You are viewing myrrhmade

Recipes, Rants, and the Ridiculous

Musings

January 1st, 2015

(no subject)

Share
candle lights
Photobucket
(Some stuff is open for public viewing...)
"He said the world was an inferno full of darkness and evil, and that there were only two ways of dealing with it. The first was easy and wrong: to accept it and become part of it. The second way was harder and right: you fight it, and recognize those who aren't evil, and help them endure."
~ Scheherezade~

August 11th, 2014

(no subject)

Share
Marlene
I saw 2 really GOOD movies recently. Frontera and Blue Ruin. All y'all who know me, know I've been a pro-immigration nut my whole life, but Frontera really drives the point home. Honestly, I can't stop thinking about this movie, so, so excellent. Blue Ruin won a bunch of awards as an art film, independent, low budget kind of thing, and good god, now I get why that is. It has this isolated, haunting, stark quietness about it that reminds me Stanley Kubrick and/or the visual gorgeousness of Peter Wier. Here's 2 trailers:



July 19th, 2014

The Road to Paloma

Share
lotus lady
 photo 430_bam1_zpsb4d4e48b.jpg

Goddamn y'all. As you can tell, my not-sleeping self has been up all night, once again. The silver though? I got to watch The Road to Paloma starring, written, and directed by Jason Momoa. How can a movie be so gritty and yet so lyrical at the same time? This flick is a total throw back to the days of Easy Rider and Sam Peckinpah. Momoa lays it all out for us here.

The thing is, I've liked him as an actor for years, but this? This is so beyond, I can't even. How does this dude have the charisma and presence to be both menacing and tender at the same time? I really liked The Red Road, where he once again displayed his skills of likable scariness, but holy shit, is there anything this man can't do?

And lastly, wtf? He has this Peter Weir sense of beauty and expansion in his vision that slays. HOLY HELL PEOPLE. Watch this!
 photo tumblr_mscbq7ZAd91qlrybio1_500_zpse55cbdd5.gif

June 19th, 2014

3 Movie Rec's

Share
Marlene

1. Iris: what an incredible, sweet, funny movie.


2. Neverlake: a dark fantasy, suspenseful mystery with horror elements.


3. Winter's Tale: A fantastical, fairy tale, beautiful to watch.

June 16th, 2014

 photo images7_zps8d6086b0.jpg

This is a classic Tuscan recipe in the "cucina povera" (peasant//thrifty) style. It uses bits of stale bread and tomatoes to make a satisfying soup with a texture similar to Gazpacho. I added spinach, spicy Italian sausage and 1 can of Cannellini because I needed to use them.

recipeCollapse )

GoT Finale!spoilersCollapse )

June 12th, 2014

 photo giouvarlakia_zps986aa980.jpg
(not my pic)
I made this the other night and it was amazing. This is my own recipe, that I adapted from a basic recipe. I chose to make it a sauce and not a soup, but you can easily add more liquid and make it into a soup.
recipeCollapse ) photo tumblr_lnxtead3I51qfi39xo1_500_zps6ce99f85.gif
 photo tumblr_lnxtead3I51qfi39xo1_500_zps6ce99f85.gif

June 10th, 2014

I R Growing Stuffs

Share
green butterfly
 photo unnamed3_zpsc5fbf68a.jpg
Serrano, Jalapeno, and Anaheim Chilis...

 photo unnamed7_zps565eacc1.jpg
2 tubs of 4 different fingerling potatoes, also I learned that you can increase your yield if you "hill" your potato plants 2 or 3 times.

 photo unnamed4_zps00dcc274.jpg
2 herb boxes containing oregano, thyme, parsley, dill, rosemary, and chives...

 photo unnamed5_zps472fe0de.jpg
3 boxes of strawberries with anti bird netting. Of course, the netting isn't keeping out the caterpillars, dammit. I keep picking those guys off every day, yuck.

 photo IMG_2331_zps9c2855d9.jpg

Green Beans sprouting also with anti bird netting.
 photo unnamed2_zpsb2f2f953.jpg
Fancy covered thingie (lol) containing 2 tomato plants, a zucchini plant, a crook neck plant, and an orange bell pepper.

 photo unnamed6_zps347221df.jpg
Lettuce and spinach box, I have 4 more of these with tons of other greens planted as well, but they other ones are just sprouting. I made a salad yesterday out of this box and the leaves were so sweet and tender!

June 8th, 2014

 photo tumblr_n6tzmgOynj1qmnv2qo1_250_zpsb6315e45.gif photo tumblr_n6th7oTRqJ1r64iyzo6_250_zpsa5015e6f.gif

OMG! I just finished binge-watching Season 2, awesome! I'm not going to spoilerize anything, but I will say that Suzanne/Crazy Eyes story arc broke my heart. As did Tastee's, and Poussey's as well. V was such a great villain, and holy hell, I didn't see Morello's story arc coming at all.

 photo download84_zps55e3dc4a.gif

Wait For Me BB Duck thanks you for your time!

June 6th, 2014

Pesto Trapanese & Stuff

Share
crazy eyes
 photo trapani6_zpse6c35d4e.jpg
(not my pic, because have you met me?)

1. So I came across this fresh tomato pesto recipe that looked easy as hell and was skeptical. As much as I adore pesto, I mess it up when I try to make it every time. Honestly, I've tried so many different recipes, and I've been 0% successful, so when I came upon this recipe from Lidia, I was intrigued. Let me tell you, it's one of the most delicious pestos I've ever had. Holy Hell.
recipeCollapse )
2. Finished all 3 seasons of Borgen, now I'm sad. I hope they do a season 4. Just started binge-watching Orange is the New Black season 2, whohoo! My heart is already breaking for Tasty and Crazy Eyes. Goddamn I've missed this show.

3. Ugh, I have more than 9 bug bites, which sucks because I'm super allergic. I have bug off spray, bug off patches, I've been taking garlic and whatnot... but these assholes are still trying to eat me alive. I even have a bite on my jugular! Vampire mofos... and let me just say, that Benadryl does nothing for me once I get bitten. I literally sleep with the sheets tucked in around me like a sleeping bag, and they still manage to bite me! AHHHH!

 photo download72_zpsfd1d1526.gif
Roll Myself Up Like a Burrito Puppy thanks you for your time.

