Posts tagged with 'nomnomnom'

om nom nom nom

  • Posted on September 4, 2012 at 10:34 pm

Straight up Photoshop; pills and cake in background courtesy of kind folks on

I know everyone and their dog has drawn Charlotte already and I do not give a single fuck.

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Found side by side at Kroger checkout:

  • Posted on July 2, 2010 at 9:39 pm

I will never need another cookbook again.

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Things what are in my bowl

  • Posted on January 20, 2010 at 9:31 pm

[ETA: whoops, forgot one:]

Tonight’s dinner

  • Posted on July 13, 2009 at 9:21 pm

The other day I was sitting at my mom’s house watching the Food Network while some clothes went through the washer, and Giada was making this farfalle with broccoli in a really simple olive oil-butter-garlic-red pepper flake-anchovy sauce.

A word about me and broccoli: when I was a child, as most children do, I would not have eaten broccoli if held at gunpoint and ordered to do so. Sometime in my teens, I acquired a taste for broccoli-cheese soup–but there would be a pile of stalky bits at the bottom of the bowl when I was done, as I could not deal with any broccoli parts that had to be chewed. And then this past Thanksgiving I was steaming up some broccoli to throw into the broccoli-rice casserole and all of a sudden it was all I could do to not open up the steamer and just start shoveling broccoli into my mouth. And ever since then, this has been me when faced with a plate of freshly-cooked broccoli:

Seriously, I don’t know what the hell happened, but all of a sudden the smell of cooking broccoli makes my stomach go OH HOLY SHIT WHERE IS IT SEND IT DOWN NOW NOW NOW.

…anyway, you can imagine my reaction to a dish involving pasta, broccoli, and parmesan cheese being prepared on TV right before my eyes.

The problem: this dish contained anchovies.

I do not do anchovies. Are they in Caesar dressing? I don’t know, but if they are I can deal with it in that form because there’s nothing that looks like fucking anchovies in it, but I do not do anchovies.

Also, I don’t have red pepper flakes. And I have goat cheese, which melts down into the most wonderful creamy sauce when it touches something warm.

So I altered the recipe. And added some things. As is always the case in the Chaobell Test Kitchens: serves one really hungry person or two nominally-hungry people, fuzzy measurements, add or omit shit to taste, your mileage may vary.

Farfalle with Veggies and Chicken in a Goat Cheese Sauce

  • A cup or so of farfalle (bowtie pasta, or whatever kind you like)
  • Two big handfuls of broccoli florets
  • Plenty of salt or chicken soup base to add to the pasta water (I use mostly kosher salt, with a couple wee scoops of this neat sea salt with Italian herbs I found at Target–it has a teeny metal scoop in the jar)
  • A few tablespoons of olive oil
  • A pat of butter (or suitable substitute–for once my precious Brummel & Brown’s yogurt-based fakebutter actually works pretty well here)
  • A clove or two of garlic, chopped up
  • A small handful of chopped onion
  • One diced Roma tomato
  • About 1/4 – 1/2 cup crumbled goat cheese
  • A sprinkle of fresh grated parmesan
  • Meat, or not (preferably pre-cooked)

Set your pot of water to boiling and add plenty of salt or chicken soup base. When it’s at a good rolling boil, dump in your pasta. Let it boil while you chop up the broccoli–not too finely or it will sort of disappear, leave it nice and chunky. When the pasta is about five minutes along, dump in the broccoli.

While the broccoli and pasta boil, chop up your garlic, onion, and tomato. If you’re using a precooked meat like the rotisserie chicken Kroger had for $2.50 today, go ahead and chop that up too. If you need to cook your meat, now is the time.

When the pasta is tender, get it out of the water. The broccoli may still be a little crunchy. This is fine. It will finish cooking in the sauce. Save about a cup of pasta water.

Now throw the olive oil and butter in a pan over medium-high heat; when it’s nice and hot, add the garlic, onion, and tomato. Cook till the onions are clear and the tomatoes are bright and mushy, then dump in the broccoli and pasta. Cook till the broccoli is nice and tender, then turn the heat down to low and dump in the goat cheese and any meat you might be using. Watch as the goat cheese magically melts down into lovely sauce. If things get too stiff, add a splash of pasta water.

Dump into a bowl, sprinkle with a little parmesan, and eat.

Oh jeez, how could I forget…

  • Posted on June 27, 2009 at 8:13 pm

Sure enough, I remembered one more item I got at Central Market… dear God, how could I forget to mention that I got a bar of bacon chocolate?

Because I totally got a bar of bacon chocolate. And it’s really good.

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  • Posted on June 27, 2009 at 7:46 pm

So today Mom calls me. “I NEED VEGGIES,” she says. “Let’s go shopping!”

“…okay!” I say.

She comes to pick me up and goes “O HAY wanna go to Central Market?”

“EEEEEEEEEEEE,” I say, because I’ve never been there.

And so, off we go.

Let me tell you what I came home with:

  • three white peaches
  • one orange bell pepper bigger than Spazz’s head
  • one bunch of bananas
  • one pint of bright yellow cherry tomatoes (they had some awesome heirloom tomatoes, but they were a little pricey and I was afraid I wouldn’t be able to eat those huge motherfuckers before they went bad)
  • Three purple potatoes (!!!)
  • Two bottles of strawberry Ramune
  • One can of wasabi peanuts
  • Two boxes of wafer-thin little cookies (one chocolate, one cappuccino)
  • one thing from the bakery that was labeled as a pizza crust; there were samples of it out there and it was really more like a really flat loaf of lovely soft white bread with cheese baked into it
  • possibly some other shit I have forgotten about

I wish they would build one of these closer to home, oh man.

is that a frozen banana in your pocket or are you just happy to see me

  • Posted on May 4, 2009 at 8:03 pm

So I’ve been experimenting with smoothies as dinner for the last few days, mostly because we tend to eat Big Food for lunch at work and I really do not need Big Food for dinner and I get really tired of the standard bowl of soup, small sandwich, or bowl of leaves;partly because by the time I get home most days I don’t feel like cooking a fucking thing more complicated than scrambled eggs or the aforementioned soup, sandwich, or leaves, let alone something for dinner and something for lunch the next day.

