I figured I should also write about other interests because sometimes I become obsessed with things for short bursts of time and then forget completely about them. So, right now:
In food related news: the grill is my new favorite place to cook everything. Those of you who know me know that I normally enjoy grilling, but now that it's summer? Everything is going on the grill. Yesterday, for Father's day, my grill met some bell peppers, zucchini squash strips, mushrooms and onions. The squash strips went directly onto the warming rack of the grill and drizzled with olive oil and salt. The bell peppers and mushrooms went onto sheets of aluminum foil (so they didn't fall into the fiery abyss) The mushrooms were just little white ones that I chopped in half (in later dates, I'll probably quarter them or something similar) and threw around in some olive oil. I also added rosemary to the mushrooms because mushrooms+rosemary is the best combination EVER. I could eat them all day long. The squash were absolutely delicious too. Some of the squash gets a nice crisp outside while the inside is soft, while it has a nice hint of saltiness that just brings out all the flavor. I put the chopped onions in a foil pack (I'm such a girl scout) with some Worcestershire sauce and then put that to the side of the grill. Those onions were awesome on the steaks that were grilled after all the veggies were done. I love me some steak, by the way. I like to say that I'm honoring the hard work of my ancestors by eating as much red meat as I do. They didn't fight through hunter-gathering and so forth for me to emaciate myself.
Oh? And when playing with olive oil on the grill? Watch out! It's highly flammable, so it becomes a game of "watch for flare-ups". I somehow managed to get out of all of this grilling alive without any wounds. Well, at least not from grilling. All my bruising seems to come from the next part:
Lifting weights. I'm interested in throwing around heavy things lately. I finally got my membership to the Y that I've been begging for since school ended. I swear this is the most addicting hobby. Load up the weights onto the bar; put the bar in the desired position; ask yourself what you got into because this is obviously too much weight; lift weight the desired amount of times while making all sorts unattractive faces and grunts; rest feeling proud of yourself; deflect looks from the guys who scoff at me being in "their area" (Too bad. I'm not moving 'till I'm done.); lift weight for number of desired sets; walk away feeling like a beast (or stumble away if it was a leg workout). The rush that I get when I lift the weight for the first time is incomparable. Take deadlifts on Satuday for instance: it's basically bending over and picking up a barbell off the floor. (If you're actually going to lift it, please consider your form first). I loaded up the weights because I factually know that I can lift 125lbs in that. However, that first time when I stand there in front of it and realize this is the weight of a small woman and my hands are like "WHAT ARE YOU DOING TO US?" and my muscles are like "Put this down right now, young lady, or else we will collapse" and then do none other than lift it, which then shuts down the peanut gallery of my muscles. (Repeat 23 times.) Then you finish and are just want to yell something about "What now?", but then you realize that you're in a crowded room so you just smirk at it as you unrack the weights. Oh, heavy things, I think I love you. However, since I've got the grace of a drunk giraffe, I always end up hitting myself with lots of weights and generally making a fool of myself in front of strangers.
People! I've gone out with more friends in the past two weeks than I have in the past 6 months. Being single is awesome in this way. All of these outings usually involve food or otherwise fascinating events. I love going out and just laughing my head off for 3 hours (or more) with my ladies. This is very much tied to: The lake! Sometimes I go down to the lake and just jump in and swim around for like an hour. Why? Because it's refreshing. Owning a boat is awesome because that means I can constantly have people over to go boating and swimming.
And finally: British television, most namely Doctor Who and it's spin-off Torchwood. These are the two most addicting shows in the history of television. Well, the first must be recognized because it is the longest running sci-fi show EVER. The stories are so well written and the actors are all pretty good. Hello, David Tennant and Matt Smith, anyone? While Doctor Who is generally accepted to be more of a "family show", Torchwood is the more adult spin-off which airs later at night. It focuses more on the people whereas Doctor Who sometimes ends up just being OH NOES! ALIENS! However, since it is the more adult version, the producers feel like they need to include gratuitous sex which never ceases to make me feel awkward because with my luck, people always walk in to chat with me during these scenes. Oh, media, you're so silly. I don't want to see that.
So, these are my interests at the moment. I'm going to go give blood today at 4:00. That's exciting too, I suppose. I like to give blood at churches because then they have their little old ladies make cookies and refreshments for the donors. I bleed for cookies, as the one volunteer's shirt read.