May 22nd, 2014

Stuffed Peppers

Share
waltz
 photo d50e2569-9918-4be0-ab4a-f9ceb7166870_zpsc0b38276.jpg
(Not my pic because I suck... this is a stuffed tomato, and also I used orange bell peppers, lol.)

I made these for lunch today and they were to die for. Meatless and completely satisfying. The stuffing I made was left over fine cous cous (not the Israeli pearl variety), herbs, golden raisins (I soaked them first), pine nuts, a handful of fresh spinach (chopped up a bit) and ricotta (cottage cheese would be just as yummy). I heated my oven to 375 degrees, stuffed the peppers, drizzled a bit of olive oil and cracked an egg on top. They took 30 minutes and holy hell. My husband finished what I couldn't eat and was totally swooning, lol. Two things I would've done differently, is season the inside of the pepper before I stuffed it, and sprinkled a bit of finely grated parm, pecc ramano, grana padano, feta, cotija, etc.. I salted the egg with s&p but I think they could've used a bit of salty cheese on top as well.

Tonight I'm roasting a small chicken and serving it with roasted asparagus and spicy mashed sweet potatoes. NOM
 photo download74_zps30a34b99.gif
Stealin' Alla Y'alls Treats Dog thanks you for your time. 

May 12th, 2014

 photo O2DTPyn_zps21b24071.jpg

You know, the Sodastream Thing was gross. Her calling Dylan Farrow's heart-wrenching open letter about sexual abuse "irresponsible" and "guesswork," was fucking disgusting (she got called out, rightly so, and didn't like it). But today I found out she treats people, mostly women, like shit. They had this whole thing on ONTD, but I'll post some direct experiences people have had with her, who are in the industry, for your perusal. These are the first 5 I read, but trust me, there are many, many more.
some examplesCollapse )

May 11th, 2014

Mother's Day Bliss

Share
queen anne
 photo 18recipehealth-articleLarge_zps55364736.jpg
Having the best Mother's Day! Got up late this morning and planted my Thyme, Rosemary, Chives, Radishes, Carrots and Potatoes. We have so much more to plant, but it's a start at least. Beer and loud Nina Simone playing made everything better. Butterflies are having fun!

Our brunch was a Cous Cous/Cucumber/Tomato salad and Seedy Spelt crackers spread with my yogurt cheese, salted cucs (and salami for husbandman, lol.)
 

May 10th, 2014

Oh Yum

Share
robin wright
 photo images5_zpscdb14782.jpg
(no this is not my pic, because my pics blow, but this looks exactly like what I made)

1. So a couple days ago I posted this recipe as inspiration for a dish called Shakshuka. Last night I made my version and holy hell it was scrumptious! Here's what I did:
recipeCollapse )

2. This afternoon I made this Dijon Tarragon Salmon recipe with brown rice. I changed some stuff, but husbandman inhaled it! I have no pics, but if you click the link, it shows what the the salmon looks like pretty well. Here's what I did...

recipeCollapse )

May 2nd, 2014

Vikings Finale!

Share
shield maiden
 photo tumblr_n4y5ncIoDi1sjq8ulo4_250_zpsf5fac8e2.gif photo tumblr_n4y5ncIoDi1sjq8ulo5_250_zps20fad49b.gif

Holy shit what a finale! I watched it twice last night, it was so good. Where to start?SpoilersCollapse )

April 28th, 2014

Success!

Share
hannibal napkin
 photo unnamed1_zpsefdcb7da.jpg
Most of y'all know I can't make a biscuit to save my life. I'm not kidding. I've tried a bazillion recipes and just never got the hang of it. But that's over now! I'm 46 years old and just made fluffly, flaky delicious biscuits - in my food processor no less!
recipeCollapse )

 photo 1033249144001_2114297724001_900944612-191-1358963772406_zps071ad284.jpg
I made those biscuits to go with Slow Cooker Pantry Stew, I added some small red potatoes and I cooked it in the oven instead of the slow cooker. My husband flipped out it was so good. Cream cheese makes everything delicious! And speaking about cheese, I finally made my own cheese from greek yogurt. Here's the super simple, super yummy recipe. I added lemon zest and dill to mine. For 3 days in a row we've eaten it spread on seedy spelt crackers with tomato and cucumber slices.

April 23rd, 2014

Baked Veggie Rigatoni

Share
dancing cat
 photo p_Baked-Rigatoni-and-Zucchini-casserole_zps61aeebd0.jpg
I made this last night and my husband inhaled it, lol. I try to do 2 or 3 all veggie nights, but he's such a hard core carnivore, I'm always shocked (and happy!) when he's happy and satisfied with veggie dishes.

recipeCollapse )

April 17th, 2014

 photo 534b3c327686d86f77011891_cersei_spoilers_zpsbebe63fc.gif

oh shitCollapse )

 photo download58_zps3c8cd5a4.gif

Blowing Bubbles Baby Elephant thanks you for your time.

April 15th, 2014

 photo download19_zpsdff62d53.jpg

Ingredients
1 yellow and one red onion, diced
1 bunch green onions, chopped
1 or 2 bottles of beer
fresh chilis of choice (jalapenos, serranos, etc, whatever your heat index is)
2 cans  fire roasted tomatoes with adobo and/or green chilis
1 7oz can chipotle peppers
1 can each: Kidney, Pinto, and Black Beans, drained and rinsed
1 small can green chilis
1 bag frozen corn
1 bag frozen butternut squash
1 red, orange, and green bell pepper, diced
S&P, Garlic, Chili Powder, Cumin, Oregano, and Paprika to taste
1/4 cup Masa Harina, dissolved in the juice of 3 or 4 limes
1 cup veggie broth
1/2 cup vinegar of your choice
Cilantro, chive, and lime sour cream, and shredded Pepper Jack Cheese for serving.

Directions
In a deep heavy pot add some oil and brown all onions and garlic, add remove when wilted. Add peppers to pan with some more oil and saute until browned, add onions and garlic back to pan and brown a bit more all together, then add 1 bottle of beer to deglaze. Dump in frozen corn, beans, green chiles, squash, and tomatoes, let simmer.

