Archive for the ‘lunch’ Category

heat wave

Wednesday, July 25th, 2012

When I run in the morning, there are bunnies EVERYWHERE. You can see the two there, who could not have cared less about my presence or picture taking, but there is actually one in that yard further on and two out of the frame to the left as well.

I think they’re going out early to escape the heat, just like me.

When I got home from my run, I did what I usually do. I destroyed the kitchen while packing breakfast and lunch. I don’t know why I needed four containers of vegetables and two containers of yogurt all out at the same time. I do know why I needed an enormous container of blueberries, though.

Because blueberries are delicious! Duh. Also, Stash pomegranate raspberry green tea is slightly more tolerable than Tazo Zen green tea. I’m going to keep drinking it though – I think it’s probably like coffee. Nobody likes coffee at first, they just drink it because this is America and that’s what we drink, galdarnit.

There’s a slight possibility I’m wrong about that last part.

See, this is why I had to make such a big mess in the kitchen. It takes a lot of stuff to put together a salad of mixed greens with  chickpea chicken curry, a bag of mixed veggies, and a white bean basil dip.

(I’m totally lying. All of this, with the exception of the veggies, was already prepared.)

Something that is justifiably messy? A SUPER DUPER ripe peach. I took this picture to show how it the flesh was red like half an inch down from the skin. It was a glorious drippy experience.

When I got home, I found Crockett facing off against the heat – he was in the backyard assembling our new air conditioner! The swamp cooler has done it’s best, I’m not degrading it, but the air conditioner will mean that we can close up the house during the day without worrying about coming home to a … well, a swamp.

I dutifully assisted by sitting next to the window with a book and a glass of wine, so I could hand tools over when necessary.

This is how air conditioners work, right?

When we decided it was too dark to finish, I put together some pork tacos that were FAB. I’ll tell you about the pork and the slaw tomorrow, k? K.

Basil White Bean Spread

I’m calling this a spread because puree sounds sort of blah, and it’s not really hummus because it has a different kind of bean AND no nuts or seeds. SO. Spread.

1 cup dry cannellini beans or two 15 oz cans cannellini
As much basil as you need to remove from your basil plant (this would also work with other soft herbs – 1 to 2 handfuls is probably ideal)
1/4 – 1/2 cup olive oil
kosher salt (start with 1/4 of  a teaspoon if you used canned beans, 1/2 teaspoon if you cooked them yourself)
2 – 3 cloves raw garlic

If you’re starting with dry beans, you can use my new and exciting bean cooking method. Put them in a slow cooker on low with water to cover and cook for three hours. Test, add salt, and cook for another half hour to one and half hours, depending on how done they were. Don’t soak. DO look for rocks, though. It’s my understanding that rocks will never soften in a slow cooker. (You’re welcome.)

Either let the beans cool or rinse the starch off the canned beans, and put everything but the olive oil into a food processor. Whiz for awhile, scrape the sides, and then turn it back on and slowly pour in the smaller amount of olive oil.

This is where you get to exercise your personal preference. (Again, you’re super welcome). Taste it and add more salt, more olive oil, some bean water or some milk if you’d like it thinner but not more olive oily, and anything else you want. Suggestions include oil packed sundried tomatoes (definitely chop them first), pine nuts, or parmesan. Or olive. Man, now I wish I’d added olives. That’ll move you closer to a tapenade, but that’s ok! That’s why we called it a spread.

Eat on crackers, veggies, or as a sandwich spread. Or off a spoon. Or your finger. No judgement here.

 

 

 

 

 

 

 

 

just play it cool babe

Saturday, July 21st, 2012

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This is the recipe I was going to share with you yesterday. However, while sweating my ass off last night:

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Yeah, that’s not a glow. That’s sweat.

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(The fact that a panting dog decided that even in 100 degree weather it was appropriate to sit ON ME didn’t help.)

