i grew up in a household, with a mother, who scheduled our dinners thusly: // weekly menu sunpot roast with yorkshire pudding monlasagna tueperogis wed ◀scalloped potatoes thucreamy mushroom spaghetti frifish satdad's barbecue %%green%%𖠌%% %%red%%<%% %%yellow%%supper's on. don't be late.%% %%red%%)%% today would be scalloped potatoes, i have it in mind that maybe i should make them to honor my childhood. anyaway, most lunches consisted of leftovers, or sandwiches including grilled cheese if we…
Happy National Beer Day, everybody!!! Or, yeah, that.Please decorate responsibly. A toast to Lisa Q., Bambi W., Haylee H., Nancy M., Hayven, Amy J., Kathy B., Leah P., & Yenni, the best wreckin' buddies a guy could ask for.*****P.S. Want to get your Father's Day shopping done early? "To Dad" Beer GlassBOOM.*****And from my other blog, Epbot:
Welcome to Secret Breakfast / The best place to start cooking punk spaghetti, while freezing pickles and talking to yourself in your favorite fast-foodHi there! I'm having a supermarket 100% fake Greek salad while sending this. At least the company is good. Enjoy your week more than me!Piero✹Ana Huang, with this King of Gluttony (book 6 of a saga I'm not familiar with) she's #3 in The New York Times bestseller's list. But you find this quote here because I often don't set knives on the table…
I’ve not cooked out of Samin Nosrat’s Good Things nearly enough, and her Piri Piri Chicken was the perfect reminder to pick it up more often. This supremely spicy bird is my dream chicken: bold, punchy, and a little smoky. You roast red and green Thai chiles with Fresno chiles, then blitz them with garlic, bay, smoked paprika, and vinegar into a fiery, earthy sauce that does most of the heavy lifting. The chicken gets spatchcocked (by you or your butcher) then marinated overnight. And for those…
If you’re looking for a simple, comforting side dish that brings color, creaminess, and a touch of nostalgia to the table, this Cheesy Vegetable Medley is just the thing. Tender California Mix vegetables are folded into a rich, velvety sauce with cheese and baked until bubbly and golden, creating a dish that feels both homely and a little bit special. It’s quick to put together, uses everyday ingredients, and pairs beautifully with everything from roast chicken to weeknight pork chops. Whether…
If you love easy, flavor‑packed comfort food, these Black Bean & Corn Enchiladas are about to become a favorite. I didn’t grow up eating Mexican or Tex‑Mex dishes — in fact, they were almost unheard of where I lived — but once I discovered them as a young woman, I was hooked on their bold, vibrant flavors. This vegetarian version is exactly the kind of simple, satisfying meal I adore: a hearty mix of black beans, sweet corn, green chili, cheese, and a splash of enchilada sauce, all wrapped up…
Whether you have your own rhubarb monster or someone gifted you a bundle and you want to use it up, these are the 5 things I regularly make with this sourpuss stem. Also, really only 4 are delicious, the other one is fine. Rhubarb is one of those foods that proves humans will try to...Read More
Doesn’t matter how many batches of brownies we’ve made before, they are always a fun bake. It helps that there seems to be an infinite number of twists on the classic. These Olive-Oil Brownies (what’s with that hyphen?) swap out the melted butter for EVOO and add in black pepper and some dried fruit. You can tell these are a bit different. For starters, they taste less sweet than typical brownies, maybe even slightly savory, likely due to a peppery oil plus actual pepper. Along with the dried…
One of the reasons I’m always cooking Eric Kim’s recipes is the delicious little magic he pulls off with the simplest ingredients like his Salted Salmon Steaks with Celery and Mushroom. The whole recipe hinges on one very smart step: dry-brining the salmon steaks with salt for 30 minutes. It concentrates the flavor, helps lock in moisture, and somehow makes the salmon taste even more like salmon, in the best possible way. Unless, of course, you hate salmon like my husband, in which case keep…
Another one that came by way of James from Lakeside, California – thanks! This Nora Kitchen outfit sure makes a lot of interresting varieties – but what is kare kare? Wikipedia says – Kare-kare is a Filipino dish featuring a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves’ feet, pig’s feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon,…
Pochissime attività personali in un altro mese sommerso da quelle relative al progetto che sto seguendo lavorativamente. Progetti Ho cercato di eliminare un po' di rumore nelle dashboard di GoatCounter sia per questo sito che per owlcode.it, filtrando alcune pagine di poco interesse. Ho trasferito owlcode.eu da GoDaddy a OVH. La procedura è stata velocissima e non ci sono stati problemi di operativà. Un passo che volevo fare da parecchio tempo per riportare un po' di “asset” più vicino a casa.