In a food processor, add chipotles and fresh chilis vinegar, beef broth and other beer, and blend. Dump into chili and let simmer for 2 -3 hours, dump in seasonings, and Masa/Lime juice mixture, simmer for a bit and adjust seasoning to taste. Serve with cheese, sour cream mix, avocado chunks and possibly corn bread!

April 8th, 2014

 photo IMG_2312_zpsac4cbbe5.jpg

So a little birdie asked me to post my recipe for Veggie Lasagna. As I've said a bazillion times, I take crap photos. As this birdie asked for pics, I'm posting mine, much to my eternal shame. You'll get the general idea though. Anyways, I had a ton of left over Curry Butternut Squash Sauce, so I used that for this lasagna, but you can use any sauce you like.

So above is m lasagna making station.recipe and picsCollapse )

 photo IMG_2321_zps891a9a32.jpg

 photo giphy_zps779beed7.gif

April 7th, 2014

GoT Post!

Share
melisandre fire

Hot Damn! Game of Thrones is back!spoilersCollapse )

 photo tumblr_inline_n3n0amumx91qim7uj_zps76a33a4c.gif

Jamie and His New Hand thank you for your time.

April 2nd, 2014

 photo secret-life-of-walter-mitty-poster-slice_zps24c096dc.jpg
This morning J and I watched The Secret Life of Walter Mitty remake. I wanted to hate it, I truly did. I KNEW I was going to hate it, in fact. Why? Because I'm a crazy Danny Kaye fan. His movies were my favorite as a kid. My 3 favorites are Wonder Boy, Hans Christian Andersen, and Walter Mitty. As an adult I found out what an advocate he was for Ashkenazi rights (he was a Jewish Ukrainian), as well as a gourmet Chinese Chef (my step dad would meet him at the dock so Danny could pick out his best freshest catch) (My step dad was an LAPD helicopter pilot for 30 years retiring with the rank of Capt, plus he owned his own fishing boat and ran a fish market/ snack shack.) And he said Danny was one of the best, nicest, funniest guys he ever met. So I was ready to hate this movie out of sheer love and loyalty to Mr. Kaye.

The problem is, this movie was wonderful! It was fantastical, whimsical, metaphorical, lyrical and all kinds of other "icals." The writing, acting, special effects, and sound track were awesome. I would think if Danny Kaye were still alive, he'd LOVE this remake of his original movie. There are movies I can look back in my 46 year old life, that I will always remember. That somehow, changed me and how I looked at things, and that inspired me. This movie is now definitely one of them. Here's a preview:


Buzzy Potato Salad, I'm dedicating this post to you. <3 you girl! (I named a cat Choo Choo Laverne, but I know you already know that.) <3

March 31st, 2014

Yay!

Share
Eric Northman
 photo unnamed_zps30b56043.jpg

Husbandman got some really good news for our business today, so I'm making a special dinner tonight. Grilled Rib Eyes with a blue cheese/yogurt sauce,  Curry Butternut Squash Papardelle (with orange and fennel), and roasted asparagus with shaved almonds. I take such crap pictures, I usually just hunt for images online that look like my finished recipes, like the one above (lol, they're using rigatoni and have a fried sage leaf). Anyway, this pasta sauce is amazing and you could use it for a spinach/eggplant/mushroom lasagna, you could add some sausage to it for an entire one pot meal, also, it's super yummy on salmon (as well as tons of other seafood) and chix!
recipeCollapse )

January 30th, 2014

Green Enchilada Sauce

Share
crazy eyes
 photo greensauce_zps7ce10105.jpg
(not my pic because I suck)

This is really similar to the Red Enchilada Sauce I posted a day or 2 ago.

4 cups stock (beef, chix, veggie are all great)(I prefer chix for this tho)
1 white onion, chopped
1 bunch green onions (white and green parts), chopped
5 or 6 fresh tomatillos (canned is ok too)
garlic, cumin, Mexican oregano, s&p, sazon to taste
fresh green chilies of choice (I used 5 jalapenos and 2 serranos)
1 big can mild whole green chilies (I used these)
juice of 3 or 4 limes
torn cilantro (as much as you want)

Throw all this in a pot and simmer for 2 hours or so, except for the lime juice. After it's simmered, blend it up with the fresh lime juice and re-taste for seasonings. That's it, and it freezes beautifully, and lasts for at least 1 month in the fridge. This is great for enchiladas, rancheros, chilaquiles, tacos, it's an excellent marinade for sea food and chicken as well. Also, this is a must add to making the perfect guacamole, and bust this out to add to hamburgers, meatloaf, meatballs, etc..

*I'm always a "seeds in" girl because I love heat, but you can take them out if you don't want this too spicy. Also, leave out the serranos in that case. You can also add 2 or 3 little packets of herb ox too, it you want a stronger meat flavor in your sauce.

January 27th, 2014

Red Enchilada Sauce

Share
crazy eyes
 photo 7e655970-cc44-48a0-8fb5-8806a4bc161b_zps93be582f.jpg
(not my pic because I suck)

4 cups stock (chix or beef or veggie)
1 can diced fire roasted tomatoes with green chilies
1 red onion, chopped
1 red/orange/yellow bell pepper, chopped
1 big tomato, chopped
garlic, cumin, chili powder, mexican oregano, s&p, sazon to taste
chilies of choice, chopped

Simmer for 2-3 hours until stock has reduced by half, then blend till smooth. Use for enchiladas, rancheros, chilaquiles, or as a seasoning sauce for any number of dishes.

I just made this yesterday because we've been on a chilaquiles kick for a week now. This sauce freezes great as well. Ok, recipe for chilaquiles, it's super hard, get ready: Throw some enchilada sauce in a pan about 1/2 cup, and add some crumbled up stale tortilla chips until it's warm, 2 minutes max. Turn up the heat and pour in beaten eggs, just like you would to scramble them. When the eggs are almost done, sprinkle with cheese, cover, and turn off the heat. While the cheese is melting, chop up some avocado, radish. green onions, and cilantro to serve along with. Squeeze of lime and you're good to go! So ridiculously delish.

 photo tumblr_myqssmyf3C1qewacoo1_r1_400_zps29e9e0b6.gif
I'm About to Pounce You Cat thanks you for your time.

