanilla meringues
1 bag frozen strawberrys, defrosted, drained and chopped
2 cups sweetened whipped cream (can be from a can)
Well you can make this into a parfait, if you like a lot, but if youre going for the classy look, get out the small dessert bowls.
In a large bowl combine cream, most of the strawberrys and crumbled meringues. Scoop out small roundish amounts put into bowls, top with remaining berrys.
Friday, April 3, 2009
1 bag fresh spinach
1 garlic clove, sliced thin
1/3 cup pine seeds
salt and pepper
Boil the pasta using package direction, add spinach the last couple of minutes, drain the pasta and spinach, put it back in the pot, add a drizzle of olive oil, the garlic clove, a bit of lemon juice, a pinch of chili flakes, salt and pepper. Before serving top with parm, pine nuts, and a dollop of ricotta. A dish that would do Popeye proud.
1/4 cup grated Parmesan
2 tbsp oil
1 tsp black pepper
Thursday, April 2, 2009
1 fennel, stems removed and chopped
1 gala apple, chopped
1/4 cup chopped mint
1/4 cup gorgonzola crumbled (or anything blueish you care for)
1/4 cup pecans, chopped
White Balsamic dressing
Combine it all together, the beets will eventually dye everything pink, so if you like pink then make ahead of time, if pink food affends, then its going to be a last minute mix. Either way though the modern chopped salsd is so much more fun than its ancestor.
Thursday, March 26, 2009
2 round fridge pie crust
6 granny smith apples
3/4 brown sugar
1 1/2 tbsp cin.
2 tbsp flour
2 tbsp butter
Peel and thinly slice apples, place in bowl mix in sugar, cin., and flour. cover bottom of pie with 1 crust, fill with apple mix, dab with bits of butter, cover with second crust, and seal well, tuck in dough as much as possible. Cut a few air vents on top, and if you want cover in egg wash and sprinkle with sugar. (though ive never cared for either, i prefer the rustic look of the unglazed pie) Bake at 400 for around 45 minutes. Serve with ice cream. Think about using something other than vanilla, like chocolate of caramel ice cream. Or if you're more adventurous strawberry.
Wednesday, March 25, 2009
Thursday, March 5, 2009
Monday, March 2, 2009
I just discovered "Yes, Minister" I had recently taken to watching all the "Good Life" eps and quickly looked up the actors' bios. I had heard of Yes, Minister, I thought, what the hell, as long as its not completely screwball comedy, I tend to like most successful sitcoms. Now I have high hopes of having a better understanding of British Politics. Having had the scattering education I had, I have a simple grasp of American and European politics, but not enough to follow a really intensive conversation, with people that actually had a class in high school where they covered the workings.
But little things add up and my rush for the door gets more and more complicated. Espeically since i notice the apricot cake I left out last night, and think, I should take some to work with me. One more thing to slow me down. At least I got to hear more of the morning radio morons than usually driving to work. I use that term to discribe all of morning entertainment folk, not because they lack intelligence, they have to have some brains to get and stay on the air. But the topic of conversation, which is now so light and full of fluff, i start thinking of all the uppers these people could be on. I do still listen to them though, I guess they keep better company than NPR, which is too serious for a Monday.
Sunday, March 1, 2009
I ended up baking a quick cake on Sunday, as a reward of all the work we had put into the last few days. I wasnt a box cake fan till I came across this recipe. But I love moist cake and this holds a huge amount of moisture.
1 box of lemon cake mix
1 can apricot juice
1/2 cup sugar
3/4 cup oil
Mix it all together, and pour it into a greased bundt, bake at 350 for an hour. Cover while still warm with lemon glaze.
Lemon glaze is just a mix of lemon juice and powdered sugar, Start off with like a cup of sugar and take it easy with the lemon juice, cause a little bit goes a long way.
Monday, February 23, 2009
Me and My Valentine
What are your middle names?
My parents felt my name was too long already and never gave me a middle name, but Octav's middle name is Adrian, after his father.
How long have you been together?