Where was I? Other than sweating? Oh, right, I was going to tell you about the pasta. The thing is, the magic of the pasta was the jalepeno noodles themselves along with the watochi I got from the farmers market. The watochi is a weird watermelon based salsa thing, which is fab, but honestly? Without those two things? You’d have a very hard time replicating the pasta. So, I basically made a sauce with the watochi, some chicken stock, and some water, then added some ground ginger and salt, and poached/sauteed the shrimp in it, then stirred in the cooked noodles and some thai basil. It was SUPER good, so if you find a watermelon based salsa, I recommend throwing together something similar!

I had it with some Basa Ruedo Blanco, which is one of my absolute favorites. It’s a Spanish white and it’s very bright – tangy, almost. If anything was going to make me forget the 100 degree weather, it’s Basa.

Nothing will make me forget the 100 degree weather.

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While we ate it, Crockett tried to prevent the hops from taking over the world.

Thursday morning (wow, this post is seriously belated), Crockett got up to run with me before leaving. He’s pretty fit, and I ran faster than I probably would have otherwise.

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Plus, his charming attitude really made my day.

Ok, fine, I probably wouldn’t have wanted my picture taken at that point either.

While he was packing his suitcase, I packed this little bowl o’ tasty for my lunch:

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It’s fresh basil, chopped tomatoes, chickpeas, and water packed mozzarella drizzled with balsamic vinegar and a smidge of olive oil. And TONS of salt added at eating time. I’m learning to love raw tomatoes, but only when they’re salted to within an inch of their lives.

Also, if the hops plant doesn’t take over the world, the three basil plants we have will.

I packed up and left him to get himself to the airport, which meant leaving his car at a nearby park and ride.

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So my mom took me to pick it up ON HER SCOOTER.

This is the first time I’d been on a scooter. Does my face look like an ‘oh shit’ face? It’s not, I swear. Or if it is it’s because I was pretty sure I was going to drop my phone into the intersection. The scooter was super fun and my mom is a stable driver.

Anyway, now Crockett’s gone again and I’m back to being boring.

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Except this bowl of boring was accentuated with a metric ton of raspberries and wasn’t really boring at all.

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My sushi lunch (Sushi Hana, in Longmont), actually was kind of boring. The salmon was SUPER fatty, which I think is supposed to be a good thing (gosh I know so much about sushi), but sort of muted the flavor. Oh well, for $9.50 I think this was a pretty screamin’ deal.

To summarize: watochi, skinny salmon, and earth destroying plants. Make of it what you will.

I know everyone else is hot too – what do you do, other than lay in your basement and sweat, to deal with it?

on demand

Wednesday, July 18th, 2012

People, I’m not going to lie right now.

I’m kind of tipsy.

I didn’t MEAN to get tipsy! It’s my half birthday (no, seriously), and Crockett was like ‘well then let’s have half happy hour!’ and so we did, at The Empire.

Except it was like extra happy hour.

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There were buffalo wings.

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There was wine.

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There was a tiny cheese plate.

For Crockett, there were:

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old fashioned…

me: how do you pluralize old fashioned?

Crockett: olds fashioned.

Ok then. Crockett had olds fashioned. Also a mini calamari salad. And?

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Mini mac and cheese. This was not as good as my cheese plate, which featured a cheese that used the milk of THREE DIFFERENT ANIMALS, but pretty good.

OH guess what. I got my standing desk today.

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It’s super tall. Like, I’m standing on the ground (floor, whatever) and that’s where my elbow is. SUPER tall.

 

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This is not breakfast. I know it looks like breakfast. It’s lunch.

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Look at my cute kitchen at work. It’s in a weird pod thing – there’s a convex wood wall behind me that has soda machines and stuff. Cute, right? This is one of … ten or twelve identical cute kitchens in my building.

Cute cute cute.

Crockett and I just had a conversation about concave and convex.

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Since Crockett doesn’t have a cute kitchen at his office, he had to drink the coffee I made in the am. It was early, but he enjoyed it. Plus, FORESHADOWING with the mug. You know, since we went to Empire tonight. No? Ok, no. Not foreshadowing.

Last night we had bbq again, and it was fabulous. I love Lulu’s so much that when they place an entree in front of me, I forget to take pictures.

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These are Crockett’s leftover sweet potato tater tots and fried okra, though, and I did eat some of these.

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He loves it when I eat his food.

