Monthly Archives: January 2014
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January 29, 2014 by Emily Pergament
….and probably failing. Wanna see my faux-healthy lunch that I made for tomorrow?
It’s quinoa, spinach, mushrooms, and an unholy amount of parmesan cheese. It’s pretty good and maybe I’ll make it again without (so much) cheese.
If you’re wondering how I made it: I made the quinoa, cooked the mushrooms in EVOO, and thawed the spinach, then mixed the three together with enough salt, pepper, garlic powder and cheese to make it taste unhealthy.
Also, can I please take this moment to briefly self-promote? It’s still freezing cold outside, and I think it would be a great idea for you to buy one of my scarves! Each one is knitted by yours truly.
January 23, 2014 by Emily Pergament
These delicious little bars were such a pain in the fanny to make, but they are pretty good. Don’t they look yummy?
I got the recipe here (it’s the last recipe on the page), but Martha, I had some issues with it.
First of all, this probably isn’t meant to be made in a 9×13″ pan. I transferred it to an 8×8″. The chocolate didn’t melt, so the peanuts were falling off, so I put more chocolate on top in hopes that it would melt over the peanuts and then I would refrigerate it and the chocolate would harden and there would be no more loose peanuts. But for some reason, the chocolate didn’t melt! The recipe called for it to be cooked for 20-22 minutes, but I probably put it in for an hour waiting for this chocolate to melt, and I eventually gave up. Anyway, they taste good but they were a pain to make and they are super crumbly.
Oh and this was the first time I ever cooked with parchment paper! I don’t know why I had such an aversion to it before. My house didn’t burn down, so overall, it was a good experience.
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January 19, 2014 by Emily Pergament
Well that was awkward! Jk, thanks for the support everyone. Let’s talk breakfast, shall we?
So I made this recipe that called for 3/4 cup of buttermilk. The only buttermilk in the store was one quart, so I needed to use the rest of it. And I needed to make chocolate chip pancakes, obviously. I followed this recipe but replaced blueberries with chocolate chips.
These were so delicious that I didn’t even eat them with syrup, butter or – what I love on chocolate chip pancakes – whipped cream. I was afraid I was going to over mix them as the recipe explicitly instructs you not to do, but I think they turned out a-ok. They seemed to take longer to cook than when I make pancakes with Bisquick, but it wasn’t any harder to make them than to using Bisquick. You just have to have buttermilk on hand.
What do you use buttermilk for?
January 17, 2014 by Emily Pergament
- I want the stigma to end, so I should do my part.
- Hearing women like Jenny Lawson and Lena Dunham discuss their experiences has empowered me to discuss mine.
- One of my New Year’s resolutions was to speak up about this topic. Or maybe it wasn’t. But I definitely resolved to write more.
- I would have given my left nut to read an essay like this while I was in the thick of it.
- Basically, I just wish this topic was talked about, so I’M going to talk about it.
Remember that post about “shitty personal stuff” in October? Yeah…
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January 11, 2014 by Emily Pergament
In all honesty, I haven’t been particularly inspired lately to blog about any of my food experiences lately (although pizza at Forcella on Park Ave. last night was very delicious), but here I am on a Saturday night having just finished dinner and needing immediately to share.
It was my first time making duck, and I made it really well. I have been tempted by these duck breasts at our grocery store so what the heck, I decided to try to make it tonight.
I bought a breast that was 1.1 pounds,and here’s what I did: Put salt and pepper on both sides. Heat oil on the stove and put the duck in once the oil is hot, skin side down for eight minutes. Then, flip the breast over and drain out the oil. Put the whole pan in the oven, which should be at 400 degrees, for 10 minutes. Let it rest for three minutes before cutting.
I also successfully made sauteed mushrooms for the first time ever. I attempted last year but they came out inedible, so I was nervous to see how they would come out, but they were great!
Have you tried to cook a new meal lately?
January 3, 2014 by Emily Pergament
Happy New Year, one and all! Hope you’re enjoying the winter wonderland outside. I can’t say for sure whether I am, but at least I’m inside.
Anyway, I started the new year right, with this spicy sausage chili I made up.
1 package of hot Italian sausage (about 1 lb)
1 medium onion, chopped
1 can of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 can of whole peeled tomatoes
Seasoning to taste (chili powder, garlic powder, hot sauce, salt and pepper)
Remove the sausage from the casing, and cook fully in a little bit of oil. Drain off some of the liquid when it’s done, but keep a little bit because it adds a ton of flavor. Add all the ingredients into a Crock Pot and cook for 3 hours on low.
It’s by far the best chili I’ve ever made, and my mother-in-law even asked for the recipe, which is high praise in itself! I don’t think I can go back to chili with regular ground meat again.
Hope everyone had happy holidays. Best wishes for 2014!