Sketti. Spaghetti.

Quick tale for a quick bite to eat for lunch. When I was in the 1st grade, I tried out for TBall. Everyone made the team. I was the only girl, and I had no one to talk to sitting on the bench - something about cooties? I dunno. Anyways, my team was named The Padres. My best friend (my fam calls her Gravy) played soccer. I chose T-Ball instead. My number on my uniform was 56. I'll never forget.

Some parents would bring us slushies that came in plastic, squeezable tubes & sometimes fruit roll ups or other fun sour straw candy. The end of the game was always my favorite part. 'Warm up' before each game (by playing catch) was the worst. I couldn't catch a ball to save my life. I quit the next year. 

 

 

Gather familiar flavors

 

this is a pasta dish with pre-made pasta

 

twirly

 

fact. I don't really enjoy pasta or spaghetti - It's just blah.

 

I'll eat it though. I'm not picky. This pic shows how to "air rate" premade pasta by hand. It's highly technical and terribly unsophisticated. Do what you gotta do.

 

I bought pre-shredded Asiago at the commissary against my better will and judgement. Jason is always rushing me when we're grocery shopping. Also - is it judgment or judgement? Who cares.

 

sprinkle.

 

hand cloud. making it raaaaain

 

 

white pepper is muskier. I was going for a "carbonara" approach - so went along with those learned recipe guidelines

 

turn away Mom and Aunt Mar. I'm about to separate and EAT a raw egg by hand.

 

 

how I separate my egg yolks from its white sometimes. If I were wanting to save the white or membrane thing - obviously I would do the same procedure, just over a bowl to catch

 

Hello darling

 

 

I usually fork - but you know what they say: In a pinch

 

ULTIMATE PUNCH! (Hot Rod. It's a movie.)

 

The end!

 

Can you spot what's different?

Post 160 for a Friday the 13th

My Dad's clock. Time keeping is essential

 

tiny whiskey dancer. fave

 

hello! got it? Look closer into the yolk

 

I ALWAYS pre-season my pans sometimes or in the after

 

this is what high noon looks like.

A review of a scrambled egg in pictures.

Also, fact: You can scramble eggs in a microwave safe bowl.
It takes about a minute on full power. Depends on the wattage. Most microwaves these days, you can microwave 2 scrambled, seasoned eggs - whisked to your desired mixture
Or use a fork

Add a little moisture - water, milk, cream, butter - or whatever you like to add to your coffee or have with your coffee in the morning

This is what I do when I mic my eggs to scramble (it's rare but comes in handy - in a pinch)

I take a soup bowl. I crack my eggs over them. I whisk to combine. I season with a pinch of salt and a smidge of canned white pepper. Sometimes I'll add a splash or two of water - depends on the weather forecast that day.

Mic on high for 45 seconds. Check after I feel like 16 seconds has passed. Stir and then the 2nd time lapse can be anywhere from 27 to 11/12 seconds.

Friday the 13th tomorrow. Hide out, hibernate, or get out with the night!

And ONE

for good luck. (blows out a candle and makes a wish)

Bagel Bite Remix

I said I'd blog and post later, so that's what I did! This was Jason's dinner a few days ago. I had ground turkey to use up, and we wanted to stay home and eat. Jason likes bagel bites - the ones you buy in the freezer section. I tried to mirror that idea - I had originally offered spaghetti with turkey meatballs or a turkey burger. He didn't seem too enthused about either option. (J usually never gets too excited about breakfast lunch or dinner. He's SO weird) - anyways - the people pleaser in me, decided to make him opened faced turkey burgs.

I seasoned the meat with asiago cheese, ketchup, Worcestershire, a little dried thyme, and garlic powder. Also, salt and pepper.

I deglazed the pan with water. Added too much and poured it out. Then I added cream to mask any bitter or messed up flavor.

 

 

salamander

 

steamed

 

douse

 

psyche test: What do you see?

 

cover to keep warm

 

rubbed the English toasted muffins (post-toast) with a cut home grown tomato.

 

naked

 

happy home

 

underneath there is usually sauce. this is my homemade marinara.

 

double trouble

 

I topped each burger with a slice of Provolone. And I was sure to scrape any brown creamy sauce on top of the burgers. You know what they say: Devil is in the Detail(s)

 

Ready to broil

 

Broiling

 

shredded Asiago

 

Dinner for Jason: Coming right up!

 

what Jason looks like sometimes

 

Suppa-Time!

Ingredients Used:

Engrish English Muffin (costs $1.39 for Smith Grocer Price)
Giada-esque HomeMade Marinara done by me.
Provolone (2 for $5)
Ground Turkey + flavorings - added flavor ($3 per pound + $1.25 in pantry items)
Cream (worth it)
Asiago (flavor of the month-club)
I used the broiler device my Grandma W gave me. And the Re-Upholstered Pan I talked about back in May.

Cooksontheway!

Beer Butt Chicken Picts

Bout done

 

done. looks good enough to eat

 

set over a cutting board lined with foil to catch any drippage. also helps with easy clean up

 

notice I have a plate all ready to go. the shot glass measured out Kraken. It's a spiced rum that's my fave. I used some in the sauce.

 

cut out the back bone. reserve tho! we'll get to that part later

 

rest breast side down

 

 

 

weird angle. grab the drumstick. time to carve and cut.

 

trying to show where to scissor. it's hard to get a decent/detailed pic using 2 hands covered in chicken grease and snapping photos with your iPhone.

 

did my best.

 

right side

same procedure. different picture.

wing clipping

 

notice I put the cut thighs on the cutting board underneath. Pretty nifty, aye?

 

get in there

 

cut the joint

 

 

side view

 

the breast is yet to come (punny!)

 

I think I was a little tired at this point. Time for a cook's treat.

 

looks yucky, huh?

 

there's a buried treasure, always.

 

flip over

 

time to strip

 

wait for it

 

taaaa-daaaa! The oysters!

 

 

 

 

weird shot

nomnomnomnomnomnomnom - btw, why do people say nom nom? I don't sound like that at all when I eat. Back to the onomatopoeia drawing board.  

hello. looks like a mini alien. sort've

slice down

use brute force. a clever would have come in handy at this point. I don't have one tho. (looks down at the ground ashamed)

PERFECTLY spit roasted beer but chicken. GOD I'm good! (and humble. staaaay humble)

Jason's plate

HI JASON! Nike. Just do it. Hey do it. do it.

my plate.

mine

oh mine

all mine. AAAAHHhhhHHhHHhLLLL Mine. (beats chest like Tarzan)

Jason's Plate: Chicken, Cheese, a lime to squeeze, a roll, and deviled eggs
My Plate: Chicken wings, red leaf lettuce, Asian slaw, and some thick barbe-ku-ee mustardy peanut-ee dipping sauce. I can't remember how I made the Asian slaw exactly - but it's loosely based off of the Japanese Steakhouse Dressing recipe that's in the book: joy of Cooking. It has blended carrot, celery, onion, rice vinegar, ketchup and brown sugar - and 1/2C veg oil. I think I added white pepper and fresh ginger to my version that day.

Left-overs were turned into more lettuce wraps (glass noodles would have been fantastic - but I didn't have any) Chicken Salad, bbq chicken sliders, and then I think the last of it I made into a salad.

Chopped peanuts, honey roasted cashews, fresh pineapple, and wasabi-esk flavors would all have been great pairings with this particular chicken.