Friday, May 16, 2008


I absolutely love horseradish. We made bloody marys last night, and now I'm craving shrimp cocktail and beer tenderloin with horseradish sauce. Nom nom nom...

Thursday, May 01, 2008

Bestest Sangria Evar

Here is my recipe from my awesome party:

4 L Carlo Rossi "Rhine"
1.5 L Cheapo champagne
750 ml Andre strawberry champagne
2 cups Tortilla Gold tequila
40 oz. Fresca
about 1 cup Sprite, to taste
2 oranges, sliced in wheels
1 lemon, sliced in wheels
1 bag frozen strawberries


Saturday, April 05, 2008

Vicious Macaroni

(Named for "Vicious Circles", the frisbee team that gave birth to the concept)

2/3 lb macaroni
1 tub of ricotta
2 plump yellow onions (3-4 in. across)
1 pint of cherry tomatoes
8 0z shredded mozzarella
handful of pine nuts

1. Caramelize onions in olive oil.
2. Roast tomatoes, drizzled in olive oil and salted and peppered at 450 degrees until they start to caramelize and are super mushy.
3. Cook & drain pasta, there is no sauce, so cook it longer than you would for baked ziti, for example.
4. Toast pine nuts.

Assemble: Mix onions and about 1/3 c. of mozzarella into the ricotta. Mix in pasta and layer tomatoes over top. Top with pine nuts and a crap-ton of mozzarella. Bake at 425 for 15-20 minutes.

Tuesday, April 01, 2008

The Plan

I know nobody reads food blogs without photos, but I'm working my way up. Next time I roast asparagus I'll snap a photo.


Over spring break a friend of mine made sauceless lasagna with roasted tomatoes, fresh spinach and caramelized onions instead. It was awesome. I have purchased elbow macaroni, cherry tomatoes, onions, ricotta and mozzarella, and plan to try my hand at a macaroni version tomorrow. Wish me luck.

Saturday, March 29, 2008

Popovers II

I made popovers for my parents' anniversary using that recipe. It made exactly 6 in regular coffee mugs. They were delicious!

An additional tip, however: if you think you've poured too much into one cup and too little into another DO NOT pour the difference into the other cup. Having a trail of batter running up the side ruins the puffiness! Either use a spoon or a baster or get over it.

Friday, March 21, 2008


Okay, if I weren't balls to the wall right now on my thesis, I would be making popovers. They are probably the easiest thing you can possibly make from scratch, and I say that with no exaggeration. Here is a recipe that I have not tried, but which exists.

Here is an additional tip that I HAVE tried: If you don't have popover pans, use ceramic coffee mugs. Grease them with PAM (butter has a low smokepoint) and space them out on a cookie sheet, and put them in while the oven preheats so they get hot too. Then, pour about an inch and a half of batter into each one when you're ready, and bake them. Brilliant. Do it now.

Wednesday, March 19, 2008

Turning a cookbook page

With almost a year having gone by since my last post, it's time for a change. I have decided to widen the focus of this blog to food in general - which also gives me cavities. Look for some revamping and more frequent posting later this spring (read: after 4/14, the thesis deadline). My goal is daily posts on the topic: "Food I Thought About Today"

Monday, April 16, 2007

Have you heard about this?!

The Cadbury Creme Egg is smaller, and there's a conspiracy to cover it up! I REFUSE TO EAT HEALTHIER WITHOUT MY CONSENT!

The dirt is here.

Saturday, April 07, 2007

OMG! Sheep's Milk Chocolate!

From Austria! Purchased in Switzerland!

Monday, February 12, 2007


Sorry it's been a while, I'm in Germany and it's pretty busy. But on the bright side, here is a photo of the honey-flavored gummy bears I've been eating: