27 June 2008

Megaritaville

The forecast is "Hot with a touch of Hell" again this weekend so I thought What better time than to show off my mad kitchen skillz! Actually, you know there are no skillz, just a lot of fires, explosions and blog-worthy moments.

No matter.

It's been a long time since my last UKC installment. Which, I guess, is par for the course since it's been a long time since I've made anything in the kitchen worth laughing talking about.

As you already know, I'm no Rachel Ray or [insert some other famous tv chef here], but there are a couple things I can pull off, if only barely so. One of them is the perfect summertime strawberry Megarita. It's similar to a margarita, only different and special, because it's made with love by me.

Anyhoo, follow along my dear friends as we whoop this shiat up right.

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First, cut and clean fresh strawberries from your local fruit stand and freeze. Or, just go buy the frozen ones at the grocery store you lazy ass.

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You'll also need all this crap - limeade, triple sec and my good friend Jose Cuervo, plus some ice.

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Once your strawberries are frozen, get out your ghetto blender and add the ice and the strawberries, a lot of tequila...

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... did I mention some tequila?

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Realize a little too late that you've added waaaay too much tequila because you lost your focus (ha. ha.) whilst attempting to get a photo at the same time. Say "SHIT!" real loud.

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Nevermind the almost toxic levels of tequila, and don't forget to add (although less) triple sec. Now you may blend. Or grate. Or liquify. Or all three if you're impatient like me.

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Attempt to add more frozen strawberries and ice, thinking you'll even out the alcohol levels and then find yourself in a hell of a pickle when your blender is so goddamn full you can't put the lid on it to actually blend (or grate or liquify) it. Say "SHIT!" real loud.

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Notice your blender is officially overflowing and (you guessed it) say "SHIT! SHIT! SHIT!" real loud, realizing that not only do you not know any precise measurements, but you also managed to eff it up your own recipe...

Get out a measuring cup, scoop out the excess and blend. Or grate. Or liquify. Or, all three.

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Crap. Realize you forgot to add some limeade and go back and do so, re-blending, re-grating and re-liquifying it again.

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Pour a bucket glass for yourself and then pour remaining mixture into containers that you can freeze so that you can just pull it out of your freezer when life gets shitty and you're desperate to drown your sorrows in your waaaay too tequila'd Megaritas anytime for a refreshing adult beverage.

Make a mental note to never try and follow another UKC recipe. Ever. Again.

Peace out.

25 April 2008

Look at me, all fancy and crap

All I have to say is:

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Hello Luva!

So I may not be able to make a single thing from scratch. I may have a box of blueberry muffin mix in my pantry that expired in 2005. And brownie mix gone bad since 2006. I might not understand the difference between baking soda and baking powder. I could have, possibly, caused more than one kitchen fire. And I might be on my sixth hand mixer. But these bad boys? Oh yes. I made them. And without any explosions, thanks to my handy dandy Rival electric fondue hoochiemagoo.

I know. I should have my own cooking show now that I baked these bad boys.

21 March 2008

The Explosion of 2004 - A true story of combustible chocolate and a homemade double boiler

We all know I'm no chef. Unless, maybe, it's Boyardee.

In the spirit of Easter, I thought I'd share my most memorable one, which, coincidentally, also doubles as the reason I am not allowed to have holiday dinners at my house. Because no one will come. Without fire retardant and safety goggles, that is.

I remember the day vividly (yawn) - it was Easter Sunday 2004. Normally, we (Candy Ass, little E-man and myself) would be traveling to my grandparent's house for dinner. But this particular year, I put my foot down and vowed to make my own Easter dinner for my own family.

I know, I'm not sure what I was thinking either.

Oh, and my mom let me have it.

[See, here's the part where I pass all the blame for my shortcomings as a domestic goddess onto my mom who is what we will call an enabler. She loves to do, do, do for others to a fault and I, as a consequence (and an advantage), always count on her to be the holiday cook.]

