phinnia: smiling dolphin face (eat the peach)
today's clickies are brought to you by [livejournal.com profile] thewlisian_afer (who is honorary family), [livejournal.com profile] foxestacado (who went to china and I'm so envious <3) and [livejournal.com profile] machineplay (who continues to be the best girlfriend EVER).

britain's clown shortage. this is the sort of thing that makes me love the world so hard. i mean, really. i would love to get paid for doing clickyposts but this sort of thing is why I'd do it anyway.

science discovers origin of domesticated horses

afganistan's government dedicated to educating all children; uses one-laptop-per-child program. this? this is amazing.

regina man forced to tear down snow fort. because it was a fire hazard.

no, really. not the onion.

Christian salt now available.

man stuffed cat inside bong. what the FUCK. (yes, he was arrested and the cat appears fine. still.

local news: seattle stumptown locations serving free coffee. okay, yes, there are restrictions, but still. free coffee. <3

dutch man sets up answering machine for God.

periodic table of cupcakes. complete with recipes for every one, OMG. i'm tempted to go get cupcakes now. maybe.

chilean man arrested after the cast on his 'broken' leg was found to be made of cocaine. you have to admit it's kind of ingenious. i wouldn't have though of it.

[livejournal.com profile] miintikwa is doing her one-card draw here.

yesterday's trip to the art museum was not a total loss; once i found the traditional-arts section it was quite enjoyable. i missed the fourth floor but i can come back for that. other museums of interest are the seattle asian art museum and the burke. i love that i can do this now and not be exhausted afterwards. i can really enjoy stuff again.

(I would also love to set up another trip to the children's museum (now that we know where it is) with [livejournal.com profile] tiggrrl and [livejournal.com profile] the_misha: maybe next weekend?

thank you to everyone who made me penguin icons in this post - they are all awesome and i'll be using several. YAY PENGUINS ROCK.

i don't know what i'm going to do today. i'm still consciously not writing (i am not on messengers much because the other main thing i do at the computer is writing and i'm trying to consciously steer away from that at the moment because it's causing me stress and i want it to be awesome fun again, so. i still love you all. <3<3
phinnia: smiling dolphin face (faeriefood)
Okay, so I sent Chris to the store the other day for some Things. And among those Things I had sent him for was a Ham.

Now to be fair I meant one of those smallish hamlike roasts. He returned with A Gigantic Ham That Could Feed The Masses. The real thing. Some kind of massive ham shank roast.

... what the hell do I do with this? I have a reasonably complete pantry. Help!
phinnia: smiling dolphin face (princess)
dear internet.

I am starting to get back into cooking - I actually couldn't cook for a LONG while when I was maxed out on meds, because I had trouble following/planning out steps for a recipe - but all my cookbooks are packed and my 'standby' recipes are not feeling exciting. I has two chickenbreasts. What should I do with them, besides buying them a training bra and hoping they will grow?

love,
phin.
phinnia: smiling dolphin face (eat the peach)
I know someone on my friendslist wanted a snickerdoodles recipe, and I know [livejournal.com profile] klwalton said she would share hers. I don't remember who it was that wanted it: but here's Kathy's post if it was you.

Gotta run pick up my meds and stuff; back soon.
phinnia: smiling dolphin face (paper stars)
how to make spam musubi. No, really, I want to try this. <3

monkey on the loose in tokyo's shibuya station. with video!
phinnia: smiling dolphin face (zoidberg)
The internets are full of good stuff today. <3

espresso jell-o. Hey, I'd try it. <3

Hotel offers digital "detox". See, I don't get the appeal of that. But then I've never understood this notion of dividing hobbies into "good" and "bad". It's like dividing food into "good" and "bad" for you. I don't get that either. (will stave off my diet rant, as I'm trying to avoid weight loss discussions: that's a whole pile of issues I don't feel like diving into right now.)

Of local interest: Sharp spikes found at the bottom of Green Lake. AUGH. Not nice.

From the most awesome [livejournal.com profile] dandelion_diva: blue penguin chicks. OMG CUTE!

