Hey there! Another conversation concerning our ~TT~ Hope you enjoy and then go and check out the other lists at http://thursday-13.com/
Charity: Okay ~TT~ Time.
Sharon: hmm well how about best foods for a picnic or summer outing?
Charity: Chicken salad with cut up grapes, celery (I like mine diced up small), sweet onion and a little bit of mayo. I know mayo goes bad but most beach trips have coolers right?
Sharon: sure.. or strap a fridge on your back works
Charity: Gotta have a cold place for the beer.
Charity: Not everyone is a husky Canadian.
Sharon: well i was just bringing a 12 pack of beer. Plus your chicken salad we're all good.
Sharon: done :)
Charity: Next.
Sharon: sighs.
Sharon: good o'l fashioned vinaigrette coleslaw
Charity: I have always wanted to do one of those lobster clam bake things. Ya know with the small potatoes, clams, corn on the cob, shrimp....lobster if you really like your friends and family enough to share... Dump it out on a table covered with newspaper and dig in. How fun would that be!
Sharon: well I'm still thinking 12 beer would be more fun, but I'll go with it
Charity: You can use some of the beer to steam the clams. Infuse the flavor ya know.
Sharon: jelly beans. Can't go to the beach without jelly beans
Charity: Oh I saw a recipe for a cucumber watermelon salad in a magazine yesterday, It has feta in and looked really good. I am so over macaroni and potato salad.
Sharon: oh I have a faboosh recipe for Caribbean pasta salad with oranges, cilantro, carrots, peppers, mango.. uber yum
Sharon: fried chicken. oldie but a goodie
Sharon: 7 layer nacho dip... can't go wrong with cream cheese, salsa, mangoes, blue cheese, chicken and a few other surprises
Charity: I have never had a 7 layer dip like that.
Sharon: oh.. its yum.
Charity: Okay I will add to the list a 7 layer bean dip. With refried beans, cheese, tomatoes, guac, lettuce, olives and onion.
Sharon: ohh
Sharon: nice
Sharon: smoked salmon and cream cheese on crackers.. nice and simple
Charity: Oh that is a classic.
Sharon: mhm
Charity: one more
Sharon: banana splits.. make 'm at the beach
Charity: Store the ice cream in the freezer strapped to your back? Not such an easy picnic food like you promised.
Sharon: hmm true
Sharon: cause all the beer taking up space
Charity nods.
Sharon: stuff for smores?
Charity: Perfect!
Thursday, July 28, 2011
Thursday, July 21, 2011
~TT~ Tips and Tricks X2
With Sharon out of town enjoying her summer you are all stuck with just me for yet another week! I know, it could be so much more fun censoring Sharon but perhaps next week we will return to our naked cooking banter. For now? More tricks and tips.
Find other really great blogs and their lists right here -----> http://thursday-13.com/
1. When buying mushrooms at the grocery store don't be afraid to buy them in bulk. They are usually cheaper than the prepackaged ones and you also have control over size and such if you bag them yourself. Try to see if they have a paper bag to put them in and if not when you get home store them in a lunch sack or leftover paper bags you get when you buy wine. The plastic bags will encourage condensation and will make your mushrooms slimy.
2. Making premade lemonade or the powdered kind special is easy. Grab a lemon and slice it thin removing the seeds if you want to and put the slices into the pitcher. When you see the lemons in there it is crazy how your brain automatically decides that the lemonade is all the more refreshing. I like to use good 'ol Country Time and add lemon slices and mint leaves. If I have strawberries I slice some and crush others to make strawberry lemonade.
3. Another brown bag trick....got some avocados that were not all that ripe and you wanna make some Guac tomorrow? Put them into a brown bag and leave them on the counter. They will ripen faster that way for you. It works best if you have a couple days but avocados that are just not quite ripe yet will get closer in the bag at room temperature.
4. Don't put your tomatoes in the fridge. Yes this means you cannot buy two weeks worth of tomatoes at once. Lame I realize but the tomato loses a lot of flavor when it is put in the cooler.
5. If you don't have a meat mallet, you know that hammer looking thing? Well if you don't have one but want to pound the crap out of a piece of meat there is another way! For example....place a piece of boneless chicken into a gallon size Ziploc bag and using a small saute pan like a hammer go to town flattening the chicken. The bag stops any meat particles from flying all over your kitchen and the pan makes quick work of flattening evenly.
6. Have picky eaters? My little sister was a terribly picky eater. My mom let her have three times that she would never have to eat. She picked spaghetti sauce and a couple others I don't remember. She could change them up but it couldn't be the day of some meal she just didn't want to eat. It stopped all arguments out of her for the most part as she was allowed to choose some things and other she just had to deal with.
7. Don't be afraid to roast! Asparagus, cauliflower, potatoes, onions and peppers....Veggies love to be roasted in the oven with a bit of olive oil and seasonings. It takes very little time really and the amount of flavor you get from veggies you would normally steam is amazing.
8. My new favorite bread....whole wheat pita bread! Throw a round on the grill for a moment and the bread gets a nutty flavor that is very satisfying. Cut the bread into wedges and have toppings. I like to have a protein, and then a sauce. Some caramelized onion or sauteed mushrooms. It is like a build your own mini pizza slice. Who doesn't like to play with their food? Mix and match different combinations. I love to use shrimp, the onions and mushrooms with that Japanese White Sauce that they have at the hibachi style restaurants. Or steak with a balsamic drizzle!
9. Okay let's talk about coupons for a moment....yes coupons can save you money. However if you are buying things you normally wouldn't have bought or you are buying things that you will never use or too much of an item? Then you are wasting money! That is like being an anti-couponer. I don't clip coupons for things I don't buy. It is too tempting to see those cookies on sale and get them cause I have a coupon. Don't get sucked into "Extreme Coupon" shows either. Notice how they never have cold items in the carts. They don't have veggies, or milk, or eggs. It is all dry goods. Plan your meals around the sales papers. Some stores price match and so you can get a lot of things on sale. Also check to make sure that the sale price in on store is better than the regular price. I have found coupons that will make items more expensive.
10. Twice a week have dessert. Everyday of the week is a little much, especially if you are one of the millions that want to lose weight. But a couple times a week? Give yourself and/or your family a treat. And yes a fresh fruit salad does count as dessert, but then make sure the other dessert that week is all about decadence.
11. Make something at least once a month that you remember loving as a child. Does it taste as good as you remember? Maybe not but you can always try it. My mom would split a hot dog down the center and fill it with mashed potatoes, cover it with cheese and then bake it til the cheese melted. Does it taste as good as I remember? Not so much. But I had a nice laugh over it.
12. A box of macaroni and cheese can make tuna casserole! One box of prepared Mac-n-Cheese, a can of drained tuna, some canned peas....maybe some sauteed mushrooms (yes I am loving mushrooms right now.) Makes the Mac-N-Cheese with extra sauce so add a couple of extra table spoons of butter and an extra glug of milk. It is insanely fast for a quick dinner, cheap and it tastes good.
13. Check your labels! Not for the ingredients or calorie counts but for the school benefits. Even if you do not have school age children or children at all you can help local schools. Campbell's product labels have a part you cut off and turn into schools. Box Tops are good as well and Ziploc gives schools money for recycled bags. Just rinse them out well.
*Leave a comment and beg Sharon to come back!*
Find other really great blogs and their lists right here -----> http://thursday-13.com/
1. When buying mushrooms at the grocery store don't be afraid to buy them in bulk. They are usually cheaper than the prepackaged ones and you also have control over size and such if you bag them yourself. Try to see if they have a paper bag to put them in and if not when you get home store them in a lunch sack or leftover paper bags you get when you buy wine. The plastic bags will encourage condensation and will make your mushrooms slimy.
2. Making premade lemonade or the powdered kind special is easy. Grab a lemon and slice it thin removing the seeds if you want to and put the slices into the pitcher. When you see the lemons in there it is crazy how your brain automatically decides that the lemonade is all the more refreshing. I like to use good 'ol Country Time and add lemon slices and mint leaves. If I have strawberries I slice some and crush others to make strawberry lemonade.
3. Another brown bag trick....got some avocados that were not all that ripe and you wanna make some Guac tomorrow? Put them into a brown bag and leave them on the counter. They will ripen faster that way for you. It works best if you have a couple days but avocados that are just not quite ripe yet will get closer in the bag at room temperature.
4. Don't put your tomatoes in the fridge. Yes this means you cannot buy two weeks worth of tomatoes at once. Lame I realize but the tomato loses a lot of flavor when it is put in the cooler.
5. If you don't have a meat mallet, you know that hammer looking thing? Well if you don't have one but want to pound the crap out of a piece of meat there is another way! For example....place a piece of boneless chicken into a gallon size Ziploc bag and using a small saute pan like a hammer go to town flattening the chicken. The bag stops any meat particles from flying all over your kitchen and the pan makes quick work of flattening evenly.
6. Have picky eaters? My little sister was a terribly picky eater. My mom let her have three times that she would never have to eat. She picked spaghetti sauce and a couple others I don't remember. She could change them up but it couldn't be the day of some meal she just didn't want to eat. It stopped all arguments out of her for the most part as she was allowed to choose some things and other she just had to deal with.
7. Don't be afraid to roast! Asparagus, cauliflower, potatoes, onions and peppers....Veggies love to be roasted in the oven with a bit of olive oil and seasonings. It takes very little time really and the amount of flavor you get from veggies you would normally steam is amazing.
8. My new favorite bread....whole wheat pita bread! Throw a round on the grill for a moment and the bread gets a nutty flavor that is very satisfying. Cut the bread into wedges and have toppings. I like to have a protein, and then a sauce. Some caramelized onion or sauteed mushrooms. It is like a build your own mini pizza slice. Who doesn't like to play with their food? Mix and match different combinations. I love to use shrimp, the onions and mushrooms with that Japanese White Sauce that they have at the hibachi style restaurants. Or steak with a balsamic drizzle!
9. Okay let's talk about coupons for a moment....yes coupons can save you money. However if you are buying things you normally wouldn't have bought or you are buying things that you will never use or too much of an item? Then you are wasting money! That is like being an anti-couponer. I don't clip coupons for things I don't buy. It is too tempting to see those cookies on sale and get them cause I have a coupon. Don't get sucked into "Extreme Coupon" shows either. Notice how they never have cold items in the carts. They don't have veggies, or milk, or eggs. It is all dry goods. Plan your meals around the sales papers. Some stores price match and so you can get a lot of things on sale. Also check to make sure that the sale price in on store is better than the regular price. I have found coupons that will make items more expensive.
10. Twice a week have dessert. Everyday of the week is a little much, especially if you are one of the millions that want to lose weight. But a couple times a week? Give yourself and/or your family a treat. And yes a fresh fruit salad does count as dessert, but then make sure the other dessert that week is all about decadence.
11. Make something at least once a month that you remember loving as a child. Does it taste as good as you remember? Maybe not but you can always try it. My mom would split a hot dog down the center and fill it with mashed potatoes, cover it with cheese and then bake it til the cheese melted. Does it taste as good as I remember? Not so much. But I had a nice laugh over it.
12. A box of macaroni and cheese can make tuna casserole! One box of prepared Mac-n-Cheese, a can of drained tuna, some canned peas....maybe some sauteed mushrooms (yes I am loving mushrooms right now.) Makes the Mac-N-Cheese with extra sauce so add a couple of extra table spoons of butter and an extra glug of milk. It is insanely fast for a quick dinner, cheap and it tastes good.
13. Check your labels! Not for the ingredients or calorie counts but for the school benefits. Even if you do not have school age children or children at all you can help local schools. Campbell's product labels have a part you cut off and turn into schools. Box Tops are good as well and Ziploc gives schools money for recycled bags. Just rinse them out well.
*Leave a comment and beg Sharon to come back!*
Thursday, July 14, 2011
Thursday 13 ~Random tips and treasures!
http://thursday-13.com/
Check out other ~TT~ Lists!
Here are some things that I have come to learn over the years...
1. If you want to know a recipe bad enough the internet will give you an abundant of sources but you will still need to tweak it to taste. I recently found a recipe for the Japanese Steak House White Sauce which isn't really Japanese at all it is an American sauce used to addict you....and it works. Anyway back to the sauce. The one I found was pretty close to the stuff I was craving however not quite what I wanted to I added stuff until it tasted how I wanted it to.
2. An easy way to jazz up some steak without ketchup or steak sauce and something that is rather impressive to serve is a Balsamic Reduction. It can be called a Balsamic drizzle or syrup if you like. How I make mine is fairly simple. I happen to like the balsamic vinegar from Costco. It has a wonderful deep sweet flavor and reduces wonderfully. I put about a cup depending on how much I need, in a sauce pan and set it on med-med high. I add a couple splashes of red wine but that is optional and when I haven't used wine the sauce is still amazing. I like to cut up a couple of shallots and dump those into the pot but again optional. Reduce the Balsamic Vinegar until it is nearly a syrup that you can drizzle. It will take a little while so go slow and easy letting the flavor come out. Use this on steak. You will thank me. Not only does it taste amazing but you will look like you know what you are doing and went all out for your guests/family whatever.
3. When dinning out and they tack on that 18% gratuity? You can challenge it quietly if the service was terrible. I still give some and I am generous but I don't like being taken just because their policy states that they can. Also check to make sure that they are not calculating the tip using the tax as part of the total. That is naughty.
4. To add instant flavor to boiled potatoes or rice you can always add stock to the water or in place of water. The grocery stores these days have a lot of stocks to choose from and use whichever is closest to the dish you are making. Or you can make an easy stock at home if you have a few hours to let it simmer.
5. At least once a month try something different and have an idea of where to get take out if it doesn't go well. Use a new ingredient or perhaps an entirely new dish to liven things up.
6. Feeling blah about the way dinner looks on the table? Get a new serving platter or bowl. You would be surprised at how that can boost your excitement to show off your meal. I still smile when I use my new plates. Pier One is one of my favorite places to get serving platters as well as Fred Meyer. That is where I got my dinner set recently. I bought only one plate to use as a serving plate but then I went back and replaced my dishes...now I need more serving platters. Yes it creates more dishes to not eat out of the pots and pans, but it really brings a meal together if you make it just as much about the eyes as anything else.
7. Savor your food. With so many options out there today why not enjoy every bite you put into your mouth. Yeah I know all about dieting and how that can suck the taste right out of food....but lets consider this a moment. For hundreds of years people did well without low fat this non fat that. They ate a healthy portion and was active. Instead of just eating, instead of scarfing down a burger from the drive thru, savor it. If you are going to put that into your mouth take time in eating it. Each bit on its own and enjoy the flavor. If you suddenly realize it isn't as good as you thought? Stop eating it. LOL. Enjoy food. Life is too short to not enjoy things.
8. Please take a moment to go look over our previous ~TT~ about what not to cook while naked. It is important.
9. You can use cheaper ingredients in many dishes. A lot of cooks will tell you that you can't use bargain this or that to make things but really? You can. Sometimes....and yes I know this is sacrilege but sometimes I use the cheap green canister parm cheese in my alfredo! I KNOW I should be shot but sometimes I did not plan ahead and you know what? It still tastes damn good. Don't make TV chefs or cookbooks queens make you feel like you cannot put an affordable knock off on the table and enjoy it.
10. Never ever never put an old family recipe into a church cookbook without checking with the rest of the family first. It is rude as you never know if some might see it as a pass it down recipe not a pass it out one. And if you do put the recipe in the cookbook? Get it right. (no I have not been guilty of this.)
11. Perfect five dishes. Have an appetizer, main dish, dessert whatever. But have five things that you can claim to have perfected and so those are your fall backs. Have company coming? Old faithful can be pulled out and handled. However old faithful should not take more than an hour to prepare.