It will be eight years in May, seems so long.
How long did you know each other before you started dating?
We were in the same french class for 6 months, although I don't remember him. And then we worked together on our high school paper, he did the layout of my section, so we became fast friends, and within a few months became inseparable.
Who asked whom out?
Well he asked me, but we had been a couple for a month at that point, so I'm pretty sure he knew he wouldnt get rejected.
How old are each of you?
I'm 26, and Octav is 24.
Whose siblings do you see the most?
Octav only has a half sister, I have never met, and he's never met my half sister, so my sister would be the front runner.
Which situation is the hardest on you as a couple?
The distance, we're apart most of the time, because he's usually at university.
Did you go to the same school?
The same high school, but different universities, I went in California, whereas he went in the UK.
Are you from the same home town?
Not even the same country.
Who is smarter?
He's smarter, I like em really smart.
Who is the most sensitive?
I don't think one of us can really claim that title, we're both pretty sensitive.
Where do you eat out most as a couple?
We're one of those annoying people that have been to Hard Rock Cafe in almost every city we've been to, and I think its safe to say that is the front runner.
Where is the furthest you two have traveled together as a couple?
We have done a lot of traveling, the furthest north we've been together is Scotland, the furthest south is Cyprus (where we were going to boarding school when we meet, though we did visit it this summer so it counts.)
Who has the worst temper?
I do, though I'm mostly pretty mellow
Who does the cooking?
I do, but he pushes me aside if meat is involved.
Who is the neat-freak?
He is, I try for his sake, but he naturally is neat, whereas I'm naturally a tornado.
Who is more stubborn?
He is, I thought I was stubborn, til I met him.
Who hogs the bed?
Well since I'm writing this I get to say he is, though he would probably disagree. He hogs the covers, but he says I only sleep in the center of the bed. (I do not.)
Who wakes up earlier?
I do, I have the ability to fall asleep again, but after I have moved to the center of the bed. (oh, that may be why he thinks I sleep in the center.)
Where was your first date? Pizza Inn, and then a walk in the park that used to be a river in old town Nicosia.
Who is more jealous?
I am, I dont like any of his friends who are girls.
How long did it take to get serious?
A couple of years, we broke up for a while, and his request and after 6 months suddenly asked me to tour Italy with him, even if we were just going to be friends. We havent been just anything since that day.
Who eats more?
Well he's been a starving student longer periods of time than I have, so I do.
Who does the laundry?
He doesnt let me do his, but I have a couple of times.
Who’s better with the computer?
He is. (Though I'm better with websites.)
Who drives when you are together?
We're not really driving people, and in fact have never driven each other, unless you count some rides at Euro Disney with fake wheels. Though we are both licensed, and I even own an old beat up thing that was once a car. He's a walker and loves trains, and I'm somewhat obessed with public transport.
I don't have a photo with me. :( We didnt own digital cameras back then. But if I ever find myself in front of scanner that works...
Thursday, February 12, 2009
1 small can crushed pineapple in juice
2 individual vanilla pudding cups
1 cup whipped cream, with a tablespoon of powered sugar
1/3 cup of coconut flakes, toasted til golden brown
Place cake on pedestal, top with pineapple and allow it to soak for an hour, top with pudding, then whipped cream, and toasted coconut. Taste and discuss.
Wednesday, February 11, 2009
Handful of dried Apricots
Some hot water
a tablespoon od mustard
Boil the dried apricots in water, til partially rehydrated, drain and process them with small food processor, add the mustard. Spread mixture on chicken breasts and bake at 400 for 30 minutes.
Tuesday, February 10, 2009
mix what follows
1 cup ricotta
1/4 cup parmesan
half a package frozen spinach, defrosted and drained
1 garlic clove, chopped
salt and pepper
save as garnish
pour some sauce on the bottom of baking dish, stuff shells with mixture, line up in dish, and top with more sauce. Bake at 350 for half an hour and serve warm, with a little mozzarella on top
To be a little different, add some mushrooms to the sauce.