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Listed among things he did not share: his Utica Club beer.

I did do things other than eat and drink yesterday and today, I swear.

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See? This was my run this morning.

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And this was my after lunch walk.

… I have no good questions. I’m sorry. True Blood (season 2) is on – no spoilers, please!

blerg

Friday, July 13th, 2012

I tried to IM the word ‘blerg’ on my phone to my bff earlier today and my phone corrected it to ‘blood’.

That’s a good analogy for the day.

It should have been a good day. Last night I had margaritas and pulled pork sandwiches with one of my favorite ladies…

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My momma! Well, she had a margarita.

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That’s hers on the left. Mine on the right is what Lulu’s calls a Texas Slush. That might be a thing? Like, a thing in places other than a bbq joint in Louisville? It’s half Tecate (that’s that bottom layer) and half frozen margarita (the top).

SO GOOD. It’s weirdly sparkly – I know it sounds unlikely, but it’s what I imagine a champagne slushie would taste like.

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Then today I had my Kashi and yogurt with fresh organic strawberries ($4.99 for two pounds yo) – again in a meeting. I either need to start checking my calendar more thoroughly or start bringing a less crunchy breakfast. This picture was taken while everyone was looking at someone else, so I’d already eaten two thirds. Slowly and with the aid of much saliva.

Sorry, was that gross? That was gross. Someone tell Kashi to put ‘crunch’ in the name of their. .. oh, right.

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Farro for the third lunch in a row – not terrible, but I REALLY need to remember how much longer four servings last when I’m eating them alone. I’m ready for Crockett to come home, but I’ve got a whole ‘nother work week to plan for. I should just eat celery stuffed with various things. Celery stuffed with things is fabulous. The celery above is stuffed with a Laughing Cow Queso wedge.

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Oh, also? I’m still not running where the coyote puppies are, but this isn’t a terrible replacement. It’s amazing how much more picturesque something that is essentially an alley can look at dawn-ish.

Anyway. Today was blerg because BLERG.

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Sometimes, as adults, we go to the doctor (like we’re supposed to) and the doctor says ‘hmmm….’ instead of ‘ok, everything looks fine, see you next year!’. That happened to me a couple of weeks ago, and today was my follow up – and instead of ‘gosh, that was silly, you’re good to go’, I essentially got another ‘hmmm’. As a responsible person who does what my doctor tells me to, I’m sure that everything will in fact be fine, but it’s still enough to take a normal day to ‘blerg’ level, you know?

What other one thing is enough to make a day blergy? I’m sure there are plenty.

 

 

whoops

Wednesday, July 11th, 2012

I opened my home laptop just now and realized that I’d shut the lid last night while yesterday’s post was… posting. Post post. Post.

So there it is, smooshed right up against this one. Oh well.

Many exciting things happened today. For example, my coworker buddy sent me an article about how sitting all day makes you die, and then she and I rigged a standing desk out of textbooks. This is my standing desk, apparently she’d rather be comfortable than alive from 92 to 94.

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I send Crockett this picture and he pointed out that there are probably $1500 worth of books under the laptop, making this an exceptionally expensive rigged desk. My bosses boss did come by and say that if I wanted a real one, they’d make it happen, but I’m going to try it out first. Honestly, I stood up for like four hours today and I feel pretty solid. It’s awesome.

…. Huh. I guess that was actually the only exciting thing that happened today.

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I watered our herb garden – what up, three kinds of basil?

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I watered my new lemon plant. See the teeny tiny lemons? They’re exactly the same color as the leaves right now, but I have high hopes for an eventual lovely yellow.

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I did not water our hops plant, because after all the rain I’m pretty sure it’s trying to take over the world and doesn’t need help from me.

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I ate breakfast.

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Those yellow things are the last of the mango nectarines. Thank god, because those things were trippy.