My mom was, shall we say, disappointed that I wanted to venture off on my own and not partake in the traditional family get together. "Why don't you just come with us? Then you don't have to make your own Easter dinner." And, "Well, then we'll just stay home so you guys don't have to eat alone."

No mom, this time, it's cool, we're just doing our own thing. I AM CAPABLE, you know.

I organized a menu, which included a ham (never had cooked one, but hell, how hard could it be to re-cook a pre-cooked ham?) and all the fixin's. I even planned on making chocolate covered strawberries for dessert. I did my homework too. I used the handy-dandy internet to research how to make the most perfect chocolate covered strawberries via a homemade double-boiler. I was set.

While little E-man (just one year old at the time) and Candy Ass laid down for naps, I played the part of Susie Homemaker ala Peggy Bundy and put the ham in the oven. While it cooked, I got out my two sauce pans which, when stacked on one another, formed my homemade double-boiler. The website I had learned this from said to fill the bottom pan halfway with water and heat to a boil. The chocolate pieces went in the top pan and melted via the heat of the boiling water below it.

See! I was capable of cooking my own Easter dinner. I know, I was surprised too.

I leaned over the "double-boiler" and used my wooden spoon to try and stir the few remaining chunks of chocolate to help them melt.

And that's all I remember.

Apparently, that handy-dandy website left out one minor little effing detail: Never, EVER stack the pots, which will (take it from me, people) prevent the steam from the boiling water to escape and then, what-do-you-know? it will explode. (The smaller pot should be able to fit within the larger pot, with room for the steam to escape.) (On second thought, buy a goddamn fondue set and never attempt to make your own homemade double-boiler. It makes for a lousy "scar story.")

There was some sort of POP and I recall trying to scream for Candy Ass, but nothing, not the slightest sound could escape my lungs. Fortunately, Candy Ass heard the apparent explosion and came running like a mad man into the kitchen.

Next thing I know, Candy Ass has me leaning over the bathtub, cold water running to splash onto my face to soothe the relentless burning while he quickly gets E-man in his car seat. Feeling the worst pain of my life (OK, except maybe childbirth... but apples and oranges, you know) I'm crying, "Please, please! Just call an ambulance. It hurrrrrrrrtssss!" Candy Ass, currently the more logical one of us, tells me he's loading up the baby so he can take me to the emergency room as fast as he can.

Somehow we make it before I completely melt, but just barely. I lie on the hospital bed, unable to open my eyes, feeling like the skin on my face must have peeled off. Nurses and doctors come in and out, changing ice cold bandages on my face every twenty seconds to stop the burning. All I can do is repeat over and over, "I'm pregnant. Ten weeks pregnant. I can't have any pain medication. I'm pregnant. Don't give me anything."

Of course, in typical emergency room etiquette, Candy Ass is told he can't come back to see me because he has E-man with him and policy states that children are not allowed in the ER unless they're being treated. Bastards.

Hours later, after countless ice cold bandages have been removed and replaced, removed and replaced, and I have repeated my now shameful account of how I managed to burn myself with, yes, a homemade double-boiler, the doctor coats my face and arms (up until this point, I was completely unaware that I had burns on my arms too) in a thick paste of a Vaseline-like aloe substance and wraps me in gauze.

It's way past dinnertime by the time we get home. But the idea of dinner isn't even appetizing at this point. As we walk into our house, still in awe of what had happened, we both stop suddenly, horrified at the sight we see. In all our angst to get to the hospital, neither of us had actually understood what happened.

Apparently, there was an explosion. To put it mildly.

Apparently, I was really, really lucky. To put it mildly.

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This is where one of the pots landed, approximately six feet from the stove itself. The thick metal pot was dented and the handle broke loose. Damn it, not only did I now have a nice fat ER bill coming to me, I was going to have to buy a new sauce pan too.

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This is just one of the pieces remaining of the wooden spoon that had been in my hand at the time of the.. explosion. There were another three or four pieces scattered around the kitchen and living room.

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This gives you an idea of how big of an explosion it was. Let me tell you, Candy Ass still has nightmares about scraping chocolate off the ceiling... and the cabinets... and the floor... and the appliances... We Candy Ass had to re-paint the ceiling a few dozen times to get rid of the stain.

