Wednesday, May 6th, 2009
I figured I’d blog today… you know, to give a update to the patient people who still keep up with this blog or who don’t follow me tweets. Matey. That should have said “my tweets”, but we have this thing where if we typo “me (something)” we follow it with “matey”, no matter what. So I did and… well, now you know.
For those who don’t know, I’m moving out of my apartment in a week and a half. I am really going to miss Casa Cocktail and all the good things about it, but lately the crap has started to outweigh the good things. To start, Slick (a.k.a. Guitar Hero) picked up the electric guitar and bass as a hobby, which he played every day at 4pm for 2-3 hours. Is it not bad enough that his girlfriend made sex sounds like a caffeinated baboon, he had to fancy himself The Edge at least 5 days a week? But… a blessing! He moved out in April and took Ape Escape with him.
But then, GFI moved out. I don’t know who the hell she thinks she is just moving out and having a life and stuff. I mean, god, lady. Don’t you know everything revolves around my happiness? Obviously I’m kidding, but I miss her as a neighbor. She never made a peep, we were BNF: Best Neighbors Forever. I could text if she needed help when I heard she might’ve dropped something, she could text me to ask if I had margarita mix, we could sit on the patio and gossip about the neighborhood and I never, ever had to hear her pee. read more >
Monday, April 13th, 2009
I was invited to a lovely Easter brunch this year with some friends and decided to take the opportunity to do some cooking. I’ve not really had much time to cook lately, but I love a brunch and wanted to bring something tasty as a thank-you for the invite. A little birdie told me that something with potatoes were missing from the menu so I decided to whip up a hashbrown casserole I found online. I modified a few things, though and dubbed it the Heart Attack Hashbrown Casserole.
I also made some absolutely delicious savory muffins… both got rave reviews, so I thought I’d share the recipes I found/modified. I realized after the fact that both of these recipes were chock full o’ onions of one variety or another… I should have included post-muffin mints.
Heart Attack Hashbrown Casserole
- 1 – 32 oz. bag of diced hashbrown potatoes (not shredded, Ore-Ida will do)
- 2 cups of grated fiesta-blend cheese
- 1 cup of diced white onions
- 1 – 16 oz. tub of sour cream
- 1 can of condensed cream of mushroom soup (no water)
- 1 stick of butter (salted or unsalted, whatever you’ve got), melted and cooled
- 6-8 slices of crispy center-cut bacon, crumbled or chopped into small pieces
- 1 bunch of fresh chives, chopped finely
- fresh cracked pepper to taste
This is the big one, Elizabeth!
Preheat your oven to 375 degrees.
Get a big bowl — like big, bigger than you think you need big. Big like you’re going to feed popcorn to a room full of ravenous ‘tweens — that big. Throw in all the ingredients, get a big wooden spoon and fold it all together. Takes only a few minutes.
Spread it all into a 9×13 ungreased Pyrex dish or rectangular casserole pan. Bake for an hour until the top is all bubbly crunchy crusty on the edges.
Let it sit for a few minutes before serving unless you want your guests to consume the potato equivalent of the sun’s surface.
Serves: 4-6 hungry people, 8-10 peckish folks
Calories: 1 miiiiiiiiiiiillion grams of everything.
Source: Modified slightly from an original recipe found on The Wooden Spoon
I also made some muffins that were a HUGE hit… in fact, I might need to make them again today because they were easy, as well as delicious:
Herbed Scallion Goat Cheese Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- Coarsely ground black pepper, to taste (I like kind of a lot, but that’s me)
- 2 large eggs, room temp
- 1 cup buttermilk, room temp
- 6 Tbsp unsalted butter, melted and cooled
- 1 bunch scallions, sliced thin
- 5.5 oz goat cheese, crumbled (I chose to use the herbed variety)
- Sea salt, for garnish
Nom nom nom.
Preheat your oven to 400 degrees and bust out your 12-cup muffin man… or pan, whatever. The typo amused me to much to change it.
