(Sad Face emoji)
I was reaching backwards to for the glass jar I kept my coffee grinds in that has a glass topper that has a rubber gasket seal to keep it all fresh, but I noticed a few weeks back it was starting to feel loose but it still held up if I pushed down on it to ensure it was fully sealed closed.
The other day I was listening to a podcast with my headphones on, running around the kitchen, and forgot to push the topper down before I picked it out by the lid to bring it across the floor to the other counter.
Fatal mistake. I paid the price for that. F**k.
And if that wasn’t bad enough… and it is, I was in bare feet at the time. I had to gingerly back out of the kitchen scanning the floor for shiny glass fragment before putting each foot down.
I have never been so happy to have such a small kitchen (7.5′ x 7.5′) in my life!
It’s that time of the year. It’s finally killing season!
And by killing, I mean killing pesky garden & grass weeds, of course. I’m not a monster, but I hate dandelion weeds pushing out grass, plants and flowers that I am taking care of. Since I didn’t plant these weeds, I figure I don’t have to put up with their bullshit. Here is how I do it without using hard chemicals that bug my lungs and nose. And it’s cheap!
Better Weed Killer:
4C Distilled Vinegar
1/4C Salt (any)
1 1/2 teaspoons Dish Soap (any, but I always use blue Dawn)
Dissolve the salt in the vinegar fully before adding the dish soap. Pour directly on the weed at the base so it has a chance to go right down to the root. Feel free to give it a second go if I doesn’t wilt and die in an hour or so.
A new version of the internet infamous Baked Feta Pasta is floating around called Baked Brie Pasta and I thought I would try it. I figured, I like brie, and pasta. It should be a natural.
Turns out, I don’t like baked brie. I like raw brie on deli sandwiches and nothing else. Blech. I’ve never not finished a plate of pasta outside of the few times I tried baked ziti (it’s god awful in its blandness), This pasta drizzled with oooey-gooey baked brie is going on my rarified list of pasta no-gos.
But, by all means, if you like baked brie, this recipe was otherwise easy to make and tasted fine. I would make this pasta again (and probably will next week), just minus the brie.
I do like the presentation of the baked brie. I thought that turned out well if nothing else did. 🙂
I’m already thinking about cold tea sandwiches during the hot months, and we barely got out of a surprise frost day yesterday. (snort) But, yeah… cute, tasty tea sandwiches are lovely any time, but I really want to eat them this week. I might have to make some this weekend.
L – R: Deconstructed BLT, Radish Crown over cream cheese, Cheese & Sausage with a spicy mayo, and the classic Cuke in butter.
These tiny sandwiches are very tasty, but they are also very artistic when you them all laid out perfectly on a platter. I cannot resist these babies. I want them. I want them right now!
If you’re like me, you think about food a lot. Recipes, especially. But for all of the recipes I have, I still struggle with easy dinner ideas every single night. I’m just as burnt out like the rest of you from trying to figure out meal ideas. So, here are 51 more that may be new to you ideas to keep in your back pocket.
Some of these look so delicious. I can’t wait to try a few of them this week.
Here is a collection of 11 cheap eats that chefs tend to make when even they don’t know what to make for dinner. We’ve all been there, done that, but having a few new ideas in your back pocket never hurts.
Hopefully you will find something in this collection you can make.
I was busy at work this week with the Easter rush. In addition, I woke up one morning with a crazy whiplash like pain on the left side of in my neck that ran down into my back, so it was hard to do anything when I wasn’t being paid to. All I wanted to do was sit or stand still until the pain went away eventually.
As a result of my immobility, we ended up eating a lot of quick things like chicken patties that I could give the McDonalds treatment to using my DIY McChicken sauce (1/2 C mayo + 1/2 teaspoon onion powder) and topping them with small tears of lettuce.
We also ordered in Swiss Chalet one night, and turned that Quarter Chicken dinner into chicken poutine on the fly by topping the fries with some grated mozzarella from my fridge and laying down the very hot Swiss Chalet dipping sauce to melt it.
At one point this week, this A&W coffee made up my dinner meal. I know, I know. Ugh.
A few nights ago I cooked some pan fried pizzas using some naan I had kicking around that needed to be used up. I bought some sauce (I really didn’t want to stand in front of a stove that night) and pepperoni. I added a few bits and bobs of veg and smothered each pizza with the last of the cheddar and the pepper jack cheeses. It went into the pan one at a time, and covered for up to 8 mins to crisp up the bottom and to melt the toppings.
Last night we uncovered the bbq smoker for the first time this year. It took us awhile to remember how to cook meat and in what order, but we got there eventually. I started with baked potatoes in foil as the temp started to rise from 200 up to 400. At that point, the chicken thighs were added to the grill. A bit later, the steaks went on.
Why do I think of The Ponderosa Steak House when I look at these steaks? *drooling*
A picture I took on January 3rd, 2017.
This was me today. This is me most days.
Nothing makes me sadder. 🙁