Posts tagged with 'recipe'


  • Posted on September 7, 2008 at 7:27 pm

…by which I mean, I made gyudon for dinner and tomorrow’s lunch and it was delicious. I even posted my recipe. YES, I USED A DAMN FILET, THEY ARE JUST THE RIGHT SIZE AND $4 AND THE DELICIOUS BACON CHOPPED UP AND ADDED TO THE BROTH WAS AWESOME. (warning: I’m still farting around with some new templates there, site may be kind of butt-ugly)

And out of my $50 scratch-off prize, $40 of it went to putting a new tire and tube on the bike after a blowout on the way home Friday. :cuss:

Fortunately, the guys at the bike shop had not much going on yesterday and were able to change my tire in just a couple of minutes. And the new tire is the sort they put on police bikes. I’m going to take it back in next weekend and have one put on the front, too.

Tomorrow’s lunch

  • Posted on June 4, 2008 at 9:17 pm

Oh hey, look, it’s a proper food post!

For tomorrow’s lunch, I made delicious little stuffed tomatoes. What are they stuffed with? MEAT, THAT’S WHAT.

Ahem. Anyway. I got a bag of those Nature Sweet cherry tomatoes on the vine yesterday, and I took ten of those, sliced a little bit off the bottom (so they’d stand up on their stem ends), and scooped out the seeds and goo. I probably should have sprinkled a little salt in the cavity or dribbled some balsamic vinegar in or something before I filled ’em up, but oh well.

Then I took about a quarter-pound of ground turkey and tossed in a handful of bread crumbs, a handful of grated asiago, a clove of minced garlic, and some miscellaneous herbs and such and mushed it all together. This got stuffed into the tomatoes, just enough to heap over the top a little.

The tomatoes then went into a 350 degree oven for about half an hour. There was enough meat left over for a little burger, so you could probably stuff twice as many tomatoes with that quarter-pound. Big tomatoes would probably work fine too, but I just love these little Nature Sweet thingies.

When the tomatoes came out of the oven, I dressed them up with a little cutout provolone star on top of each. They are so juicy and tasty. Next time I’ll try them with feta instead of asiago, or mash a little feta into the bottom of each tomato before I stuff the meat in there.

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  • Posted on May 31, 2008 at 10:48 pm

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