It's raining. And I am far from pleased. I do not possess an umbrella. Or a rain jacket. How have I managed to exist in this city for almost two years without either of these items? Good question. Anyway, it's Monday and I have eight hours of work ahead of me. I got ready freakishly fast today so I thought I would use that extra time to let you all know what will be coming up next: my day with Melanie in the kitchen, my weekend with my sisters, my successful goat cheese confections, and Alexa's recipe as well! For some reason unbeknownst to me, my manager scheduled me for 30 hours this week. I'm not complaining, as I have come to really enjoy my paycheck. But this means I will be very unpleasantly busy. My recipe for this week will have to accommodate that. This will be the last week that Alexa and I do random recipes! Starting next week we will be departing on our culinary adventure around the world! This week we'll be discussing what country we want to do first and I am very excited. A friend of mine got me a gluten free cookbook for my birthday that has Mexican, Italian, and Asian recipes so I can't wait to start cooking my way through it. Anyway it's time for me to run. I can't tell you how much I look forward to standing behind a register for eight hours. It's a transcendent experience, truly. Happy Monday! I hope the sun is shining wherever you are.
-LG
4.25.2011
4.23.2011
Someone's In The Laboratory With Lauren.
Hello there. Sorry for my short absence, the past few days have been filled with work and festivities. I am officially the big 2-0, and while I didn't do anything illegal to send my teens off with a bang, I have been spending my birthday week with friends and family and I can't ask for anything better than that.
It is the morning of the Big Sleepover that I'm having with my sisters, and I have only just now decided what I want to make. Last minute inspiration strikes again! And what's even better is that my best friend Melanie has agreed to make the trek from the East Bay to be my Baking Co-pilot today. So here's what I'm planning on making. For tomorrow morning, I will bake a breakfast pizza complete with mango sausages, mushrooms, and monterey jack cheese. The dough has already been made with Italian spices added to it for flavor. Gluten free breads and doughs tend to need all the extra flavor they can get. And I'm thinking of adding garlic cloves to the dough before putting it in the over. And for tonight, I will attempt to bake what is essentially going to be a muffin cake with fruit compote and goat cheese frosting. I got super excited at work the other day when I thought up goat cheese frosting, thinking that I was about to be the inventor of something awesome. Turns out someone beat me to it. Anyway, I want to make a pear compote and a blackberry compote. I'm thinking the pear cakelette will be a savory, cinnamon-y, spicy confection with the tart frosting to cut the sweetness. The blackberry cakelette will be sweeter, and perhaps have lemon zest in it. I will be making up the recipe as I go along, hence the reference to a laboratory. It could all go terribly wrong. I don't have a beater for the frosting, so it's creaminess depends on how jacked I'm feeling today. I don't have one for the cake mix either, for that matter, so Melanie and I will have to tag team. I'm pretty sure she works out though so if anything I'll just make her do it. I don't have cupcake tins but that's fine because I do have bread tins and my plan is to make mini square layer cakes. I have very high hopes for these cakes and very little time to execute them. I'm leaving in a few minutes to fetch Melanie from BART, and from there we're going straight to Trader Joes to get all the necessary ingredients. My sister is picking me up at four and from there we're heading over to Marin. So I am under the gun, people!!! Wish me luck and I'll report back with the full recipe and, I can only assume, delightful anecdotes of my many failures. Happy Saturday everyone!
-LG
It is the morning of the Big Sleepover that I'm having with my sisters, and I have only just now decided what I want to make. Last minute inspiration strikes again! And what's even better is that my best friend Melanie has agreed to make the trek from the East Bay to be my Baking Co-pilot today. So here's what I'm planning on making. For tomorrow morning, I will bake a breakfast pizza complete with mango sausages, mushrooms, and monterey jack cheese. The dough has already been made with Italian spices added to it for flavor. Gluten free breads and doughs tend to need all the extra flavor they can get. And I'm thinking of adding garlic cloves to the dough before putting it in the over. And for tonight, I will attempt to bake what is essentially going to be a muffin cake with fruit compote and goat cheese frosting. I got super excited at work the other day when I thought up goat cheese frosting, thinking that I was about to be the inventor of something awesome. Turns out someone beat me to it. Anyway, I want to make a pear compote and a blackberry compote. I'm thinking the pear cakelette will be a savory, cinnamon-y, spicy confection with the tart frosting to cut the sweetness. The blackberry cakelette will be sweeter, and perhaps have lemon zest in it. I will be making up the recipe as I go along, hence the reference to a laboratory. It could all go terribly wrong. I don't have a beater for the frosting, so it's creaminess depends on how jacked I'm feeling today. I don't have one for the cake mix either, for that matter, so Melanie and I will have to tag team. I'm pretty sure she works out though so if anything I'll just make her do it. I don't have cupcake tins but that's fine because I do have bread tins and my plan is to make mini square layer cakes. I have very high hopes for these cakes and very little time to execute them. I'm leaving in a few minutes to fetch Melanie from BART, and from there we're going straight to Trader Joes to get all the necessary ingredients. My sister is picking me up at four and from there we're heading over to Marin. So I am under the gun, people!!! Wish me luck and I'll report back with the full recipe and, I can only assume, delightful anecdotes of my many failures. Happy Saturday everyone!