December 4th, 2013

(no subject)

Share
mermaid tub

1. Ways the media has failed women. While I really appreciate this, I wish it would be more inclusive and/or if we could get ways the media failed WOC, trans*women, Lesbian and Bi women, the entire GBLTQ community, etc.. it makes me mad that as marginalized people we have to take what we can get and be thankful for crumbs. ETA: also, I want to add that the Miley thing is one issue, but equating her to Rhi is bullshit. Miley used WOC and disabled people as fucking PROPS on her stage. Rhi? Not so much. I'm not happy that they're trying to shame Rhi tbh.

2. What does the fox say? This little guy tells you. SO CUTE! I saw this on my amazing f-list and had to repost it.

 photo icm_fullxfull33601879_6owqkpmqfz40co44oo8o_zpse19a759f.jpg
3. Julie at Way of the Cauldron made this gorgeous Besom for me. Dec 22nd is our 20th anniversary and it was a crazy rush job and she was a total champ! She even added extra bling (Tourmaline and a Goddess pendant). I'm so excited!

(Since our anniversary is on the full moon in cancer also Yule, it occurred to me that we're living in a new house that we never blessed. Perfect for Cancer energy. And of course, you need a new besom ever time you change homes... so this is going to be a special anniversary!)

4. Walking Dead Mid Season Finale:
[Spoilers]Ugh, poor Herschel, talk about fucking brutal. I love Michonne, did I mention that? I feel bad fr the Gov's girlfriend, had her kid eaten, and then had to find out what a bastard the Gov really is/was. Good on her for killing him. But wtf happens now? And where's the baby? Aww man...

 photo download14_zpsf46226bb.gif
Bread Box Cat thanks you for your time.

September 13th, 2013

Happy Freyja Day!

Share
shield maiden
 photo download-2_zps0aa92212.gif

Friday is named after Freyja, and her sacred number is 13, thus the patriarchy had to make it an "evil" day, sop. Freyja is a combination Love, Battle, Magick, and Death Goddess. What can I say, Scandinavians are complicated. She was called "Freyja of the black-sword hand birthed in the house of fire" by many. Amber is her sacred gem, she wears a falcon feather cloak and rides a chariot drawn by 2 massive black cats across the sky. (I could give you all the Scandinavian names for these things, but you wouldn't be able to pronounce them. I swear, Vikings named everything.) My favorite part is that she was the leader of the Valkyries, the battle maidens riding black wind horses accompanied by ravens that walked the battle fields picking the most valiant soldiers and carrying their souls to Valhalla (Scandinavians' version of Avalon/Paradise/ The Apple Isle). So as much as I love the show The Vikings, and as much as this scene moves me, it's not Odin that gather souls, it's Freyja and her Valkyries. Tonight I'm burning golden candles and lighting amber incense, next to a big bouquet of orange, peach and pink flowers and a bowl of fresh cherries. Oh and there will be wine. Lots of wine.

September 12th, 2013

I Can't Not Post This!

Share
rainbow rose


Best marriage proposal I think I've ever seen. I'm a crying laughing mess! Y'all HAVE to watch this!
(Thank you x 1000000 zombiefruit !

Shakin' & Cryin'

Share
hand of glory

Y'all check out this new clip for American Horror Story! I'm flailing right now! BADASS

2 picsCollapse )


Sheep Trying to Teach a Young Bull How to Head Butt thanks you for your time.

September 8th, 2013

2 Songs

Share
pink



See, it seems the media is trying to pit these 2 ladies against each other, and honestly, I don't even get that shit. They're apples and oranges. And I fucking like BOTH apples and oranges. Damn. Roar is an empowering mix of self esteem and independence. Love it.

Applause, otoh, is a darker, cynical, sarcastic commentary on our society and celebrity. Love it too. Why are we socialized as women to go after each other, rather than our oppressors? Can someone please explain?

September 7th, 2013

SACRED

Share
parvati

Many thanks to yesididit for finding the African Dance Clip, that I couldn't find last week. Choreographed by Sean Cheesman and set to “Hlohonolofatsa” by the Soweto Gospel Choir on sytycd, here it is! 

Sweet Saturday

Share
dancing cat

Because yesterday was so emotional and intense for me (super highs and super lows) I thought I'd institute Sweet Saturdays, where I'll try to post cute animal happy stuff, because we all need more of that in our lives, right? So here's baby animals snoring. Highlights include a hummingbird, a duckling, and a baby elephant! So cute!

 photo White_bat_Ectophylla_alba_12_zps3767f82a.jpg
Honduran White Baby Bats! OMG I LOVE BATS!
2 more picsCollapse )

 photo 1378142143_cats_vs_swiffer_zps9d865f37.gif photo download_zps19a85ea0.gif
Swiffer Cats and Roll Over Beethoven Cat thank you for your time.

September 6th, 2013

 photo 9-6-20132-30-17PM_zpsc8aca093.png
A friend emailed me this story and I'm crying again. Tears of rage, and then tears of heart and joy. See, Tiana, with her adorable little 7 year old self, was sent home from school because she had baby locs. Clearly that kind of hair along with mohawks and shit IS NOT OK. Now I guess the school is scrambling and ass-covering, but the messages sent to Tiana as a digital care pack (scroll down a bit) made me cry. 

About 10 minutes ago I finished watching The Sapphires which the astonishingly awesome mahasin thought I'd really like. Like it? I LOVED IT. Honestly, I watched the preview (above) and ran and got my husband because we had to watch it right that second. (He works from home and was miffed to have to stop work, which lasted about 60 seconds, lol.) We both cried a couple times, he's back at work now and here I am typing as fast as my fingers can type. Oh, and I'm downloading the soundtrack as we speak (type). Here's the real life Sapphires, they've lead amazing lives of dedication and service.  Here's them performing What a Man in the movie.