Monday, February 9, 2009
Remove peel and pith (skin) of oranges with a knife, cut into 1/4 in. circles. Warm marmalade in a small pot on medium heat till warm. Place orange circles on serving plate. Top with marmalade.
This dish is light and very refreshing, plue naturally fat free. You can do this with any fruit you like, but oranges are traditional, you can use the peel to make your own marmalade, but eh.
Friday, February 6, 2009
1 bar cream cheese(room temp)
1/4 cup powered sugar
1/4 cup coco
Have kids measure and pour cheese, sugar, and coco into a bowl, then have them mix it, (first with spoons, then with hands and finally with feet, rinse child off in sick afterwards.) Then roll into small balls, the size will vary, but no bigger than a tablespoon in general. You can refrigerated for an hour or so if they're too soft. But the great thing about this is you can eat it straight up, instant gratification.
Thursday, February 5, 2009
Two slices of bread
Heart shaped cookie cutter
Salt and pepper
Use the heart shaped cookie cutter on the slices of bread, heat a tbsp of butter in a frying pan, add bread, and crack the egg in the heart shaped center. Salt and pepper the egg. Flip after a couple minutes and cook another minute on the other side. Add more butter if needed and repeat with second slice of bread. Take the heart shaped centers and cover with a thin layer of butter, cook them quickly in the frying pan. Spread a thin layer of jam on egg/bread, and garnish with the buttery center.
Wednesday, February 4, 2009
For lovers who are also friends.
2 cups strong coffee
2 scoops chocolate ice cream (or white chocolate ice cream)
2 tbsp kahula
Divide everything into your favorite coffee cups, and enjoy.
Tuesday, February 3, 2009
some deli turkey meat
a few slices provolone
Sun dried tomato pesto
an avocado, sliced
Spread mayo and pesto on opposing sides of the bread, fill with turkey and provolone. Grill, (use the Foreman, if you hve one) if you sont you may need to get creative, with brick and frying pans.) Once the cheese has melted, force open fill with avocado, (its in season, yay) and arugula. Slice in half and serve on picnic ware by your favorite window.
Arugula and mushroom salad on the side
porcini mushrooms, sliced
Toss all together before serving
Monday, February 2, 2009
3 egg whites
3/4 cup sugar
i tsp Zest lemon
1 tbsp lemon juice
1 tsp Lavender
i cup unsweetened coconut flakes
Beat egg whites with electric mixter until stiff.
Add sugar in small increments, mixing after each spoonful, add the lemon juice at the end.
Show the love by stirring in by hand the Lavender and the coconut.
Bake at 325 for around 15 minutes. they will still be light in color.
Sunday, February 1, 2009
i package Crescent dough
Preheat the oven to 350, line a baking sheet (lighter color one is best). Seperate the crescant dough from one another, place a half a tsp of nutella at the base of the triangular pieces of dough, and roll the dough and form a crescant shape, you want the tip to be underneath. Bake for around 20 minutes, until you get a nice golden color, (be adventurous take it a minute further). Use the scent to tempt others, but don't bite into right away, wait for it to cool a little.
Thursday, January 29, 2009
2 potatoes, peeled and cut into 1 inch pieces
1 onion, peeled and cut into quarters
2 cloves of garlic, peeled
2 cups broth
2 cups water
1 tbsp cream
salt and pepper
cashews, for garnish
Place cauliflower on a lined baking sheet drizzle with a little olive oil, wrap onion and garlic in a little foil, and place in the corner of the baking sheet with califlower. Roast at 350 for 45 minutes. Remove from the oven and place in a large pot, add water, broth, potatoes and some salt and pepper. Bring to a boil and simmer for 25 minutes or so, til the potato cooks. Take off the heat, and puree the mixture, and add the bit of difference with cream. you can also season this with red pepper, but cashews are a nice touch. Tastes even better the second day.
