Monthly Archives: February 2013

Roll over! Good breakfast!


Ok, well, I had a picture of this morning’s breakfast, but it looked really weird. I’ll just tell you a story instead.

I like delicious tasty breakfasts but sometimes the effort of making them just means that I often grab whatever’s at hand. Breakfast only gets cooked on days when I don’t have work, usually. But today, I still frowned at the idea of actually spending time in the kitchen. So I threw something together: whole wheat tortilla, sliced ham, some (badly) sliced brie, microwaved briefly and then topped with scrambled eggs.

I’m disproportionately proud of the fact that I figured out how to make really good scrambled eggs. I used to think I didn’t like scrambled eggs, but that’s just because I hadn’t had good ones for a long time.

As a roll-up, it was rather drippy. So if you want to avoid that, I guess cook your eggs long enough that there is no moisture left at all? People say they don’t like their scrambled eggs “runny,” but their definition of runny is usually too dry for me. So my breakfast wrap dripped all over me. It’s ok.

I also prepared a ready-breakfast option during the week that turned out pretty well. Pumpkin blueberry muffins! They aren’t as good as bakery muffins, but they are moist, and taste good. I used this recipe and added approximately one cup of blueberries. They got a little overdone on the outside… maybe I should have had the oven on slightly lower. Oh well. Still edible! I poured the leftover batter into a vaguely multi-purpose baking dish and made bread of the same flavor. It’s more of a cakey texture than a bread texture, but… that’s muffins. I would have taken a picture, but there are enough pictures of muffins floating around the internet.

So that concludes this somewhat boring post. Sorry I don’t have anything fun or interesting to talk about… Maybe next time.

Blizzard Food Birthday Feast – Success!


image

As I may have already mentioned, all my birthday plans got ruined and/or postponed by that damned gimpy fish snowstorm.  I ended up staying in all weekend after I got home Friday afternoon and not doing anything particularly productive. I did manage to cook a nice feast, however, which I shared with my roommate because I had made quite a lot of food.

The lineup: baked shrimp skewers, pan-steamed broccoli, and herb and lemon jasmine rice (the tomatoes were just an extra thing because my tomatoes had to get used up, they were going bad…)

I heated the oven to 350, having skimmed over some instructions somewhere online about baking shrimp. You’ll rarely want to put the temp very high for cooking seafood, at least, that’s the impression I get. If I’d planned ahead more I might have marinated the shrimp, but I did not plan ahead more. I tossed it with some olive oil (the good olive oil), sea salt, and pepper, and possibly some other herbs, I don’t know. It was over a week ago now. My memory isn’t that good anymore. Soon I’ll be a stooped old lady with no teeth.

(For perspective, for those who don’t know me, I just turned 26, so… yeah.)

Anyway, back to the shrimp. I grabbed a few bamboo skewers and started sticking the shrimp on them. Only about five fit on each skewer, since I didn’t want to crowd them too much. I got a package of bamboo skewers for like $1, of which I have barely used any at all, so a recipe like this isn’t going to require lots of money to buy the materials. Just the shrimp. Although I just bought a big bag of frozen shrimp when it was on sale, and it was a really good deal. …So, shopping and preparing aside — Once the oven was heated up I just stuck the skewers in the oven, on a foil-lined baking sheet, and they only cooked for 10 minutes at the most. Turning them once is recommended, and I finally had a reason to use my plastic metal-handled tongs. Yay. Make sure you pay attention and take them out of the oven once they’re opaque and pink. Otherwise, they’ll be overcooked and dry and that’s just gross.

Alternatively, you could cook them on a grill instead, which would probably give them that delicious smoky flavor that’s really the point of anything vaguely kabob-related. I don’t own a grill, so I didn’t get to do that. So what.

My shrimp were mild but quite tasty and juicy.

Here is a close-up of the shrimp, just because:

image

My rice was nothing complicated, just made the way you usually cook rice. I hope you wouldn’t need me to tell you how to do that. I added at least one tablespoon of butter, a whole bunch of thyme, and some other herb, like basil, or something. Like I said, it was over a week ago, I don’t really remember. Once the water was done cooking off I poured in some lemon juice. You probably don’t want to squeeze a lemon right into the rice unless you really like eating lemon seeds… which I don’t. I used approximately half a lemon. I don’t know what that is in actual measurements. It ended up tasting quite lemony, which I believe was a result of adding the lemon juice after it was cooked. I’m sure if you put in the lemon before it was done cooking, it would be a little more subdued. Not sure though, so don’t take my word for it.

And not even ten minutes after I’d started eating:

image

So yeah. It was really good.

Food in the Sun (just because)


image

Iggy’s bagel with cream cheese, smoked salmon, tomato, and avocado, with a side of strawberries. I also put maple syrup in my coffee, and it tasted very nice.

Who Knew Clownfish Grew Up to be Bastards


If you live in the Northeast like me, you’re currently experiencing a storm they’ve decided to call “Nemo.” That’s a pretty terrible name for a snowstorm, but, really, are there good ones?

While I’m toasting my pita “chips” (just a cut up pita, no decorations) for the canned hummus I hope will be edible, I thought I would write a post. Give you something to read while you’re stuck inside, assuming you haven’t lost your power.

Anyway… I had birthday brunch plans tomorrow morning which are now cancelled. And some other tentative plans for today(?) that I knew would not be happening once I saw the forecast on Wednesday. Yes, my own birthday. It’s tomorrow, and although my Saturday evening plans should still pan out, that’s still a 2/3 disappointment rate for how I hoped things would go. People keep telling me that it’s not a big deal, I can just celebrate later, and also that I should have my birthday in the summer. I am aware I’ve been making it into a bigger deal than it should be, but how often does one’s birthday fall on a Saturday? That’s the time when the actual DAY of your birthday should be filled with awesome. It’s just going to be filled with snow with a little bit of awesome tacked on – which will be so much less awesome because I’m going to have to wear something totally different than what I was planning. No way those shoes will handle the snow.

I don’t want to explain why I was so upset when my birthday plans had to change. To summarize: after certain aspects of my birthday celebrations for the past two years, I really just wanted things to go well and not have any problems.

But on to other things. Although I’m still bummed, I’m not really upset anymore, and as I can’t do anything about the weather, I will just have to get over it.

My pre-blizzard activity was … Read the rest of this entry

%d bloggers like this: