Starting dinner before work. Pot roast with fresh rosemary, thyme, chives, garlic & oregano. To be added later -shitake, onion, snap peas, red lentils, amaranthe, and melon seeds! (Taken with Instagram)
WOW did I go overboard for this one.
It all started on June 10th, the night of her actual birthday.
In order to conceal her surprise party (the following day) I insisted on making a huge “whatever you want” birthday dinner. Being the obnoxious carnivore that she is, she chose steak.
My man, being the manliest man ever, went to the butcher and bought is these monster intense inch and half thick bone in ribeyes.
*Needless to say, they’re gorgeous.
Ribeye Steak with Pan-Seared Cherry Tomatoes
2 1 1/2 inch thick ribeye steaks, about 1 1/2 pounds each
-they’re about 15 dollars a pound, but it’s totally worth it,
also I made 6 but I’ll give the recipe for 2
4 tsp kosher salt
6 large garlic cloves, thinly sliced lengthwise
2 tbsp olive oil
4 (1/2-pint) containers mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn basil leaves
Our grill is electric and charcoal, but it was late already and we had to cop out to electric, and THAT’S OKAY!
Medium-high for gas, medium-hot for charcoal.
Pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoons pepper and rub into meat.
Oil grill racks, sear steaks directly over lit coals or hot burner. Covered if using a gas grill. If flare ups occur, move steaks to area without lit coals or burner. Sear until well browned, 2 to 3 minutes on each side.
Move steaks to area with no coals, or shut off burner, and grill, covered, until thermometer inserted into center of meat registers 120 degrees F for medium rare. I won’t give temperatures for any other cooks because medium rare is perfect.
Let steak stand on a platter, loosely covered, for 15 minutes. The temp will rise 5 to 10 degrees.
Heat oil in a 12 inch skillet over medium high heat until it shimmers, then saute garlic until golden; transfer to plate. Carefully add tomatoes and thyme to hot oil. Cook, covered, stirring occasionally, until tomatoes begin to split open, about 2 minutes. Stir in juices from platter; season with salt and pepper, then spoon over steaks and scatter with garlic and basil.
2 lb medium red skin potatoes
1/4 cup chopped mixed herbs, I used rosemary, oregano, chives, & thyme
2 garlic cloves, smashed
1/3 cup extra virgin olive oil
1 lemon wedge plus additional for serving
Cut potatoes into 1/2 inch thick slices and cook them in a large pot of well salted boiling water for 15 minutes.
Meanwhile, stir together herbs, garlic, oil, 1.2 teaspoon salt, and 1.4 teaspoon pepper in a large shallow bowl.
Drain potatoes. Toss with herb oil. Squeeze lemon over potatoes. Season with salt and serve with additional lemon wedge.
1 bunch of asparagus
1 garlic cloved, choped
1 teaspoon kosher salt
1 teaspoon black pepper
1 tbsp olive oil
Grill asparagus over medium-hot heat. Drizzle with oil, sprinkle with salt, pepper & garlic.
**We like to as a little feta cheese after grilling.
It wouldn’t be me if I didn’t make some sort of ridiculous desert. It just wouldn’t. Justice’s favorite is strawberry pie, so obviously I had to.
Strawberry Pie with Whipped Cream
1 (5 oz) package lemon shortbread cookies
2 Tbs sugar
2 Tbsp cold unsalted butter, cut into pieces
2 lbs strawberries, hulled
3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin
Preheat oven to 350 degrees. Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. I did all this with my hands, it worked well. Press crumb mixture evenly on bottom and sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack for cooling.
Select 20 strawberries as close to the same size as possible and set aside. cut remaining strawberries into 1/4 inch dice; toss with sugar and lemon juice. Let stand, stirring occasionally, for 30 minutes.
Drain berries in a large sieve set into a large glass measuring cup. Add enough cold water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring constantly until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mount, 20 to 30 minutes.
Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
Homemade Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla
1 tablespoon confectioners sugar
In a large bowl beat cream until peaks start to form, beat in sugar and vanilla until peaks are fully formed. Be sure not to over beat, cream become lumpy.
Here’s a picture of all my bbys getting ready to eat dinner in our tiny apartment at our tiny table. <33
As soon as the shampoo I’m currently using is out, (should be soon) I’m done washing my hair!
That’s right, I’m not shampooing any longer. Turns out shampoo is a demonic government device tricking you into perpetually buying hair care products.
Shampoo not only cleans the dirt and grime from your hair, but it also strips your hair of its naturally produced essential oils. In a desperate attempt to quickly replace the oils that were stripped, your hair produces way more. That’s why your hair feels so greasy. That greasy feeling makes you think your hair is dirty and needs washing, but in actuality your hair is just trying to repair itself from the rude ass damage the shampoo has just done.
How to Live Without Washing Your Hair
Combine 1 tablespoon of baking soda with 1 cup of water every two to three days and wash your hair with that instead. That’s it! That’s all you have to do!
The first week or so will be hard to deal with, due to all the extra oils, but eventually the hair will regulate oil production and sort itself out!
Needless to say, I’M STOKED TO TRY THIS.
Pictures will follows once I start.
Yes, pizza muffins.
Pizza Dough (12”)
3/4 cups flour
2 teaspoons sugar
1 teaspoon salt
1 packet of pizza dough yeast
2 tablespoons olive oil
2/3 cups water
Throw all these ingredients in a bowl and mix em’ up! Flour some counter space and knead the dough for roughly 4 minutes, or until the dough is smooth and not so sticky. Chunk the dough into about 1 inch thick pieces and put into muffin tins.