September 5th, 2013

Short & Sweet

Share
blue opera

1. SYTYCD: Fik Shun Gangnam Style was hilarious. Other dances that I loved were Aaron & Fik Shun, Jasmine & Comfort, and Amy & Jasmine. NGL, I'll totally throw a fit if Aaron and Jasmine don't win.

2. I really want to make these toilet cleaner bombs and these laundry bombs. Lots of random crap to buy, but possibly worth it. We'll see.

 photo tumblr_memxxuMeEV1rhqlpao1_500_zps3b90a197.gif
Shakin' It Together Ladies thank you for your time.

September 4th, 2013

Musings About 2 Movies

Share
hunger
 photo download_zps1ce3b3bd.jpg
The other day I watched The Iceman, a story based on Richard Kuklinski's life. The movie was fantastic and creepy as hell. The performances were off the chart, and I don't know how they did it, but I actually could emotionally connect and even sort of understand a psychopath. Amazing.

 photo o-ONLY-GOD-FORGIVES-TRAILER-facebook_zps5f5b98e4.jpg
Only God Forgives (from the people who brought you the movie Drive), on the other hand, was a spectacularly bizarre, nonsensical, regurgitation of Dario Argento's Susperia and Micheal Mann's Manhunter, what a waste of talent and craftsmanship. The one stand-out in all the violence and karaoke was Kristin Scott Thomas' performance of a psychopathic mother of villains.
 photo download_zps8e716eb4.gif
Sleepy Tiger Cub Booping Your Nose thanks you for your time.

August 30th, 2013

LOL

Share
banana

Check this auntiesiannan! LOL... the sheer joy on his face, I'm just melting with cute.
"Turn my feets around,
Love to nom bananas!
Turn it upside down,
need to have more splashing!


I WANT SOME JUICCCCE! Gimme some damn JUICCCCE! Got a quarter? 

August 29th, 2013

 photo puppy-and-police_zps24fe6daa.jpg
Puppy being kicked to death by her owner saved and adopted by police who rescued her.

 photo 6a00d8341bf8f353ef01901b9b2398970b-800wi_zpsf56a42f9.jpg
Miracle dog! Abandoned by owners, he lost all 4 feet to frostbite, now he's Bionic Naki'o!

 photo 64277_434621413292341_1871167565_n_zpsf4c124a9.jpg
Fred Klages is alive today thanks to his pit bull Colby. Fred has type 1 diabetes and after taking too much insulin, fell asleep and slipped into a diabetic coma. Colby, a purebred American pit bull prodded him awake. If Colby hadn’t woken him up, he would have died.

 photo 9412c9097813c8199f19a6499040e290_zps002f24d1.jpg
U.S. Army Sgt. Kendra Coleman with her service dog, Smokey James!

July 8th, 2013

Oyster Bisque

Share
hannibal napkin
 photo artichokemushroomsoup_zps8c1afa15.jpg

I know that most bisques are smooth, but I like mine on the chunky side, it's a texture thing. You can use fresh oysters for this, if you have the time to shuck them and collect their juice (liquor), but they can get pretty expensive, so if you want to go that route try to get them in season because you're likely to get a better price. And, as this is almost more of a chowder, really, you can add more seafood if you like. Clams, Mussels, Crab, and Shrimp are really good additions. (Of course, you can always go posh and add Lobster.) Also if you want to go full-on chowder with this, you can add quartered red potatoes and mushrooms as well.

Ingredients
1 quart oysters chopped into fork chunks, reserve juice (liquor)
1 bunche green onions, chopped white and green parts
3 ribs celery, chopped
1 carrot, shredded
1 leek, chopped
2 packages frozen artichoke hearts, thawed and quartered (do not use canned)
3 tablespoons flour
1 to 1-1/2 quarts chicken stock (or pasta water and boullion trick)
Cayenne, bay leaf, s&p, smashed garlic, Old Bay, and fresh herbs of choice (I used thyme, dill, and tarragon)
1 tablespoon Worcestershire sauce
1/3 cup Sherry or Vermouth
1 cup half-and-half
1 cup heavy cream
butter

Directions
In a heavy deep pot melt some butter over medium heat. Add green onions, celery, carrot, and leek and sautee until soft. Add the artichokes and garlic, s&p, old bay, cayenne and bay leaf. Sprinkle the mixture with flour and stir to coat the vegetables well, but don't let the flour brown. Slowly add the stock and Worcestershire sauce, and simmer, covered, for about 45 minutes. Add the oysters, their juice, sherry/vermouth and herbs, simmer covered for another 10 minutes (do not boil) and then stir in cream and half and half, heat through and take off heat. Cool and refrigerate for at least 8 hours. Heat the soup slowly over low heat and serve with Oyster Cracks or crusty bread. 

Herbie Cheesie Pierogies

Share
Squid Girl
 photo Mushroom-and-lamb-perogi-sauteed-peppers-onions_zps957d0dff.jpg

Dough:
1 3/4 cups flour (more for dusting)
5 large egg yolks
2 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
salt, pepper, and nutmeg

Filling:
1 lb. russet potatoes
2 carrots
1/2 cup grated cheddar cheese
1/2 cup grated Jack/Pepper Jack, Swiss, Gruyère, Gouda, or whatever other cheese you want to use
1 bag chopped frozen spinach, thawed and excess water squeezed out
s&p, garlic, fresh herbs (I used dill, thyme, and chives)
Butter

Other Ingredients:
1 onion, sliced thinly
green onions, sliced diagonally
pancetta

Directions:
1) To make the dough: Combine flour and s&p, and nutmeg. Add beaten eggs and yolks, oil and milk. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too wet, add water if too dry. Wrap ball of dough in plastic and let rest for 30 minutes.

2) To make the filling: In a deep pan add peeled and chopped potatoes carrots, garlic, and s&p. Boil until soft, mash, and stir in cheeses, chopped spinach, and herbs. Add butter until you get the consistency you like. Let cool to room temperature, and re-season with s&p if necessary. Set aside.

3) Flour a cutting board and cut dough into 4 equal parts. Roll out each section of dough to how thick you want your pasta to be, you should have about 24-30 pieces. Use biscuit cutter to cut out pasta rounds, add a good heaping tblsp of filling to one side and fold in half. Seal pasta edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.