Monday, June 21, 2010
Wednesday, June 2, 2010
In a better mood
Hello world! I get to eat delicious food for the next few days, and you all should be jealous. I'm convinced this week has been and will continue to be so awesome that the past two weeks can't even begin to eclipse it. So far: Food? Check. Best cousin ever? Check. Hot boys? Check. Carowinds? Check. Destroyed phone and starting it all over? Check. (Far too symbolic not to mention, of course.) Sharing stories with old friends? Check.
More to come, too. Graduations, graduations parties, boat rides, family, friends, MORE FOOD. Don't worry. I'll share wonderful pictures of all this food (and of course everything else) with the lot of you. I'm such a Garrett. "Of course we need food to celebrate this occasion." Lots of barbecue courtesy of Dr. Lanham and Palmetto Pig. Lots of good southern food courtesy of my mom and her sister. Lots of other food courtesy of myself.
Goodbye high school. Sup life? We've started off on a good foot, we should continue it. Let's do this. Time to really live.
More to come, too. Graduations, graduations parties, boat rides, family, friends, MORE FOOD. Don't worry. I'll share wonderful pictures of all this food (and of course everything else) with the lot of you. I'm such a Garrett. "Of course we need food to celebrate this occasion." Lots of barbecue courtesy of Dr. Lanham and Palmetto Pig. Lots of good southern food courtesy of my mom and her sister. Lots of other food courtesy of myself.
Goodbye high school. Sup life? We've started off on a good foot, we should continue it. Let's do this. Time to really live.
Tuesday, May 25, 2010
It doesn't all have to be about food, right?
I've been cooking, but everything I make is flawed and not worth documenting. I burned the garlic to a crisp the other night instead of sauteeing it. I can't make a single dish without making such a huge mess of the kitchen that I get yelled at. I avoided baking my friends a cake because I was scared I'd screw something else up.
Some days are better than others, lately. They're not normal ups-and-downs though. I've been overwhelmingly frustrated with everything. Too frustrated to think, too frustrated to plan, too frustrated to get anything done. This isn't like me at all.
I ran into Mrs. Colette at the store who reminded me that I agreed to go to a girl scout meeting at 6:30. I completely forgot and made other plans. Everything is usually written out meticulously with dates and times and places to be. I have had so much late work to do. All because I cannot deal with my emotions. I'm fighting to keep my normal composure, even though it's not healthy. I tried the whole openly emotional thing. p.s. It doesn't work. People just ignore you and go on with their happy lives because they don't want to deal with you.
I used to be in control of my life. Now I'm alone and erratic. What do I do? All I know is that I'm really not okay. To the point that telling the whole world my thoughts seems like a good idea.
Some days are better than others, lately. They're not normal ups-and-downs though. I've been overwhelmingly frustrated with everything. Too frustrated to think, too frustrated to plan, too frustrated to get anything done. This isn't like me at all.
I ran into Mrs. Colette at the store who reminded me that I agreed to go to a girl scout meeting at 6:30. I completely forgot and made other plans. Everything is usually written out meticulously with dates and times and places to be. I have had so much late work to do. All because I cannot deal with my emotions. I'm fighting to keep my normal composure, even though it's not healthy. I tried the whole openly emotional thing. p.s. It doesn't work. People just ignore you and go on with their happy lives because they don't want to deal with you.
I used to be in control of my life. Now I'm alone and erratic. What do I do? All I know is that I'm really not okay. To the point that telling the whole world my thoughts seems like a good idea.
Monday, March 22, 2010
Calzones
I'm tired of hearing about politics. Everyone was all abuzz about the health care plan today. Problem is, no one actually knows anything about it before judging it. How about something everyone can agree on: food. Calzones we can believe in. By the way, they are much tastier if 
you leave the tomato sauce for dipping sauce instead of putting it inside of the calzone.
Ingredients:
Pizza cheeses
Italian Sausage (I like spicy)
Pepperoni
Uncooked pizza dough (It's over by the biscuits)
Marinara or tomato sauce of your choosing
Olive Oil
Flour
Red bell pepper
Anything else you want to put in it
What do I do with this stuff?
1- Cook your Italian sausage in a pan with some oil.
2- Preheat your oven to whatever the tube of dough says
3-Chop up the pepper and the sausage and place aside.
4- Open up the pizza dough
5- Spread some flour on your rolling surface and pin so it doesn't stick
6- Roll out your dough to be as thin as possible. It's easier to spread if you sprinkle some water on top of it.
7-Sprinkle ingredients on top of one half of the dough. Use as much or as little as you'd like of everything.
8- Fold the other, empty half of the dough over the other side.
9- Flatten the edges with a fork.
10- Grab a knife and make some slits to serve as steam vents.
11- Sprinkle some flour on your baking sheet.
12- Carefully move your uncooked calzone onto the baking sheet (I used a big flat spatula to help)
13- Put the calzone in the oven for a few minutes longer than what the package says.
14- While the calzone is in the oven, put your tomato sauce/marina on the stove on medium-low heat.
15- Drool over the smell of baking calzone.
16- When the outside turns golden brown and delicious looking, take it out of the oven.
17- Allow people to serve themselves with the calzone and the sauce.
18- Stuff your face with cheesy, sausage-y, doughy deliciousness.
I'm pretty sure that the picture next to this is the most delicious looking picture I've ever taken.
you leave the tomato sauce for dipping sauce instead of putting it inside of the calzone.Ingredients:
Pizza cheeses
Italian Sausage (I like spicy)
Pepperoni
Uncooked pizza dough (It's over by the biscuits)
Marinara or tomato sauce of your choosing
Olive Oil
Flour
Red bell pepper
Anything else you want to put in it
What do I do with this stuff?
1- Cook your Italian sausage in a pan with some oil.
2- Preheat your oven to whatever the tube of dough says
3-Chop up the pepper and the sausage and place aside.
4- Open up the pizza dough
5- Spread some flour on your rolling surface and pin so it doesn't stick
6- Roll out your dough to be as thin as possible. It's easier to spread if you sprinkle some water on top of it.
7-Sprinkle ingredients on top of one half of the dough. Use as much or as little as you'd like of everything.
8- Fold the other, empty half of the dough over the other side.
9- Flatten the edges with a fork.
10- Grab a knife and make some slits to serve as steam vents.
11- Sprinkle some flour on your baking sheet.
12- Carefully move your uncooked calzone onto the baking sheet (I used a big flat spatula to help)
13- Put the calzone in the oven for a few minutes longer than what the package says.
14- While the calzone is in the oven, put your tomato sauce/marina on the stove on medium-low heat.
15- Drool over the smell of baking calzone.
16- When the outside turns golden brown and delicious looking, take it out of the oven.
17- Allow people to serve themselves with the calzone and the sauce.
18- Stuff your face with cheesy, sausage-y, doughy deliciousness.
I'm pretty sure that the picture next to this is the most delicious looking picture I've ever taken.
Sunday, March 21, 2010
Towers of tomatoes!
I think this recipe may become one of the most common in my kitchen soon. It's absolutely delicious, and I expect to have more homegrown tomatoes and fresh basil than I ever intend on eating this summer. I think it's actually called Insalata Caprese (or something like that) but since I'm not Italian and therefore cannot pronounce anything correctly and fear that I insult some native cuisine with my love of balsamic vinegar: I present to you tomato towers!
Let's do this!
Let's start our balsamic reduction because when you reduce the vinegar it becomes sweeter and less tart (read: more delicious). We're starting this now because there's lots of waiting involved, and you can do other things while it's simmering.
1-Pour your cup of vinegar into a pot.
2- Put the pot on high heat on the stove.
3-Once it begins to boil, lower your heat to medium.
4-Continue simmering the vinegar until you've only got about a quarter of what you started with. (p.s. try not to stick your face over the pot while it's simmering: this stuff is strong and I have the tendency to want to smell it every time I make it) The reduction should be thick and tasty by this point.
5-Remove from heat and allow to cool
Now for the tower building!
1- Slice your tomatoes into 1/2 inch rounds. (These don't have to be perfect.)
2- Slice your mozzarella into 1/2 inch rounds. (Neither do these)
3- Lay a slice of tomato on the plate.
4- Sprinkle generously with olive oil, dried oregano and basil.
5- Lay a slice of mozzarella on top of the tomato.
6- Put a slice of tomato on top of the mozzarella.
7- Repeat steps 4-6 until your tower is a desirable height.
8- Top with fresh basil.
9- Cover your tower lavishly with the balsamic reduction.
10- Take pretty pictures.