ETA: From the excellent [livejournal.com profile] gokuma: microscopic ramen.

nomnomnom

May. 25th, 2008 04:30 pm
phinnia: smiling dolphin face (eat the peach)
Have strawberry rhubarb ministrudels in the oven. (I made two, because we had that amount of fruit.) Only change i made was to put cinnamon sugar butter on the top instead of sugar and oil, because we had a tiny bit of the stuff to use up. Dude, it smells SO GOOD IN HERE.
phinnia: smiling dolphin face (eat the peach)
On this special day, we make 'whore's pasta' (pasta puttanesca).

(my mother-in-law and I, as one may guess, do not get along so well. Considering that Chris also does not get along well with his mother, this is an okay state of affairs.)

Start water boiling for pasta. Add pasta at appropriate time.

Chop up 1 large shallot or 1 small onion. Start that sauteeing in some oil.

While that's doing, take 1 small box cherry tomatoes; chop them all in half. A serrated knife works best for this, it cuts through the tomato skin easier.

Toss those in with the shallot/onion.

Throw in some chopped garlic, or be lazy like I am and buy the shelf stable garlic paste from Trader Joe's. Whichever. As much garlic as you like. Don't be shy about it.

Add a small can of chopped black olives. Or if you want to go all out then just pit and slice them yourself but they're slippery and I'm lazy.

Throw some capers on top of that.

Drain your pasta. I added some lemon artichoke pesto to mine, but that's because I had it and it wanted using up. You could or not. Your call.

Stir the drained pasta in with the tomato mixture and serve (preferably with parmesan cheese.)

Enjoy.
phinnia: smiling dolphin face (faeriefood)
Still plagu'd. Throat feels like it's been belt sanded, but other than that I'm doing astoundingly well. Must remember that when I'm coming down with a plague, the days immediately beforehand are usually an emotional, anxiety-ridden mess.

Cutest dessert EVAR: Springy Flowerpot Desserts.
phinnia: smiling dolphin face (eat the peach)
Dinner was Italian Roasted Snap Peas (with basil instead of oregano because we were out of oregano) and Ham and Cheese Stuffed Chicken (stuffed with ham, dijon mustard and trailhead local cheese.)

I am now stuffed, and v. slothful.
phinnia: smiling dolphin face (eat the peach)
Boil 1/2 package whole wheat penne. (well, I suppose you could use whatever pasta you like. I like the way it came out with the penne, but i'm not married to the idea, you shouldn't be either. The point of fridge magnet pasta night is to use what you have.)

Slosh oil in saute pan. Dump bag of mixed greens into pan; saute lightly. Add minced garlic (as much as you like) and a little vegetable broth so nothing burns. Cook until broth reduces a bit.

Add cooked pasta to pan.

Take can of three bean salad: drain. Add to pasta and greens mixture.

Total time: about ten minutes or so. Delicious.
phinnia: smiling dolphin face (eat the peach)
Because I am never going to remember this combination if I don't write it down.

4 slices pancetta, rough chopped
1 red bell pepper, rough chopped
approx. 1 head random greens (we had our organic box company's "mixed greens" bag)
small piece ham steak, rough chopped (left over from pizza toppings earlier this week)
about 1/2 orange pepper, rough chopped (left over from pizza toppings earlier this week)
8-10 mushrooms, rough chopped
1 cup chopped tomatoes (I used the remainder of a container of bruschetta topping)
some garlic (I used TJ's prechopped garlic: I am lazy busy)
pesto (I used lemon artichoke pesto)
a little lemon juice
a little worchestershire sauce

Boil pasta.

Fry pancetta and mushrooms until pancetta starts to give up fat; add everything else except the pesto. Cook until greens start to wilt down.

Drain pasta; mix with pesto. (I can't believe I hadn't thought of doing this before. It's amazing.)

Add vegetable mix to pasta, and add cheese if desired. Serves 2 adults and 1 extremely hungry nonpicky child or 2 adults and leaves 1 lunch serving remaining.
phinnia: smiling dolphin face (house/house-wilson coffee love)
recipe tweaks:
- added soy sauce and red wine vinegar to the porkchops instead of vermouth. verdict: the mushroom sauce was concentrated awesome: the pork chop was kind of lousy. Could be user error (was somewhat undercooked), could be lousy pork chop: I expect both. NTS: return to usual butcher, despite being downtown. Downtown will not bite you and throw you in the basement.

