Archive for October, 2009

Oct 30 2009

For Your Consideration.

Published by under The Man

The Man:  So, I was reading an X-Men comic the other day…

Me:  Uh-huh.

The Man:  It had Iceman in it.  And he was making that ramp, you know, how he does?

Me:  Right, the path of ice.

The Man:  Right, he makes that path to fly around on.  And, I was thinking, he’s got to kill or hurt a lot of people.

Me:  What?

The Man:  Well, you know, he’s sliding around on his ice path, and behind him, it’s got to be melting, right?  Or breaking off in chunks?  Ice just falling here, there, everywhere.  I mean, who knows where it’s falling down?  It would be a mess…

Me:  What an ASSHOLE.

The Man:  He IS an asshole!  He’s totally an asshole!

3 responses so far

Oct 27 2009

Because Rock Star just WON’T STOP ASKING.

Published by under Recipes

The Man really likes blue cheese dressing.  No, wait.  That’s an understatement.  The Man REALLY likes blue cheese dressing.  Um, no.  Still not right.  The Man !**R~E~A~L~L~Y**! likes blue cheese dressing.  The problem is that a lot of blue cheese dressings are what he’s calls “too mayonnaise-y”.  He likes blue cheese dressing, and hates the main base ingredient.  His life, it is a study in contradictions.

Anyway, the blue cheese dressing that he has deemed “the best” comes from the Outback Steakhouse.  It’s really his main reason for going to eat there – to get a salad.  Because I am a little fond of The Man, I decided to see if anyone online had decoded the recipe for the Outback blue cheese dressing, and lo and behold, they had!  I made a batch, and he just loved it!  Hooray!

Then, we went up north, and I made a batch for the folks up there, and he hated it!  Hoo- wait, what?

It turns out that, according to The Man, this dressing is only good if you use Hellman’s Mayonnaise.  The problem with the up north batch was that I’d subbed in Kraft, which apparently makes everything taste like woe and horrible pain.

So, Outback Blue Cheese…it’s good and all, but did I mention that The Man is a fan of blue cheese?  He is.  So, I find that the more blue cheese I add to the dressing, the better it is for him.  I’ve found a good balance now, so here is the “new” recipe, which I call “No Such Thing As Too Much Blue Cheese Dressing”

  • 1 cup Hellman’s Mayonnaise – the regular, full-fat kind.
  • 2 tbsp. buttermilk.  Don’t have buttermilk, like 99% of us?  No problem!  Measure out slightly less than 2 tbsp. and top it off with white vinegar to make up the rest.  Let it sit for about 5 minutes and you’ll have buttermilk.  Magic!
  • 1/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 2 – 5 tbsp. blue cheese crumbles, according to taste (the original recipe calls for just two).

Put all ingredients (minus 1 – 2 tbsp. blue cheese crumbles) in a food processor and pulse on Low until smooth and combined.  I usually add about 3 tbsp. crumbles to be processed in.  Once everything is smooth, remove to a covered container (I use a little Tupperware bowl) and stir in by hand another 1 – 2 tbsp. of blue cheese crumbles.  Cover and refrigerate for at least 30 minutes before serving.  This is important!  The dressing needs this time to rest so all the flavors can meld together.  Don’t skip this step!

Serve and enjoy!

5 responses so far

Oct 26 2009

Apple bread.

Published by under Friends,Recipes

Mackers called me up a few weeks back and wanted me to come over and bake a whole bunch of apple bread.  I’d never done such a thing before, and I am all for baking with my girlfriends, so I agreed.  We spent HOURS upon HOURS baking this bread, and I don’t think either of us were pleased with the results.  Maybe it had to do with the fact that there ended up being big chunks of apple in the bread.  Maybe it was because we had to cook the bread for twice as long as specified so that it wasn’t gooey in the middle.  Maybe it was because the second round of baking resulted in Mystery Smoking coming from her oven.  Maybe it was because neither one of us knew what we were doing.

I think the last one is the right one.

Anyway, it was fun, and I came away with several ideas of different things to try when next I made apple bread, if I ever did.  The Man was not fond of the idea of apple bread.  He thought it sounded “gross”.  But, the Northern Spys were picked at my local orchard, and I thought NOW is the time to try it again.

Mackers had said that she thought that the next time she made apple bread, she’d just adapt her zucchini bread recipe, so I went to my cookbooks and found a zucchini bread recipe of my very own.  It’s from Betty Crocker, so you know it’s good!  And now, I know it’s good because I made a loaf and had many different people eat some of it.  And they all loved it.  So, I am fairly confident that you will love it, too.

You will need:

  • 5-6 medium baking apples (enough to end up with 3 cups of shredded apple).  As I said, I used Northern Spys, but those are not available all the year round, so just find something that’s good to bake with.  I would stay away from the very tart kinds, like Granny Smiths.
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 tsp. vanilla
  • 4 large eggs
  • 3 cups all purpose (or whole wheat) flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. baking powder

You can also add

  • 1/2 cup coarsely chopped nuts
  • 1/2 cup raisins

if you want to.  I left them out because I do not like nuts in my baked goods, and The Man is not a raisin fan.

Put your oven rack toward the bottom of your oven – y0u want to position it so the top of your loaf pan will be in the center of your oven.  Preheat your oven to 350 F.  Grease the BOTTOM ONLY of a 9x5x3 loaf pan.

Shred the apples.  I used a grater.  It was messy.  I would recommend shredding into something that has a lip on it, like a baking sheet, to prevent juice from running all over the counter.  I also kind of wrung out the shredded apple a little just to get rid of most of the juice before mixing it into the batter.  I was worried about it being too wet.  The apple oxidizes (turns brown) pretty quickly after it’s shredded, but this doesn’t affect the flavor.  You also won’t be able to see brown apples in the finished product, so don’t fret over it.

Mix the apples, sugar, oil, eggs, and vanilla in a large bowl.  Mix the dry ingredients in another bowl.  When you’re ready, dump the dry ingredients into the wet and combine.  Don’t overmix it.  Just stir until it comes together, then let it sit for five minutes, like you would with muffins.

Pour the batter into the loaf pan and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes in the pan, then loosen the sides and remove to finish cooling on a wire rack.

Once cooled, wrap it up tightly.  It stores well-wrapped at room temperature for four days or in the fridge for ten days.

Share and enjoy!

One response so far

Oct 24 2009

I suck.

Published by under Snippets

It’s pretty terrible that I haven’t written anything here in awhile because I’ve been too busy with freaking FACEBOOK UPDATES.  Somehow, posting a new picture to Facebook has become equated with writing a new entry in my mind, and that won’t do.  I need to get off my tuckus and write something that is longer than one sentence.  I also need to put up some pictures.

Today, I am going to try making apple bread.  This will be my second attempt at apple bread this year, the first attempt being a sort of hilarious failure/success combo over at Mackers’ house.  Which didn’t get written about.  Because, I AM LAZY.

So, give me a minute, let me try this thing.  If it works, I’ll post a recipe.  If it doesn’t work, I’ll come back and write about shooting guns, or Mr. Colorado, or any one of the other things that’s happened since September 24, when I last saw fit to write something.

September 24?! That’s pathetic!

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