Log in

May. 11th, 2009


Penne Rigate & Meatballs

When I'm in the mood for Italian, but not necessarily spaghetti...

Best thing about sauce is how much you can play around with it. I'm just lazy and grab whatever jar looks appetizing from the grocery store. Usually a garlic/herb base, because I like to sautee mushrooms in balsamic vinegar and just a little evoo (extra virgin olive oil). Then I pour in the sauce. And oregano, because it just smells good. And maybe a few turns with the Italian Seasoning grinder and black pepper grinder, if the sauce doesn't have enough kick.

The Original Recipe had meatballs for subs, which I'm so doing next, but still with sausage. I've bastardized it a bit for my own tastes. I think it came out pretty tasty, if a little on the sweet side. Next round gets a heavier hand on the seasonings.

My Meatballs:

1lb. Mild Italian ground sausage
3/4c. Bread Crumbs (Plain)
2-3T. Italian Seasoning
1T. garlic
2T. parsley
3-4T. grated Parmesan
2 eggs

- Combine the above. Dig in, get your hands dirty, and make the meatballs whatever size looks good.
- Bake 15-20 minutes @ 350 degrees

* The original meatball recipe called for beef, I just had sausage on hand.
* For Italian Seasoning, I used the Italian Herb Grinder (rosemary, garlic, red pepper, onion, sea salt, tomato, and stuff)
* I don't like garlic chopped up in my meatballs, so I used garlic powder
* Use whatever baking dish makes you happy. I used my clear baking pan because it was the first thing I saw.

Apr. 6th, 2009


Today's Lesson: Tiramisu Layer Cake

Tiramisu Layer Cake
recipe image
Submitted By: bettina
Photo By: Allrecipes
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 12
"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"
1 (18.25 ounce) package moist white
cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
2 tablespoons unsweetened cocoa
1 (1 ounce) square semisweet
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2.Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3.Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4.To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5.To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2
Directions: (continued)
 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6.To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

What I Learned:
1 - Appropriately seperating the cake batter is Important.
2 - Beating the heavy whipping cream: FAIL.
3 - Must. Get. Bigger. Oven.


Mar. 31st, 2009


It hurts...

"Try yoga," she says.
"It's fun," she says.
"Pain is just weakness leaving the body," she says.

You may be right, but that doesn't make my body hurt any less. Ugh...moan....bitch....complain. Also not a bright idea was getting small ankle weights. The thought process: Oh, I'll add just a little more weight--two pounds between the two, that's not anything!--and train my muscles faster! There will be less pain over a long period of time.
Brilliant plan: FAIL.
But I will keep the ankle weights, I think. The idea was sound, even if the road to success is somewhat crippling. T.T  

And now, I have a flat tire. Argh!! I want my Olive Garden!

Mar. 27th, 2009


Peanut Butter Rice Krispies

Found this poking around here and there... Think I'm gonna try making this tonight. Maybe.  Sounds simple enough.

1 cup Peanut Butter
1 standard size bag butterscotch chips
8 cups Rice Krispies

Melt Peanut Butter and butterscotch chips in pan. When melted pour over Rice Krispies and mix until cereal is thoroughly coated. Pour into 13x9xwhatever (or whatever dimension pan you have) and refrigerate until they harden--usually a few hours.

Mar. 26th, 2009



Dear Doctors and Doctors Represenatives,

You told me having surgery and getting my tonsils and adnoids removed would keep me from getting strep and other forms of throat sicknesses.

You are all dirty, evil liars. Getting strep once a month instead of twice a month does not constitute "fixing" anything! I hope you burn forever in the blackest pits of hell, driven mad by the sound of your own screaming. And then, I hope you continuously contract strep throat or laryingitis.

Die in a fire.

No love,

Mar. 24th, 2009


Dinner...oh yeah!

 Lightly Seasoned Bison Burgers


This 'Seasoned' Burger goes just one step beyond our 'Just The Basics' bison burger recipe. The green onions, Worcestershire Sauce, and dry mustard compliment the taste of bison beautifully. You won't be disappointed!

Pictured is our double burger combination--almost a half pound of succulent bison burger.

Instead of making the 6 patties the recipe calls for, make 8 smaller patties. Shorten your total grill time by about 2 or 3 minutes. Nobody comes back for seconds after one of these!
2 tsp
1 tsp
1 tsp
1/4 to 1/2 tsp
2 lbs

green onions, finely chopped (1/3 cup loosely packed)
Worcestershire sauce
dry mustard
sea salt
freshly ground black pepper
ground bison (approx 20% fat)
vegetable oil
Bison Basics found here.

I've wanted to try bison for a while. Hopefully, the burgers will come out looking this good! Mmmm...bison flesh...

Mar. 17th, 2009


Odd Hours - 7/10

Just finished the new Odd Thomas book. It made me happy, but somehow, I liked it less than the previous ones. Perhaps it was the lack of fighting monks. I was rather fond of the nun with the tattoo on the inside of her lip. Or maybe it was the tangents he went off on throughout the book, mostly about how great his imagination was.
Yes, I think it was that.
Otherwise, it was a very good read, and I look forward to the next one. Almost as much as I look forward to the next Dexter book. <3   Too bad I have to wait until September for that one.
Now to tackle my giant stack of Georgette Heyer's Regency Romance. (Don't judge me, it's an addiction. I swear I'll stop...one day...maybe... if I have to.)

Mar. 13th, 2009


The joys of sticking your neck out...

This is, of course, why people don't actually help others anymore. Because you've got to go through six different people to get permission to tell a bunch of people that, yes, you do work somewhere.  Corporate is too busy worrying over how such and such statement will make them look, that they don't care about the man on trial for stealing someone's identity.  No love, corporate drones. No love. 
However, it seems that once you're pushed up the corporate ladder enough, the higher-ups really don't care what you say, so the last four hours were, in fact, a giant waste of cooking time. Not just time, but time I could have spent making something with more sustenance than blondies and caramel.

On the plus side, here's the caramel recipe, if anyone wants.

Rosemary CaramelCollapse )








For rosemary caramel:

1.)  Melt butter over low heat in heavy saucepan. Place sprigs of rosemary between two sheets of waxed paper and pound until flattened. Place sprigs in butter and cook over low heat for 10 minutes. Remove sprigs from butter.

2.)  Add remaining ingredients; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until caramel reaches 242°F (use candy thermometer); remove from heat.

3.)  Spread rosemary caramel on a cookie and top with another. Store at room temperature in an airtight container for up to 1 week.


Mar. 9th, 2009


Triumph...of a sort

I have once again gotten the better of software! Or...y'know, at least managed to fight my way to a draw.
...Okay, so it was kind of an underdog, come from behind, oh-thank-god-I-found-the-way-out sort of win. Whatever.
Stupid computer and it's stupid intelligence.

Mar. 6th, 2009


Here I am...again.

Livejournal sometimes reminds me of D-ville. You're here because that's where everyone is when you're growing up. Then, sometimes you leave, branch out, find other places......but eventally always get sucked back in.

I plan to keep this one up to date, though. Posting frequently about nothing.  Those who know me should know how well my plans usually go. But I'll try, because a certain someone keeps poking at me to get back on lj. And she does supply me with nice things...

Now, before I drag myself off to the hellhole that is work.......something to make me smile.