11- Knock over the tower and stuff your face!
Ingredients:
1 small package of fresh mozzarella cheese (This is the more expensive stuff packed in water.)
2 medium sized tomatoes
Several fresh basil leaves
Oregano and more basil (Fresh or dried, whichever you prefer)
One cup balsamic vinegar
1/4 cup olive oil
1 small package of fresh mozzarella cheese (This is the more expensive stuff packed in water.)
2 medium sized tomatoes
Several fresh basil leaves
Oregano and more basil (Fresh or dried, whichever you prefer)
One cup balsamic vinegar
1/4 cup olive oil
Let's do this!
Let's start our balsamic reduction because when you reduce the vinegar it becomes sweeter and less tart (read: more delicious). We're starting this now because there's lots of waiting involved, and you can do other things while it's simmering.
1-Pour your cup of vinegar into a pot.
2- Put the pot on high heat on the stove.
3-Once it begins to boil, lower your heat to medium.
4-Continue simmering the vinegar until you've only got about a quarter of what you started with. (p.s. try not to stick your face over the pot while it's simmering: this stuff is strong and I have the tendency to want to smell it every time I make it) The reduction should be thick and tasty by this point.
5-Remove from heat and allow to cool
Now for the tower building!
1- Slice your tomatoes into 1/2 inch rounds. (These don't have to be perfect.)
2- Slice your mozzarella into 1/2 inch rounds. (Neither do these)
3- Lay a slice of tomato on the plate.
4- Sprinkle generously with olive oil, dried oregano and basil.
5- Lay a slice of mozzarella on top of the tomato.
6- Put a slice of tomato on top of the mozzarella.
7- Repeat steps 4-6 until your tower is a desirable height.
8- Top with fresh basil.
9- Cover your tower lavishly with the balsamic reduction.
10- Take pretty pictures.
11- Knock over the tower and stuff your face!
I think I've developed an addiction.
I'm baaack! I figured I should update what I'm currently excited about before I go back and post some older recipes and pictures that I never posted. Woo!
I think I've become addicted to gardening. I get to play in the dirt and water the fruits (or veggies in my case) of my labor grow. I like to think that it teaches me patience as well, since you can't exactly rush the growth of plants. Since this is a blog about food, you guys are going to have to hear me ramble about my vegetable garden every once in a while. I hope it will grow into something to be proud of. I also hope that I will eventually have so many veggies that I have to give them away. :D
First trip: To Woodley's Garden Center! I went out to shop for bushes for the front yard with Mom and the neighbor. Little did I know, they would trick me! They were actually going to a garden seminar at Woodley's, which I was not so excited about. While they were listening to some man ramble on about centipede grass, I went exploring in the vegetable and herb section. Cue me spending too much money on a cute pot and some herbs to put in it. I can't help it! The lady's enthusiasm for plants was infectious, so I ended up with basil, oregano and parsley. I can't wait until they grow up enough that I won't feel like I'm damaging them by stealing some of their leaves to put in tasty foods.
After that, I came home and planted these herbs in the pot. Dad asked me, then, to plant tomatoes that he'd bought in another pot. And the addiction begins! I scoured the Internet for information about growing vegetables in containers, since I'm too lazy to till the soil and all. Apparently it's pretty easy.
Trip number 2: Lowe's! Seeds, potting soil, pots and little cups to start the seeds in. (I'm a little late for the seeds according to the package, but I figured South Carolina has a long enough growing season that the few weeks won't kill me.) The seeds were so fun to buy because I stood in front of the display for nearly forever deciding what I wanted. I decided on: Green beans, peas, carrots, butternut squash, cantaloupe (I don't have high expectations for those) and eggplant.
When Daddo found all of my little seed cups, he told me that we would work together and build big planters for the porch so I can grow them there. I'm so excited to build things and move my soon-to-be baby plants to the big planter.
Looking at the packages again, I realized that I started too many seeds. I figured I'd pick the best looking ones to move to the big planter and pots when the time comes. Time for a seed olympics of sorts!
They've only been planted for 4 hours, and I'm already excited to eat them. Now to remember to water them as often as they need. Oh goodness, patience will be needed. Expect far too many updates as they start to grow!
