Thursday, April 30, 2009
So, when I send a post to this blog with my phone, I get a little message back telling me if it made it to the internets or not. The thing is, I've been getting the message in this weird language like, half of the time:
"Voltooid! Je Untitled bericht staat op je blogacalltowrite.blogspo...."
...Huh?
Also, it took me 50 minutes to get to work today. It usually takes about 6. So, that's neat.
"Voltooid! Je Untitled bericht staat op je blogacalltowrite.blogspo...."
...Huh?
Also, it took me 50 minutes to get to work today. It usually takes about 6. So, that's neat.
Monday, April 27, 2009
Sunday, April 26, 2009
Saturday, April 25, 2009
Friday, April 24, 2009
Thursday, April 23, 2009
chicken in milk--sounds either gross, or DELISH.
i know it's probably a little, well, lame--but when i'm at work with nothign to do, i often pass the time by fantasizing about what i can cook for dinner for myself and the fianz. i've mentioned the kitchn, my new favorite blog, in here before, and i've been holding onto this bookmarked post for a little while now, because i lack the tools to make it, but i want to soooo badly:
it's rather famous chef (and totally adorable guy) jamie oliver's recipe: chicken in milk and lemon, and according to faith, one of the kitchn writers, it's the best bird she's ever had: "I know I'm going out on a limb with this one, but it is the truth: this is the best chicken I have ever had. It's definitely the best chicken I've ever cooked, and it was so easy I still can't believe it."
here's the recipe:
ingredients
1 whole chicken (recommended: 3½lb)
salt & freshly ground pepper
½ stick butter
olive oil
1 pint of milk
"a lot" of lemon zest (2 lemons worth)
1 cinnamon stick
unpeeled garlic cloves (10!)
sage leaves (about a handful)
directions
brown the chicken well in a big pot with butter and oil. throw away all that extra fat; you won't need it (or, save it for cooking potatoes or vegetables.) put the chicken back in the pot, add the milk, garlic (no need to peel the cloves or smash them), lemon, and cinnamon stick, along with a handful of sage leaves. put in the oven and roast for an hour and a half. faith mentions here that she's tried leaving the lid on, or taking it off, and recommends leaving it on, but, jamie's original recipe says to leave it off. i guess this is a judgement call for the individual chef to make (i will prob/def leave it on, personally, if i ever get the hardware to cook this guy!)
more from faith:
"regardless of cooking method, this dish smells absolutely divine. my husband groaned when he walked into the house. what IS that? he asked. when i took it out to get it ready for dinner, the chicken was sitting in a pool of creamy pan liquids, the milk having dissolved into small bits of curd and juice. it isn't the most appetizing looking sauce, but who cares. it was like liquid lemon gold...guys, you have got to try this chicken."
all i need is one big freaking oven-proof pot! sigh. how much do you love the red one in faith's picture? want, want, want.
here's a link to jamie's more specific recipe...and faith's blog post on the kitchn. enjoy =)
it's rather famous chef (and totally adorable guy) jamie oliver's recipe: chicken in milk and lemon, and according to faith, one of the kitchn writers, it's the best bird she's ever had: "I know I'm going out on a limb with this one, but it is the truth: this is the best chicken I have ever had. It's definitely the best chicken I've ever cooked, and it was so easy I still can't believe it."
here's the recipe:
ingredients
1 whole chicken (recommended: 3½lb)
salt & freshly ground pepper
½ stick butter
olive oil
1 pint of milk
"a lot" of lemon zest (2 lemons worth)
1 cinnamon stick
unpeeled garlic cloves (10!)
sage leaves (about a handful)
directions
brown the chicken well in a big pot with butter and oil. throw away all that extra fat; you won't need it (or, save it for cooking potatoes or vegetables.) put the chicken back in the pot, add the milk, garlic (no need to peel the cloves or smash them), lemon, and cinnamon stick, along with a handful of sage leaves. put in the oven and roast for an hour and a half. faith mentions here that she's tried leaving the lid on, or taking it off, and recommends leaving it on, but, jamie's original recipe says to leave it off. i guess this is a judgement call for the individual chef to make (i will prob/def leave it on, personally, if i ever get the hardware to cook this guy!)
more from faith:
"regardless of cooking method, this dish smells absolutely divine. my husband groaned when he walked into the house. what IS that? he asked. when i took it out to get it ready for dinner, the chicken was sitting in a pool of creamy pan liquids, the milk having dissolved into small bits of curd and juice. it isn't the most appetizing looking sauce, but who cares. it was like liquid lemon gold...guys, you have got to try this chicken."
all i need is one big freaking oven-proof pot! sigh. how much do you love the red one in faith's picture? want, want, want.
here's a link to jamie's more specific recipe...and faith's blog post on the kitchn. enjoy =)
Wednesday, April 22, 2009
cheer up, emo kid
sean: you know the one thing i hate about life
me: what?
sean: everything
me: hahahahaha
me: oh sean
me: such the optimist
me: you like chillin, that's a part of life
me: and sleeping
me: and your new tiger
sean: no chillin
sean: i sleep shitty
sean: and the tigers got no top teeth
me: you like talking to me on AIM
me: and you'd better not break my heart and say otherwise
sean: my beard is stupid
me: your beard is awesome
me: cheer up, emo kid
me: what?