- did not have maple syrup or curry powder: added homemade garam masala and molasses instead (if I wanted to be truer to the Indian subcontinent I probably should have used honey or something else but I have a sad molasses addiction and could happily eat it straight out of the bottle in an emergency). Took out the cumin as there was cumin in the masala mix. Verdict: hooooooboy added too much masala. Doesn't seem spicy at first but it kicks you in the teeth about thirty seconds after you've finished eating: my lips are burning now. That said, it was freaking fantastic and I would so do it again. YOM YOM INDIAN FUSION.

Dessert: freaking brilliant. Srsly.
picture under here )
phinnia: smiling dolphin face (eat the peach)
dinner today:

Boneless pork chops with thyme.

Spiced sweet potatoes.

A dessert I made up, featuring sauteed apples, sweet raspberry wine (added to the apples, and also to drink), pumpkin gelato and angel food cakes (I cheated here, they're storebought.) I always get my best ideas for dessert. It's a sign, I tell you.

A nontraditional but heartfelt thanksgiving. I'm grateful that school is back to normal next week, that I'm not travelling today, for respite hours, that one of the local theaters is doing a Katharine Hepburn movie festival, for all of my friends, for my family, for my cats and for decent pain medication.
phinnia: smiling dolphin face (house/house-wilson coffee love)
Otherwise known as 'we must needs clean out the fridge nao biscuits'.

Make up 1 recipe worth of Bob's Red Mill biscuits, or use your biscuit mix of choice. (This is why they are lazy.)

Add to biscuit mix:
3 slices black forest ham, roughly chopped
about 1/2 cup of grated cheese (I used a mixture of Trader Joe's Four Cheese Blend and some greek herbed gouda that I got at the farmer's market. Use what you like.)
1 small bunch (about 1/2 dozen) green onions, chopped roughly (white part and about 1 inch of green, because those were the best parts on mine (I told you I was cleaning out the fridge, here)).

Blend together. Put on cookie sheet in alien shaped mounds (I used about 1/3 cup of batter per biscuit, because I wanted them big, but YMMV.)

Bake for about 15-20 minutes (a bit longer than it says on the box, 'cause they're big and you've got all that extra stuff in) until golden brown.

Be inordinately pleased as it smells damn good in your domicile now. Eat one biscuit (must test) and think about a second. Convince self that saving at least one for spouse would be the kind thing to do. Even though they are damn tasty.
phinnia: smiling dolphin face (eat the peach)
[livejournal.com profile] seattlejo came over for lunch today! This is what we had.

Wholemeal Cheesy Muffins (recipe by the most awesome and fabulous [livejournal.com profile] hobbitblue; any alterations by me.)

1 1/4 cups (10oz) strong wholemeal bread flour (I used some bread flour from Bluebird Grain Farms. So good!)
3/4 cup (6 oz) all purpose flour
2 teaspoons baking powder
1 egg
1 cup (8 fl oz) milk
4 tablespoons oil
1/4 cup (2 oz) cheddar cheese. grated (I used Applewood farms sharp cheddar with bacon bits in.)
large chunk of cheddar cheese, diced (I used Tillamook medium cut in a rough dice)
4 spring onions (scallions), finely sliced
1 heaped tablespoon wholegrain mustard (I used dijon from Trader Joe's because we were out of whole grain)
1 stalk fresh rosemary (hobbit uses 1 1/2 tblsp dried basil here, which would also be yum)
a little sea salt

Lightly grease muffin tins (makes 12 muffins)

In a large bowl combine flour, baking powder & salt. In a separate bowl mix together egg, milk and oil. Add egg mixture to flour mixture and stir to combine. Add a little more milk to thin if too sticky. Add cheeses, mustard, spring onions & herbs and mix in so reasonably evenly distributed. Set oven to 400 degrees F (200 C).

