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Good morning!
It is a good one. More wonderful Cracker/Armored fic from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
visiblemarket- those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write. I watched the latest episode of Sherlock, which was great ASIDE FROM THE GIGANTIC CLIFFHANGER OMG YOU SICK DEMENTED GENIUSES HOW COULD YOOOUUU. I've got yoga in an hour and a bit, and I just got a call about a possible temp-to-perm job. It's most likely too far away, but it's still nice to know I'm being considered.
Also, I made breakfast. And now I'm going to bore you with my recent adventures in real live grown-up cooking. Mwahaha. I do have enough mercy to cut it, though. You're welcome.
After what had to be close to an hour of browsing in Barnes & Noble, I eventually settled on a couple books to start me off. The Ultimate Student Cookbook and Quick Cheap Comfort Food. I was looking for simple recipes that wouldn't take forever to cook that had clear, comforting directions and if possible pictures. The first one has lots of pictures, and very comforting directions, but some recipes that take a while. The second has no pictures, decently comforting directions, and all the recipes are guaranteed to take less than thirty minutes. SOLD!
Recipe from the Student cookbook. This was.. well, it kind of turned into scrambled french toast. I'm pretty sure I let it soak up too much of the egg/milk stuff. In fact, I think I made way too much of the egg/milk stuff. This may be because the Student cookbook is by an English chef, so all the measurements have been converted from metric. Which, yeah, would mean there shouldn't be any difference between the actual measurements themselves, but, well, there was a lot of the egg/milk stuff, and I don't think I measured wrong. Anyway, it was edible. And I didn't poison myself with undercooked egg. So, a victory.
Recipe from the Comfort Food cookbook. This was a painfully basic recipe- beef, onions, diced tomatoes, tomato paste, chili powder. And not chili powder like the spice, but chili powder as in a mix from a sealed bag. Also I managed to find diced tomatoes with chili seasoning and peppers already in it, so all in all it would've been really hard to make something that didn't at least taste like chili. I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself. Anyway, I was nervous once I had everything in one pot because it seemed awfully watery, but I let it simmer for twice as long as the recipe said and it boiled off to something okay. I made sure to add lots of cheddar cheese and crumbled up Saltines, but, in the end, it was pretty darn good! It had just the right level of spiciness. I'm normally more or less a wimp about spicy food, but I can appreciate a kick every now and then and this was.. dare I say perfect? So, another, more secure victory.
Recipe from the Student cookbook. That's what I made this morning. The first attempt was not too bad- some rips and tears and lost pieces, but cooked the correct amount and basically crepe-like. However, the second attempt... was excellent. Paper-thin, barely any tears, golden brown like a freaking sunrise. I really should've taken a picture, because it was a damn photogenic crepe. I put Nutella and strawberries in it, and it was (to quote Lacey Thornfield) an aria. I am so proud of myself, you have no idea. I'm thinking I should give french toast another shot, see if my strength really does lie in breakfast food. Anyway, anybody have suggestions for other yummy crepe fillings? I'd like to see if this was just a fluke or not.
visiblemarket- those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write. I watched the latest episode of Sherlock, which was great ASIDE FROM THE GIGANTIC CLIFFHANGER OMG YOU SICK DEMENTED GENIUSES HOW COULD YOOOUUU. I've got yoga in an hour and a bit, and I just got a call about a possible temp-to-perm job. It's most likely too far away, but it's still nice to know I'm being considered.Also, I made breakfast. And now I'm going to bore you with my recent adventures in real live grown-up cooking. Mwahaha. I do have enough mercy to cut it, though. You're welcome.
After what had to be close to an hour of browsing in Barnes & Noble, I eventually settled on a couple books to start me off. The Ultimate Student Cookbook and Quick Cheap Comfort Food. I was looking for simple recipes that wouldn't take forever to cook that had clear, comforting directions and if possible pictures. The first one has lots of pictures, and very comforting directions, but some recipes that take a while. The second has no pictures, decently comforting directions, and all the recipes are guaranteed to take less than thirty minutes. SOLD!
Recipe from the Student cookbook. This was.. well, it kind of turned into scrambled french toast. I'm pretty sure I let it soak up too much of the egg/milk stuff. In fact, I think I made way too much of the egg/milk stuff. This may be because the Student cookbook is by an English chef, so all the measurements have been converted from metric. Which, yeah, would mean there shouldn't be any difference between the actual measurements themselves, but, well, there was a lot of the egg/milk stuff, and I don't think I measured wrong. Anyway, it was edible. And I didn't poison myself with undercooked egg. So, a victory.
Recipe from the Comfort Food cookbook. This was a painfully basic recipe- beef, onions, diced tomatoes, tomato paste, chili powder. And not chili powder like the spice, but chili powder as in a mix from a sealed bag. Also I managed to find diced tomatoes with chili seasoning and peppers already in it, so all in all it would've been really hard to make something that didn't at least taste like chili. I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself. Anyway, I was nervous once I had everything in one pot because it seemed awfully watery, but I let it simmer for twice as long as the recipe said and it boiled off to something okay. I made sure to add lots of cheddar cheese and crumbled up Saltines, but, in the end, it was pretty darn good! It had just the right level of spiciness. I'm normally more or less a wimp about spicy food, but I can appreciate a kick every now and then and this was.. dare I say perfect? So, another, more secure victory.
Recipe from the Student cookbook. That's what I made this morning. The first attempt was not too bad- some rips and tears and lost pieces, but cooked the correct amount and basically crepe-like. However, the second attempt... was excellent. Paper-thin, barely any tears, golden brown like a freaking sunrise. I really should've taken a picture, because it was a damn photogenic crepe. I put Nutella and strawberries in it, and it was (to quote Lacey Thornfield) an aria. I am so proud of myself, you have no idea. I'm thinking I should give french toast another shot, see if my strength really does lie in breakfast food. Anyway, anybody have suggestions for other yummy crepe fillings? I'd like to see if this was just a fluke or not.