There's something delightfully unhinged about fortune cookies.
After a few days of indulgence, there’s nothing quite like returning to something simple, wholesome, and genuinely satisfying — and these Crunchy Yogurt Pots are exactly that. Thick, creamy Greek yogurt is topped with a warm, lightly toasted mix of nuts, oats, raisins, and cinnamon, creating a beautiful balance of creamy, crunchy, sweet, and nourishing goodness. It’s the kind of breakfast that feels both virtuous and delicious, giving you a boost of protein, healthy fats, and natural sweetness…
Scope this scene. End of the meal at the back of a dimly lit restaurant, your belly bursting with bowls of bread, free soda refills, sugary salad, and half a giant stir-fry, you’re thinking twice about the waiter’s offer to wrap up your meal. After all, the thought of one more forkful of soy-sauce drenched snow peas makes you gag and the image of lugging a drippy Styrofoam container to the movies ain’t appealing. But there’s peer pressure. Somebody chimes in with a “Oh come on, get it to go,…
~24-28 Energy Bites Ingredients 2 cups creamy peanut butter 3 cups old fashioned oats 1/4 cup + 1 tbsp honey 3/4 cup semi-sweet chocolate chips Method Mix everything together in a large bowl until fully combined. Refrigerate for about 30 minutes so the mixture firms up. Lightly butter or oil your hands if sticky. Roll into roughly 1-inch balls. Optional: roll the finished bites in extra oats or mini chocolate chips. Even Smaller “Single Batch"If you want something closer to a single container…
Having read the beans section of The Foxfire Book of Appalachian Cookery, I went in search of heirloom seeds. Behold, the Sustainable Mountain Agriculture Center. After a bit of poking around, I settled on Doyce Chambers Greasy Cut-Short and some Pine Mountain Greasy. The former because they have a solid reputation and the latter because Pine Mountain is not all that far from my ancestral Kentucky counties. They both should be good for either cooking in the pod or drying as soup beans.
when you shit the toad and the toad hits the fan there’s a toad on the road.
We tried Raising Cane’s Chicken Fingers for the first time. The fries were disappointing, but the chicken strips were tasty, and the chicken sandwich (which consisted of chicken strips) was also good. And interesting sauce; a bit pepper-heavy, but nice. We’d be happy to eat there again.
Here’s another one from James – thanks! So, Smoko? Hmm – Gemini says… ‘A “Smoko character” is a character from Smoko, an LA-based company that sells cute and whimsical products, such as plush toys and office supplies. The name “Smoko” itself is Australian slang for a short break from work. The company’s characters are based on food, animals, and other adorable concepts, with popular characters including Tayto Potato, Pearl Boba, and Lil B Dumpling’ Ah, so cutesy simple line drawing with color…
Today’s review is another sunscreen from Anessa. If you’ve been following and reading my blog posts, you would have known that I have reviewed most of their sunscreens here. As far as Japanese sunscreens are concerned, their sunscreen range is pretty well-known around the globe. Even if I have a favorite Japanese sunscreen from a […]
Everybody loves getting a cake, right?Well, unless it's one of these. Hah! Wait, you are joking, right? Uh, yeah, I think maybe I'll pass - thanks, though. Really. No, seriously; now you just seem too eager. Keep your stinkin' cake, alright? Yeah, that's what I was afraid of. Back off, Chucky-boy! No! Well, I should think so! You're supposed to be sweet little confections, not all threatening and... ...eek! Uh, no problem, mister Cake, sir - not a word from me, nuh-uh! Kelly, Moxie, Michele H.,…
The link. The paragraph: “I’ve been to many breweries where there’s two numbers [on the menu]. It’s just 8 and 5, and you’re like, ‘How much volume am I getting in a $5 pour?’ I have no idea,” (Eric Larkin of Cohesion Brewing in Denver) says. “I’ve ordered canned or bottled products, and I get a 16-ounce can instead of a 12-ounce can. I’m like, ‘Oh, that’s cool.’ I’ve seen it work both ways, but there’s definitely a lack of labeling and understanding.”