Fill muffin tins 3/4 cup full.

Bake for 20 to 25 minutes, or until tops of muffins spring back when touched lightly with a finger. Cool slightly on a wire rack; loosen muffins from tins before removing completely.

(You know, I bet some sweet fresh corn niblets in these would just rock.)


Chickpea Salad

1 can chickpeas, rinsed
2/3 a green pepper, roughly chopped
several roasted red peppers, roughly chopped
1 lemon cucumber, roughly chopped
4-6 green onions, roughly chopped
Feta to taste, crumbled (can go without and it would be vegan, but it's good if you like feta)
(Other things that might be tasty: capers, olives, onion, sun-dried tomatoes, fresh tomatoes, etc.)
Combine all ingredients in large bowl. Add salad dressing (any vinaigrette you like: This time I used Trader Joe's balsamic, which is excellent) and mix together. Put in fridge to chill for flavors to mix. Serve later.
phinnia: smiling dolphin face (eat the peach)
Thank you, Moxy Fruvous.

This chipotle pork tenderloin recipe is amazingly good, especially if you substitute orange-peach-mango juice for the orange juice (seriously, it's much better). I also substituted basil for the oregano, because we were out of oregano.

Served with potato salad and roasted asparagus, it is a thing of beauty. Go. Marinate. You can cook it in the oven for 30 minutes at 450F if you don't have a grill.

i win!

May. 30th, 2007 11:18 am
phinnia: smiling dolphin face (river)
Victory! I have wrest (wrested?) my mail from the hands of the Sorting Minions! I shall pick it up today. I got a reasonable Sorting Minion named Debbie who was willing to bundle my mail and put it aside so's I can pick it up. She told me to ask for her directly, and that she was in until 4:30.

Apparently regular mail service will be resuming tomorrow. We shall believe that when we see it.

My house smells like Sean's favorite cookies:

(recipe taken from Moosewood restaurant new classics.)

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 tsp cinnamon
1 1/4 cups rolled oats
1/2 cup oat bran or wheat germ (don't stop reading now! I promise, they're good)
1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup raisins (I suppose you can use other dried fruit but I don't feel the need to. They would probably be scrumdiddlyumptious with dried apples or cherries.)

Cream sugars and butter until light and fluffy. Add egg and vanilla; mix in. Add together all remaining ingredients except raisins in separate bowl; add contents of bowls together. (or you can be like me and just dump everything together in the same bowl. I am sometimes lazy.) Mix in raisins. Drop in largish clumps on baking sheet; bake at 350F for 15 minutes. Makes twelve hugemongous cookies or thereabouts. Don't take them off the cookie sheet right away as they are structurally unsound when freshly warm and recently oven-deprived.

And I'm off for the afternoon, meeting [livejournal.com profile] mirrormargaret and [livejournal.com profile] uglybass downtown! Have fun.

mmmm, food

May. 11th, 2007 08:29 pm
phinnia: fortune cookie (text is too small to read)
Faro's Meats (in Pike Place Market) is the best butcher in Seattle. I was feeling particularly lazy tonight, so I got some of their pre-made Turkish burgers and made some quick oven fries (potatoes cut to medium thinness + dehydrated garlic nubbins + paprika + salt + pepper + olive oil -> oven @ 400F for 25 minutes == yum yum good) to go with them.

Delicious. It's a shame I ate all the strawberries last night: the only thing missing was dessert (strawberries macerated in vanilla sugar, or maybe with balsamic vinegar.)

menu

Jan. 29th, 2007 07:54 pm
phinnia: smiling dolphin face (super lemons!)
Dinner:
Chicken Sybil (sauce contained bacon and mushrooms).

Oven roasted vegetables (yams, parsnips, carrots - roasted in olive oil, worcestershire sauce, soy sauce and Spike seasoning.)

Butter tart bars.

Verdict: YUM.

The butter tarts taste like home.
phinnia: a borg cube claiming 'we are the canadian borg: resistance would be impolite: please wait to be assimilated.' (canadian borg)
Most of my American friends have probably never heard of butter tarts. This recipe is for butter tart squares, and for some reason they put pecans in them (which should never happen, IMO: pecans belong in pecan tarts). But this is something you should all rectify. Soon.