4) Melt a bit of olive oil of butter on a large skillet. Sautée onions, green onions, and pancetta until nicely browned, drain on a paper towel and set aside.

5) Boil a large pot of salted water. On another burner, add some olive oil and some butter in a skillet and heat on medium high heat. Add pierogies, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a paper towel-lined plate.

6) Once done boiling, add 4-5 pierogies to hot skillet and sautee on both sides until they're golden (about 2 minutes perside). Take out with slotted spoon and drain onto paper towels. Plate Pierogies with sautéed onions, green onions, and pancetta and serve with a dollup of sour cream and a bit more sprinkled fresh herbs.

(These are great on their own, as a side dish, and as a replacement for raviolis, tortellini, as dumplings, in casseroles, soups and other dishes. They also freeze perfectly.)

July 5th, 2013

Cream of Mushroom Soup

Share
banana
 photo creamy_wild_rice_and_mushroom_soup_recipe_zps5a4e3b9b.jpg
(not my pic because my pics blow)

Ingredients
1 lb of mushrooms (I use a combo of Shitake, Cremini, and Porcini) chopped into bite-sized chunks, not too big
1 peeled carrot, finely chopped
1 stick celery, finely chopped
2 leeks, finely chopped
1 yellow onion, finely chopped
2 shallots, finely chopped
1 cup dry white wine
4 cups Chicken or Veggie stock (or you can use my pasta water and Better Than Bouillon trick)
s&p, garlic, bay leaf, nutmeg, chopped fresh herbs (I use thyme, parsley and dill)
2 oz dried mushrooms
1/4 cup Vermouth
1/2 stick butter
4 tblsp flour
1 cup heavy cream

Directions
1. Combine dried mushrooms and Vermouth, set aside to soak.

2. Add stock and wine to pot and bring to simmer. Dump in chopped celery, carrot, onion, shallots, and leeks. Add garlic and bay leaf and simmer until veggies are tender, about 30 minutes.

3. While veggies are simmering, sautee mushrooms (plus some s&p) in butter until lightly browned. Toss with some of the chopped fresh herbs, and set aside. (You might need to do this in batches to get a good color on all the mushrooms.)

4. Puree dried mushrooms and Vermouth until completely smooth, and add to simmering stock/veggie pot. Dump in rested mushrooms, remove bay leaf, and add some more of your chopped fresh herbs. Continue to simmer while you make a roux.

5. Melt about 4 tblsp butter in pan, and slowly whisk in 4 tblsp flour until it starts to bubble. Add in some grated nutmeg, and take off heat. Slowly whisk into stock with simmering veggies & mushrooms, and add in heavy cream. Allow to heat through, then take off heat. If too thick add more cream, if too thin add a bit more roux until you hit the consistency you like, then stir in more fresh herbs and adjust seasonings as necessary.

This probably sounds complicated, but it's actually pretty easy and honestly, it's ridiculously delicious and it freezes like a dream. It tastes so much better than the canned stuff, it's better for you, and you can use it in a tons of other recipes as well. Or you know, just eat it on it's own. (I usually freeze this in can-sized portions in zippy bags so I can whip it out any time I need it.)

July 4th, 2013

Cream of Celery Soup

Share
Cthulhu Girl
 photo creamofcelerysoup_zps0c72b1af.jpg
(not my pic because my pics blow)

Ingredients
2 good sized celery root bulbs, peeled and chopped
2 small yellow onions
2 cups chopped celery with leaves
2 carrots, peeled and chopped
1 leek, chopped
5-6 cups veggie stock *
1-2 cups heavy cream or creme fraiche or sour cream or greek yogurt
1/2 cup sherry or dry white wine
garlic, s&p, celery seed, a pinch of cayenne, a bay leaf, fresh herbs (I used parsley, thyme, and chives)
butter

*I used pasta water (because it's full of flavor and has a bit of starch) and Veggie Better Than Bouillon

Directions
Melt some butter in a deep pan and add celery roots, onions, celery, carrots, and s&p. Cook until just tender, about 15 minutes. Add garlic, bay leaf, celery salt, and cayenne and cook for about 2 minutes. Add sherry (or white wine) and cook until most of it's evaporated, about 10 minutes. Add veggie stock and bring to a simmer and cook about 10 minutes. Remove bay leaf and puree soup in batches until you get the consistency you want and return to your pan. Add cream and fresh herbs. Simmer until thickened to desired consistency. Serve with some of your chopped fresh herbs and croutons or crusty bread.

This soup freezes beautifully and is an excellent addition to other soups (like potato soup, Asparagus soup clam chowder, mushroom, broccoli soup etc.), and is wonderful in casseroles, or used as a cooking sauce for chicken and fish recipes. Way better than the canned stuff.

June 23rd, 2013

(no subject)

Share
bow tie
 photo yum_zps9491fb1c.jpg
Spicy Seafood Boil

Sauce
1 bottle of cheap white wine (dry, not sweet)
1 cup chicken stock
chopped tomatoes, about 2 cups worth
1 chopped red bell pepper
1 chopped fennel bulb (reserve fronds)
1 chopped leek
chopped shallots and garlic
juice of 3 lemons

Sweat veggies (except for tomatoes) in a hot pan with oilve oil, then add tomatoes and continue to cook for another few minutes, then pour in wine, chicken stock, and simmer for about 30 minutes. Pour into blender with lemon juice and blend until smooth. Make sure to add s&p and whatever other seasonings you want (I used paprika and red pepper flakes). Pour bake into the pan.

Ingredients
fresh deveined shrimp
mussels
crab legs
lobster tails (make sure each tail is slit completely open underneath)
corn on cob (cooked in nuker for about 2 mins each cob, then chopped into 4 or 5 pieces each)
fresh herbs of choice

To simmering blended sauce add corn chunks and lobster and simmer for about 5 minutes, then add shrimp and crab, simmer for another 3 minutes, then add mussels and chopped herbs of choice (I used reserved fennel fronds, tarragon, and thyme) put lid back on and turn off heat. Let sit for about 5 minutes. Serve with crusty bread.