Wednesday, January 28, 2009
1 tbsp olive oil
2 tbsp spicy spice mix, no salt added (I prefer trader joe's bqq spice mix)
2 tbsp paprika, for daring red color
salt and pepper
1 bag frozen peas
a dab of butter
Line a baking sheetwith foil, (a dark baking sheet is best) toss chicken, spices, salt and olive oil together. Spread chicken out on the baking sheet and bake for 15 min, in a 425 oven. (Or til done if you have an oven that likes to take its time).
Heat up the frozen peas with a dab of butter, and a little salt and pepper. When warm, smash with a potato masher.
Leftover chicken can also be served on salad the next day with a vinaigrette, avocados, lettuce and tomatoes.
Leftover smashed peas can be served on pasta with pine nuts, parmesan, and extra pepper.
your favorite vingrette (or lemon based salad dressing)
Slice avocado in half length wise (leave skin on), remove seed (i use a knife to remove the seed but this can be hazardous to your health) and fill cavity with dressing, eat with a spoon.
Although this is a very easy dish, it make a nice presentation and can served as a first course in little bowls at a sit down dinner.
Tuesday, January 27, 2009
1 1/2 milk
1/2 cup water
1/4 coco powder (unsweetened)
1/4 cup sugar
1/2 tsp vanilla
1 cup dulce de leche ice cream
For the microwave unenthusiastic: cook on medium heat, milk, water, coco powder, and sugar, til bubbles form on the sides, stirring a little now and then. Once warm add vanilla and pour into serving cups (not too full) Top with some nice ice cream. If you're a microwave person, zap the whole thing all together in a bowl and ladle into serving mugs. This is great for rainy days when you feel like being a quiet stay at home type of zombie.
Monday, January 26, 2009
1 Bell Pepper, deseeded and chopped into 1 inch pieces (or 1 apple, cored and chopped)
2 slices of peeled ginger (i keep fresh ginger stored in the freezer)
2 onions, 1 inch pieces
2 carrots, 1 inch slices
3 cups chicken broth
1/2 tsp Ethiopian pepper (or more if you like it spicy)
1/3 cup peanut butter
1/2 cup tomato juice, (or sauce, or some paste mixed in hot water, some tomatoey)
1 tbsp brown sugar
i tbsp oil
Salt and Pepper
Heat oil in large pot, add bell peppers, onions, carrots, ginger and Ethiopian pepper. Cook a couple of minutes, then add broth and potatoes. Bring to a boil and simmer around 25 minutes (til potatoes are cooked). Puree soup with either a handheld or upright blender. Return to large pot. Add peanut butter, tomato juice and brown sugar. Reheat and add salt and pepper according to taste. You can garnish with some peanuts (or just use chunky peanut butter).
Great for that peanut butter fix you just can't get anywhere else.
Saturday, January 24, 2009
2 tbsp flour
remove haloumi from packaging and if you dont like things salty wash it. Slice the haloumi into 1/4 in slices and toss on a thin layer of flour. Shake off any excess, heat up cast iron (or other dark and heavy pan) on high heat. When really hot put haloumi on top and cook til you have a nice golden (or darker) color, then flip and cook other side. Serve with grapes for a dessert, or as part of a Mediterranean appetizer.
Friday, January 23, 2009
around a cup of milk
a dash of cinnamon
heaping spoon of sugar
maple syrup, to serve with
Pre heat oven to 425. Line a dark baking sheet with silicon pad and a bit of oil. Cut the Challah into large slices. just under an inch thick. Mix in a large bowl eggs, milk, sugar and cinnamon. Add bread one slice at a time covering both sides with mixture, and place on baking sheet, they can be close to one another, but not touching. Bake for 12 minutes, take them out and flip them, (you want a nice color on the bottom, if not bake them on original side till you get color) Bake another 5 minutes and serve.
