31-22 The word one

So Blogger decided that I couldn't write words on that last post, unless they had pictures with them. My words are just fine Blogger! They do not need picture chaperones!!!!Well most of the time they don't! Okay, well you work with what you have right? So onward to the words!!

This week I made Salmon Hash. It was good. It was scary at times, but it came out better than expected (yay!).It was fairly simple: put stuff in pan, heat it up, put more stuff in another pan, mix that stuff, then join the pans in holy nomness. I think it would have been even simpler if I followed the recipe. I didn't. I played poor person this week and bought salmon in a can, instead of fresh salmon like the recipe told me to do. That was the scary part. The salmon in a can. IT HAD SKIN AND BONES! THE BONES WERE IN THE CAN! THAT IS JUST NOT RIGHT! It creeped me out, and the boy had to step in and take charge of the situation and be all manly, it was good. Luckily, I had bought a small (read:normal tuna can size) can of salmon that specifically stated that there were no bones or skin in the can (YAY!), and I added that to the potatoes and onions when the time came.

So because of my failure to deal with creepy bones and skin that were in a can, the boy ranked this meal a 7. He said that it would have been an 8 if he didn't know and/or had to deal with the freak out. That is good I because I was going to rank it a 6 myself. It just didn't seem to be right; it wasn't bad by any means, just lacking. Still, a 7 is pretty good. There was "salad' too, the recipe called for it. This "salad" was really just arugula with that dill mixture (watered down like the recipe said) in a bowl. It was meh, and then I tried to fix it. I went back in the kitchen and added some honey, rice vinegar, nutmeg, and agave sweetener, to the dill mixture. *poof* Salad dressing. I was still only adding it to arugula though, when I think salad, there are at least two ingredients that are not the dressing. Just sayin' Food Network recipe, just sayin'.

On another note, I apologize for the lateness of this update. On Wednesday, we ended up having a lot of left overs from the weekend and there were tornadoes outside. Thur the meal was served on Thursday and the post today. Why so late today? Because I am lazy and was having too much fun watching this. Anyway, I think I will go back to the books next week, so stick around and see!

31-22* (Word explination to come)

Ingredients.

Question: What do you do when your dill, Dijon and yogurt are found in the same bowl?

Answer: MIX IT UP YO!

Frozen cubed potatoes, shortly before being unfrozen, BY WAY OF PAN!

Red Onion.

Yellow Onion.

Together, in SKILLET WOO!

Aren't they just beautiful? Harmony *sigh*

Even tastier.

Hey look! They are becoming unfrozen!

Salmon added.

Mixin' dat shit up!

Fact: you mix for a little while and also add that dill stuff from the top.

 

 

 

 

 

 

 

FINAL PRODUCT

Lets Hash This Out....

Menu for 6/1:

• Salmon Hash

I apologize, I should just change it to me writing about the menu to Wednesdays. *sigh* Anyway, today I am going to try a recipe that I got from Food Network®. I receive daily emails with recipes, and this is the first that has really sparked my interest enough for me to try it out. It appears to be pretty straight forward; the recipe even called for 'frozen hash potatoes", so I am not to worried about it taking a ton of time. I am also doing a little creative substitutions, well just one substitution really. The recipe called for fresh salmon, but I am going to use canned. I think that the consistency will go better in a hash format than fresh salmon would. That and it is less expensive. There will be a Dijon dressing and an arugula salad as well. This should be good!

32-21

Ingredients.

"Chop!"

"Slice!"

Baguette, prepare to die be chopped up!

Breading (Noun version)

Breading (Verb version)

Breaded (past tense)

Fun Fact: I have created a machine that lets you hear the the sizzling in your head right now.
You can hear it can't you :)

You can also smell the toasted bread too, right?

Still working?

Nom!

"Fried!"

Mayo

Mayo + Smoked Chipotle Tabasco Sauce®

Yes, I am the Sauce Boss.

Sauced (verb)

There needed to be something green on the plate sandwhich

All that is left is to close the bread and add the chips.

Boom goes the dynomite!

All done!

WHAT WHAT! If weeks were years, my blog would be of legal drinking age! HECK YES! My darling mentioned this fact to me after we were finished eating our po'boys. He also mentioned that, in honor of it being 21, it would have been fun to do something with liquor. Too bad, maybe next week. Actually, I just found a recipe that I would like to try for next week, but I have to bounce it off the boy to see if it will stick before I let you lot in on the idea. Any way, on ward to the meal, and then if you scroll down, you will see a chocolate cake that I made for my bff's 28th. I actually made her three cakes: chocolate, vanilla, and strawberry. I made them all in one night however, and, after I made the chocolate one, I sort of got too caught up in what I was doing to take pictures of the other ones. I also didn't get a picture of the fully frosted chocolate cake, that is fine though; it came out of the bundt pan so nicely I almost didn't want to put frosting on it.  


