Saturday, November 5, 2011
Sunday, September 11, 2011
Monday, August 8, 2011
Saturday, July 9, 2011
Saturday, June 25, 2011
For example, today I ate Kraft Dinner. My method is to cook the whole box of pasta, then remove about 1/4 of the pasta, and add all the cheese, some margarine and a splash of milk or cream. Who the fuck wants a recipe for how I make my Kraft Dinner? Nobody. That's who.
A few days ago, I bought pho at Hanoi 3 Seasons. I could tell you how I placed the order for "pho ga" (number 18 - the basil chicken one) and used the cash machine to get cash-bucks because they only take ... well, cash. But really? Are my readers retarded? I hope you don't need help ordering pho. Which, by the way, is pronounced "fuh". Not "fo". You're welcome.
So anyway, just wanted my 7 readers a day to know that I'm alive. And that I'm still cooking. Just sometimes nothing blog-worthy. I promise I'll get better soon ... especially since my real job (the one that pays bills) has calmed down and I can have a life now.
Alyssa Kelly Huggins
PS: A friend and I invented a drink today. Which tastes fucking delightful. We call it "November Rain" (his idea, not mine). Mix 1-2 ounces of gin with 3/4 a bottle of Smirnoff Ice, 1/4 a can of beer, and a squeeze of lemon. Enjoy over and over until you're too drunk to stand. Yesssssssssss.
Sunday, May 15, 2011
Curry is delicious. Coconut milk is delicious. Lemongrass is exotic AND delicious. Cod likes being in my belly. Well then you know what, kids? Add all that up and this equals one deeeeeeeelightfully tasty meal! I also enjoy basmati rice and bok choy - so now you've got a well rounded dish that looks purdy and gets check marks on the "good for you" rate card. You could substitute for another mild white fish like tilapia or mahi-mahi, but black cod (which is actually sablefish ... weird) is I think the nicest.
Sunday, April 3, 2011
Don't you just love those dishes that sound (and look) fancy but are actually really easy to execute? Well, this is one of them. It does require some prep but if you can chop, stir, smear and dip - you can do this recipe easy-peasy. I have to admit the pistachio flavour doesn't come through really strongly, but I don't mind - it provides a nice crunch. If you wanted, just go for bread crumbs and drop the nuts, that'd be aiiiiight. Here goes:
Sunday, February 13, 2011
It was the 6th “official” TRC dinner since I started the club. By now, our dinner attendees have leveled out to roughly 8-10. It’s a nice size, actually. We’re the kind of size that will test our waiter and the kitchen, give a healthy variety in feedback on the experience, and allow everyone at the table to chat with one another with relative ease. I like it. And this time, we’re at Campagnolo.