Tag Archives: dinner

Adventures in the tiny ’50s kitchen

We have a tiny kitchen. Built in the ’50s. It uses gas. It probably worked quite well when it was new.

It is no longer new.

But, L and I (but mostly L) still manage to create some excellent dishes. The stove’s burners are each labeled with a gradual level of heat, ranging from “low” to “medium” to “high”. A more accurate set of labels would read “High”, “Scorching”, and “A heat rivaling only that of the sun’s surface” (about 5778° K, or 5505° C). Nonetheless, we’ll deal with it until we find a new place, hopefully sometime by next May.

Here’s what we cooked on it:


Yummy taco babies with corn.


  • a package of corn tortillas (be careful, they’re a bit more fragile than flour tortillas)
  • bag of frozen corn
  • a can of refried beans
  • cilantro
  • cheese (whatever you put on tacos)
  • chili powder

Preheat oven to 325°. Grease up a muffin pan. cut the tortillas into fourths. Slap one into each muffin space. IN A BOWL: Mix together the beans, about half the corn, and a good shake of chili powder. Scoop a spoonful of that into each tortilla. Put some cilantro and cheese on top. Bake for 15 mins. Serve with the rest of the corn. YUM.


The smudgy bit is barbecue sauce. L eats hers with honey mustard.

Recipes from Skinnytaste.


L made a thing out of another thing.

Upcycled cocoa mix can becomes useful utensil-holder thingy!

She made the monogram herself, and painted it on with a sponge, reminding us that we should get her paintbrushes back the next time we visit our parents.


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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!



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.











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.




  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.


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