I told my mother that they didn't have butter tarts here. She was shocked, and her New Boyfriend has declared that he could not survive in this country. :-D
phinnia: smiling dolphin face (eat the peach)
(as requested by [livejournal.com profile] angharad: modified from the Moosewood Low Fat Favorites cookbook).

3 cups water, divided
2 cups cornmeal
1/2 tsp salt
6-8 oz mushrooms, chopped
1 small onion, chopped
1 head greens, washed and chopped (I usually use kale, but you can use whatever).
a few shakes worcestershire sauce
a few shakes soy sauce
salt and pepper to taste
parmesan and/or smoked gouda cheese to taste

Preheat oven to 350F.

Boil 2 cups water with the 1/2 tsp salt. While that's happening, mix the remaining cup water with the cornmeal. Add cornmeal and water mixture to the water when boiling; cook until thickened. Pour polenta into a pan (I use an 8" square pan).

Meanwhile, saute onions in olive oil (or olive oil and butter) until golden, then add mushrooms, soy sauce and worchestershire sauce. Saute until mushrooms give up their liquid. Add the greens and a small amount of water; stir and cover for 5 minutes, allowing the greens to steam. Top polenta with greens mixture; add salt and pepper to taste if needed, and top with cheese.

Bake at 350F for 10 minutes until cheese melts.
phinnia: cup of tea w/text (sex/tea)
The North African lentil stew I made tonight was incredibly good. The only substitution I made was to use parsnips instead of carrots (I heart parsnips - someone has to) but I think it worked really well; it ended up more like a thick dal than a stew, with chunks of veggies and lovely spices all through.

Served it with Trader Joe's microwaveable frozen rice (I suck at making rice, as I have yet to invest in a rice cooker). There's two more meals worth out of one giant crockpot. The boy loved it.

(Oh. I didn't do the cilantro and peanuts thing either. Cilantro is icky and the peanuts felt like gilding the lily.)
phinnia: smiling dolphin face (eat the peach)
Vanilla Poached Apples (from Moosewood Restaurant's Book of Desserts.)
3 apples, peeled, cored and halved
2 cups apple juice
1/2 cup sugar
1 vanilla bean (or 1 tsp vanilla extract).

Preheat oven to 375F. Place apples, cut side down, in a baking dish. Combine apple juice, sugar and vanilla; pour over apples. Cover and bake for 45-50 minutes until soft but not mushy.

The original recipe had you removing the apples, adding an extra tsp of vanilla extract to the juice mixture (if you used the extract) and boiling that until reduced by half. I am impatient. So I served it with pumpkin gelato and a small amount of nutmeg on top and didn't bother with the syrup.

The child likes it so much that he keeps wandering wistfully over to the table and asking for more. Unfortunately, it's gone. :-D It took me five minutes to convince him it was 'all gone'.

soba soba

Nov. 3rd, 2006 03:01 pm
phinnia: cup of tea w/text (sex/tea)
Taken and modified from the Essential Vegetarian Cookbook.

Combine in blender:
1 tblsp tahini
1 tblsp peanut butter
1 tblsp rice vinegar
1 tblsp soy sauce
2 tblsp hot water
1 garlic clove, grated
1 tblsp fresh ginger, grated

You may need to add a little more water if the mixture is too thick.

While you're doing this, boil a pot of water. Throw on some soba noodles (I just used one of those little bundles - about 1/3 of a package).

Drain the noodles, rinse them with cold water. Add the sauce mixture. Sprinkle with sesame seeds and refrigerate for about 3 hours. This would probably be awesome with some lightly steamed broccoli or snowpeas, but I didn't have any. I think next time I'm going to add a splash of sesame oil to the dressing.

Profile

phinnia: smiling dolphin face (Default)
phinnia

January 2013

S M T W T F S
  12345
678910 1112
13141516171819
20212223242526
2728293031  

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 22nd, 2017 12:59 am
Powered by Dreamwidth Studios