-LG
4.19.2011
Heart Via Stomach.
Over the weekend a friend asked me what my favorite kind of cooking is. By that they meant baking versus BBQ, oven versus stove, etc. But the only answer I could give was that what I love most is cooking for other people. Cooking itself is wonderful, but it's only part of the experience. I love trying to pick dishes I think everyone will like, spending a good part of my day preparing and cooking the meal, and finally setting it down in front of them to wait anxiously for their reaction. It has nothing to do with impressing anyone. It's about bringing that person comfort and pleasure on a plate. Giving them a moment to (hopefully) enjoy something outside of what is usually a busy and preoccupying day. It's about getting to a person's heart through their stomach.
This coming weekend two of my sisters and I are having a slumber party. It's years overdue. Being the youngest of four was hard for me growing up. I watched as, one by one, my sisters grew up and on to other, bigger things. My mom would always assure me that we would all become close again when we were older, and that I just needed to be patient. I didn't believe her. But now that we're all growing into/settling into adulthood, we find ourselves settling into each other again. And so this weekend I want to lavish upon my sisters heaps of mouth watering food. I want to fatten them up with love from my tiny, infuriating kitchen. Whatever I make for this week's recipe, I will share with them and hope that they love it. I don't know yet what I want to make, just that I want to get creative and improvise as much as possible. My sister Kaitlin is a successful gluten free eater, and so the recipe will have to be gluten free. Thinking about cooking her a gluten free meal or treat has me thinking about cooking gluten free in general. I desperately need to kick my gluten habit. I think the only way to get me motivated and keep me encouraged (because it can be incredibly discouraging) is if I try to conquer gluten free food. I want to not only try gluten free recipes, but maybe even make some up. I want to become a bomb ass gluten free cook. I'm going to add this to my list of goals for the coming year. If I'm going to be cooking more, I might as well cook gluten free as often as possible.
I'll keep you all posted with what I choose. I want to make something surprising and successfully unusual. I want to combine ingredients that you wouldn't think of combining. I want to make something beyond what an every day meal would be for them. I have much mulling over to do.
This coming weekend two of my sisters and I are having a slumber party. It's years overdue. Being the youngest of four was hard for me growing up. I watched as, one by one, my sisters grew up and on to other, bigger things. My mom would always assure me that we would all become close again when we were older, and that I just needed to be patient. I didn't believe her. But now that we're all growing into/settling into adulthood, we find ourselves settling into each other again. And so this weekend I want to lavish upon my sisters heaps of mouth watering food. I want to fatten them up with love from my tiny, infuriating kitchen. Whatever I make for this week's recipe, I will share with them and hope that they love it. I don't know yet what I want to make, just that I want to get creative and improvise as much as possible. My sister Kaitlin is a successful gluten free eater, and so the recipe will have to be gluten free. Thinking about cooking her a gluten free meal or treat has me thinking about cooking gluten free in general. I desperately need to kick my gluten habit. I think the only way to get me motivated and keep me encouraged (because it can be incredibly discouraging) is if I try to conquer gluten free food. I want to not only try gluten free recipes, but maybe even make some up. I want to become a bomb ass gluten free cook. I'm going to add this to my list of goals for the coming year. If I'm going to be cooking more, I might as well cook gluten free as often as possible.
I'll keep you all posted with what I choose. I want to make something surprising and successfully unusual. I want to combine ingredients that you wouldn't think of combining. I want to make something beyond what an every day meal would be for them. I have much mulling over to do.
Back when I was still the shortest.
Me, age 3; Kaitlin, age 6.
In bossy matching nightgowns, no less.
-LG
Kitchen.
