26 June 2010 § Leave a comment
“how can mexican food look that much like vomit and still make me hungry?” -B, 2008
“this looks like deep-fried shit, why do i love it so much?” -me, 2010
word to the cheesecake factory staff who kept me fed on the crazy iphone line. especially the guy who kept bringing me corn fritters.
you little motherfuckers.
7 September 2009 § Leave a comment
i don’t worry much about my weight. i think it’s silly to stress about stuff like that, and unless it’s a health issue, it’s not an issue to me at all. i lost 30 pounds about a year and a half ago, and that was a health issue. i found a good, healthy weight for a 5 foot 7 inch tall woman with a big butt, and i’ve stuck right around that weight for some time.
this summer, i didn’t do much. i hurt my knee and couldn’t work out at all, i was too scared to go outside in the uncomfortable summer heat, and i just stayed inside and ate a lot of food. bleh. so now it’s time to change my diet, and since my knee is better, my activities as well.
a friend of mine wants to lose weight too, so we’re going head-to-head on weight loss. but since he can afford a trainer and all i’ve got is personal motivation, we’re going to see if i can lose 10 pounds before he can lose 15. pssshhh.
so in a last hurrah before my impending diet and workout doom, i decided to give in to the strange kfc craving i’ve been having for the last two months. i don’t remember ever actually eating the chicken from kfc, but in my head it was a crispy and wonderful chunk of heaven. no idea where i got this concept, or why: i don’t even like chicken. but i had to have some!
so today, with my friend waffles in tow, i met the “wonder” that is kfc and their popcorn chicken.
don’t i look EXCITED ?! in fact, i was sort of appalled by the trashiness of my local chicken joint. and i’m not really sure where i stand on this chicken issue. i knew it was just about THE most unhealthy meal i could’ve had–popcorn chicken, a viscous strawberry soda, biscuit, corn, and “colonel’s buttery spread”. i am terrified of looking up the nutritional content–i highly doubt there are any actual nutrients in that meal. but the popcorn… so crispy. so fried. so crunchy and it was actually good. and i’ll probably never eat it again.
tomorrow ? diet on. gym in the morning. and of course, unquenchable thirst and hunger. *so* excited. </sarcasm>
30 August 2009 § Leave a comment
21 August 2009 § Leave a comment
this is a really easy recipe that i LOVE, mostly because i love anything with cheese. here’s a copy of the instructions i sent to my friend shana:
Cheese Fucking Soup by SMC
1 white onion, finely chopped (more if you really dig onion)
half a stick of butter
1/3 cup white wine
1/3 cup flour
1 cup water
2 cup milk
salt and pepper to taste
bullion cube of your liking, or 1 1/2 cup stock (eliminate water if using stock)
salt and pepper to taste
2 cups shredded cheese (i prefer extra sharp cheddar)
any other damn cheese you please (feta, although it doesn’t melt all the way, adds a special tang)
finely chop onions whilst you melt the butter on low low low in a medium sized sauce pan. add onions, stirring frequently for about 3-5 minutes, or until clear. don’t let them get even the slightest bit brown. if they do, start over. add wine and increase heat. add flour and stir constantly for 1 minute. if you want a thicker soup, add more flour. add water (or stock), buillion cube (or stock), milk, salt and pepper and simmer. allow to reduce a little for a thicker, soupier weight. i reduce by about half for a more concentrated flavour. remove from heat, and fold in cheese, stirring to get it to melt. you can pretty much add as much or as little cheese as you want. thats why cheese rules.
add broccoli if you feel like it. for a heartier, warmer version, pan-fry bell peppers and drained canned corn, add chili powder, pepper, and paprika to taste and throw it in there too.
obviously this is just a quick, easy dish that can also serve as a great base for other soups or dishes–eliminate the buillion and you have the sauce for homemade mac and cheese (well, you need the mac too), eliminate the bullion or stock and you have a fondue base (if you change from cheddar to gruyere and emmenthal). this is kind of a gateway recipe: soon you’ll be boiling your own stock and storing it in little frozen cubes in the freezer, using words like mise en place, and taking on huge projects come thanksgivingtime. good luck !