I got this nifty little Hamilton Beach single-serving-size blender over the weekend. It is tiny, but it is mighty. When I first took it out of the box, just for shits and giggles, I threw four ice cubes straight from the freezer into it and hit the button, and in a matter of seconds I had a few spoonfuls of unflavored snow-cone. Nice. Also, when you’re finished blending whatever you’re blending, you just pop the cup off the blender and drink right out of it.

So here’s what I had for dinner tonight: a banana-chai smoothie.

  • One banana, sliced and frozen (very important that it be frozen)
  • About 1/4 cup plain almond milk (vanilla is fine too)
  • A tablespoon or so of wheat germ
  • One scoop of vanilla protein powder (I have this kind, it’s fairly cheap as tubs of protein powder go and it’s got other stuff that’s good for wimmens in it, and maybe it’s just all the other shit I’m whirling up with it but I don’t notice any weird taste with it like I sometimes get with other protein stuff–actually, it’s quite good)
  • A tablespoon or so of Pacific Chai instant chai tea latte
  • A good squirt of honey

Notice what isn’t on the list: ice cubes. With the frozen banana, you don’t need them. You don’t want them.

Throw everything in blender, buzz. You’ll know when it’s done because the frozen banana just kind of ‘splodes into lovely ice-cream-like stuff. Frozen banana >>>>> ice cubes, seriously. You may need a spoon. It is delicious and surprisingly filling.

Aside from the chai experiment, I’ve also had a banana mocha smoothie (squirt of chocolate syrup and single-serve packet of instant coffee instead of honey and chai mix), a strawberry-banana malt, and a plain old vanilla-banana malt.

There was also a rather… strange concoction in the smoothie cookbook I picked up off the impulse buy rack at the grocery store: cucumbers+buttermilk+green onion+dill. Yes, as a smoothie. It was… well, I wouldn’t drink one every day, but it was interesting. Kind of like watery Ranch dressing.

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fuck ur packet of salt-flavored MSG

  • Posted on December 2, 2008 at 9:26 pm

For dinner tonight, I made ramen with green onions, avocado and boiled egg slices, and broth that did not come from that sodium bomb disguised as a flavor packet.

Fuzzy measurements as always; this is for one big bowl.

  • Oil and mirin for sauteing onion and garlic
  • A handful of sliced onion (fairly thin)
  • About 1/2 tsp minced ginger (pickled is fine, that’s what I used)
  • Minced garlic, up to a clove or so
  • About 1 1/2 cups water
  • Memmi soup base (or dashi if you have it), about 3-4 tbsp (more or less to taste)
  • About 1/2 tbsp. miso
  • 1 tsp sweet Thai chili sauce if you have some, if not just leave it out
  • Half a sheet or so of nori
  • 1 egg
  • 1 package GOOD ramen (not the 10-for-$1 shit, look in the Asian food section and get the Sapporo Ichiban–it’s all of half a dollar more, good grief, you can splurge), throw the flavor packet away (or use it on something else later, whatever, you won’t be needing it here)
  • 1/2 avocado
  • Green onion, chopped

Heat up some oil in a pot and throw in your onion, garlic, and ginger; add a splash of mirin and saute until the onion goes a little brownish around the edges. Pour in water, scrape good brown residue off bottom of pot and mix it in. Add memmi/dashi, miso, and Thai chili sauce if you have it, stir well, bring to a boil. Put the whole, unbroken egg in the pot, throw some nori in (leave it in big pieces, you’re going to fish it out later) cover, reduce heat, and simmer gently for twenty minutes or so. Check on it once in a while to make sure there’s still plenty of liquid and roll the egg around a little.

After the twenty minutes or so, take out the nori, take out the egg and peel it (don’t cut it up yet), and return the whole naked boiled egg to the pot to soak up flavor. Go ahead and put in your ramen noodles now. While they’re cooking, slice up the avocado and chop up the green onion.

When the noodles are as done as you like, dump the soup into a bowl, slice up the egg and lay it and the avocado slices on top, and sprinkle green onion over it all. IT IS DELICIOUS.


  • Posted on November 17, 2008 at 10:17 pm



Nah, I haven’t played it, but I’ve seen enough secondhand description of it to not feel like wasting my precious dialup tubes on waiting for it to load. I’ll poke it if I get bored at work tomorrow and have met my werdz quota on NaNo and SS*BB stuff.

How to make dinner

  • Posted on October 13, 2008 at 8:52 pm
  1. Go to store
  2. See packages of two little skewers with four bite-size chunks of bacon-wrapped beef tenderloin impaled on each skewer: $4
  3. Decide that gyudon sounds tasty tomorrow and these little chunks would be awesome for that

Next day:

  1. See that rice cooker pot still needs soaked and washed
  2. Decide cooking rice the old-fashioned way sounds like too much trouble
  3. Decide to use noodles instead
  4. Grab a package of somen noodles
  5. Make gyudon
  6. Throw handful of somen noodles in
  7. Make faces at somen noodles, wish you had gotten soba or udon instead
  8. Pick out delicious onions and meat chunks, scrape lump of somen noodles off into trash
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