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The sheer force blew the burners off the stove. Hey, when I blow stuff up, I do it BIG.

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One of the pots actually hit the ceiling and, depending on your resolution, you may be able to see the  hole where it hit. It was a big selling point when we put the house on the market later on. Kind of like a famous landmark. Only different.

In the end, my mom was actually mad at me. "How could you do this when we're out of town?? See!! You should have come with us! I knew we shouldn't leave you home! We're never leaving you guys again!!" And they haven't. Every Easter, we're together. And every Easter, without fail, someone has to mention the chocolate covered strawberries gone awry.

My grandmother, whose house we stayed home from that Easter, promptly sent me an electric fondue set. It took about year before I could even open the box and touch it. About six months later, I actually used it... cautiously. Baby steps, you know.

In the end, the only real good news was that I, being a burn victim and all, didn't have to clean any of it up. (Score!) Although I did feel kinda bad for Candy Ass who literally spent hours trying to remove hardened chocolate from every surface in the house.

For those celebrating Easter, I wish you the best... I also remind you not to try anything stupid - or seemingly innovative at the time - because take it from me, the emergency room charges extra on holidays. No joke.

20 March 2008

How to hard boil eggs

It's that time again. Easter egg dying. Unless, of course, you're Jewish - at which point you can sit back, relax and laugh at the rest of us idiots as we permanently color our fingertips purple, orange, yellow, blue, pink (it's never red) and green.

I have to tell you though, I'm kinda nervous about it. I mean, the dying part is really a no-brainer. And so is the hard-boiling of eggs. One would think. But two years ago, I took on the responsibility of hard boiling five dozen eggs and, well, not a single goddamn egg turned out to be completely hard boiled in the end.

Oh yeah, everyone had a good laugh. Except for me. I was reduced to tears because, well, frankly, what the hell? Even I didn't think I was that inept. But apparently I am.

Not only had I failed miserably at hard boiling 60 eggs, I had effectively ruined Easter. There wasn't a single egg salad sandwich to be had that year. And it isn't a legitimate Easter without an egg salad sandwich, BTW. Everyone knows that.

Last year, no one even asked me to handle hard boiling the eggs and frankly, it was too much pressure and still too fresh a wound for me anyway, so I gladly let someone else take on that job. But this year? Wouldn't you know it? I've got ten dozen eggs sitting in my refrigerator, smirking at me every time I open the door, acting all high and mighty like I couldn't hard boil them if I tried.

OK, so maybe that's true. Maybe that was true. But this year, my husband wrote down step-by-step instructions on how to hard boil those damn eggs so I am bound to get it right. God help me if I don't. I won't be able to look that damn Easter Bunny in the eyes and twitching nose if I fail. Again.

Straight from the inside of my kitchen cabinet door to you:

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So let this just be a lesson to all you out there who are thinking of hard boiling eggs. It ain't as easy as it looks. Allegedly, there are precise steps that must be followed or the end result is, well, a little runny. Don't be fooled. It looks simple... but oh, you miss one little step and you are the laughing stock of suburbia.

(You know what? Screw suburbia and all the "Super Moms" who are all fancy and shit with their super deluxe perfectly hard boiled eggs. I don't need this kind of pressure.)

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Coming tomorrow: The Explosion of 2004 - A true story of combustible chocolate and a homemade double boiler

27 February 2008

PSA: In case of emergency

The more I thought about it, (and I thought about it - for three hours last night, precisely) I think it's my duty as your fellow citizen (and internet BFF, we've established) to teach you how to make a proper iced carmel macchiato in case of an emergency, as it was last night when Starbucks closed its doors for three whole hours for some training.

Whatever.

Next time, with this knowledge I am presenting to you, things will be better. Smoother. Calmer. And tastier.

Obviously, this requires an espresso machine which I realize is not a common household appliance. But if you're in the market for one, I highly suggest the Via Venezia from Starbucks which, from time-to-time, goes on sale.