I've added a new page to the blog! It's where I'll be posting the recipes from me and Alexa, and any others I want to add. It's pretty paltry right now but as time goes on that puppy is gonna be loaded. Check it out!
-LG
-LG
Alexa's Chocolate Chip Banana Bread.
Hello all! So I decided to make my favorite banana bread with an incredible twist. I found this recipe on foodnetwork.com along time ago and found it to be my favorite. If you like bananas and chocolate this is a great recipe to try out. Everyone loves chocolate and whoever doesn’t …well we can’t be friends. Anyways, I decided to add chocolate chips to my famous banana bread to give it that desirable taste. As I’m casually pouring the chocolate chips into the final batter I decide to use the whole bag. Who are we kidding, half a bag of chocolate chips just won’t do it. I’ve made this recipe many times and it is so simple and delicious! The smell of this masterpiece engulfing my apartment was all I wanted after a long day of class and my roommates agreed! Unfortunately since I’m a college student and on a budget I do not own a mixer. So mixing all the ingredients turned into a workout. I usually always have 3 or 4 ripe bananas in my freezer that I keep around just for this special occasion, but overripe bananas you have laying around will do as well. Give this recipe a try! You will not regret it. Here are the ingredients you need for this wonderful treat.
• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Semi- sweet chocolate chips (I used the whole bag. It’s your preference)
• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Semi- sweet chocolate chips (I used the whole bag. It’s your preference)
Directions:
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork.
Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined.
Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
And enjoy!
-Alexa
If anybody makes this recipe, let us know how it goes!
4.18.2011
Brown Sugar Continued.
Alright here it is! I apologize, this first recipe is gonna be pretty disorganized. I improvised the whole thing, didn't write down, well, anything, and didn't take pictures. So I fail. Lucky for you, Alexa doesn't suck at life so you know that her recipe comes fully equipped with pictures and precise directions. Anyhow, without further ado, Brown Sugar Chicken with Balsamic Bell Pepper and Cucumber Salad.
The other day on my weekly trip to Trader Joes, I decided to buy a bag of brown sugar. I personally don't like living without some on hand, and figured everybody felt this way until I alerted my roommates to it's presence in the kitchen and they informed me that they don't use it. One even asked what it's for. I had to restrain myself. What is it for? Only everything! Or eating plain when you're really jonesing for some sweets and don't have anything more conventional. Anyway, on the same trip I picked up some whole carrots, whole mushrooms, whole garlic cloves, yellow zucchini, cucumber, balsamic dressing, organic boneless, skinless chicken, and butter. I had no idea what I was gonna do with any of it except that it would involve the word "roast". And roast I did. But a quick word about roasting. It's important to pay attention to what you're roasting. In case that was too captain obvious for you, here's why. Everything has a different roasting speed. Some things take only 30 minutes while others take closer to an hour. Mushrooms and zucchini, for instance, take less time due to the fact that they're much less fibrous than other veggies and have a higher water content. Carrots take closer to an hour if you want them soft. This means that you would roast your carrots for about 30 minutes, add the other veggies, and put it all back in the oven until all 3 are where you like them. I opted to put all 3 in at the same time and for the intents and purposes of this recipe, it worked out well.
I'll just jump in.
Prep Time: 20 minutes
Cook Time: Approx. 30 minutes
You Will Need:
1. Two boneless, skinless chicken breasts
2. Butter
3. Brown sugar
4. 4 whole carrots
5. 2 medium yellow zucchini
6. Whole mushrooms (I bought the pre packaged kind and used the whole package)
7. Olive oil
8. 1 large cucumber
9. 3 bell peppers (red, orange, and yellow)
10. Balsamic vinaigrette
Preheat oven to 400 degrees.
Make sure your chicken is fully defrosted.
Make sure your butter is at room temperature/easily spreadable.
Roasted Veggies
1. Peel carrots and cut them into large chunks (cutting them in thirds is a good size).
2. Cut zucchini into wedges. Cut into quarters lengthwise, and then cut each quarter into wedges.
3. Rinse off/wipe off mushrooms. Leave whole.
4. In a large ziploc bag, mix veggies with about 2 tbsp of olive oil or however much is necessary to fully coat them. This prevents drying out in the roasting process.
5. Pour veggies in a 9x13 glass pyrex dish.
Chicken
1. I bought two whole chicken breasts and cut each in half lengthwise. This way they take less time to cook.
2. With a paper towel, pat the chicken breasts dry.
3. Spread a generous amount of butter on each side of each breast. The butter spreads much more easily on the outside of the breast. Do the best you can on the inside.
