eatingin
You are viewing stuff tagged with eatingin.
Monster Mash
This is Mykala’s traditional Halloween dish. “I will make it every Halloween, forever.” says Mykala. Yep.
You are viewing stuff tagged with eatingin.
This is Mykala’s traditional Halloween dish. “I will make it every Halloween, forever.” says Mykala. Yep.
It’s 9:21 in the evening, and since it is nearly the longest day of the year, I can look out our open window and see the green grass and tree leaves in the slowly fading twilight. Dads and Grads — my favorite time of the year. The time when the days are longest and summer still feels like all possibility and nothing spent.
Mykala made these edible wonders for Halloween and they tasted delicious. The arms were grown in our garden! (Rosemary.)
So it took me 90 more minutes that usual to wrap up at work yesterday; had some quite-difficult CEREC crowns to do. I’m a perfectionist with the scans, and after powdering the teeth, I just didn’t have the contrast I wanted. So we cleaned them, used the diode laser again, and finally got a nice powder and picture. We battled for good isolation, finally got things to a place where I could bond in the absence of contamination. What a relief to see a good result after so much hard work. Our patient was a champion.
The lid of the seventy year old stove creaked reluctantly as I pushed it up and ducked my head under. Dust and the smell of distant eggshells wafted up as I relit the stove with the long reach matches from our landlord Mary Alice. A few years ago, when we woke up to the unpleasant smell for almost a week straight, we had learned the pilots tended to get blown out by gentle breezes. Now, this little piece of knowledge was to get filed in the “no longer useful” category in my brain, along with bits like how to keep the sink and tub drains draining (never use without at least one trap), when to change the screens out for the storm windows (earlier than you think; the days quickly get cold), how to avoid the water hammer (turn the water on more than you think you need), how much to turn down the heat (a Pendleton and a down comforter were musts), how to stay cool when the power went out in the summertime (good luck… meditation?), the trick to shutting the front door (humidity dependent), which outlets dropped cord prongs from them like leaves in fall, and which appliances tripped the breaker if used in concert.
They were delicious, vegan, and contained burrito things.
This, now this is a bánh mì sandwich. Mykala made this from super fresh bread, garden fresh cucumber, fresh cilantro, fresh jalapeño, top secret tofu preparation, vegan mayo, and love. Anyway, I tasted love when I had it. Stupendous.
14 hours are left until day one of my two-day hell-test sponsored by the Joint Commission on National Dental Examinations. And when I say “sponsored” I actually mean “questions written to mess with me” because I still had to pay $360 for the privilege of taking this thing. My wife has made every food (all the foods) in the kitchen for a delicious dinner tonight:
My wife just made the most wonderful veggie burger on toasted sandwich thin for lunch. The secret? An awesome veggie burger (do you remember which brand, Mykala?) and smoked gouda. Wow. Happy grilling season, minus the grilling and minus the meat.
Mykala just made kushari. Ours was brown lentils, elbow noodles, rice, tomato purée + spices, and very well-caramelized onions. It was EXTREMELY good: according to Wikipedia and Anthony Bourdain, it is a staple dish in many parts of the Middle East. Someday, we’ll visit that part of the world and try this — until then, we’ll stick with a taste-bud trip.
Mykala made some delicious spring rolls. As a food model, I have a very VERY long way to go. I don’t think an intense look, grimacing, open maw, and shaggy hair do much to help a food product. Despite all that, it still looks delicious.
HOWTO make the perfect fruit salad and get laid:
Wash your hands with soap. Do this in the kitchen, not in the bathroom, even if you just came out of the bathroom. Even if you spend your entire day submerging your hands in a sterile bubble, wash your hands in front of your sweetheart. Do it now.
This is a picture of the best dinner I ever had, this past September 19th. Mykala made spectacular foods: fresh bread topped with bruschetta made from tomatoes plucked off our tomato plant no more than 10 minutes before we ate, roasted farmer’s market beets and goat cheese salad (stuuupendous), and a lovely (sweet) wine. Dessert was out and about: ice cream in the warm late summer evening. Perfect.
Mykala learned that you can produce an ice cream substitute using just a banana and a blender. The frozen delicacy apparently feels quite similar to ice cream in one’s mouth. She puréed an entire banana down to a surprisingly small amount of brown sludge… probably 2 tablespoons. So, Mykala’s first attempt went like so:
I’m a lucky, lucky, lucky man. Dinner: homemade potato salad featuring farmer’s market fresh potatoes, stoneground organic mustard, organic sour cream, and Mykala’s special blend of herbs/spices. Fresh organic eggs in a tasty Rudi’s sandwich. All prepared by my lovely wife.
A three page article in the New York Times about chocolate chip cookies? Well, OF COURSE, I’m going to link that! Cookies recently surpassed doughnuts as my favorite food, and so I sat up and took notice at some helpful suggestions for baking great cookies in this article.
This fresh bread made the most amazing peanut butter and jelly sandwiches ever!
↓ More