neveth: (*_*)
An aside: I believe in preposterously sharp knives in the kitchen. PREPOSTEROUSLY. To demonstrate: I cooked a roast today. I rubbed the roast itself with a steak seasoning rub with sugar in it so in addition to it beinga thick rump roast, it developed quite the crust/bark. DELICIOUS. All I had to do to cut it was press down, and not even hard. ... I have the feeling one day I will lose a finger, but it makes food prep so much less work if the knife does it all for me. Also the roast is delicious. This is delightful since it is my first. I should have used more rub and more salt though. Ah well, now I know! :D
neveth: (Default)
An aside: I believe in preposterously sharp knives in the kitchen. PREPOSTEROUSLY. To demonstrate: I cooked a roast today. I rubbed the roast itself with a steak seasoning rub with sugar in it so in addition to it beinga thick rump roast, it developed quite the crust/bark. DELICIOUS. All I had to do to cut it was press down, and not even hard. ... I have the feeling one day I will lose a finger, but it makes food prep so much less work if the knife does it all for me. Also the roast is delicious. This is delightful since it is my first. I should have used more rub and more salt though. Ah well, now I know! :D
neveth: (Tali is awesomest.)
Have been doing a lot of baking/roasting of chicken lately. I'm not exactly sure which one applies, but I put the meat in a pyrex pan, set the oven for 380, and cook it for about 30-40 minutes. Usually marinated meat. Sometimes I will line the bottom of the pan with asparagus or some other veggie to get nice and delicious under the cooking meat. It is the easy and delicious way to tasty food! I should find out what inexpensive cuts of beef benefit from cooking in the oven that way. Pork is good that way too, but I like it less than chicken or beef. But mostly I just use chicken because it is the least expensive. I can get 5 boneless skinless breasts for about $9, so it is a hella bargain.

Finally getting off my ass and playing Awakening. :D And the job hunt continues.

Tonight is Babylon 5 night! I must remember to being season 3 with me. Oh Marcus, how I've missed thee.

Also while this song is good, GOD I hate Godot. Sexist dickbag.

And I need better Tali icons.
neveth: (Default)
Have been doing a lot of baking/roasting of chicken lately. I'm not exactly sure which one applies, but I put the meat in a pyrex pan, set the oven for 380, and cook it for about 30-40 minutes. Usually marinated meat. Sometimes I will line the bottom of the pan with asparagus or some other veggie to get nice and delicious under the cooking meat. It is the easy and delicious way to tasty food! I should find out what inexpensive cuts of beef benefit from cooking in the oven that way. Pork is good that way too, but I like it less than chicken or beef. But mostly I just use chicken because it is the least expensive. I can get 5 boneless skinless breasts for about $9, so it is a hella bargain.

Finally getting off my ass and playing Awakening. :D And the job hunt continues.

Tonight is Babylon 5 night! I must remember to being season 3 with me. Oh Marcus, how I've missed thee.

Also while this song is good, GOD I hate Godot. Sexist dickbag.

And I need better Tali icons.
neveth: (Sokka's face)
Urrrrrrgh. That's it. No more skittles. Ever. I had half a bag at work and now I am having serious serious crash. noooo more candy! I hadn't had candy all week and then I succumb to the siren call of skittles at work. Alas.

On the plus side I have a stack of tasty cooking things to try. I need to go buy cabbages too. Trying to come up with a cooking shopping list that isn't crazy expensive. Want to make the Zuppa Toscana again, and then SOMETHING (dunno what) with roasted cabbage. Steak? Pork Chops? Chicken? What would be very tasty with roasted cabbage?
neveth: (Default)
Urrrrrrgh. That's it. No more skittles. Ever. I had half a bag at work and now I am having serious serious crash. noooo more candy! I hadn't had candy all week and then I succumb to the siren call of skittles at work. Alas.

On the plus side I have a stack of tasty cooking things to try. I need to go buy cabbages too. Trying to come up with a cooking shopping list that isn't crazy expensive. Want to make the Zuppa Toscana again, and then SOMETHING (dunno what) with roasted cabbage. Steak? Pork Chops? Chicken? What would be very tasty with roasted cabbage?
neveth: (IT IS A GLORIOUS DAY FOR SCIENCE)
I am always so pleased when I try some new type of cookery and it turns out well. Tonight was japanese-style Fried rice. Never made fried rice before. Quite tasty and I must say damn cheap. Will have to try to make this more often. With the badass rice cooker it is devilishly easy.
neveth: (Default)
I am always so pleased when I try some new type of cookery and it turns out well. Tonight was japanese-style Fried rice. Never made fried rice before. Quite tasty and I must say damn cheap. Will have to try to make this more often. With the badass rice cooker it is devilishly easy.
neveth: (Default)
been feeling awfully girly lately - buying makeup, one of those sonic face-scrubber things (which is awesome, let me tell you) and so on. Crazy times, man.

