Monthly Archives: July 2012

Clever Post Title

Oh my goodness how have we gone this long without a microwave OH MY GOODNESS.

We helped some friends move this weekend, and their new unit had a built-in microwave in the kitchen, so we got their previous one! It heats up food and everything! In other news,

CAAAAAAAAAKKKKKKE.

Cake.

We ate lots of it today in our consultation with this lady. Very tasty.

The cake, not the lady.

Anyhooz, we think she’s our cake lady. She gave us a number of samples, and let us pair together different flavors, fillings, and icings, AND WE GOT TO TAKE THE REST OF IT HOME.

SO WE DID.

SO MUCH CAKE.

 

 

 

 

 

 

 

 

 

 

 

Also, L got about two weeks worth of groceries for $25 by shopping at Aldi. She grew up on Aldi foods, and it’s really good for the ol’ pocketbook.

Other cool thing: The Columbus Jazz and Ribs Festival (though not a fan of the $10 parking fee.) Great music, free admission, buy whomever’s ribs/sides you want. We picked the people with the most absurdly tall banners proclaiming the group’s porcine accolades (hey, that’s a good band name.)

J&L

Advertisements
Tagged , , , , , ,

Stuff and things

Since it’s been a few days, here’s a whole buncha stuff we’ve been doing!

WEDDIN’

Awww.

 

 

 

 

 

 

 

 

 

 

 

This is the flower girl dress we picked out- $7 on clearance at Macy’s! We’re headed to a cake tasting next week, too.

FUN THING: registering for all of the stuff you want for a new apartment in your married life. We spent a very happy afternoon indulging in all the things Bed Bath and Beyond had to offer, and had an excellent sales rep who helped us out the whole time. Marriage is about committing your life to the person you love the most in the whole world.

(But also you get some free stuff.)

COOKIN’

Well, we finally found some popsicle molds for all of our tasty, frozen… experiments. Here’s this week’s:

 

 

 

 

 

 

 

 

 

 

HOW TO MAKE THIS THING:

YOU WILL NEED:

  • A thing of raspberries
  • 2 cups of milk
  • Tablespoon of vanilla
  • Tablespoon of agave syrup
  • a gallon or so of ice
  • some salt

Mix the milk, vanilla, and agave, pour that into a quart sized plastic bag. Fill a gallon size bag with ice and sprinkle with a healthy dose of salt. Put the liquid bag into the ice bag, and top it with a bit more ice and salt if necessary.

SHAKE THAT THANG.

For like 15 minutes.

You’ll get kind of tired.

BUT YOU GET ICE CREAM.

And you may want to wear oven mitts. It turns out that shaking a bag of ice with oven mitts for 15 minutes makes you look HILARIOUS, but let me remind you:

YOU GET ICE CREAM.

When it’s partially frozen, smush 3 or 4 raspberries into each mold, and fill in the rest of it with ice cream. Freeze all of that for a good long while (we usually leave them overnight).

J+L

Tagged , , ,

Cheese……c-…cookies?

As it turns out, I’m kind of bad at baking. I don’t really know how this happened, I used to be AWESOME at baking. I’d be in my fraternity house kitchen, at like 9 pm, and it would go something like this:

Cultured, Handsome Fraternity Brother: Hey J- whatcha doin?

Cultured, Handsome Me: Making brownies for us and the neighbors!

Cultured, Handsome Frat Bros: Cool!

Neighbors: WOOHOOOOOOOOOOOOO

 

This simply doesn’t happen any more. Recently, I’ve started making daft mistakes, such as forgetting the second cup of flour in a batch of peanut butter chocolate chip cookies (they were still pretty good- they just kind of congeal together and you have to sort of paw at them a little bit to get one in your mouth.) This time, I was attempting to make cheddar bay biscuits, like the amazing ones at Red Lobster that you find you’ve eaten the entire basket of before you even order your food.

Meh.

 

 

 

 

 

 

 

 

 

This time, I didn’t quite appropriate the dough such that it might match the recommended yield of 12 biscuits. I made nine. NINE BIGGUNS. They were done after I left them in the oven a few extra minutes, but they had flattened under their own weight and turned into what was more of a large-diameter cheesy cookie. We dipped them into L’s perfectly cooked soup.