(I also recommend becoming BFFs with your local Starbucks barista so that he/she can get you a great deal, via an employee discount, on one of these bad boys. It damn near makes it affordable.)

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Aside from the espresso machine, you will need all of the above. Plus some fat free milk and ice. My local Starbucks kindly gave me an extra cup, lid and straw so I could make this authentic for you. Now if only I could buy them... You know I would. I'm not ashamed.

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You can, however, buy any and all of the syrups they use. And they are surprisingly inexpensive. For a carmel macchiato, you'll need the Vanilla syrup. Be sure to ask about their sugar-free syrups as well.

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Of course, Starbucks sells espresso beans for your espresso machine and the BOLD here is my favorite. (Like I would go anyway but BOLD.) Ask them to grind it for you (for free) at the store if you're too damn lazy to do it yourself. Lazy.

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The first thing to go in your cup are the 3-5 pumps of Vanilla syrup. I say 3-5 because it totally depends on your taste. I like my iced carmel macchiatos stronger, so I put less vanilla and milk and more ice and espresso.

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Next, add the milk. In a GRANDE cup, I add fat free milk to just-below the first green line. Again, if you do not like it as strong, then add more milk. But just a little.

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Add your ice. I like a ton of ice because I actually cannot stand the taste of milk and so whatever milk I do consume (via an iced carmel macchiato, of course) must be extremely cold.

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If you've got an espresso machine, you already know how to use it and since each one is different, I'm going to skip the step-by-step and get right to the good stuff... the heart of the matter, the shots themselves. My machine does two at a time and thank god, because we're making a GRANDE size which requires two shots.

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Add your two shots on top of the ice.

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[God, doesn't that almost seem sexually explicit in nature? It's... it's... spectacular.]

Lastly, you're going to add the carmel. Sometimes, around the holidays usually, Starbucks sells their carmel in small sizes. STOCK UP. Because the rest of the year, you're stuck using whatever you can find, even if it means Smuckers sundae toppings... I re-used this handy-dandy ketchup? mayo? dispenser from a Subway sandwich order we made a while back and it's just like the real thing. But different.

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Put on your lid, add your straw and WA-LAA!!! A GRANDE iced carmel macchiato IN YOUR OWN HOME. Another trick that I soooo love: Freeze your iced carmel macchiato for about 30 - 45 minutes for a slushier, ice cold, refreshing drink. It's like a dessert. With caffeine.

This, I think I can safely say, has been a Public Service Announcement. Because apparently, Starbucks has to close at some point. (I know, I don't understand it either.) And I don't want us all to be stuck in that What Do I Do? What Do I Do? hell again. So write this down, print it out and have it tattooed on your forehead (backwards of course) so that you never, ever lose it.

Or, I guess, you could always refer back here to my blog. Whatever.

03 December 2007

UKC: Super Secret Lunch for Two Recipe

Since everyone seemed to love my Gourmet Breakfast for 4 recipe, I thought I'd get crazy and tell you my Super Secret Lunch Recipe for Two. But sshhhh! If word gets out, it will be no time at all before finding Lunchables at your local grocery store could prove impossible.

Prep: None

Ingredients: 2 Lunchables Stackers (I use Bologna and American), one bunch of Parsley

Directions:

1. Clear off a space on the kitchen counter, throwing this morning's Poptart wrappers in the trash can and emptying the last third of your coffee from your favorite mug with your kid's picture on it into the sink. Don't bother rinsing it out. It's just coffee.

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2. Remove two Lunchables Stackers from fridge and place on counter.

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3. Peel back wrapper. This can be tricky. Try finding a corner that has the most to grip for your fingers and pull back.

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4. Grab two paper plates, or "fine china" as I like to refer to it, and place the Ritz Crackers from the Lunchables onto each plate exactly as I have done here, fanning out the crackers in the utmost elegant design. (Any other arrangement may not result in the intended outcome.)