I am getting carried away with sweet stuff and what I am really here to talk blog about is savory goodness. I made turbot po'boys! And to tell you the truth, they were super easy to make. I had to "work" late last night, and by "work" I mean I had to schmooze with politicians, drink wine, and eat cheese. I said it before and I will say it again, don't hate. Because I had to work late I didn't get home until around 7:30 and I normally try to have dinner ready by 8:30, so I only had an hour to get everything ready. I did it too; at 8:36 I put the plate on the table. I was given an 8 for this weeks rating. It was good but it had room for improvement. As it was my first time that I had ever made these sandwiches, I wasn't 100% sure about the spice ratio that I should use. Turns out I should have used more; then again, less is better than too much in this case. You can always add more, but you can't really take any away if you know what I am saying. Well there you have it, turbot po'boys, total nom. Now you can scroll down and look at the cake. And yes that picture is of THREE different eggs that had double yolks. Crazy, I know.

Ingredients.

Dry mix with added secret ingredients.

Dry mix, harmonized.

Goopy Wet mix.

Seriously, I should have bought a scratch ticket that night.

With flash.

And with out flash.

Tur-boy's

Menu for 5/25:

• Turbot po'boy's with olive oil potato chips

Ah man, just typing that right now makes my tummy grumble. For those who are not in the know, turbot is an ugly/yummy fish. It is the flat kind of fish that has its eyes on one side of its body. Like I said, ugly. So ugly that I am only putting a link and not an actual picture, because in reality, it is also very nom worthy. It is similar to haddock, cod, and flounder in texture and is very mild in taste. It should work very nicely with the Po'boy recipe that I got out of my handy-dandy Real Simple® magazine. I say "should", because the recipe calls for tilapia, when we went shopping this week however, there was no tilapia to be found; so I am substituting. As for the olive oil potato chips, they are by way of good ol' TJ's. I have seen them on the end displays for awhile now and the recipe called for chips AND they were only $1.99, so really, I can't go that wrong. Stay tune tomorrow for the pictures!




Also:

Happy Birthday Melora!!!!!

33-20

The absolute best $1.99 buy I have ever made.

Ingredients

Green Onion.

Oil and rice.

Tuna steak.

Green onions chopped.

SOY SAUCE YEA!

Scallops

Green onions and SOY SAUCE YEA rice

Tuna and scallops fully cooked.

After careful interrogation, I found out that these were the naughty eggs,
so I beat them.

Now thoroughly beaten, the eggs are added to the SOY SAUCE YEA rice.

The MEAT meat, for the boy.

Snap peas, naughty beaten eggs and SOY SAUCE YEA rice.

The Nom Shrimp.

See the Nom just rising off the Nom Shrimp?

Cooking of the MEAT meat.

More cooking of the MEAT meat.

Crispy MEAT meat.

MEAT meat nearly all chopped up.

The Spread.

His Mixture.

Mine, premixed.

Here it is. Week 20!!!! Homemade fried rice with all kinds of fixins. There was Nom Shrimp, and scallops, and tuna steak, and chicken patties, and Canadian bacon, and snap peas. As sides there were also gyoza(veggie kind) and spicy edamame. I am sure that there is some type of online calculator that I could find to tell you what how many different options there could be with that many fixins, but I am not going to go find. I apologize, but I am just not going to do that. Instead I am going to focus on how delicious everything was. SO NOM! I will say that, though not a difficult meal to prepare, it was time consuming, and I was not prepared for that. That is why a lot of these pictures were taken by the darling boy. He came to my rescue just as I was getting a bit frazzled. I think he did a wonderful job! Like I said, nothing was complicated, there were just many things to cook in a short amount of time. If I had four hands and double the amount of burners I think I could have done it nor problem. Alas though, I do not.

My darling gave me a 9 for this one. The reasoning (which I agree with) is that this dish was very good but still had room for improvement. More spices, different rice, different fixins, different sides, all of these could be switched or left alone or added too. I think that this dish lends itself to improvement though. You could have the best ingredients in the world and still say "Ah man, you know what would be really good in this?...". 9 is am awesome rating though so I am still happy with it.

I want to apologize for posting the picture of "Cookery for 1 or 2", I know that you are all stilling at your computer, seething with envy right now. Take a few really deep breathes, and relax, I am sure you can find a copy on Amazon. I found mine at "Used book superstore", seriously, that is the name of the store. My life is awesome, I know. Don't hate.

Next week: Not a clue, I am focusing on the three birthday cakes that I am going to bake for my best friend's party on Saturday. I will take pictures.