You can either grease the cups or use the little paper liners, but in my experience, if you use the paper liners, give each one a quick schpritz with some non-stick cooking spray in the very bottom anyway. Otherwise, the cheese sticks a bit to the paper and you have guests scraping their teeth along the paper liners.
If you have a sifter, sift the dry ingredients: flour, baking powder, salt, and pepper into mixer bowl. If you don’t have a sifter, you can use one of those little net-strainers or you can just make sure you mix up the dry ingredients really well. I don’t have a sifter and mine came out just fine.
Lightly beat the eggs, then pour them into the dry ingredients. Add buttermilk, melted butter, scallions, and goat cheese. If you have a hand-mixer, mix on medium for a few minutes until all combined. I was too lazy to dig mine out so I just mixed by hand and it took no time at all.
Scoop the batter into the muffin tins. The consistency is kind of sticky, more like a biscuit that your usual sweet muffin, but it comes out muffin-y. Sprinkle the tops with a little sea salt, but be mindful to not make it too salty.
Bake for 20 minutes until the tops are golden brown and they feel firm n’ bouncy when you press on the tops.
They cool rather quickly, so if you want to serve them warm, leave them in the pan for 5 minutes, then pull them out and serve. Otherwise, let them cool completely on a rack and store in a sealed container or whatever for up to 3 days. But my guess is they won’t be around that long.
Serves: Makes a dozen muffins
Calories: Seriously, who cares?
Source: Confessions of a Foodie Bride
Tuesday, April 7th, 2009
So, being of a certain age, my biological clock has been tick tick ticking like one of those big alarm clocks in Wile E. Coyote’s ACME bombs. While having a bunny is plenty enough for me right now, I can’t deny the fact that the chance to have a child may be passing me by. Even if you’re not sure if you want one or if you’re ready, the fact that you might not be able to at some point is a bitter pill to swallow. Like one of those big fat horse pills that taste like chalk.
I’m surrounded by moms. Most other women my age either have kids or are planning to and of course, the explosion of mommies on the Internet has allowed me to have a successful career. I love kids (for the most part) and kids love me. I think being a mom is a wonderful gift and a challenging, rewarding, often thankless job. I had an amazing mom and I would love to pass that on all the things she taught me in 10 short years… maybe. See? I don’t even know.
But being enveloped in moms has turned my sensitivity to motherhood all the way to eleven. In the last few years, I’ve experienced more pitying looks, more “As a mom…” authority speeches, more “when you have kids you’ll understand” dismissives than ever before. Realistically, it may not be more, but it just seems like it because I’m more aware of it. You’d be surprised how openly snide women can be when you least expect it. Between blogs and real life, I see, hear and sometimes receive more woman-on-woman snatchery than should really be permitted outside of adult entertainment. Women, let’s face it, can be bitches. And I’ve begun to feel frustrated, maybe a little jealous, resentful even… until today.
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Saturday, April 4th, 2009
I’m just playing with the WordPress app for the iPhone I got today. Yay!
Already nabbed Tweetie (love it), a bunch of work-related apps and Facebook, etc. Any favorite apps I should try?
Tuesday, March 31st, 2009
I wish I could say I’m taking a vacation, but alas, that probably won’t happen until the Fall or Winter, given my current waiting list. In the meantime, though, I can smell like I’m on vacation.
A couple weeks ago, Kathy told me about this new product line she loves called 100% Pure. She got some samples or something to review on Lovely Safemama and gushed about how great it was so I had to order some of my own. Kathy likes the pink grapefruit scent (which suits her, really — she’s totally a Spring/Summer) but I’m more of a vanilla, musk, spice kind of girl (more of a Fall/Winter). Yet another in a long line of ying-yang things about us.
I checked out their different products and decided, based on Kathy’s recommendation, to try a scrub and the body cream. I’m not really one for heavy creams or body butter — it’s a little too much for me, but this came in a pump bottle, so I figured I’d give it a go. I chose both Tahiti scrub and Tahiti body cream for my scent.
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