Abashed the Devil Stood,

I live in Arizona, as you might remember, so I am a big fan of chorizo, which is a smoky, lightly spicy (usually) pork sausage with a beautiful deep red-orange color. I've used it before in a number of my favorite recipes, such chili, a chicken and chorizo bake, and another sort of hash with beans, chorizo, and brown rice. Kramer brought some home from the store the other day, but we were both feeling kind of tired and lazy and didn't feel like cooking a complicated meal. We decided to make a quick and delicious hash with ground chorizo, scrambled eggs, roasted red potatoes, onions, peppers, and tomatoes, and we topped it all off with a fried egg, because as we all know, egg yolk is nature's perfect sauce. I could eat this for any meal of the day, and if you've never had chorizo before, you need to try it! You don't really need any spices for this, either, because chorizo is so flavorful. Just go ahead and cook this up for a fast and hearty Southwestern meal. Recipe after the cut or on my blog at The Crepes of Wrath.

( Chorizo, Egg, & Potato Hash )

Hello, this is my first post here. :) I found this recipe on www.allrecipes.com last year. I made it for New Years last year and it was delish!
My boy friend requested that I make it again.

This is what it looks like when you take it out of the oven. mmmmm



( Read more... )

Original recipe can be found here. </p></div></div>

Before this weekend I'd never attempted to make my own sushi rolls. Considering how adventurous I usually am with food preparation (though not, you know, in a hygiene way), and how much I love sushi, it's kind of odd. In any case the inspiration this time came from my bf, who can eat massive quantities of rolls (so he usually comes away from Japanese restaurants a little bit hungry, because massive quantities of rolls = $$$), and was craving them. So we decided to try making our own, which would be good in a financial sense, and also fun!

Verdict: it WAS both fun and delicious, and did make more financial sense, but I have to say that it's hard work! Really, many props to sushi chefs, whose creativity and skill I'd never quite appreciated to this level before, now having tried to do what they do.

We decided to keep it simple for this first excursion (though it was amazing how complex even 'simple' stuff is!) and made California rolls and ebi nigiri. While not the perfection you'd get in a real sushi place, we were pretty proud of how our attempts came out! (Plus, no matter what it looks like, it's still delicious, so we had that going for us.)



( Our sushi adventure this way... )

My attempt to reinvent banana bread with some passionfruit pulp, the recipe and more at my food comic a wishful pantry

For years I have been baking the same old cookie recipe. It's a pretty good recipe too. Occasionally I come across a new recipe and am tempted to stray. I'm so glad I did today because I may have found my new favourite cookie recipe! The texture is just about perfect. Nice and crisp on the first bite, lovely and chewy on the inside. Even better it's egg free so my friend who's allergic can partake too. Find the recipe over at AnnaintheKitchen.

The fates broke my furnace and left me three black bananas on the same day, Roswell and I realized that baking was in order, both to clear out the fruit, and to warm the place up. The result was Roswell approved.

Lit with a small umbrella and photographed with a 100 mm macro lens at f 4.



( one more behind the cut )

xposted to Veganfoodpics


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more at my blog HERE

hummus is a great invention... something like sliced bread :P its smooth and a bit salty and goes so good with veggies and olive oil. who needs the pitta bread? anyway, this is the first time i succeeded to make a real "restaurant hummus", i mean, it is as good as the one we had in a real arab place. first times i made it it was lumpy and too dry, the tricks are to use small kind of chickpeas, cook them for a long long time and adding baking soda to them. thats it! so now i share my wisdom :P to spare a few batches of wrong made hummus :P :P :P
here it is:http://www.yummyfoodies.com/en/posts/85-Homemade%20Hummus

last post deleted for far more important news.

HARRY POTTER & THE DEATHLY HALLOWS TRAILER

http://www.mugglenet.com/app/news/show/3053


the most relevant icon i have is young maggie smith [:D] in a midsummer night's dream. FUCK.

Electronic applications submitted to UCLA and KU. Working on the paper part of the UCLA application, will probably be able to send it out by Monday at the latest!

I decided I would make fudge last night. I had never made fudge before, so I figured it would be a good thing to do. I did a quick search for fudge recipes, found a simple one and went on my way. Recipe Here

It was relatively painless. I didn't have any half and half or light cream, but I did have some heavy cream. So, I combined half heavy cream with half milk to get my own half and half. Playing with chocolate and sugar is fun. Some people seem to be scared of one or the other, or both. But, I've never had issues with them. My only issue was that my candy thermometer stopped at 210F. it has more graduations, but the mercury (or whatever) didn't rise above 210F last night. So, I pulled out my digital thermometer that we use for roasting and stuck that in the mix. It worked decently well, so long as I didn't touch it to the bottom of the pot.

How did it taste? *Ridiculously* good.

Two words: Pomegranate Cheesecake (For more pics and recipe visit FotoCuisine.com)

Salty, poofy, chewy, and delicious.


These are amazing dipped in mustard. And even better with a nice cold pint.

( Recipe under here! )


I also think this would be a fun baking activity to involve kids in if you happen to have any around! Kids are really good at making dough ropes. :)


See more at The Cast-Iron Darling!

It's freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn't know what to do with myself; I can barely get out of bed! It's nice, though, being able to wear my coats and boots without feeling like a complete idiot. That's why I figured that I had better make some stew while the weather lasts, as I'm sure it will be back in the 80s in a few weeks. I've made stew with beer and stew with wine before, but never a stew with both beer and wine. It's really a brilliant idea. The broth in this stew is full of rich flavors that completely satisfy along with the tender meat that melts in your mouth and the flavorful root vegetables that everyone loves. I had to use Guinness, of course, because what's a stew without it? Kramer and I ate this as leftovers for a few days and it just kept getting better and better, so it's a perfect meal for a big family or even just two people! Recipe on my blog at The Crepes of Wrath or after the cut.

( Drunken Irish Stew )

Kicking off my 12 days of cookies with these lovelies!
More at my blog HERE

( ok so new moon... )

TL;DR was eh but better than Twilight. Great soundtrack/score. Still haven't gotten the chance to see it in theaters and now I definitely want to.

Tomorrow night is the Boston Commons Christmas Tree Lighting! Haven't gone since I was a kid!

my goal is to have my UCLA apps in the mail by friday....

as some of you know, my boyfriend is a russian immigrant who came here as a teenager. while we were visiting his family in orange county this year, his mother made some traditional ukrainian cookies BY HAND with us. god, they are soooo good. they are called oreshki and are made by baking the halves, then filling them with a mixture made of nuts, leftover crumbs from making the cookies (for extra crunch), hazelnut paste, and condensed milk that has been boiled in the can for many hours to make it taffylike.


here is a finished oreshki. look how delicious that looks!

( more this way )

My latest “thing” is meal in ones on weeknights…mainly pastas but instead of throwing together a salad, I throw in some veggies to the pasta.

I got really lazy, and I didn’t even bother to roast my tomatoes in the oven for the smokey taste. Mainly cos I wanted the garlic flavour to be intense…def not a first date meal unless well…your date is a garlic fiend too…then it is all good!

Dinner was ready in 30 minutes….and it sure hit the spot. I like it that this pasta doesn't involve any wine and instead I used the shells from the prawns to make a stock for the pasta.

Click here for the recipe