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Then I ate some baby yellow tomatoes and some roasted mushrooms and farro salad, which it turns out does not photograph any better in natural light than it did in the kitchen last night. It did keep well, though, so here you go:

Roasted Mushroom and Farro Salad
Adapted from The Kitchn

1 or 2 8 oz packages of whatever kind of mushrooms you like (see note)
1 cup uncooked farro
3 cups chicken stock or equivalent bullion substitute
2 – 3 tablespoons lemon juice
2 – 4 tablespoons olive oil, divided
1 oz parmesan or romano cheese

Here’s my note: I used probably 10 oz of crimini mushrooms,  2 tablespoons of olive oil, and 2 tablespoons of lemon juice. I wished there had been more mushrooms, and possibly more interesting kinds, but otherwise I thought it was about perfect – however, I really like farro and didn’t need it heavily dressed. If you’re not sure how you feel about it, feel free to up the juice and oil values. Also, this does involve turning on the oven.

Heat the oven to 400 degrees (I know it’s July – save this recipe for fall if your house is too hot) and put the stock or three cups of water and your bullion on to boil. When boiling, add the farro and bring to a simmer. Set your timer for 25 minutes.

Rinse and chop or break your mushrooms into smallish bite size pieces. Spread them out on a baking sheet lined with foil and toss them with one to two teaspoons of your oil and about half a teaspoon of kosher salt. Stick them in the oven and turn it down to 350 – hopefully right now your timer says 20 minutes, give or take, but if not set one that does.

When the farro is done, try it. It should still have some bite but nothing serious – you just don’t want fluffy. Drain it. Pull the mushrooms out of the oven, and let them and the farro get down to room temperature. (Don’t rinse the farro to cool it off – if you want to speed up the cooling process, spread it out on a baking sheet). When they’re both coolish, stir them together and toss with the rest of the olive oil and the lemon juice.

Crumble (not grate) the cheese over the salad and serve at room temp.

Possible variations: Veganize it by leaving out the cheese. I suggest some nutritional yeast flakes if you’re going to do this.
Herb it up.. I wanted to try it plain first, and now I’m thinking parsley, thai basil – maaaaybe thyme… something bright.
Fried egg on top, anyone?

 

parmesan cheese owl hands

Wednesday, July 11th, 2012

Today started with rain that was followed by a two hour training that I wasn’t aware I was going to, and ended with me staying after everyone else left to update an internal website that people actually apparently use.

That whole using of an internal site thing is weird to me. At my previous places of employment, internal informational sites were created with the greatest of intentions and roundly ignored.

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Rain and breakfast. I’d intended to eat on the road, but the roads were so blah that I didn’t manage to take a bite until I got to my desk.

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And after that one bite, I was called to my training. I was still hungry, so my bowl came with me, but it turns out that Kashi isn’t the best cereal to eat in a quiet room. Even when mixed with yogurt and fruit. I basically ended up sucking on each bite before biting down, which was… icky. Seriously.

So I haven’t been eating very many vegetables since Crockett went out of town, but I have a good reason. We bought a thing of mixed spring greens at Costco… and it turned out to be 90% arugula.

I freaking hate arugula, but I hate to throw out perfectly good food, so the salad greens have been sitting there uneaten.

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Last night I decided to put them all in a food processor and make them into pesto. This is a real thing, that people do. I didn’t just make this up. I added olive oil and almonds (who keeps pine nuts on hand, seriously?) and some hard gouda that I had leftover from also not wanting to eat it.

What did I think was going to happen when I put two things I didn’t like into a sauce with two things that I do like? Did I think the things I like would magically overwhelm the truly massive amount of arugula?

I might have.

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But if I did, I was wrong. This stuff is truly gross.

Fortunately, Crockett likes arugula and gouda. I stuck this in the freezer for him. It’s very very strongly flavored, but I think it will work well as a sandwich spread or something… maybe. Who knows. I’m clearly off my rocker when it comes to this stuff.

Today, though, I bought more salad greens, some broccoli, some brussels sprouts, and a big zucchini. (What? That arugula was taking up a lot of room.)

Good thing, because my microwave broccoli in cheese sauce that I’ve been eating at work is getting a little old.

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Yeah, I ate that. No, it didn’t look quite that… neon when I ate it. Not pictured: my delicious dark chocolate Jello pudding cup.

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The drive home was much more relaxing than the drive to work. Plus, see those mountains? I can see them even better through the glass wall down the row from my cubicle. Really, my office building is very nice.