4. Sprinkle a generous amount of brown sugar on each side of the breast. It won't burn in the oven, and if you think you have too much on there, you don't. Add more. Trust. And when I say "sprinkle", I mean create a layer on top of the chicken that prevents you from actually being able to see chicken through it.
1. Place the pyrex of veggies in the oven for 10 minutes.
2. After 10 minutes, remove from oven and lay chicken breasts over the top. While roasting, the chicken fats and juices will cover the veggies and infuse them with savory, salty, brown sugar-y goodness.
3. Put back in oven for another 20-30 minutes, or until chicken is fully cooked.
Balsamic Bell Pepper and Cucumber Salad
1. Cut bell peppers into slices and cucumber into rounds.
2. Toss in bowl with balsamic vinaigrette dressing.
3. Eat!
Depending on how large you want the servings to be, this makes enough to feed 4 people. Mind you, I ate half of it myself quite easily. But that's because it was so damn good, not because it doesn't make a lot of food. It's super easy and all the effort goes into cutting vegetables which is easy peasy. Once the chicken is in the oven, your work is done! If anybody makes this recipe, I want pictures and comments and suggestions or just let me know that you tried it! Enjoy :]
Next up is Alexa's Chocolate Chip Banana Bread!
-LG
The other day on my weekly trip to Trader Joes, I decided to buy a bag of brown sugar. I personally don't like living without some on hand, and figured everybody felt this way until I alerted my roommates to it's presence in the kitchen and they informed me that they don't use it. One even asked what it's for. I had to restrain myself. What is it for? Only everything! Or eating plain when you're really jonesing for some sweets and don't have anything more conventional. Anyway, on the same trip I picked up some whole carrots, whole mushrooms, whole garlic cloves, yellow zucchini, cucumber, balsamic dressing, organic boneless, skinless chicken, and butter. I had no idea what I was gonna do with any of it except that it would involve the word "roast". And roast I did. But a quick word about roasting. It's important to pay attention to what you're roasting. In case that was too captain obvious for you, here's why. Everything has a different roasting speed. Some things take only 30 minutes while others take closer to an hour. Mushrooms and zucchini, for instance, take less time due to the fact that they're much less fibrous than other veggies and have a higher water content. Carrots take closer to an hour if you want them soft. This means that you would roast your carrots for about 30 minutes, add the other veggies, and put it all back in the oven until all 3 are where you like them. I opted to put all 3 in at the same time and for the intents and purposes of this recipe, it worked out well.
I'll just jump in.
Prep Time: 20 minutes
Cook Time: Approx. 30 minutes
You Will Need:
1. Two boneless, skinless chicken breasts
2. Butter
3. Brown sugar
4. 4 whole carrots
5. 2 medium yellow zucchini
6. Whole mushrooms (I bought the pre packaged kind and used the whole package)
7. Olive oil
8. 1 large cucumber
9. 3 bell peppers (red, orange, and yellow)
10. Balsamic vinaigrette
Preheat oven to 400 degrees.
Make sure your chicken is fully defrosted.
Make sure your butter is at room temperature/easily spreadable.
Roasted Veggies
1. Peel carrots and cut them into large chunks (cutting them in thirds is a good size).
2. Cut zucchini into wedges. Cut into quarters lengthwise, and then cut each quarter into wedges.
3. Rinse off/wipe off mushrooms. Leave whole.
4. In a large ziploc bag, mix veggies with about 2 tbsp of olive oil or however much is necessary to fully coat them. This prevents drying out in the roasting process.
5. Pour veggies in a 9x13 glass pyrex dish.
Chicken
1. I bought two whole chicken breasts and cut each in half lengthwise. This way they take less time to cook.
2. With a paper towel, pat the chicken breasts dry.
3. Spread a generous amount of butter on each side of each breast. The butter spreads much more easily on the outside of the breast. Do the best you can on the inside.
4. Sprinkle a generous amount of brown sugar on each side of the breast. It won't burn in the oven, and if you think you have too much on there, you don't. Add more. Trust. And when I say "sprinkle", I mean create a layer on top of the chicken that prevents you from actually being able to see chicken through it.
1. Place the pyrex of veggies in the oven for 10 minutes.
2. After 10 minutes, remove from oven and lay chicken breasts over the top. While roasting, the chicken fats and juices will cover the veggies and infuse them with savory, salty, brown sugar-y goodness.
