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Category: Food

Things I eat in strange ways

Nestle Signature Treasures – Creamy Caramel:
If you bite off the two ends, then you can suck out the caramel center with a *pop* and then eat the hollow chocolate repository.

Kit Kats:
So you snap off a single strip. Again, bite off the thick chocolate at the two narrow ends. Then, bite gently from the top, and you can lift off each crispy wafer individually and nibble on it one layer at a time.

Bananas:
So there’s the sexy way to eat bananas… and the straightfoward way… and then there is my way. y’see bananas come in (6) sections. If you break of a half or a third of the banana, you can persuade the sections to separate. It is almost impossible, however, to separate out an individual section, instead you have to eat them three by three or two by two by two.

M&Ms:
To the best of my knowledge, every librarian has an anal retentive system for eating M&Ms, so this isn’t that strange… but I eat them in color order, in sets of twos (one for each side of my mouth)… if I have an odd number for a color, the last one gets bitten in half… dark brown, orange, yellow, red, blue, green. And I am all excited about the dark M&Ms.

Oreos:
Again, everyone has a routine for eating oreos… but I don’t know anyone outside my family who tries for a naked middle. Seriously. We were doing this back when we were three. You need to start with a double stuff, because the regular ones just don’t have enough middle to support the proceedure. Then… twist off one cookie. Eat it. Then you try to eat all the rest of the other cookie off of the stuffing until you have a naked middle — this is very difficult and requires much practice. Now you try it.

When friends visit

*excerpted from a longer post*

And then there were thai food with noodles and tofu in a peanutty sauce. And desert of coconut ice cream in little coconut shells (which look just like breasts) from Trader Joe’s. If you shop there, I will make the recommendation: those ice creams were tasty, but improved greatly with the addition of Godiva’s chocolate liqueur.

I think I bought too many vegetables

It has been cold, and I have been getting home kinda late, so I haven’t been doing as much cooking lately… but I was finally home for a weekend and went to the produce stand… and now I am not sure I will get around to cooking all my food before it goes bad.

So here’s the thing — I am listing a bunch of ingredients, and you and I will think of fun way to put them together.

Ingredients
Vegetables/Green matter:
Cauliflower (1 head)
Broccoli (1 stalk)
Red bell peppers (2)
Potatoes (3 lbs)
Cilantro (1 bunch)
Romaine Lettuce (the inside half of 1 head)
Roma tomatoes (20?)

Unfrozen Meat:
Turkey andouille (1 1/2 left)

Frozen Meat:
“rabbit”
random beef (ground and in steaks)

And I have a good selection of legumes.

Ideas
Dish 1: Aloo Gobi — nope. This was a new dish for me, but now I’ve made it several times and it is no longer as exciting… might still make is as a good use for lots of potatoes and cauliflower.

Dish 2: Red beans & Rice w/ andouille — maybe. I cringe a little because my momma always made red beans and rice with a piece of pork or some ham hock… but it’s a possibility.

Dish 3: Creole Chicken or Shrimp — I’d have to buy the meat product, but it would use up all those lovely tomatoes in one go.

On my stove right now I have a pot of chili cooking. That was to use up a collection of miscellaneous beef leftovers. I used the same mix I have always used (and strongly recommend because all the spices come in individual packets instead of all mixed together)… but it seemed like a lot of salt as it went in… apparently I have stopped cooking with as much salt as I used to. This is odd. So I have already used two potatoes to soak up the saltiness — yesterday’s dinner was potatoes boiled in chili. 🙂

In other food news — I have only one bagel left in my freezer — Woe!

ETA:Okay, the “rabbit” is strange and exciting, but it’s frozen and will keep. What about the pretty, sexy veggies?

Winter is coming – Rabbit explorations

I have realised that all the food I have been saving for winter (legumes, breakfast cereals, and some frozen meat)… well, it’s time to start planning menus.

In the frozen meat world, I probably have 2 rabbits. When the supermarket across the street closed, I saw a chinese couple buying cheap frozen meat… and, indeed, there was a lot left even after all the other meat had been snagged… because there is no label on this meat positively identifying the animal of origin. And there’s a stamp saying it’s from China. So I bought two. Because I’ll try anything. Then I had a friend, who is a chef, give his opinion on the meat, and his best guess was rabbit. I have found three rabbit recipes, but I only have two rabbits. Any idea which recipe I should choose? Do you have an amazing rabbit recipe?

In the legume world, I have lentils (red and brown), split peas, pinto beans, kidney beans, and a few others. I’ll need to get my mother’s amazing recipe for red beans and rice. No clue really what to do with the pinto beans other than random chili concoctions.

And breakfast cereals — I found cream of rice! I am very excited. It should be smooth and sweet and delicate.