My knitting mojo finally returned! I spent 20 minutes perusing the knitting section at the library and then discovered that they have Cookie A's book on socks! I may have squealed aloud and snatched it up. Now I am happily working away on the Shipwreck shawl again.

Went to the farmer's market in plano and I came home with massive amounts of veggies - squashes and tomatoes and peppers in particular.

Getting an early start on dinner - making gyudon, so I've already got the rice cooker going. Will likely add some peppers and squash to the mix. Not traditional, but who cares! Not me! :D And making extra rice so I can make onigiri for lunch tomorrow. Maybe. Or maybe I'll just mix it with veggies and put eggs on top. Who knows! Not me! :D
neveth: (Default)
been feeling awfully girly lately - buying makeup, one of those sonic face-scrubber things (which is awesome, let me tell you) and so on. Crazy times, man.

My knitting mojo finally returned! I spent 20 minutes perusing the knitting section at the library and then discovered that they have Cookie A's book on socks! I may have squealed aloud and snatched it up. Now I am happily working away on the Shipwreck shawl again.

Went to the farmer's market in plano and I came home with massive amounts of veggies - squashes and tomatoes and peppers in particular.

Getting an early start on dinner - making gyudon, so I've already got the rice cooker going. Will likely add some peppers and squash to the mix. Not traditional, but who cares! Not me! :D And making extra rice so I can make onigiri for lunch tomorrow. Maybe. Or maybe I'll just mix it with veggies and put eggs on top. Who knows! Not me! :D
neveth: (<3)
  • 2 or 3 cups fresh green beans
  • zuchinni and yellow squash (both very, very, large)
  • Worchestershire sauce
  • soy sauce
  • celery salt

  1. blanch green beans for 3-4 min in salted boiling water, drain
  2. while the beans are blanching, zlice the zuchini into 2-3 inch long planks, about half an inch across (or however you want to slice it, just don't make it too thin or too thick or they won't cook evenly)
  3. add beans and squashes to a hot skillet, and stir fry for a minute or two
  4. sprinkle about 3tbsp of the worchestershire sauce all over the veggies. (I eyeballed it from the bottle)
  5. stir
  6. pour about 3tbsp soy sauce over all the veggies
  7. stir
  8. add the celery salt! (I have no idea how much I used, but enough to dust the top layer of veg in a very full 2-inch-deep skillet)
  9. stir fry! (aka keep moving stuff around while it cooks)
  10. it is done when the squash is cooked how you like it. I like it still firm, so it took... uh... 8 minutes once it was in the skillet)
  11. Serve! I put a wee bit more soy sauce on mine, but maaaan alive it was tasty.
neveth: (Default)
  • 2 or 3 cups fresh green beans
  • zuchinni and yellow squash (both very, very, large)
  • Worchestershire sauce
  • soy sauce
  • celery salt

  1. blanch green beans for 3-4 min in salted boiling water, drain
  2. while the beans are blanching, zlice the zuchini into 2-3 inch long planks, about half an inch across (or however you want to slice it, just don't make it too thin or too thick or they won't cook evenly)
  3. add beans and squashes to a hot skillet, and stir fry for a minute or two
  4. sprinkle about 3tbsp of the worchestershire sauce all over the veggies. (I eyeballed it from the bottle)
  5. stir
  6. pour about 3tbsp soy sauce over all the veggies
  7. stir
  8. add the celery salt! (I have no idea how much I used, but enough to dust the top layer of veg in a very full 2-inch-deep skillet)
  9. stir fry! (aka keep moving stuff around while it cooks)
  10. it is done when the squash is cooked how you like it. I like it still firm, so it took... uh... 8 minutes once it was in the skillet)
  11. Serve! I put a wee bit more soy sauce on mine, but maaaan alive it was tasty.
neveth: (WEASLEY IS OUR KING!)
Dear self,

Buy these things when you are off work tomorrow: low sodium V8, cream cheese, cucumbers, rolls, more of that cranberry lemonade

Thanks,
Me

I can't think of a good way to be a huuuuuuge nerd tonight without a lot of work or money. Ah well. Harry potter WHEE.
neveth: (Default)
Dear self,

Buy these things when you are off work tomorrow: low sodium V8, cream cheese, cucumbers, rolls, more of that cranberry lemonade

Thanks,
Me

I can't think of a good way to be a huuuuuuge nerd tonight without a lot of work or money. Ah well. Harry potter WHEE.
neveth: (if it weren't for my horse)
Today: of middling quality. Ah well. We did watch a lot of season 2 of Burn Notice, which is GOOD. Damn. :D

Since I am off tomorrow the plan is to acquire a sunshade and other car paraphernalia (the interior of Vir is black. God I hate burning myself on the shift!) and make a crapton of gyoza. I plan on freezing what I don't eat tomorrow to eat for the next week or two in lunches or meals. Hooray!