I think I've become addicted to gardening. I get to play in the dirt and water the fruits (or veggies in my case) of my labor grow. I like to think that it teaches me patience as well, since you can't exactly rush the growth of plants. Since this is a blog about food, you guys are going to have to hear me ramble about my vegetable garden every once in a while. I hope it will grow into something to be proud of. I also hope that I will eventually have so many veggies that I have to give them away. :D
First trip: To Woodley's Garden Center! I went out to shop for bushes for the front yard with Mom and the neighbor. Little did I know, they would trick me! They were actually going to a garden seminar at Woodley's, which I was not so excited about. While they were listening to some man ramble on about centipede grass, I went exploring in the vegetable and herb section. Cue me spending too much money on a cute pot and some herbs to put in it. I can't help it! The lady's enthusiasm for plants was infectious, so I ended up with basil, oregano and parsley. I can't wait until they grow up enough that I won't feel like I'm damaging them by stealing some of their leaves to put in tasty foods.
After that, I came home and planted these herbs in the pot. Dad asked me, then, to plant tomatoes that he'd bought in another pot. And the addiction begins! I scoured the Internet for information about growing vegetables in containers, since I'm too lazy to till the soil and all. Apparently it's pretty easy.
Trip number 2: Lowe's! Seeds, potting soil, pots and little cups to start the seeds in. (I'm a little late for the seeds according to the package, but I figured South Carolina has a long enough growing season that the few weeks won't kill me.) The seeds were so fun to buy because I stood in front of the display for nearly forever deciding what I wanted. I decided on: Green beans, peas, carrots, butternut squash, cantaloupe (I don't have high expectations for those) and eggplant.
When Daddo found all of my little seed cups, he told me that we would work together and build big planters for the porch so I can grow them there. I'm so excited to build things and move my soon-to-be baby plants to the big planter.
Looking at the packages again, I realized that I started too many seeds. I figured I'd pick the best looking ones to move to the big planter and pots when the time comes. Time for a seed olympics of sorts!
They've only been planted for 4 hours, and I'm already excited to eat them. Now to remember to water them as often as they need. Oh goodness, patience will be needed. Expect far too many updates as they start to grow!
Sunday, February 14, 2010
Chocolate Cupcakes with Mint Icing!
This week took a thankful turn for the better towards the end. Track was pretty good. Early release on Friday. Friends brighten everything up. Snow is beautiful. Food is tasty. Snoop is lazy. God is good. This next verse was especially true this week:
Commit everything you do to the LORD. Trust him, and he will help you. -Psalm 37:5
And for food: I made these lovely little things for my friends for Valentine's
Cupcakes
6 ounces white chocolate 8 ounces reduced-fat cream cheese, at room temperature 1 stick butter, at room temperature 1 1/4 teaspoons peppermint extract 4-5 cups powdered sugar (basically, until it tastes right) 1/8 teaspoon food coloring (I used green because it was the only color in the house)
1- Chop white chocolate coarsely.
2- Put chocolate into a bowl and microwave for 75 seconds.
3- Stir white chocolate until smooth and put aside to cool
4-Place the cream cheese and butter in a large mixing bowl.
5- Beat with an electric mixer on low speed until well combined
6- Add the melted white chocolate and blend on low speed until just combined
7- Add the peppermint extract and food coloring
8-Blend powdered sugar (one cup at a time) in until it looks like and tastes like icing.
9- Put icing on cupcakes once they cool
10- Adorn with Hershey's Bliss Chocolates
Try not to stuff your face until after you know you have extras.
And for food: I made these lovely little things for my friends for Valentine's
Cupcakes
- 1 (18.25 ounce) package devils food cake
mix - 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- Set cupcake baking cups onto a cookie sheet.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips.
- Fill cupcake cups half-way/ three-quarters of the way full.
- Bake for 35ish minutes.
- Try not to eat them before the icing is done.
1- Chop white chocolate coarsely.
2- Put chocolate into a bowl and microwave for 75 seconds.
3- Stir white chocolate until smooth and put aside to cool
4-Place the cream cheese and butter in a large mixing bowl.
5- Beat with an electric mixer on low speed until well combined
6- Add the melted white chocolate and blend on low speed until just combined
7- Add the peppermint extract and food coloring
8-Blend powdered sugar (one cup at a time) in until it looks like and tastes like icing.
9- Put icing on cupcakes once they cool
10- Adorn with Hershey's Bliss Chocolates
Try not to stuff your face until after you know you have extras.
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