There’s something magical about a scone that brings together bright citrus, tart berries, and rich cream, and these Orange, Cranberry & Cream Scones do exactly that. They’re tender, fragrant, and just sweet enough — the kind of bake that feels perfect for a slow morning, a cozy afternoon treat, or a special addition to a brunch table. Fresh orange zest lifts every bite, while cranberries add little pops of color and tang, making these scones as pretty as they are delicious.This small‑batch…
We have this one very old glass food container we use for leftovers which has always struck me as "coffer-esque" in shape and nature. I imagine that if I were exploring a tomb full of skeletons and wizards, I'd find a container shaped like this at the end of the tomb, and there'd be large gems and golden coins inside it. When I put food in this thing and lightly set the lid on top, it feels very insecure. I have to carry it to the fridge with both hands, as if I'm carrying a precious treasure.…
Yesterday’s dinner order (big enough for that meal and today’s lunch): the Meat Basket Salad from Tacos El Grullense #1, in Redwood City: (#1) The meat basket at El Grullense #1 (the Tacos El Grullense Grill in Redwood City is the first in a Bay Area family-owned chain of taquerias): beans, choice of meat (grilled chicken for me), rice, onions, cilantro, salsa, lettuce, tomatoes, guacamole, cheese, and sour cream in a crispy tortilla basket Not what came first to my phallotropic —…
I got an email from the creator of Slurp First, Crunch Later asking for my thoughts on tteokbokki. If course, I’m a big advocate; it’s one of the best things to ever exist. So, she mentioned these noodles from Nongshim and sent some over! New to tteokbokki? Watch the video and I’ll explain. Thanks!! FYI – you can find these on Amazon. Slurp First, Crunch Later Shares Nongshim Tteokbokki Noodles The post Slurp First, Crunch Later Shares Nongshim Tteokbokki Noodles appeared first on THE RAMEN…
Herre’s one from James of Lakeside California – thanks! This appears to be one of the first new varieties from Indomie to be sold in the US – in at least 15? 20 years? More? All I’ve seen during my tenure as The Ramen Rater arre Indomie varieties being plucked from the lineup herre – rendang, special curly noodle, others like skipjack tuna… This is a new one here! Let’s give it a try. Indomie Korean Ramyeon Spicy Mushroom Flavour – Indonesia Detail of the packaging (click to enlarge). Contains…
The Verdant taproom in Penryn near Falmouth, Cornwall, really works as a drinking space. As we drank our way through the tap list last week we tried to work out why. We were staying in Falmouth, a place which has long had more than its fair share of interesting beer, and Jess was keen to take Ray to the various Verdant venues she visited on her own last year. The Seaview was round the corner from our accommodation and impressed us both, not least because of its quick and casual food menu…
Every year I like to give myself a little dessert challenge to celebrate my birthday. I like cake, but there are about 20 desserts I’d choose before it – so this year I went with a spin on one of my all-time favorites: Paris-Brest. Claire Saffitz’s Black Sesame Paris-Brest starts with a classic pâte à choux ring sprinkled with black sesame seeds. I don’t know if I was having an off day or if the choux gods simply had other plans, but I could not get that ring to puff and stay puffed the way I…
The original: Tu mi vorresti come uno dei tuoi gatti castrati e paralleli: dormono in fila infatti e fanno i gatti solo di nascosto quando non li vedi. Ma io non sarò mai castrata e parallela. Magari me ne vado, ma tutta di traverso e tutta intera.\ Patrizia Cavalli writes in a register that sounds, on first reading, like overheard conversation: colloquial, quick, often bitingly funny. But underneath the chatty surface there is almost always a strict metrical scaffolding — here, mostly…