Thursday, January 22, 2009
2 bell peppers, 1 in pieces
1 red onion, 1 in pieces
Some olive oil
Salt and pepper
1 box pasta (any kind you like in pasta salad)
1/2 cup feta, crumbled
a basil leaves, all rolled up together and sliced,
1/3 pine nuts
red wine vinegar dressing, (say 1/2 cup red wine vinegar, 1/2 olive oil, 1 tsp mustard, 1/2 tsp pepper)
Place veg on a dark rimmed cookie sheet, top with some olive oil, salt and pepper, and bake in a 400 degree oven for 20 min, mixing half way through cooking time. Meanwhile boil pasta according to box instructions. Add veg and dressing, mix. Taste to see if it needs salt. Garnish with basil, feta and pine nuts.
Wednesday, January 21, 2009
1 package sliced mushrooms (any kind you like)
2 or 3 nice steaks
1/4 cup sour cream, eyeball it
Some butter, more if youre not shy
Some canola oil, if you are shy
salt and lots of pepper
Slice the steaks nice and thin, and start cooking on med high heat, (rub a bit a of butter on the wide side if you're not shy first). Take them out and put them aside. Add onions and some butter and oil (if youre shy) to pot reduce to medium low and let them cook nice and slow, round 15 min should be fine. Add mushrooms, wait for them to reduce and give off their water. Put the meat back in. In a little bowl put in some cooking juices, a teaspoon or two corn starch and sour cream. Mix til its no longer lumpy and add to the whole. If you don't like the color add more sour cream. Add pepper and salt to taste.
Usually served with egg noodles, but also great on its own with a bit of toasty white bread.
Tuesday, January 20, 2009
Some pesto (Sun dried tomato pesto if you have some works well)
Sherded motzerella (I just keep a bag in the freezer)
Leftover luncheon meats, diced (they just disappear into the pizza, its amazing really)
Leftover veg, like a bit of onion, half a pepper, some potato (thinly sliced if raw), spinach, some olives, frozen veg, garlic, artichoke heart, jarred roasted peppers, whatever you have really
A bit of goat cheese, i like to add a good 3 oz. and keep small vacuum packs for just this purpose, but a bit of creamy cheese makes this pizza
dried oregano, just sprinkle some on
olive oil, dizzle on a bit,(unless youre using pepperoni, in which case ommit)
open up dough as thin as it gets before it tears too much, i make it the shape of the tray it will gone on, who ever said they had to been round? Place on a dark cookie sheet (so it gets nice and brown on the bottom), top with pesto, (not too much, a little bit goes a long way) and then modzerella, then meat (except pepperoni, that goes on top to crisp), then veg, then goat cheese crumbled (nice big chunkc are yum) a bit of olive oil and a bit of oregano. Bake according to dough instructions, and then cook it some more, check the bottom of the dough for color, and dont let the top turn to charcoal. Slice into squares and enjoy, when i make this, there is so much topping its nothing like delived pizza, and it bursts with flavor.
This isnt really a nice half hour no clean up recipe (its not bad) but it is the best way to avoid chucked all this stuff out in a cuple days cause what are you going to do with scraps?
Monday, January 19, 2009
Warm and Spicy Watercress Soup for Cold Zombies, also a Really Easy Starter for Fancy Company who like Fancy Sounding Food
a couple potatoes, peeled and cubed
1/4 of an onion, peeled and chopped
1 bunch watercress
1/2 tsp salt (or to taste, depending on how salty the broth is)
1/2 tsp white pepper, less if you dont like spicy, more if you live dangerously (although taste it cause watercress is pretty spicy on its own)
1 cup milk
Bring to boil a large pot of broth with potatoes, onion, and watercress (attempt to just add the leaves with a pair of scissors standing over the pot, but dont put it too much effort, its not a picky soup), reduce to a simmer and cook for 20 min. Place the veg and a little broth into a blander til you get a nice even color, (you may want to strain it if its for fancy company). Pour it back into pot add milk, salt and white pepper. Reheat, but dont let it boil. This tastes even better the second day.