3. Put back in oven for another 20-30 minutes, or until chicken is fully cooked.
Balsamic Bell Pepper and Cucumber Salad
1. Cut bell peppers into slices and cucumber into rounds.
2. Toss in bowl with balsamic vinaigrette dressing.
3. Eat!
Depending on how large you want the servings to be, this makes enough to feed 4 people. Mind you, I ate half of it myself quite easily. But that's because it was so damn good, not because it doesn't make a lot of food. It's super easy and all the effort goes into cutting vegetables which is easy peasy. Once the chicken is in the oven, your work is done! If anybody makes this recipe, I want pictures and comments and suggestions or just let me know that you tried it! Enjoy :]
Next up is Alexa's Chocolate Chip Banana Bread!
-LG
4.16.2011
And When My Mind Runs...
...it runs south. To southern California, that is. I've been thinking for a long while now about moving. Where would I want to go? When? What would I want to do there? How long until I wanted to move again? This is part of being young, and seeking out roots. Tying to find yourself inside a landscape, or a city, or a town. Arriving somewhere and thinking "Yes. Now I'm home." That was how I felt about San Francisco. Coming from a small town, the city felt huge to me and full of possibilities. I still feel this way. Not so much about the size. In reality, San Francisco is a small town compared to other cities of this country. But I still feel a freshness every time I step outside. Like I'm bound to see something new, or stumble upon a street I'd never heard of, or eat food I'd never considered. This is the beauty of a city. It never ceases to be something it's never been before.
I think I found a great part of myself within San Francisco's landscape. But I would be lying if I said I was satisfied with that. Growing up my thought was this: I would live in San Francisco forever, and travel the world with the city as my home base. In fact, up until last year that was still very much my train of thought. And the more I imagined myself staying in San Francisco, the less realistic travel began to feel. But the more I think about moving around and exploring my own country, my own state even, the more likely it seems that I will have the opportunity to find other pieces of myself in other landscapes, and set down multiple sets of roots. A root system that could one day span the globe. You see, I've been limiting myself. I always thought that San Francisco is where I would find my freedom and my feet. But how little sense it makes to aim to stay in one place (an exceptionally small place, at that) while simultaneously aiming to walk the world. I used to think it a waste of time and energy to move from place to place, for only a year or two at a time. But now I think it a waste of time to stay, and do what you've done so many times before.
I feel like I've lived in a pressure cooker my whole life. I've always been high stress, neurotic, and far too responsible. Things needed to get done, get done right, and get done quickly. Over the course of the past year and a half, I've slowly been defrosting. I owe this to San Francisco. I found a more impulsive Lauren here. When you move to a city whose chaos is completely out of your control, you have to learn to relax. And relax I did. And so for awhile I felt "Yes. Now I'm home." But I've been changing, and rapidly. I've always been this way, thirsty for change and the chance to conquer something new. Over the past few months I've been feeling that familiar tug. And this time, the tug is coming from southern California. Perhaps because the cold has begun to get to me. And to be honest, it has. But that's not all of it. I'm ready for a new vibe. I've been saying "that's how we do it in San Francisco" and I'm ready to say something new. I'm ready to find new pieces of myself inside new landscapes. I'm ready to embrace a new way of life. A new, slower speed. I'm ready to learn things from a different breed of people. It may all be one state, but northern California and southern California really are two different worlds. And besides, who can resist this?
I think I found a great part of myself within San Francisco's landscape. But I would be lying if I said I was satisfied with that. Growing up my thought was this: I would live in San Francisco forever, and travel the world with the city as my home base. In fact, up until last year that was still very much my train of thought. And the more I imagined myself staying in San Francisco, the less realistic travel began to feel. But the more I think about moving around and exploring my own country, my own state even, the more likely it seems that I will have the opportunity to find other pieces of myself in other landscapes, and set down multiple sets of roots. A root system that could one day span the globe. You see, I've been limiting myself. I always thought that San Francisco is where I would find my freedom and my feet. But how little sense it makes to aim to stay in one place (an exceptionally small place, at that) while simultaneously aiming to walk the world. I used to think it a waste of time and energy to move from place to place, for only a year or two at a time. But now I think it a waste of time to stay, and do what you've done so many times before.