-J

HOW TO MAKE PERFECTLY COOKED SOUP

yumz

  1. Saute (fancy French word meaning “cook on the stove”) two chicken breasts in a pan with olive oil, salt, and pepper.
  2. Let that cool, and then chop it into cubes.
  3. In a big pot that looks like you could put soup in it, put in:
  4. a tablespoon of olive oil
  5. two cloves of garlic
  6. one onion, chopped
  7. saute all o’ that. WHILE THAT’S HAPPENING:
  8. clean and chop some celery and carrots.
  9. add them to the pot, saute for five-ish minutes.
  10. add the chicken,
  11. one bay leaf,
  12. some oregano,
  13. some thyme,
  14. some black pepper,
  15. 1 cup of rice, and
  16. 6 cups of water.
  17. BOIL’ER UP.
  18. turn down the heat, simmer for a half-hour.
  19. In a liquid measuring cup (the glass one), add two tablespoons of flour, two tablespoons of olive oil, and one cup of milk.
  20. Stir it up.
  21. Pour it in the pot of soup.
  22. Stir it.
  23. Eat it.
-L

 

Tagged , , , ,

BEHOLD

THE TASTIEST BREAKFAST FOOD

THIS SIDE OF THE OLENTANGY

MADE BY US

(AND BY “US” I MEAN L):

Artfully posed by J, this is all that was left of the breakfast this morning. Refrigerating for quick breakfast before church tomorrow.

 

 

 

 

 

 

 

 

 

 

Found at http://www.navywifecook.com/

YOU WILL NEED:

  • 5 eggs
  • 8 strips of the perfect food that is bacon
  • 1 tube of crois…ckwroissan…ghrg..ghckght….. you know, those triangle rolls that come in the tubes. CRESCENT ROLLS. That’s what those are. Let’s go with that.
  • S&P
  • 1 cup of shredded cheese (we used cheddar)
  • cooking spray or olive oil
  • a pan (for scrambling eggs)
  • a baking sheet (for bacon)
  • a different pan (the blog we found this on says you can use a pizza pan. We used a regular 9 x 11 baking pan.)
WHAT TO DO:
  1. Put the bacon on a cookie sheet. Bake at 375° for 10 minutes (or a little longer if you like it crispier.) WHILE THAT’S HAPPENING:
  2. Scramble them eggs. (J here- just a note that if you, like me, have never successfully scrambled eggs, and have thus developed an irrational fear of the technique, then this is best left to the professionals.)
  3. Lay out the crescent rolls on a pan in a circular pattern with the wide ends inside, and the pointy ends outside
  4. Put the bacon around the inside center of the rolls. Dump about a third of the cheese on top of it, followed by the eggs, then salt and pepper, then the rest of the cheese.
  5. Fold over the tips of the rolls together into the center, and press them all together into one point.
  6. Bake all that business for 15-17 minutes. Some folks say it serves eight- BAAAAHAHAHA WE ATE ALMOST ALL OF IT.

J&L

Tagged , ,

you know…

…all things considered, we’re pretty lucky. There are a lot of people who aren’t nearly as happy or healthy as us. The storm might have knocked out our power (and the AEP report says it may be out for about a week), but here’s what I’ve been thinking:

  • We were able to save nearly all of our groceries (even though we had to get up at 6:30 am to rescue things from the fridge)
  • We have a family who would never let us go without food or somewhere to stay. (We’re staying with them temporarily.)
  • We managed to avoid panicking, kept clear heads, and got through the worst of it.
  • As we drove around our dark, tree limb-laden town, we saw people helping each other in different ways:
  • For the most part, drivers were patient and kind, taking turns going through dozens of intersections without working traffic lights.
  • Early in the morning, one of the local coffee shops was offering coffee out of cardboard carafes at a table out in their parking lot.
  • Neighbors were helping each other move branches out of one another’s yards.
  • At the moment, we’re sitting on the couch at my brother’s, watching the Olympic trials and snuggling with cats.

-J