Sunday, January 18, 2009
1 bunch Asparagus, trimmed
1/4 cup grated Parmesan
2 tbsp oil
1 tsp black pepper
Turn on the toaster oven to 425. Asparagus has a natural break point near the bottom, the drier the aspargus the higher the breaking point. You can wrap a wet paper towel round the tips of asparagus when you buy them. Line a little cookie tray with foil, spread out the asparagus, litter it parmesan, black pepper and olive oil. Roast for 10 to 15 minutes, or until charred (or not charred) to your liking. Charred asparagus, oh yeah.
Saturday, January 17, 2009
Bread crumbs (Panko crumbs are nice)
An egg or two
Preheat over to 425. Fun part take a mallet (if you have one with spikes use it sideways), or rolling pin, or frying pan or blunt object and hit the chicken bits (which you wrap in cling film for easy clean up, yay) unless they are flatter. The good news, tenders are freaking easy to flatten. Two bowls, one with egg, slightly beatten, the other bread crumbs. Line a cookie tray, black sheets are better, cause it browns the outside more (with foil or silicon sheet) and oil a little. Salt and pepper each chicken piece, then put in the egg. then in the bread then on the tray. Put in the oven, cook for around 10 to 12 (15 for some slow ovens) mintutes. Serve with Pasta and chopped tomatoes, parmesan, and a bit of basil, OR mashed potatoes (or any other veggie mash you prefer).
Friday, January 16, 2009
2 packages beligum chocolate Pudding (from trader joe's, cause nothing else comes close)
1 box lady fingers
1 pint cream
couple tablespoons powdered sugar
bit of vanillia
1 package frozen fruit, whatever you like, but raspberrys are damn good
Whip the cream till stiff, with a couple tablespoons sugar and a bit of vanilla (a tsp at most) Take out a large glass bowl or vase (you want to be able to see all the layers) and put a little bit of cream on the bottom to help stablize the next layer. Then layer some lady finger sideways on the edges so you can see all the layers. Then a bit of pudding, then fruit, then cream, each layer should show on the side and look around an inch thick (cause that's what ladyfingers are sideways) Keep going but make sure you end with cream. If you have a bar of choclate, hold it in your hand to get it a bit wamer, and use a veg peeler to curls. Don't worry though, if it looks odd, doesnt really matter its choclate. Assemble this a few hours before you serve it, so the fruit runs (this is why raspberries are best they give off great color and run like crazy) This will feed a crowd, and if you freeze the leftovers, you can scoop it out later like trifle ice cream. Leftovers Good.
Other trifle bowl ideas in case your vases are just not the right shape...
- glass pitcher
- punch bowl
- goldfish bowl, sans goldfish
Tuesday, January 13, 2009
1 bag of cut butternut squash in bag from TJ's (cause it wouldnt be a lazy zombie if you had to slice it)
1 onion, peeled and quartered
1 clove garlic (skin on)
drizzle of olive oil
salt and pepper
a few sage leaves
a little more oil (canola)
Set toaster oven on to bake at 400, put foil on tray, spread an even layer of butternut and onion, place the garlic in a corner, drizzle with olive oil and salt and papper. Roast for around 25 min (you may want to rotate the tray once half way through if your toasted oven is really uneven) Remove from oven, and peel garlic, plop it all into a blender and blend. Add a little stock or water if its too thick. Heat up the canola oil in a little pan, toss in a few sage leaves (dont crowd the pan) remove after around 30 seconds (youre looking for a crisp leave) drain on a paper towel and use to garnish the soup.
Monday, January 12, 2009
1 clove garlic
i tbsp chopped basil(fresh of frozen or anything else you have on hand)
Garlic Basil Pasta
3 tbsp sun dried tomato pesto
Defrost the shrimp in the fridge for the day. Cook on high heat for 2 to 3 minutes with a bit of olive oil (til pink and opaque) toss in chopped garlic, basil and pesto. Serve communal style in a large bowl filled with pasta. If you're in a rush you can flow cold water over shrimp till its mostly defrosted.