June 8th, 2013

Calzone Margherita

Share
Squid Girl
 photo calzone_zps360e44f8.png

(Preheat Pizza Stone for 1 hour @ 450 degrees. I'm not that fancy though, I don't even have a pizza stone, so I just used a baking sheet.)

fresh pizza dough (if you're like me, you'll just buy ready made dough and roll it out)
1 tomatoe, preferably heirloom if you can get them
1 fresh mozzarella ball
fresh basil
marinara sauce of choice
Shredded cheese (I like a combo of fontina, parm/pecc romano, and provalone)
1 egg
***extras to add if wanted: sliced mushrooms, pepperoni, olives... etc..

 photo dough_zpsd6da2840.png photo cutdough_zps7ba39108.png

Roll out dough to about 1/3 inch thick and use a bowl to trace circles that are twice the size of the calzones you want. Brush dough with olive oil and begin to layer in your ingredients of choice.
 photo tomandmar_zpsa9a4fbc5.png photo basilcheese_zps50863fd9.png

Marinara and thinly sliced tomatoes, then some shredded cheese and fresh basil leaves
 photo peppampmozz_zpsb7f2cd94.png
Pepperoni and crumbled fresh mozz ball. And yes that's my super fancy egg white paint brush, shaddup.

Fold other half of dough over, bend and pinch seam of dough, and then press with fork.
 photo forkandegg_zpsd044e399.png

Brush with egg white wash, make a few steam slits, and bake for 20-30 minutes until dough is golden brown. Allow to rest 5 minutes before eating, serve with extra marinara sauce on the side.
 photo donebaked_zpsd53b1d10.png

June 1st, 2013

 photo CilantroPesto3899_zps61b0c454.jpg
Last night I made Aarón Sanchez's Mexican Pesto, but I changed a few things. It was amazing. I put it over grilled shrimp, but it would be equally yummy on pork, chicken, fish, beef, you name it. It would be good on grilled corn Elote style, eaten with tortilla chips... the list goes on!
1 cup fresh cilantro (use all but the last 2 inches of stems too!)
1/2 cup fresh basil
1 cup roasted pumpkin seeds (pepitas)
5 cloves garic
1/4 cup fresh lime juice
1 cup crumbled Cotija cheese
s&p to taste

Blend in food processor about 2 minutes and then drizzle in olive oil until it reaches the consistency you want. I used about 3/4 cup. Store in fridge with some olive oil over top, freeze the same way.

 photo herbs_zps410c540e.png
I planted 9 railing boxes today (and I still have more to go!) Here's Eggplant and Tomatillos in the left box, Oregano, Thyme, and Rosemary in the middle box, and Chives, Dill, and Sage in the right box.
2 moreCollapse )

I finally watched American Mary and Texas Chainsaw 3D. American Mary was twisted, but engrossing and done really well. It's horror, but that takes a backseat to it's character-driven story. I highly recommend it. TC 3D was interesting. It had a lot of plot bunnies and horror tropes, but even still, it sort of updated the original story and put an entirely different spin on it. I really liked that aspect of it. Sort of a new take on the history.

Making Tomatillo Chilaquiles and a Strawberry & Rhubard Crumble tonight. NOM


 photo 4722fd0b_zps8af16a55.gif

Roomba Riding Kittens thank you for your time.

May 31st, 2013

Homemade Hot Sauce

Share
crazy eyes
 photo fab_food_homemade_hot_sauce_zpsb8cf6945.jpg
This "Mother Sauce" can be used to make a bazillion other dishes like enchiladas, chilaquiles, posole, salsa, etc.,or you can use it as an everyday condiment/seasoning, or even just eating on it's own. Here's the cast of characters:

 photo ingred_zps7ef17b8d.gif
1 can diced fire-roasted tomatoes with adobo sauce, white vinegar, limes, garlic, red onion, fresh jalapenos, spices (I used Mexican Oregano, paprika, chili powder, cumin, and annatto) plus dried chiles of your choice, Today I happened to used Arboles, Guajillo, Ancho, Chipotle, and Pasillas Negros.
 photo ingred-2_zpsefa3d00b.gif
The only thing I do to my dried chiles is to whack off their stems, I keep their ribs and seeds intact, because I'm a fire-eater, you however,  can always discard them. Soak the dried chiles in hot water for about 30 mins, during this time chop up about 7 garlic cloves (or more), some red onion, and a few fresh jalapenos. Sautee them on high heat in hot oil until browned.Strain your dried chiles and reserve the soaking water.
 photo ingred-3_zps0b0e72b9.gif
Add reconstituted chiles into blender and lime juice.
 photo ingred-4_zps2f27482e.gif
Once garlic, jalapenos, and onion look brown, add in spices and heat through, about 3 mins, dump into blender as well.

 photo ingred-5_zps83df23fa.gif
Now we have soaked chiles, 1 can of diced tomatoes in adobo sauce, lime juice and sauteed herbs/onions/garlic, Blend. Then add white vinegar according to your taste, as well as chile -soaked water to thin the sauce according to taste.
 photo ingred-6_zps38ff53ba.gif
Once hot sauce is blended to perfection, strain through a fine mesh sieve to remove any seeds or skin or anything that's not yummy.

 photo ingred-7_zps0cbac62f.gif
NOM

May 29th, 2013

Toad in the Hole

Share
Squid Girl
 photo IMG_0696_zpsf0326c03.jpg

DISCLAIMER: I apologize in advance to my British friends who will scoff at this Americanized bastardized version of your lovely traditional Banger and custardy eggie deliciousness. Eh Em...

This is one of husbandman's favorite hearty brunches. Typically I take whatever bread we have on hand, use a biscuit cutter to remove a perfect circle of the inner soft bread and then sautee in a hot pan with a bit of butter. Flip the bread and gently, slowly crack an egg into the center and cook for a few minutes until the white sets. Add S&P, a snipping of chives, and serve. YUM.

Recently however, I've been on a mushroom, panchetta, and swiss kick. I sautee a bit of panchetta, along with a finely chopped shallot in some olive oil, along with chopped mushrooms until golden. Pile it on top of the egg toast, sprinkle on a bit of fresh thyme and a good amount of meltie Swiss Cheese, and voile, heaven onna stick.

 photo 1347_MEDIUM_zps919c971a.jpg

*additional things that would be super yummy to add: fresh chervil, fresh spinach, fresh chopped tomatoes. Nom-Appetite. 