For dinner tonight I made some roasted mushroom and farro salad, but in the kitchen light it’s photographing super brown so it’ll have to wait. If it keeps well maybe I’ll post the recipe – although really, who eats farro? It’s just been hanging out in our pantry from when I totally thought I was going to make Farro with Tuna and Tomatoes, but then totally didn’t because I hate capers and never ever ever buy oil packed tuna. I had to crumble parmesan into the salad, and my hands smell like parmesan, which is surprisingly pleasant.

One final thing. I have this teeny tiny turquoise owl ring from when I was a baby. Why did I have a ring as a baby? I don’t know. Theres’s some story there – I’ll have to ask my mom. Anyway, I’ve been wearing it between my first and second knuckle, because I like the ring and I like the way it looks there. There is a fashion precedence, too. Like this cute girl, for example. Or this adorbs little infinity loveliness.

Oh also? I was playing with a new photo treatment app on my phone and deleted the original of this after making my hand look a little … blue. It wasn’t this color in real life.

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Cute? I think it’s cute, zombie hand and all.

Anyway. What do you wear that you especially like lately?

P.S. That is a black string on my thumb. It’s a whole different story and involves me trying to keep myself awake during the single longest training ever.

P.P.S. I also just realized that the two things I’ve made in the last twenty four hours require ingredients that I say that no one keeps on hand. Whoops.

turn and face the… day? stray?

Saturday, July 7th, 2012

Sure, I could Google the words to that song, but the final word of that line isn’t really the point.

The point is – changes! The point is that I graduated!! Finally!! And am working again!

Basically, I’ve returned to a fixed schedule and a happy paycheck. I haven’t quite paid off my portion of the vacation that Crockett and I took between my graduation ceremony and the first day of my new job, and I can now say that I’m a master, but otherwise it’s like nothing ever happened. I leave my house at 8 am and arrive home at 5:30.

I forgot what it’s like to have free time and free brain cells.

Unfortunately, I’ve gotten out of the habit of taking pictures over the last few months. (P.S. If anyone sees my camera that’d be great kthanx.) That doesn’t mean that we haven’t been eating well! (So well that, right now, while Crockett is out of town, I’m joining a dear friend in that age old tradition of counting points – WW style, yo. Although the home eating probably isn’t what did it for me. I suspect that the five-a-day cream of coconut based drink habit I developed in Antigua are probably what did it for me.)

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Thanks to our Antigua friends Nick and Jamie for this picture!

Some of the things I’ve made repeatedly in the last few months:

There’ve been salads – both the greens kind and the chicken kind and the tuna kind. We’ve only turned the grill on once.

I don’t know. The whole last semester is sort of a blur.

Anyway.

I went line dancing last weekend. And rode a mechanical bull.

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That was fun for me. I’m not entirely sure what’s happening in the first picture. I think I might be pontificating. Doesn’t that look like a pontification finger? And the second picture is not, in fact, an elegant dismount, but rather me trying to stand up after falling off. I’d show you the dismount picture, but that’s a damn short dress I’m wearing.

It’s been hovering around 100 degrees here for WEEKS, and yesterday it finally rained for reals. Like for hours it rained. It was lovely – too late to save our grass (which we DO water, despite appearances to the contrary), unfortunately, but nice for our herbs and my general attitude.

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Not only is Crockett out of town, my mom is in CO Springs being a bad ass bicycle racer. I did my part by walking her dogs.

Well, that was the plan. Mostly they walked me.

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Then, when walking my own dogs, I ran into this:

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Since my dogs weigh approximately 25 pounds combined, I didn’t feel like facing down a coyote.

We turned around and I came home for breakfast. Even though it’s cooler today, I haven’t really felt like cooking – more like stirring stuff together and calling it a day.

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This gorgeous combo you see here is Kashi Go Lean (which I never used to like and suddenly cannot get enough of – especially the things that they openly call twigs. I love that they own it), fresh cherries (pitted with my teeth since I was the only one eating it – teeth pitting is the best way, y’all), greek yogurt, and pistachios. (5 points, if you’re interested in that kind of thing.)