Sunday, January 11, 2009
One bag frozen peaches
10 cups water
1/2 cup sugar or honey (or to taste)
Bring to boil half the water with sugar (or honey) and peaches in a mid sized pot, then simmer for 10 minutes, pour into pitcher. (discard peaches if they are really falling apart). Boil rest of the water in kettle, (except if using green tea, then don't let the water actually boil, green tea is picky) pour water into the pot add tea and let hang out till you get the right flavor. Pour the tea into pitcher, add cubes, mix.
Saturday, January 10, 2009
There are few dishes that are from childhood that can never leave you, this is one of them. It also has the added benefit of using up zucchinis, a summer plague for some.
Half a dozen zucchini, cut in half length-wise then sliced into 1/4 inch slices
14 oz can of tomatoes, or three fresh tomatoes, chopped
1 tbsp tomato paste or pepper paste
1 large onion, chopped
2 clove garlic, chopped
1 tbsp dried mint
1 tbsp oil
Salt and pepper
Heat oil in a mid sized pot,
cook til transparent,
stir it till it smells fabulous (garlicky, maybe 30 sec)
stir it a bit and cook for a couple minutes,
and salt and pepper.
Bring to a boil and simmer covered for half an hour or so (I like mine cook til really soggy, takes longer)
Add mint and cook a couple more minutes.
Serve with rice or bulgur and yogurt. (For yogurt people)
Friday, January 9, 2009
6 Chicken thighs
Jar of spicy salsa (TJ's has a great one, very liquidy with a yellow cap)
1.5 cups rice
3 tbsp butter (to make it better)
Yogurt, to serve with (oh yeah) or Sour Cream, if you're sour cream people
Place thighs in a large pot, pour salsa on top, use the empty salsa jar and fill it with water and pour it in. Bring to a boil and simmer for 40 to 60 min. Take out the chicken (dont toss the water) shred it all up with either forks or your hands (when you lose patience with the forks). Put it back in the pot, if you marinate it overnight it will be even better. Top it with the rice, mix it all up, cover it with more water if you need to (you're looking for 1 in of water on top of the rice. Bring it to a boil and let it simmer for around 30 minutes. Cut the butter into chucks and mix it in. Serve with yogurt.
Thursday, January 8, 2009
Cheese, (almost any kind will do, I went Dubliner last)
Herbs, dry or fresh (plant a lot of seeds in a small pot, and see what grows, I used my chives last)
Salt and pepper
A bit of butter
OK so there's a lot you can do with an omelet, but sometimes simple is best. Heat the bit of butter in a frying pan on med heat till melted. Meanwhile beat the eggs in a mid sized bowl a little (the more you beat, the more eggy flavor you lose) Add the salt (not too much if your cheese is salty, and none if you re using Parmesan), pepper and herbs. Pour it on to the frying pan. Arm yourself with a spatula, and gently push the cooked edges inward so the uncooked parts reach the edge. When done to your liking cover with shredded (or crumbled) cheese. Fold it in half for full effect, slice into wedges and serve with toast.
Wednesday, January 7, 2009
one onion, peeled, wedged
one potato, scrubed and cut into large chunks
2 cloves garlic, crushed
grilling spice mix, no Salt or MSG (i like TJ's)
Preheat the oven to 425, spread veg on roasting pan, place tenderloin on top, dizzle on olive oil, grill mix, garlic and salt and roast for around half an hour, til the
I'm usually for simply prepared fish, my go to, for white fish, is a little mayo on top before baking. But the best upclass is some pesto (homemade pesto lasts forever and tastes heavenly) You can also simply use your favorite fresh or frozen herbs.
4 White Fish Fillets, I usually use Tilapia
1/4 cup Mayo
1/4 cup Pesto
OR Herbs (optional)
Alright this sounds a little odd, and it take time and usually a meal to convince others I actually do do this, but I have been for years. To cook any sort of white fish, I smear on a little mayo mixed evenly with pesto on the fillets, top with fresh cracked pepper, and place them on an ungreased foil lined baking dish.
In a 425 oven it takes around 15 mins (it depends on the thickness of your fillets). Just test it flakes and if it does, it's done. Serve immediately with carb of choice.