April 26th, 2013

(no subject)

Share
nom
 photo enchiladas_zps05abc44b.gif
Crab & Shrimp Enchiladas Verdes

I started with my Salsa Verde, because I use it a lot in a ton of different ways, so I always have some frozen. You don't have any of that, no problem, just buy whatever green salsa you like. For the filling I sauteed a yellow bell pepper, garlic, green onions, cilantro, red onion, and some cherry tomatoes until they were very soft. Add some green salsa and whatever seasonings you like (I used adobo and some sazon) and add some chopped raw shrimp until it turns pink, then add the crab until just heated through.

Next take a brick of cream cheese and cut it in half (normally you would use crema, but I didn't have any). Put one half in the hot seafood mixture and allow the cheese to soften and mix it through. I didn't have corn tortillas, which I always prefer, so I used flour tortillas and I just cut them in half. Put some filling in each, along with a sprinkle of whatever cheese you prefer. (I used pepper jack and cotija) and roll em up.

Take the rest of your salsa verde and the other half of cream cheese and blenderize until fairly smooth. Pour over the rolled enchiladas, sprinkle with cheese and bake until golden bubbly.

 photo eagle_zps79059e59.gif

I got a pm asking for my enchilada recipe from last night, so I'ma post it below. But first 10 minutes ago I snapped this (blurry) pic off our back porch. This is the little (gigantic) lady that's been building a nest and waking us up at the butt crack of dawn. =]

March 22nd, 2013

Stuffed Fillet of Sole

Share
banana
 photo done_zps7346193b.jpg

A little birdie pm'd me and asked to 'splain the fish roll up thing. So here's pics from last night, along with my recipe (as opposed to the one I posted with carrots).

 photo raw_zps67264cd2.jpg
2 sole fillets, plain greek yogurt, toothpicks, and stuffing and breadcrumbs.

Stuffing = sauteed shallots & garlic, until soft, add in 6 jumbo shrimp (sauteed until just pink), deglaze with juice of half a lemon and a bit of white wine or sherry, turn heat off, add in fresh spinach and herbs, toss and cover until wilted. Let cool, then put mixture into food processor with a bit of cream cheese cream cheese, and whatever seasonings you like. Lightly pulse until stuffing just comes together. This made enough stuffing for 6-8 fillets.

Breadcrumbs = fresh bread (no crusts) about 3 slices torn into chunks, herbs and seasonings of choice, a handful of parm, a handful of nuts (I used pistachios) and a couple splashes of olive oil, pulse in food processor until texture is even. This also made enough for  6-8 fillets.

 photo stuffing_zps7f28c9d6.jpg
Add 1-2 tablespoons of stuffing, and then carefully roll up your fillets, sole is kind of thin. You could also use catfish, tilapia, etc..

 photo ready_zpsccc0c13b.jpg
Add toothpicks to each end to help keep stuffing in. Season top of roll ups however you like.
 photo bakable_zpsca191e05.jpg
Spread thin layer of yogurt and then press breadcrumbs into yogurt. Bake at 400 for about 20-30 mins. Usually as this bakes, I saute my veggies, last night was was asparagus.
 photo done_zps7346193b.jpg
Done! After tonight we'll be done with this. We've had it for 3 nights in a row. It's super fast and easy to just whip out the components (once you make them) night after night and dinner is ready in 30 minutes or less. If you want a starch to serve with, go for it.

March 12th, 2013

About Salsa & Guacamole...

Share
crazy eyes
 photo Pineapple_and_Cucumber_Guacamole-8-1024x681_zps3dd53994.jpg
As Mexican Cuisine (along with Italian Cuisine) is one of the passions of my life, I have some feelings about Guacamole. I was always taught "green with green, and red with red" is the purest form of yumness. So for guac, the first thing is only lightly mash the avocados so that you still have big chunks. Then add s&p, Salsa Verde, fresh tomatillos (for crunch), fresh jalapeno, cilantro, and lime juice until you hit the consistency you want.
(This is not my pic, but I liked it because it's texture is perfectly chunky, red onions be damned!)

 photo fresh-tomato-salsa_zpsf4f08c84.jpg
Also this? Is not salsa. This is Pico de Gallo, which is chopped tomatoes, white or red onion, garlic, cilantro, lime juice, s&p.

 photo IMG_1425_zpsbe66e9fa.jpg
This is salsa. Into a food processor add a couple cans of whole peeled tomatoes, red onion, garlic, chopped cilantro, fresh and/or canned chiles, lime juice, and s&p, and blenderize until fairly smooth.
 photo images2_zps2ce6dd0f.jpg


  • Broth:

  • stock, 4-6 cups
    red chilis and jalapenos

  • ginger, garlic and lemongrass

  • stems from thai basil and cilantro

  • zest and juice of 2 limes

Put everything in a pot and simmer on medium heat for about 30-45 minutes, strain and put back in pot.

  • Veggies (any of these you like):

  • 1 large sweet potato, bb bok choi, snow
    peas, shitakes, tomatoes, carrots, bean sprouts

  • Add veggies to broth and simmer until they're cooked through.

  • Seasonings:

  • 1 can coconut milk

  • 2 tablespoons Thai red curry paste

  • 1 tblsp soy sauce

  • 2 tablespoons fish sauce

  • 2 tablespoons firmly packed dark brown sugar


  • Stir these into broth and veggies, adjust seasonings to taste, bring to low boil. Add in your fish and simmer until done.

  • Fish:

  • fiirm fillets, such as halibut, cod, tilapia, salmon

  • shrimp, mussels, clams, etc

  • Serve:

  • jasmine rice

  • fresh spinach

  • sliced avocado

  • chopped Thai basil & cilantro

  • I took fresh spinach, put the hot rice on top of it so it wilts, put the avocado slices on top of the rice, and serve the stew in the side.


 photo 3-12-2013-4-51-17-PM_zps85799995.gif

Something I learned today: there's nothing like driving and having a spider drop into your lap. Just sayin...
Powered by LiveJournal.com