Tuesday, October 20, 2009
Wednesday, June 17, 2009
Uninspired......
I haven't written in a whiiiiiile & it's because my mind has been all over the place (except for where it should be). I need to start walking around with an effin notebook. I see sooo much interesting/ridiculous/funny/insane/disheartening shit out there, but by the time i get home i forget ; dead brain cells. So now, with notebook in hand, i shall push through this horrid writer's block.
Thursday, June 4, 2009
weed run ; studio time ; 7A......OH MY!!!
Today/tonight was full of pleasant surprises. After the PB&J and the shower, I was on my way. I walked pretty fast to the station under the impression that I was going to be late. Turns out (as usual), she has no sense of time. We did what we had to and went back to the cribington (lol). Thinking she had time to go to the hair salon, my friend was WRONG. Now we had the time to go to the studio as promised. Perfect timinig brought him & us together. The hunt was on! My guy was out, so the only option (unfortunately) was to contact the person.
That part went semi well (even though we were bamboozled). The three of us were headed in the wrong direction, but still determined to have FUN. It's what made us, us. The desire for non-stop FUN is what kept "us" alive. We're in the "studio" now, and we love what we hear. The "album ready" songs and the HOT dance music provided in the interum. My previously unmentioned blast-from-the-past acted as a total gentleman & drove me back to never never land.
What i thought to be a quick drive home, turned into a very nice late night snack. A Mexican burger and a BLT later (with the sickest fries EVER), my glass slippers turned into my old brown flip flops. He dropped me off, I said goodbye and there was reality throwing cold water in my face..................
That part went semi well (even though we were bamboozled). The three of us were headed in the wrong direction, but still determined to have FUN. It's what made us, us. The desire for non-stop FUN is what kept "us" alive. We're in the "studio" now, and we love what we hear. The "album ready" songs and the HOT dance music provided in the interum. My previously unmentioned blast-from-the-past acted as a total gentleman & drove me back to never never land.
What i thought to be a quick drive home, turned into a very nice late night snack. A Mexican burger and a BLT later (with the sickest fries EVER), my glass slippers turned into my old brown flip flops. He dropped me off, I said goodbye and there was reality throwing cold water in my face..................
Wednesday, June 3, 2009
......Care to hear tonight's special??
Bonjour ; Bonjourno ; Hola ; WHAT UP! I've recently discovered that my newest passion is COOKING. I soooo love to cook for friends and family & have them tell me that I should pursue it as a career. So, for those of you who are looking to make a yummy meal & wow someone you love, take notes :-) On the menu for tonight is a 2-meat Meatloaf, potatoes Au Gratin & sauteed string beans!
2-meat Meatloaf: (serves about 4 ppl)
1 lb. ground beef 1/2 cup ketchup
1/2 lb. ground pork balsamic vinegar
2 medium onions
2 eggs
1/2 cup breadcrumbs (seasoned or unseasond)
2 tblsp salt
1 tblsp ground black pepper
-PREHEAT OVEN TO 350 degrees. combine the ground beef and pork in a bowl (leave meat out for a while b4 cooking, cold meats are NEVER good to place in a hot oven or stove). dice the onions to a medium dice (not to chunky & not to small). cook the onions until they become translucent (a bit see thru). set the onions aside b/c you DO NOT want to add hot ingredients to the room temperature meat. after, the onions have cooled, add them into the bowl of ground meats along with the 2 eggs, breadcrumbs, salt & pepper. once the mixture is molded in to a loaf-like shape, mix the ketchup and balsamic vinegar together until the consistencey is of a glaze. slather glaze on meatloaf BEFORE putting it in the oven. let the loaf cook for 45 mins. and when it is done, let it rest for about 15 minutes. the meatloaf is still cooking once you take it out of the oven & if u cut into it prematurely, the juices will go to waste!
Potatoes Au Gratin: (serves about 4 ppl)
5 large potatoes
1 cup parmesean cheese (grated)
1 cup asiago cheese (grated)
1 qt heavy cream
2 tblsp salt
1 tblsp ground black pepper
-PREHEAT OVEN TO 350 degrees. peel & cut potatoes on the round. potatoes should be cut a little thicker than a potatoe chip. grate about a cup of parmesean & asiago cheeses ( you can use or own combo of cheeses). combine all ingredients into a baking/casserole dish (you don't have to use the full quart of heavy cream, just until it covers the potatoes a bit. you still want to be able to see the potatoes.) cook at 350 degrees for 30 mins & for the last 10 mins, turn the heat up to 425 to create a delicious crust atop the potatoes.
