So I've developed a super simple recipe for spaghetti sauce. It came about because I was really hungry for spaghetti one night and we didn't have sauce, and it was too late for me to go buy some, so I improvised. And man, it's good! As a note, this recipe does involve wine, so if you're too young to acquire wine I apologize. (If you boil it well enough the alcohol should boil out, and you're only gonna be using a tiny splash of wine anyway, but that doesn't mean you should like, go get a fake ID so you can make spaghetti sauce. :P) INGREDIENTS Tomato sauce. Just plain, no-frills tomato sauce, the kind that comes in a can. I generally just use one can because I'm usually just cooking for me, but you can obviously use more sauce if you're making a bigger batch. A little bit of red wine. Doesn't have to be fancy--I just used a cheap boxed Merlot, for reference. A few shakes of basil and oregano. A pinch of parmesan cheese. (I also added romano this time, because we happened to have it.) A tiny bit of garlic. INSTRUCTIONS Pour the tomato sauce into a bowl. Add other ingredients, tasting as you go. I don't actually measure the ingredients for this--I just do it to taste. Bring sauce to a boil (but not for too long). Be careful with this part--garlic likes to jump when it gets heated, and getting hit by a piece of hot garlic is no fun. You have spaghetti sauce now! As a note, if you have sensory issues regarding melty cheese, I'd recommend adding that after you boil the sauce; if you don't eat cheese, you'll be fine leaving it out--I personally like it, but it's not a SUPER HELLA NECESSARY component.
I made a lobster roll! Actually it's a fauxbster roll because imitation lobster is 2bux a pack, but it was still tasty. For the roll itself I used a bollillo roll (you can usually find them in a bulk bin in the bakery department for like a quarter each in this part of the country). Nice texture, grilled up nice and crunchy on the outside and airy and soft on the inside with plenty of room for fauxbster salad.
@Acey I would HIGHLY suggest adding a touch of nutmeg to your tomato sauce. I know it sounds crazy, but it is So Damn Good.
just something to relax with: cute crab beach cookies. it's not really a recipe, though the recipes for the cookie and icing are on her blog, which is linked.
also, even if you don't like japanese food or eggs, you need to watch this chawanmushi recipe just because it's so freaking adorable "today my frying panda will help me!" i need to know where to get a frying panda.
Japan delivers many things included: impressively scary robots, very strange porn, and awesome fashion
unfortunately, although i found out the product is called 'marna panda skillet' and retailed for about $50, it is out of stock everywhere. :(
it is ok, i consoled myself with cherry fizzy. 1 shot of sour cherry concentrate 1 tsp sugar if u don't like super sour top up the glass with fizzy water (i like to use lemon flavored best) gently mix, watch out for FOAM TSUNAMI try not to chug like a frat boy chug anyway
This is where we post food we're proud of right? Its got bell peppers, broccoli, water chestnut, mushrooms, and finely diced onions, garlic, and ginger. I used a store bough teriyaki sauce for the sauce.
My friends and I had a potluck because spring break! I made empanadas =3 I've made the picadillo (the meat that goes inside) before, but I'd never actually made empanadas, my mom always did that part. And I did it without a deep fryer like I'm used to! I'm quite proud. =3
distinguished listeners, the situation: my mother has decided to indulge my impulses regarding stupidly inflexible kitchen tools and bought me a cake-pop-set. with the necessary ball-tray and stuff. I have never done cake pops but i'm willing to use this as my flavor experimentation playground. right now I think i want to do a thing with rosemary? I love rosemary so that one's a no-brainer. Otherwise? idk. So! Please suggest interesting/fun/weird flavor combinations! and i'll try to see if I can come up with a recipe for that! and then try making it and then i'll try to eat it and will report back whether it's terrible or not, possibly with video evidence?
I've had lemon-lavender and lemon-basil desserts and loved them. They taste like concentrated spring to me.
oh shit now I want to make cake pops, that sounds so fun and I love weird flavor experimenting and also love cake pops do you NEED the ball tray to make them, or does it just make it easier? EDIT: upon research, it looks like the accepted method is to bake a cake and then crumble it and mash it up with frosting? this is terrible! who knew!
i just got the tray thingy because it makes the whole thing less messy! loving the lemon basil and lemon lavender ideas that sounds delightful! am also thinking of putting a singular tiny strawberry into a basil-y cake pop ball because basil + strawberry is yes. green tea is also neat!
Wait, okay, so, are you baking tiny round cakes in a mold, or are you baking small regular cakes and then crumbling them with frosting and making the result into spheres with a mold? Inquiring minds want to know
