i'm not crazy. you are.
but is it too much to ask a guy to put himself at a slight discomfort for you?
*big sigh….
I worked today. Then I volunteered (Volunteer! It’s awesome). Anyway, then I fought my way through traffic to get to a work party which started an hour before I could arrive.
So I call my boy. No answer. Then I call my girlfriend. No answer.
They’re both expecting me. They both know parking is free. They both are sitting at full tables. Neither knows exactly where the other is. And that’s where the flow chart starts. Simultaneously.
I JUST had a dream my dog came back after running away for months, and that we were playing and so happy together… But my dog has been dead for at least 5 years now. I wonder what it means..
..I’m kinda weird with dream meanings, though a good friend of mine says he believes we’d solve a good part of our problems if we spent less time interpreting our dreams.
I don’t know if I agree.
Usually my dreams point to some identifiable part of my day, or worries. This time I have no idea.
I’ve been worried about school, and work lately. Maybe I’m just seeking a more relaxing situation, but, my dead pet? A little freaky on the wake-up, I tell u that much.
But I guess with the boy sometimes edging on preachy, instead of soothing, I’m seeking a non-verbal companion.. 
But again, a dead pet?…
I’ve been told all sorts of stories about why its bad to play with dead people in dreams.. But pets, I’m not sure of what the elders and passers on of superstition would say..
It did make me realize how much I missed her though.
She was so cute.
Pets that love you r better than boyfriends sometimes.
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What is a pigging spree?
Well, it contains recipes, or ingredients (Baconnaise, look it up) like the one below.
Being healthy is awesome- your body thanks you by feeling awake, light, regular, haha. Without the aid of caffeine. (WHAT?!)
But sometimes, being fat is necessary. You can’t be body obsessed all the time. Its not healthy.
While I don’t really like fake food (like processed stuff, mcdonalds stuff), I AM an advocate for eating things that skinny girls
shudder at (“that’s just gross”, in a high pitched annoying voice)
Like bacon.
When you eat bacon, you feel it in your arteries. It slows you down, like Jabba the Hut. MMMMM…more food.
You are not eating the fat.
You are the fat.
If you don’t despise bacon, (or cupcakes) and like dipping it in maple syrup like I do.. (try it, I used to think it was gross too!), you have to be at least a little curious about this:
Yields: 18 cupcakes
Cook Time: 20 min
Oven Temp: 350
Cupcakes
* 1 1/2 cup(s) all-purpose flour, plus more for pans
* 1 1/2 cup(s) cake flour (not self-rising)
* 1 tablespoon(s) baking powder
* 1/2 teaspoon(s) salt
* 2 stick(s) (1-cup) unsalted butter, room temperature, plus more for pans
* 1 3/4 cup(s) sugar
* 4 large eggs
* 2 tablespoon(s) maple extract
* 1 1/4 cup(s) milk
Ganache
* 2 cup(s) heavy cream
* 1 pound(s) semisweet chocolate, chopped, or chocolate chips
* Pinch of salt
* bacon
Directions
1. Cupcakes: Preheat oven to 350°F. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Using an ice cream scoop, fill the cupcake liners 2/3 full. Bake 20 minutes until golden and the tester comes out clean. (Or until your house smells like pancakes!)
4. Ganache: In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. (To get silky-smooth ganache takes longer to mix than you think!) Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
5. When cupcakes have cooled, spread some ganache on top. Chill for a minute or two. While the cupcakes are chilling, cook up some of your favorite bacon however you like it. (Crunchy and toasted is recommended.) Chop in pieces, top the cupcakes, and voilà!
From Delish.com
..I’ll let you know when I try it. I’ve consulted with others and its definitely making it on our next fat-fest list.
I know I’m not German, but something about butternut squash, compels me to assign it proper noun status. It is a proper veggie, that’s for certain.
Or isn’t it a gourd?
Anyway, I’m not really talking about squash here, though I did think of this while contemplating making some butternut squash soup.
Those two lovely squash you see on my table, courtesy of my mobile phone, were the best ones in the store.
They were organic, dark golden, long, heavy, and visually stimulating (try not to read too much into that). The were the best.
When you’re lucky enough to be picking squash, or produce in general, you have a max of 5 things to look for.
Which leads me to people.
When you’re picking people, or when you are weeding people out I should say, its far more complicated.
One friend of my boy’s is irritatingly unreliable, but very entertaining, and generous.
You’ve read a little about his douchebaggery friends. I never get it, but I’m sure there’s reasons.
I have a friend or two that is chronically late for everything, but is one of the most easygoing people I know.
People are not perfect, and will fail our expectations. Perhaps regularly.