sean: everything
me: hahahahaha
me: oh sean
me: such the optimist
me: you like chillin, that's a part of life
me: and sleeping
me: and your new tiger
sean: no chillin
sean: i sleep shitty
sean: and the tigers got no top teeth
me: you like talking to me on AIM
me: and you'd better not break my heart and say otherwise
sean: my beard is stupid
me: your beard is awesome
me: cheer up, emo kid
Tuesday, April 21, 2009
Monday, April 20, 2009
Sunday, April 19, 2009
Friday, April 17, 2009
Thursday, April 16, 2009
so, last night i decided to try something new with dinner. i took a recipe from my faaaaavorite blog, the kitchn, got the ingredients from the store, and decided to document my adventure here.
easy enough--all you need is 1lb of snap peas (this is a perfect time of year for them!), one shallot, some mint leaves, olive oil, a meyer lemon, and some salt and pepper. the recipe doesn't call for it, but i added a bit of apple cider vinegar, too--i needed a little extra zing. anyway, here are the ingredients:
1 pound snap peas, trimmed
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste
and, the directions:
first, if you want (i did), snap off the ends of the peas:
(if you're lucky, you'll have somebody to supervise and make sure you're doing it right)
(...but she might end up more interested in the new carpet you bought from job lot. that's right, Kyle!)
next, toss all of the peas into a pot of boiling water and leave for about two minutes, until they're a little bit softened, but still have that snap to them. while they're on the stove, take a large(ish) bowl and fill it with cold water and ice cubes:
when the peas are done on the stove, strain them and toss them into the bowl to cool them off. make the vinaigrette while they're cooling; zest the lemon, cut it in half and juice it, mince the shallot:
...cut up the mint, and end up with this lovely looking mix of yum:
i added in a LOT of pepper, about a cap-full and a half of vinegar, and some of this great salt that my mom's partner gave me for my birthday--it's got little bits of lemon zest in the grinder--perfect! then, whisk:
once mixed, toss the peas in and toss them around in the vinaigrette:
beautiful! next time, i might add more shallots to the mix and i'd definitely still add the vinegar, maybe even a bit more--but not too much, as i wouldn't want to mask the flavor of the lemon.
to accompany this, i made some quick brown rice (instant--sacrilege, i know) and lemon chicken (which is super easy--fry floured chicken breasts in olive oil, remove from pan once done, add in a ton of lemon juice, half a stick of butter, and a handful of chopped parsley, heat for like, 2 seconds, then pour it over chicken, and leave in the oven--at about 300 degrees--until the rest of the dinner is ready). all that's left after that is waiting for kurt to come home....
...luckily, we have a watch-cat to keep an eye out.
easy enough--all you need is 1lb of snap peas (this is a perfect time of year for them!), one shallot, some mint leaves, olive oil, a meyer lemon, and some salt and pepper. the recipe doesn't call for it, but i added a bit of apple cider vinegar, too--i needed a little extra zing. anyway, here are the ingredients:
1 pound snap peas, trimmed
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste
and, the directions:
first, if you want (i did), snap off the ends of the peas:
(if you're lucky, you'll have somebody to supervise and make sure you're doing it right)
(...but she might end up more interested in the new carpet you bought from job lot. that's right, Kyle!)
next, toss all of the peas into a pot of boiling water and leave for about two minutes, until they're a little bit softened, but still have that snap to them. while they're on the stove, take a large(ish) bowl and fill it with cold water and ice cubes:
when the peas are done on the stove, strain them and toss them into the bowl to cool them off. make the vinaigrette while they're cooling; zest the lemon, cut it in half and juice it, mince the shallot:
...cut up the mint, and end up with this lovely looking mix of yum:
i added in a LOT of pepper, about a cap-full and a half of vinegar, and some of this great salt that my mom's partner gave me for my birthday--it's got little bits of lemon zest in the grinder--perfect! then, whisk:
once mixed, toss the peas in and toss them around in the vinaigrette:
beautiful! next time, i might add more shallots to the mix and i'd definitely still add the vinegar, maybe even a bit more--but not too much, as i wouldn't want to mask the flavor of the lemon.
to accompany this, i made some quick brown rice (instant--sacrilege, i know) and lemon chicken (which is super easy--fry floured chicken breasts in olive oil, remove from pan once done, add in a ton of lemon juice, half a stick of butter, and a handful of chopped parsley, heat for like, 2 seconds, then pour it over chicken, and leave in the oven--at about 300 degrees--until the rest of the dinner is ready). all that's left after that is waiting for kurt to come home....
...luckily, we have a watch-cat to keep an eye out.
Wednesday, April 15, 2009
omg best website ever:
this is one of the funniest websites ever (IMO)...including examples such as:
and
(hilarious!)
there's also a quiz to help you figure out if your car IS plotting to kill you. it seems that...
this is one of the funniest websites ever (IMO)...including examples such as:
and
(hilarious!)
there's also a quiz to help you figure out if your car IS plotting to kill you. it seems that...
Tuesday, April 14, 2009
Saturday, April 11, 2009
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