5. Yell at the kids to "watch cartoons and leave me alone!" while you work to complete this masterpiece.

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6. Mathematically dividing the bologna (ba-log-na) into two stacks, add it to each plate as I have done. Take special care to ensure the distance between your Ritz Crackers and your bologna is precise and accurate.

7. Next, add cheese stacks to each plate, taking special care to ensure that the fresh "stinky" cheese (as L-Dub refers to it) does not crumble.

8. After hearing SpongeBob screech "I'm ready! I'm ready!" one too many effing times from the TV in the living room, let out a much needed "Aaahhhh! %*$#!" in frustration, drop what you're doing to go frantically look for the remote control so you can turn down the volume about 8 clicks and concentrate on the task at hand. Return to kitchen annoyed. 

9. Try remembering your breathing exercises from Lamaze and attempt them now in an effort to lower your blood pressure and get back in The Zone. [Hee hee whooooo. Again, hee hee whoooo. One more time, you almost got it, hee hee whoooo.]

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10. Take the chocolate chips cookies from the Lunchables packages and balance them delicately on the edge of the paper plate, introducing Feng Shui into your children's lives.

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11. And now, for the finishing touch, add the parsley to each plate. It's well known that Parsley is indicative of fine dining, fine taste and being freaking fancy, so don't be frugal... add a fair amount.

12. Wa-laa! Serve within 5 - 10 years, as MSG and other preservatives are only potent for so long.

Helpful Hint: Lunchables are a great item to put in your underground bomb shelter thanks to their abnormally long shelf life.   

This has been another installment of UKC - Undomestic Kitchen Corner. All recipes are one-of-a-kind and good results cannot be guaranteed. Food poisoning and botulism are quite possible, if not certain. Oh, and perhaps it's best if you do not try this at home.      

29 November 2007

UKC: Gourmet Breakfast for 4

In my now infamous FAQ post, it was suggested that I start an "Undomestic Kitchen Corner" that would feature what few recipes I have, along with no guarantees whatsoever that they actually equate to something tasty.

So..... get ready folks, here is the 1st installment for UKC. (Undomestic Kitchen Corner - geez you people are sllllooowwww.)

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GOURMET BREAKFAST FOR 4

Prep Time: None

Ingredients: Kellogg's Poptarts in your favorite flavor (I use Brown Sugar Cinnamon)

Directions:

1. Force your oldest child to run outside in the foggy biting cold, barefoot, to retrieve the newspaper for you before getting up to his seat at the kitchen table.

2. Calmly and slowly get your coffee going while yelling at the kids "Just a second.... I'll get your gourmet breakfast in JUST A SECCCCOND."

3. Look in your cupboards for the Poptart box. Scratch your head in bewilderment, while wondering where in the hell you put that box of Poptarts you just bought yesterday.

4. Try looking in your pantry as your youngest wails at the top of his lungs like there have been times when you've forgotten to feed him and this just might be another.

5. After finally finding the Poptart box in the Target bag you brought it home in, still on the kitchen floor, open as instructed on the box. (To open, slip thumb under tab, lift gently.)

6. When attempting to open the box as instructed and things don't goes as easily as they should, simply rip the top off the box and shove your hand in to retrieve two packages containing two Poptarts each.

7. Walk with Poptarts in hand to the table where your kids are, get within six inches, and walk back to the counter, realizing you forgot napkins.

8. Plug your ears and close your eyes as their angry screams and demands bring on the beginnings of a migraine.

9. Open packages of Poptarts, giving one to each kid, leaving one for you if your husband doesn't snag it off the counter first.

10. Listen. Carefully. Silence. Quickly pour a cup of coffee, grab your newspaper and find a hiding spot so that when your kids are finished in 1 minute, 42 seconds from now, you've at least had a chance to sip 1/3 of your scalding hot coffee and have read the front page headlines.

11. Make back-up plans to stop at Starbucks on your way back from school drop-offs.

This has been the first installment of UKC - Undomestic Kitchen Corner. All recipes are one-of-a-kind and good results cannot be guaranteed. Food poisoning and botulism are quite possible, if not certain. Oh, and perhaps it's best if you do not try this at home.

 

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