I know I just said this about Kashi, but I also didn’t used to like pistachios. I have, happily, discovered that what I really didn’t like was shelling pistachios. I don’t mind shelling peanuts, or pitting cherries, or wev, but there was something about pistachio shells that just bugged me. Anyway, last weekend Crockett and I bought two pounds of shelled pistachios at Costco, and there’s no turning back. They’re buttery and delicious and salty and I want to smack past Emma for being so stubborn. Pistachios – two thumbs up.

For lunch I stirred more things together.

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No pistachios here – I thought they’d get lost and I wouldn’t do that to them. This is tuna, chickpeas (cooked from scratch successfully for the FIRST TIME EVER – if I succeed again I’ll tell you how), dried cherries, and celery with greek yogurt and mayo and salt and pepper on toast. Not pictured – the sweetest, smoothest, most enormous mango I’ve ever eaten. (6 points total).

So. I’m going to find my camera, and see you soon!

Of course, in the meantime, I’m going to rearrange my living room. Or bedroom. Or both. It’s what I do when Crockett leaves. What do you do when you’re alone at home? (If you live alone, what’s your at-home guilty pleasure?)

and it’s 2012

Monday, January 2nd, 2012

It’s 2012, and  I did not resolve to eat healthier.

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Which is good, because Crockett took some time off from catching up with work to head out for a bbq lunch with me.

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I got up early today, and cleaned up the kitchen and organized our messiest cabinet. Included in the list of things I threw out: Bisquick that expired in 2005, whole wheat bread crumbs that expired in 2004, and salad dressing that was weirdly chunky and expired in 2008. It was quite the cabinet.

Then I went to the gym, and the library, and walked the dogs.

I am so ready for everyone else to get lazy again. I couldn’t get on a treadmill in the hour I was there, so I worked on an elliptical instead. Since Crockett got me a heart rate monitor for Christmas (thanks, babe!) I was able to maintain an appropriate heartrate, so I count it as a good workout – even though it wasn’t a run.

Then – bbq!

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Well – then margaritas and then bbq.

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There is a piece of bread under there, along with smoked chicken, Lulu’s PPO, hot Carolina style bbq sauce, and coleslaw.

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I ordered a side of sweet potato tots and Crockett ordered fried okra – then we shared. Fried okra is so good, but sometimes some weird white stuff comes out of the middle – has anyone else noticed that?

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Now we’re back home, and I have literally no plans for the rest of the day.

I love Christmas break like whoa.

How’s 2012 been so far for y’all?

(Also – I’ve been to a several parties over the past few days and made some tasty ass food – but took no pictures. Sad. At least the cheesy rice from the New Years potluck yesterday – everyone needs that recipe.)

 

good freaking point

Wednesday, November 9th, 2011

This morning, while I was at school waiting for a class to start, I read an article called What We Eat While We Wait for Thanksgiving over at The Kitchn.

Then I went grocery shopping.

(Ok – first I waited for my classes to end. And I actually had to go to the store anyway. But for the sake of this narrative, let’s pretend I read the article and immediately jaunted off to the market, ok?)

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I absolutely love fall food. I love squash and pumpkin and apples and sweet potatoes. To put a finer point on it: I love Thanksgiving food.

Turkey? Yes. Brussels sprouts? Yes. Sweet potato casserole? Yes.

Cranberry sauce?

Fuck. Yes.

It’s not Thanksgiving yet, and I’ve already been perusing recipes for a Thanksgiving cranberry sauce.

Then I read that article, and Costco had 3 pound bags of fresh cranberries for $4.99, and I felt like I was hit over the head by a culinary anvil.

I CAN HAVE CRANBERRY SAUCE NOW.

We fill certain foods away in certain slots, and for me cranberry sauce never made it out of it’s little niche – until today. I came home, I threw 4 cups of the cranberries into a pot with 1/4 cup each of sugar and orange juice and 1/4 teaspoon of salt, and I let it bubble away while I toasted a piece of bread, spread it with goat cheese, and heated some boxed butternut squash soup.

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It was Thanksgiving in my mouth. And there’s more in my fridge.