And then I am going to try and get Beast Wars to play through the xbox, oh god I am so lame.
neveth: (Default)
Today: of middling quality. Ah well. We did watch a lot of season 2 of Burn Notice, which is GOOD. Damn. :D

Since I am off tomorrow the plan is to acquire a sunshade and other car paraphernalia (the interior of Vir is black. God I hate burning myself on the shift!) and make a crapton of gyoza. I plan on freezing what I don't eat tomorrow to eat for the next week or two in lunches or meals. Hooray!

And then I am going to try and get Beast Wars to play through the xbox, oh god I am so lame.
neveth: (feegles!)
Job is awesome though I stabbed myself but GOOD with a pin today. Deep and at an angle RIGHT on the pad of my index finger.  Ow.

There was a wonderful Texas Thunderstorm a little while ago. Then it stopped raining and it was just a lightning storm. (as in flashes every couple of seconds for at least 10 minutes straight.) :D I love that kind of weather! At least when I don't have to be anywhere!

Tomorrow is for crochet and Angelic Layer and a bit of cookery. Got one of those fancy-ass Japanese rice cookers and so far it has not done me wrong.  The timer function is godly. The rice is cooked and done by the time I get up in the morning? Or by the time I get home from Work? AWESOME. Going to make garlic pasta with veggies tomorrow for lunch. trying to avoid oils and fatty foods to see if that helps my tummy any. Today's lunch of onigiri with umeboshi, strawberries, and grape tomatoes was eaten with nary a flutter from the tummy regions after wards. Which reminds me I need to go get more strawberries. I got the carton just to eat yesterday but they work really well in a bento box.  Plus they are on sale. Maybe some other fruit.
neveth: (Default)
Job is awesome though I stabbed myself but GOOD with a pin today. Deep and at an angle RIGHT on the pad of my index finger.  Ow.

There was a wonderful Texas Thunderstorm a little while ago. Then it stopped raining and it was just a lightning storm. (as in flashes every couple of seconds for at least 10 minutes straight.) :D I love that kind of weather! At least when I don't have to be anywhere!

Tomorrow is for crochet and Angelic Layer and a bit of cookery. Got one of those fancy-ass Japanese rice cookers and so far it has not done me wrong.  The timer function is godly. The rice is cooked and done by the time I get up in the morning? Or by the time I get home from Work? AWESOME. Going to make garlic pasta with veggies tomorrow for lunch. trying to avoid oils and fatty foods to see if that helps my tummy any. Today's lunch of onigiri with umeboshi, strawberries, and grape tomatoes was eaten with nary a flutter from the tummy regions after wards. Which reminds me I need to go get more strawberries. I got the carton just to eat yesterday but they work really well in a bento box.  Plus they are on sale. Maybe some other fruit.
neveth: (<3)
Made a bunch of bento foods today, so I don't have to actually cook anything for longer than 10 minutes when putting it together. Wheeee~

I do want to share my truly awesome spinach though

1 bag spinach
2 tsp minced garlic
3/4 tsp ground/chopped ginger
salt
some less than 1/4 cup water

add water to deepish large skillet with lid on medium-high heat, then add bag of spinach, salt(to taste), garlic, and ginger. Toss gingerly. Put lid on (mashing the spinach in if you have to) come back in 5 minutes once the spinach is mostly wilted, give it a toss and a mix to make sure everything's combined, turn off heat. Let sit 2 or 3 minutes, on the burner, to finish cooking. Put spinach in strainer to drain excess liquid. Serve, or separate into portions and freeze for bento use later. (you will have to reheat the spinach lightly in a pan or somesuch to unfreeze.)
neveth: (Default)
Made a bunch of bento foods today, so I don't have to actually cook anything for longer than 10 minutes when putting it together. Wheeee~

I do want to share my truly awesome spinach though

1 bag spinach
2 tsp minced garlic
3/4 tsp ground/chopped ginger
salt
some less than 1/4 cup water

add water to deepish large skillet with lid on medium-high heat, then add bag of spinach, salt(to taste), garlic, and ginger. Toss gingerly. Put lid on (mashing the spinach in if you have to) come back in 5 minutes once the spinach is mostly wilted, give it a toss and a mix to make sure everything's combined, turn off heat. Let sit 2 or 3 minutes, on the burner, to finish cooking. Put spinach in strainer to drain excess liquid. Serve, or separate into portions and freeze for bento use later. (you will have to reheat the spinach lightly in a pan or somesuch to unfreeze.)

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