Sauteed String Beans: (serves about 4 ppl)
1 large package of fresh string beans
5 cloves of garlic
2 tblsp extra virgin olive oil
salt & pepper to taste
-to prep, cut of both tips of string beans and wash in cold water. place the string beans in a bowl half-full of water and microwave for 1 minute. while the beans are blanching, mince finely the cloves of garlic and heat up a skillet with the oil. add the garlic to the pan while it is still cold, so to not burn the garlic. once the string beans are done blanching, remove them from the water and add to garlic & olive oil (becareful of splattering b/c there is still some water on the beans). cook the string beans on a medium heat & they are done when the skin looks a bit singed/crispy.
I hope that this recipe will be enjoyed by all!! Many more to come........
2-meat Meatloaf: (serves about 4 ppl)
1 lb. ground beef 1/2 cup ketchup
1/2 lb. ground pork balsamic vinegar
2 medium onions
2 eggs
1/2 cup breadcrumbs (seasoned or unseasond)
2 tblsp salt
1 tblsp ground black pepper
-PREHEAT OVEN TO 350 degrees. combine the ground beef and pork in a bowl (leave meat out for a while b4 cooking, cold meats are NEVER good to place in a hot oven or stove). dice the onions to a medium dice (not to chunky & not to small). cook the onions until they become translucent (a bit see thru). set the onions aside b/c you DO NOT want to add hot ingredients to the room temperature meat. after, the onions have cooled, add them into the bowl of ground meats along with the 2 eggs, breadcrumbs, salt & pepper. once the mixture is molded in to a loaf-like shape, mix the ketchup and balsamic vinegar together until the consistencey is of a glaze. slather glaze on meatloaf BEFORE putting it in the oven. let the loaf cook for 45 mins. and when it is done, let it rest for about 15 minutes. the meatloaf is still cooking once you take it out of the oven & if u cut into it prematurely, the juices will go to waste!
Potatoes Au Gratin: (serves about 4 ppl)
5 large potatoes
1 cup parmesean cheese (grated)
1 cup asiago cheese (grated)
1 qt heavy cream
2 tblsp salt
1 tblsp ground black pepper
-PREHEAT OVEN TO 350 degrees. peel & cut potatoes on the round. potatoes should be cut a little thicker than a potatoe chip. grate about a cup of parmesean & asiago cheeses ( you can use or own combo of cheeses). combine all ingredients into a baking/casserole dish (you don't have to use the full quart of heavy cream, just until it covers the potatoes a bit. you still want to be able to see the potatoes.) cook at 350 degrees for 30 mins & for the last 10 mins, turn the heat up to 425 to create a delicious crust atop the potatoes.
Sauteed String Beans: (serves about 4 ppl)
1 large package of fresh string beans
5 cloves of garlic
2 tblsp extra virgin olive oil
salt & pepper to taste
-to prep, cut of both tips of string beans and wash in cold water. place the string beans in a bowl half-full of water and microwave for 1 minute. while the beans are blanching, mince finely the cloves of garlic and heat up a skillet with the oil. add the garlic to the pan while it is still cold, so to not burn the garlic. once the string beans are done blanching, remove them from the water and add to garlic & olive oil (becareful of splattering b/c there is still some water on the beans). cook the string beans on a medium heat & they are done when the skin looks a bit singed/crispy.
I hope that this recipe will be enjoyed by all!! Many more to come........
Tuesday, June 2, 2009
they're ALL the same
....so I was on the F train last week, and there was an Asian couple sitting across from me. The woman was reading something that she found pretty funny. Wanting to share what she had just read, she turned to her partner and (in their native language) told him what she found to be hilarious. As only a MAN can do, he looked at what she was reading & totally dismissed it. Her gorgeous smile immediately turned into that look that we women have ALL given (the, THIS ASSHOLE CAN NEVER JUST LET ME LIVE). The motto of this story is that all men, no matter their race or ethnicity, are ALL THE SAME.
P.S.
-I'm not bitter :-)
P.S.
-I'm not bitter :-)
I'm HEEEEEEEEEERE
Hello bloggers & readers alike! This is my first blog and I'm looking to share my ideas, advice, recipes and soooo much more. Follow me as I venture into myself & hopefully become RICH & HIGH SOCIETY ; not!
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