Canned tomato sauce
Put your canned tomato sauce into a pot, add Italian seasoning, garlic and onion powder to taste. Spoon sauce into dough covered muffin tins.
You can buy shredded mozzarella, we bought fresh. If you choose fresh mozzarella, now’s the time to shred that. Sprinkle cheese into cups, liberally if you’re a cheese person like me. We put mushrooms in three, capers in three, and pepperonis (turkey not beef, just a preference) in six. Top with cheese, ya know, if you love your cheese!
Top muffin tins with more rolled out dough to make them little pockets.
Bake pockets at 425 degrees for 12 to 15 minutes or until golden brown.
Put on a pretty plate and take a picture for your tumblr!
So I see I’ve been slacking. Woops!
My aforementioned friend (brings me chocolates), John, also brought me four bags of Rudi’s Organic Spelt Tortillas.
My roommates and I would never go through this many tortillas before they went bad. So I took them to work with me and utilized, nay, abused, my access to deep fryers.
This isn’t much of a spectacular recipe, more of a heroic tale of one girl taking on two major deep fryers.
I quartered the tortillas and fried em’ up!
Perfect beautiful yummy tortillas for cinco de mayo!
Okay okay, so I may have mislead you with my first two posts. I am not without my sugar pleasures, and this pie happens to be one of my recent faves.
Also, my sister came home last night blazed out of her mind and in the midst of eating two pieces of leftover lasagna and a fruity pebble treat (recipe later), she requested, nay, demanded this pie.
FRENCH SILK PIE
2 cups townhouse flipside crackers
1/2 cup melted butter
3/4 cups sugar
1/2 cup butter, room temp
2 eggs, room temp
two squares of baking chocolate, melted and cooled I use dark omnomnom
1 teaspoon vanilla extract
First you’ll want to make your crust. Now, you can buy a pre-made crust and just pop it in the oven, but what kinda internet mommy would I be if I didn’t teach you how to make a cracker crust?
Crush your crackers up supa fine. I used these crackers because it’s what I had in the cabinet, any cracker will do. Melt the butter in a microwave safe bowl. Combine. Press your crusty crumbly goodness into a 10” pie tin. Bake at 225 degrees for 10 minute. Set aside and let it cool. Don’t touch it until it’s cooled!
For your filling you’ll need to start by melting your chocolate. *A friend of mine works at or local co-op and has access to lots and lots of yummies to bring home to us, so being the sugar junkie that I am, I’ve acquired quite the large amount of dark chocolate bars.* Put a glass bowl on top of a pan of boiling water. The chocolate will melt perfectly right in the bowl. Set aside to cool.
Cream butter in a bowl, slowly add sugar. Add cooled, melted chocolate. Add eggs, 1 at a time, beating for 5 minutes after each egg. Don’t cop out on this step!! Beating for 5 full minutes after each egg will make a world of difference. You want your batter to be extremely fluffy and light, and this texture comes from the beating. Commit! Mix in vanilla extract. Spoon batter into cooled pie shell. DO NOT put the batter into a pie shell that isn’t completely cooled! This is a raw filling recipe and we don’t want the batter getting cooked by a hot pie shell. Last step -Let incredibly high sister lick the batter bowl clean.
Refrigerate for 2 hours before serving and enjoy!
(.p.s. - Add whip cream if you want, its perfffffffect!)
Caution: This recipe contains raw eggs. This means absolutely nothing to me, but just thought I’d let everybody know..
My original recipe was going to be green beans & arugula, but the ghetto grocery near my house was out of arugula, so I substituted endive. For those of you who don’t know what endive is, it’s a bitter type of chicory. There are different types of endive, but mostly you’ll find escarole in your local grocery.
It’s a bit different than arugula, but my mouth tends to agree with bitter, so it was totally delish.
Green Beans & Endive
1 1/2 lbs green beans (always fresh, yo. never canned.)
2 tablespoons olive oil
3 garlic cloves, minced
1/2 lb endive
1 teaspoon fresh lemon zest
salt & pepper to taste
Wash and cut green beans. Cook beans in a 6 quart pot of boiling water, uncovered, until tender. 4 to 6 minutes. Drain.
Heat oil in a 12 inch skillet over medium heat until hot, but not smoking. Saute garlic until golden brown, about 1 minute. Add your beans, endive, zest, salt & pepper. Toss until endive is wilted, about 2 minutes.
KALE. That’s what.
Kale is the king of vegetables. Not only is it a fat busting, fiber packed super food, but it’s so. freaking. tasty. Kale is so overloaded with Vitamin A, beta-carotene, calcium, potassium and more that it’s almost snobby. What a cocky bastard.
After reading about the plethora of health benefits kale has to offer, it seemed only appropriate to actually start eating it, right?
First recipe of my totally cool new foody blog -
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Rip the kale leaves off the stems. A knife could be used, or kitchen shears, but I don’t give a shit, I’m a handsy lady. Tear leaves into bite sized pieces. WASH THAT KALE! Dry thoroughly. Again, handy kitchen tools like a salad spinner would be soooo baller. But alas, I don’t have one of those so just pat the leaves with a paper towel until dry.
Spread leaves evenly over your baking sheet and drizzle with olive oil. Or any carrier oil, really. Sprinkle with sea salt. Bake until edges are brown but not burnt (obviously). 10 to 15 minutes.
So stupid easy that it would be lame not to try it. No pressure or anything though…