(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!
I love this salad. I discovered it a few weeks back while cleaning out my fridge at the end of a week eating all of the bbq food we smoked a few weekends ago. I also had a bit of Italian dressing kicking around in my fridge door, so I added it to the veg and grains to provide some moisture. Great decision. Tasty.
3-4 Corn, cooked and cut off the cob
1 Shallot, thin slices
1/4 Red Pepper, small dice
6″ Cucumber section, hauled out and fine dice
1 Celery Rib, fine dice
1/2 Roma Tomato, seeded and diced
1/4 C (or less) Italian Dressing
S & P to taste
Pinch Smoked Paprika (optional)
The above alone would be lovely with some blue cheese or feta crumble on top, too. But, as I said, I morphed this into a grain salad using what was leftover for a lunch.
Bulgar Corn Salad:
Corn Salad (above recipe)
1-2 Leaf Green leaves, torn up small
1/4 C Bulgar, cooked and cold
Drizzles of more Italian Seasoning (if needed to moisturize everything)
Small pinch Salt (if needed to wake up all of the flavours)
I love this salad. This is one I will keep going back to during all of the good weather months. Without a doubt.
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 love me a great rice bowl. I also love me a great entre salad. So, I combined the two into a shawarma ‘on the rocks’ salad. I cut out the pita (or naan if you’re used to eating donairs), and I didn’t miss it one little bit.
This salad starts on a bed of greens (arugula this time) and it’s topped with some spicy rice (optional if you simply use more greens instead), shawarma style chicken, diced tomatoes, pickled red onions, and some spicy cream sauce of choice. (I’m still in love with the sriracha ranch sauce I bought a few weeks ago, so that’s what I used. It was quite good and quite filling.
1 Chicken Breast (makes enough for two servs)
1 Garlic, minced
1/2 Lime, juice + rind
1/4 Lemon, juice
1 tbsp Yogurt, thick + plain
1 tbsp Oregano, dry
1/2 tea each S & P
Cut up meat into 1″ cubes. Toss them with the dry and wet ingredients in a glass bowl. Mix it up well to fully coat the meat. Throw in the spent lime rind. Cover and chill 30-45 mins.
Discard the lime rind and skewer the meat chunks as the oven or grill heats up. (You will need 4 small skewers, or 3 long ones.) Cook each side 3 mins on the grill, or oven cook for 12 mins, turning once halfway. Cook to the full 165F degrees.