that I have not forgotten this blog. I just don’t have time to finish all the things I want to and I’ve been without a stove since before xmas so I haven’t been doing a whole lot of cooking lately :( Which means there are no left overs, either.
Soon, though. Soon.
AnonymousDear bot: I get so excited when I see I have mail because it so rarely happens… and then this. Well, I guess it’s better than nothing so tell me about yourself? Do you like cats? How about bikes and watching movies on apartment rooftops in the summer? You like free things, so we have that much in common at least…
AnonymousUhhhhh. what.
One large butternut squash, peeled, seeded and cubed
2 cups cubed baby carrots (as cubed as round things get)
1-3 cloves of garlic if desired (I’m gonna!)
*1 small onion, peeled and chopped
1 box chicken stock (4cups)
1/2 tbs nutmeg
1/2 tbs allspice
sea salt and pepper to taste
olive oil
set oven to 400. Toss cubed squash and carrots with oil, spices and salt. Bake spread on flat sheet for 20-30 minutes. *In the pot you intend to make the soup, sweat the chopped onion then add garlic. Don’t over cook it! It’ll get all bitter. Add the chicken stock and the roasted squash/carrots. Bring to a simmer and keep it there for about 20 minutes. Let it cool a little and in small batches blend that stuff up! Put it all back in the pot, taste it and add any more spice that you like until it makes your mouth happy. If it’s too thick, add water a little at a time until it reaches desired consistency.
The * is because I’m not using an onion this time. Turns out, I used up all my onions and don’t want to go buy more.
This is really yummy, I add heavy spice and I’m still playing with it. Next time I’ll either add italian sausage or pair it up with ham and brie pressed sandwiches.
I did some stuff. My halloween costume turned out beautifully. I’ll post pictures soon as I get them.
My friend Austin came to visit me this week, toting his very cool lululemon yoga mat in a draw string plastic bag. When he decided he no longer wanted the PVC pants he wore for H.ween, I decided I’d take them and make him a yoga mat strap based on my prototype.
I’ll be working on that over the next couple of days. Dark blue denim with black PVC detailing. I think this will be very slick. Slicker than a plastic bag anyway.
I also impulsively made a ring out of a guitar string clipping last night. Was drunk and had no camera. I’ll post pictures but, again, it was so easy that a proper tutorial isn’t really needed.
I did another project without documenting the process. This time I’m adding vertical drawstrings to the underside of a dress to form adjustable ruching. The project is for Halloween, to create a drape effect for the over-skirt of the full costume.
It is incredibly easy I just forgot to take photos. I’ll snap some of the finished project and see if I can work up a diagram for the process and placement. Coming soon!
Steamed broccoli, fresh mashed golden potatoes with dill and parmesan crusted chicken thighs. (for two people w/ some left over)
Potatoes: 3 large golden potatoes, slice and boil til easily broken with a fork. Drain and mix in 3-4 table spoons of butter, 1/3c milk (I used rice milk), salt and dill to taste. Add salt slowly, especially if you used salted butter - it can get out of hand fast when you are using so few potatoes.
Chicken: 4-6 thigh fillets, folded/rolled. Place chicken in a baking pan of any sort. Brush a thin layer of light mayonnaise over the top. Sprinkle a generous amount of straight Parmesan cheese over the top.* Bake at 350 for about 30-40 minutes or until done (internal temp should be at 165F).
Broccoli: steam it. Durrr.
OM NOM.
*you can mix things in with the parm; oregano, thyme, whatever. I sprinkled some paprika over the top of that.
Made entirely with things laying around:
Grapefruit ginger broth soup w/ onions, garlic, celery and somen noodles.
First I made apple muffins. They are okay. I don’t remember where the recipe is, but it is inconsequential as I feel they were sub par.
Then I made this: http://allrecipes.com/Recipe/french-apple-tart-tarte-de-pommes-a-la-normande/detail.aspx
It is delicious. Needs vanilla ice cream though. Mmmhm.
Right now, I have these babies baking: http://www.thenaptimechef.com/2009/10/spiced-apple-cookies-apple-mania-recipe/
So far, these cookies are the most promising, further convincing me that my forte is in the cookie area. But we’re going to keep trying. We are trying very hard to not eat the batter IT IS SO DELICIOUS.