We will fail others’. Maybe, I don’t care that you think that I’m not _______ enough.
And you can’t just cut out the bad parts you didn’t see before. You have to accept them, or not.
When people frustrate me, I like to make soup. You cut up the veggies, and if you own one, have at it with a hand blender and mix all that shyt up.
I like to remember that there are people that would make me blush at my own inaction, ineptitude, lack of wisdom, even lack of love.
Though I’m not the self-deprecating type, I think a little humility helps us all further our growth, and makes people so much more fun to be around.
- leading photo- food blogging style number one
Today, I found some standard polenta I had left over and decided to fry it up.
The first time I had polenta, was in this gynormous restaurant in Niagara Falls, Ontario.
It was a brazilian churrascaria place, and fried polenta was a side dish.
It was light and crispy on the outside, and soft and smooth on the inside- sorta like mashed potatoes. I love mashed potatoes.
I was hooked. So, of course, I looked around for some recipes. Teach myself to fish, you know?
They were all a little questionable so I scooped the basics and made my own recipe and tried it today:
I sliced the polenta thinly.
I dunked it in some milk
I dunked it in some beaten egg
I pressed it in some seasoned flour, both sides. I used paprika, salt, white pepp, and bits of torn up sage leaves.
Then I poured some olive oil in a pot (I hate oil on my stove), and some sage leaves.
When the sage started to bubble, I took it out, and started frying the polenta. Med high heat is probably best.
About 5 minutes per side til golden brown-y. If you don’t cook it long enough, it tastes like yuck.
Make sure you cook it till its soft in the middle and crispy outside…mmmmmm…
You can eat it just like that. Giada says to put shaved parmesan on it- but that’s cheating because putting freshly shaved parmesan reggiano on anything will make it taste like gold.
But i put some old cheddar on it to just taste it anyhow.
…Then i decided to make a little marinara, to see how that would taste.
Just chopped canned tomatoes, tiny bit o basil, black pepper till bubbly.
It tasted like a polenta parmegian. Not my favorite.
I still wasn’t satisfied I had done all I could do. So I decided to top a fried polenta disk with a poached egg. Like, a benedict-o polenta!
If you’ve never poached an egg, wait til the water boils and then add a tbsp of vinegar. You need it to keep the egg together. It doesn’t make the egg taste sour don’t worry.
No cheese or hollandaise. The fried polenta packed plenty of buttery savory flavor. The sage?
It was pure yum.
And I’m spent.
I swears I’m not a food blogger.
I’ve nothing against them…quite the contrary.
I have neither the motivation nor the creativity to make my own recipes, write em’ down, post em’ up, again and again. I’d rather develop a trust in someone else’s cooking (not all chefs cook alike), and then try their recipes, and drool over their pics.
My fave’s in the blog world lately:
-Karina’s Kitchen (aka to me- squash goddess)
-Danny Rocketer (holy pomegranate marinades- i just thought of a totally cute name for it- pomegrenades)
-RhodeyGirl, I’ve not really tried anything, but her pizza crust post. My goodness. When I get some time and inclination, and bread flour- the first thing I’m trying is that.
My fave’s of all time:
-My Grandpa, and Mom
-Bobby Flay
-Giada DiLaurentis
-Jamie Oliver
Don’t get me wrong, I is creative. But not often enough.
Today though! Today I felt like a food blogger. Or someone in need of medication.
Or some counseling.
Most importantly, a diet.
Post to follow… And its certainly food blogg-ey. So forgive me if its not your thing to read.
‘Cus I post, like, everything I’m into.
There’s this dish my boy’s mum makes called ahkni, which is a kind of heavily spiced pilau- I’ve tried many, many things- and this- is the best rice I’ve ever had.
My boy loves it and eats it weekly. Religiously.
Its so good, that even though I vowed to kill any and all over-nuture tendencies I exhibit (thanks to my ungrateful ex), I killed my spirit after failing twice, but tried again and finally learned to make it. So no, I wasn’t trying hard because I’m planning to usurp my potential mother-in-law.
(That just sounds defensive.)
If u do ever try to make pilau- the key is oil. And to not overwater. And to let it BE! Don’t fuss. I’m a fusser. Hence the failing. Do learn from my mistakes.
So what’s in this rice from heaven?
Onion
Garlic
Ginger
Cardamom
Cumin
Cilantro
Chillies
Tomato
Cinnamon (that’s right, Cinnamon. Ok maybe its only I, that never thought that would taste this good.) Chicken
Rice
Lemon
Oil
…I can certainly give you quasi-exact measurements if u so wish. I mostly wanted to put mobile pictures up to make people drool the way I was.
I’m eating it right now, and Yum.
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