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I have a LOT of 3D stuff to do. This is going to be a realllly long week, starting like NOW.
eeeeek
seen here...with a disclaimer!! "Photo of what is surely a very nice guy used here to represent the neediness of terrible men by bark"
www.theawl.com/2013/04/my-boyfriend-is-addicted-to-intern...
That was the name of the drink.. right?
They took me to farmtable Saturday. So good. Definitely a day of good food!
KFC: Four drumsticks, mashed potatoes and gravy
Maccas: Two Fillet O Fish, 1 large fries and a Diet Coke (like it makes all this shit any healthier 😂)
Apparently these were two regular pre-game meals for Charles Barkley, the Basketball legend, during his playing days. And I'm going to attempt to eat them both.
This is possibly one of the stupidest and unhealthiest things I've done to my body.
...I bought a SodaStation! It's way fun! And I made blackberry syrup! It was way easy and fun! Now we can have Italian and French sodas! Whoo!
Berry Syrup
1 c. sugar
1 c. water
1 c. berries, give or take, picked over and rinsed
Place ingredients in a small sauce pan and bring to a simmer. Cook gently for 15 to 20 minutes stirring regularly.
Strain out the berry solids* and refrigerate the syrup in a small jar.
Now use your homemade syrup to make soda! (I've just looked up the ingredients in Torani and Starbucks syrups, and they've both moved away from high fructose corn sweetener; both say they use sugar, so other than a lack of preservatives homemade syrup's no better than storebought, save it's cheaper.)
Italian Soda
To a glass, add ice, syrup to taste, and soda water.
And for no apparent reason, if you add a little dairy, the treat moves to a whole different country:
French Soda
To a glass, add ice, syrup to taste, soda water, and a dash of half and half or heavy cream.
* Don't throw out the fruit! Add a squeeze of lemon juice and a teaspoon of the syrup, place in a small jar, and refrigerate. It's homemade jam and your boyfriend loves it on toast!
#thisiswhyimfat
...so, my MFP* has taken to watching The French Chef for no apparent reason. (I suspect it's part of his long-going research into autism, but it might just be that he's interested in how people ate in the 60's. It's impossible to tell.)
Her artichoke episode is pretty great; someday I need to make that artichoke bottom/poached egg/cheese sauce thing she makes, because it sounds AMAZEBALLS.
Today before I went to work he had Julia on, and she was making hors d'oeuvres for a New Year's party out of pie dough. There were tartlets filled diced cheese, frankfurters, or canned ham, each topped with Béchamel; an almond tart; cheese straws; and a couple other items else I've forgotten; but the overall gist of the thing was that WITH PIE DOUGH, WHICH IS THREE INGREDIENTS, ONE OF WHICH IS WATER, AND SOME OTHER STUFF YOU'LL HAVE LYING AROUND, YOU CAN MAKE THIS TABLEFUL OF LOVELY THINGS TO EAT WITH COCKTAILS OR WINE. Which is a great takeaway, really.
Anyway, since I had pie crust dough in the fridge left over from the pot pie, and Julia's cheese straws are literally nothing but dough and cheese (with an egg wash for shininess), I went ahead and made them.
I did a poor job of forming them into cute shapes but nevertheless they were delicious, and would indeed be fantastic with adult beverages.
#thisiswhyImfat
* Most Favorite Person
...I made a nice tossed salad (with a lovely homemade vinaigrette) and a comforting, bubbling-hot tuna casserole.
The casserole was created from what I had on hand, so that means I used angel hair for the pasta, made my own sauce béchamel (featuring onion piqué plus mushrooms and wine), added peas and parmesan as well as cheddar, and topped it with crushed potato chips as a nod to my white trash roots. It turned out yummy. My beloved had seconds, something he rarely ever does.
We always eat on the coffee table because we don't have a real table.
Yay comfort food! Especially when it's this damn cold! #thisiswhyimfat
..so we made this bread. (Recipe is here. It's a beer-based quick bread.) Came out moist, kinda dense, and edible. Would be good with a stew or chowder.
Because it has such a very crispy crust, it's a good dipping bread. We're having it with skordalia, which is, essentially, hummus made with potatoes rather than chickpeas. #thisiswhyimfat
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...I no longer know where I originally learned this recipe; perhaps the 90's version of The Joy of Cooking? It was definitely from a cookbook, but I can't recall which.
It was the best version ever, but I can't find it online anywhere. So I'm putting it here, so you too will know the truth: this recipe should not have parmesan or gruyere in it, it should not have thyme or chives in it, and it must have nutmeg!
This version is fragrant and rich and perfect and if you put cheese in it, it's just scalloped potatoes: THIS is the prince of gratins as it should be!
Gratin Dauphinoise
Ingredients:
- potatoes, peeled, thinly sliced, lightly salted and drained/pressed (or not. It's awesome either way, but the original recipe wanted potatoes very thin and with not much moisture)
- garlic, minced
- nutmeg, grated
- salt & pepper
- butter
- heavy cream
Method:
Butter a casserole dish and arrange a layer of potatoes. Dot with butter, sprinkle scant minced garlic, freshly grated nutmeg, and salt & pepper.
Repeat layers until the dish is full.
Pour over heavy cream, cover, and bake at 350F until potatoes are tender and fragrant and the moisture absorbed, maybe 40 minutes. Finish uncovered in the oven or under a broiler, if desired.
#thisiswhyimfat
...small fries and small chocolate Frosty from Wendy's.
(Don't eat this shit. Seriously. Sugar, sugar, sugar, fake fat, carbs, and hydrogenated oil. Poison.)
Does everyone else send in a recon chip when they half break a chip in their dip? • • • • #insta #foodart #foodgasm #burgers #flatbread #chips #dip #pretzel #thisiswhyimfat #chefmode #foodie #foodies #food52 #food #apps #craftbeer #foodporn #onmytable #instagram #lunch #dinner #foodphotography #nikon #foodcoma
Dillon's first day of vacation with me. We hung out at my place and then went to dinner at Paadee. It was awful. It was a great first day though. I don't know what film this is, but images were taken with a Minolta X-700. The negatives say 200N, and I can't remember what that is...
...zucchini lasagna roll-ups, garlic-lemon broccoli, and roasted garlic boule with butter.
(Yeah, yeah, I made a low-carb pasta substitute dish and served it with white bread. Shit happens. #thisiswhyimfat)
These dishes came out really well in spite of the facts that I:
- made the marinara from scratch without a recipe and barely even paid attention to the process
- winged the broccoli recipe, even though the last time I tried to do so I ended up with gross overcooked over-tart broccoli
- approximated the ricotta filling from the recipe because I couldn't be arsed to measure anything
- don't have a mandolin and had to make those zuke strips with a vegetable peeler.