I’m glad I finally woke up.

What foods do you love but wait to eat?

the heart wants what it wants

Monday, November 7th, 2011

Yesterday morning, my heart wanted a Dutch baby.

Not an actual Dutch baby. I don’t know where I’d get an actual Dutch baby. Hell, I don’t know where I’d get a baby on a Saturday morning. We have friends with new babies, I guess… but they’re not Dutch.

Digression.

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Dutch Baby (German Pancake)
Based on that badass Alton Brown’s recipe

2 tablespoon unsalted butter
1/2 cup all purpose flour
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/2 cup milk
2 eggs

Heat the oven to 375 F.

Find a pan of some kind. I used an 8 inch cake pan – a cast iron pan is more traditional, but it has to be 8 or 10 inches and ours is 12. The bigger one means less puff, and the whole point of a Dutch baby is the puff.

Put the butter in the pan and put the pan in the oven to let the better melt. Don’t forget. Seriously. Brown butter is delicious but is not the point. Do I need to mention again that the puff is the point?

Stir together the dry ingredients, and mix with the wet ingredients in a blender, food processor, or mixing bowl if you have a stick blender. (Stick blenders are awesome). Blend until totally uniform.

Pull the pan out of the oven, and pour about half the butter into the batter. Combine super quick, and pour the batter into the pan, then stick the pan back in the oven.

Bake for 22 – 25 minutes. It will still be soft in the middle, but it will be puffy all across.

Sadly, it will sink.

Still, it will taste puffy.

You can eat with more sugar sprinkled on top, or with syrup, or with lemon wedges as Alton suggests. I, personally, like them plain. Crockett ate his plain because I forgot to tell him he had other options.

Serves 2. Or just me.

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Obviously I ate half before taking the picture – sorry!

After breakfast I went to the gym, and then did something very important.

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Took my best friend to the vet.

She has a terrible ear infection.

Don’t worry – we have pills and ointments now, and she’s already on the mend.

Then, I came home and started studying for my Mathematical Stats midterm which is tomorrow at 9 which I should be studying for right now. If anyone has any insights regarding characteristic functions, now would be the time to share :).

Lunch happened like this:

 

me: Cloey is sleeping
I’m glad I went
I love her so much
she’s my baby
2:04 PM Crockett: I’m sure she’s glad you took her, too.
2:06 PM me: whoops
I just accidentally blocked you
and then unblocked you
could you tell?
was it lke EMMA HATES YOU for a second?
2:07 PM Crockett: ha
no, I didn’t notice
2:09 PM you want a sandwich?
2:10 PM me: from a place or from our fridge?
Crockett: fridge
(that is a place)
me: excellent point
you want proscuitto and manchego paninis?
Crockett: Does anyone deliver sandwiches around here?
me: I have no idea
probably
Dominos
2:11 PM Crockett: blech
me: blech to proscuitto and manchego paninis or dominos?
Crockett: dominos
OMGYES to that other thing
me: :)
ok

 

We were across the hall from each other while we had this chat.

That’s just how we roll in our house.

IMG 2733

Whole grain bread brushed with olive oil on the outside, then a thin layer of mustard, then cheese, then slices of pear, then proscuitto. After I grilled them, I pulled them apart and shoved in some arugula.

The bread was a little much, honestly. Very seedy and kind of overpowering – I bought it at Costco awhile ago and stuck in the freezer. I’s good but this sandwich needed something subtler.

Anyway.

I studied for hours and got basically nowhere, which was super fun for me, and then Crockett and I met up with his mom and brother and went out to dinner.

Photo 3

I realize this is not good looking. I swear the chicken wasn’t actually pink in my warm squash and beet salad with chicken, bacon, and maple dressing at The Empire.

It was SO GOOD.

Since Crockett’s mom is only in town for the weekend, we played it big and went out for another drink afterwards.

Photo 5

Punk.

Photo 4

… in Ale.

I love pumpkin beer, and the Dogfish Head is sort of a cult version. it’s super hard to get, so when I saw they had it dove right in. It was exactly as delicious as I remembered, and I would kill to have some in my fridge right now. Someone remind me next year, ok?