I feel like I've lived in a pressure cooker my whole life. I've always been high stress, neurotic, and far too responsible. Things needed to get done, get done right, and get done quickly. Over the course of the past year and a half, I've slowly been defrosting. I owe this to San Francisco. I found a more impulsive Lauren here. When you move to a city whose chaos is completely out of your control, you have to learn to relax. And relax I did. And so for awhile I felt "Yes. Now I'm home." But I've been changing, and rapidly. I've always been this way, thirsty for change and the chance to conquer something new. Over the past few months I've been feeling that familiar tug. And this time, the tug is coming from southern California. Perhaps because the cold has begun to get to me. And to be honest, it has. But that's not all of it. I'm ready for a new vibe. I've been saying "that's how we do it in San Francisco" and I'm ready to say something new. I'm ready to find new pieces of myself inside new landscapes. I'm ready to embrace a new way of life. A new, slower speed. I'm ready to learn things from a different breed of people. It may all be one state, but northern California and southern California really are two different worlds. And besides, who can resist this?
Manhattan Beach.
(Not my photo. Got it on Google)
I realize that it's totally unoriginal to want to move to the beach, but I can't control the tug. Anyway, it would be awhile before I went anywhere. I'm not quite finished with this city yet. In all likelihood, I'll end up here again. You see, once you set roots down, it's hard to leave them behind. But like I said, I'm ready. For new roots; new traditions; new stories.
-LG
Brown Sugar.
My first meal of mine and Alexa's cooking marathon was a great success! Unfortunately I was unable to snap any pictures, but hopefully that's the last time that happens. I'll do my darndest to get pictures from now on. I'll be posting the full recipe on Sunday or Monday, but I'll give you a little hint. It includes brown sugar. So you know it's gonna be good.
-LG
-LG
4.13.2011
Someone's In The Kitchen With Lauren.
Okay guys, get ready for something awesome. It's big. And awesome. And I am beyond excited! So I have this friend Alexa. I've known her since we were six years old, so it's safe to say that I'm fond of her. And Alexa is a whiz in the kitchen. She doesn't think so, but I've seen this girl in action and heard her talk the talk (you know, Chef-speak) and I wish I had her skills and natural ability. But the combination of school and disliking school keeps her pretty busy and doesn't leave her very inspired to whip up greatness in the kitchen. We simply can't have this, and I've been trying to find different ways to get her ass in the kitchen where it belongs. And I finally found a winner. I came up with this idea last night but didn't want to say anything until she agreed. How did I do this, you ask? I spent the morning bombarding her facebook inbox with links to food blogs. Hook, line, and sinker. Worked like a charm. Alexa and I are about to embark on a culinary journey around the world!!! Here's how it's gonna work. Every month we will pick a new country to pick recipes from. We'll each do at least one new recipe a week, but of course we can do more if we're so inclined. I'll write about my recipe, and she'll write about hers, complete with pictures and the full recipe so that you all can partake if you're so inclined! Our journey around the world will begin in May, and until then we'll do whatever we happen to think of. I'm so excited! She's already got hers done for the week, and I'm thinkin mine will be done by tomorrow. Our plan is to have them finished by Saturday and posted on Sunday. They can be breakfast, lunch, dinner, dessert, snacks, whatever. This is so cool because not only will we both be cooking and holding each other to it, but we'll be learning a little bit about each country we do! There may come a time where we need your help for ideas, however. According to the stats of my page, I know that I have some readers from all over the world (which is crazy cool). I'm not sure if these readers are stumbling upon my little blog on accident or if they're coming here intentionally. But if you're an intentional international reader and you have a recipe you want to see either me or Alexa try, please drop a comment or email! The internet is full of ideas but there are always times when it's completely devoid of inspiration.
Anyway, I cannot wait to get started. After lunch with my mom I went to TJs and bought a bunch of random ingredients that I plan on turning into a dinner tomorrow night. I was going to cook tonight but when I got home my roommate and her friend were making dinner. Our kitchen is the size of a closet and it has only one counter, so there was no way I was getting in there. Hopefully tomorrow I'll have better luck. So for now I'm off to find recipes that include the randomness I bought tonight. Toodles!
-LG
Anyway, I cannot wait to get started. After lunch with my mom I went to TJs and bought a bunch of random ingredients that I plan on turning into a dinner tomorrow night. I was going to cook tonight but when I got home my roommate and her friend were making dinner. Our kitchen is the size of a closet and it has only one counter, so there was no way I was getting in there. Hopefully tomorrow I'll have better luck. So for now I'm off to find recipes that include the randomness I bought tonight. Toodles!
-LG
This Is Stupes.
You're an M&M, Hershey's Drops. That's all. And frankly, you should be embarrassed that it took you this long. This is stupes.
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