12. Observe and never offer up excuses. Don't announce that you forgot an ingredient before anyone has time to take a bite. So what you forgot it, it happens and you can always recover but if you sell yourself out then everyone will suddenly notice that it doesn't taste quite right. Most often they won't miss it and will be happy as they take seconds.
13. Be easy on yourself. Cooking isn't easy and even the pros have off days. It would surprise you how good things taste when you let the ingredients speak for themselves. If not? If the food is having a bad day? Dial out!
Check out other ~TT~ Lists!
Here are some things that I have come to learn over the years...
1. If you want to know a recipe bad enough the internet will give you an abundant of sources but you will still need to tweak it to taste. I recently found a recipe for the Japanese Steak House White Sauce which isn't really Japanese at all it is an American sauce used to addict you....and it works. Anyway back to the sauce. The one I found was pretty close to the stuff I was craving however not quite what I wanted to I added stuff until it tasted how I wanted it to.
2. An easy way to jazz up some steak without ketchup or steak sauce and something that is rather impressive to serve is a Balsamic Reduction. It can be called a Balsamic drizzle or syrup if you like. How I make mine is fairly simple. I happen to like the balsamic vinegar from Costco. It has a wonderful deep sweet flavor and reduces wonderfully. I put about a cup depending on how much I need, in a sauce pan and set it on med-med high. I add a couple splashes of red wine but that is optional and when I haven't used wine the sauce is still amazing. I like to cut up a couple of shallots and dump those into the pot but again optional. Reduce the Balsamic Vinegar until it is nearly a syrup that you can drizzle. It will take a little while so go slow and easy letting the flavor come out. Use this on steak. You will thank me. Not only does it taste amazing but you will look like you know what you are doing and went all out for your guests/family whatever.
3. When dinning out and they tack on that 18% gratuity? You can challenge it quietly if the service was terrible. I still give some and I am generous but I don't like being taken just because their policy states that they can. Also check to make sure that they are not calculating the tip using the tax as part of the total. That is naughty.
4. To add instant flavor to boiled potatoes or rice you can always add stock to the water or in place of water. The grocery stores these days have a lot of stocks to choose from and use whichever is closest to the dish you are making. Or you can make an easy stock at home if you have a few hours to let it simmer.
5. At least once a month try something different and have an idea of where to get take out if it doesn't go well. Use a new ingredient or perhaps an entirely new dish to liven things up.
6. Feeling blah about the way dinner looks on the table? Get a new serving platter or bowl. You would be surprised at how that can boost your excitement to show off your meal. I still smile when I use my new plates. Pier One is one of my favorite places to get serving platters as well as Fred Meyer. That is where I got my dinner set recently. I bought only one plate to use as a serving plate but then I went back and replaced my dishes...now I need more serving platters. Yes it creates more dishes to not eat out of the pots and pans, but it really brings a meal together if you make it just as much about the eyes as anything else.
7. Savor your food. With so many options out there today why not enjoy every bite you put into your mouth. Yeah I know all about dieting and how that can suck the taste right out of food....but lets consider this a moment. For hundreds of years people did well without low fat this non fat that. They ate a healthy portion and was active. Instead of just eating, instead of scarfing down a burger from the drive thru, savor it. If you are going to put that into your mouth take time in eating it. Each bit on its own and enjoy the flavor. If you suddenly realize it isn't as good as you thought? Stop eating it. LOL. Enjoy food. Life is too short to not enjoy things.
8. Please take a moment to go look over our previous ~TT~ about what not to cook while naked. It is important.
9. You can use cheaper ingredients in many dishes. A lot of cooks will tell you that you can't use bargain this or that to make things but really? You can. Sometimes....and yes I know this is sacrilege but sometimes I use the cheap green canister parm cheese in my alfredo! I KNOW I should be shot but sometimes I did not plan ahead and you know what? It still tastes damn good. Don't make TV chefs or cookbooks queens make you feel like you cannot put an affordable knock off on the table and enjoy it.
10. Never ever never put an old family recipe into a church cookbook without checking with the rest of the family first. It is rude as you never know if some might see it as a pass it down recipe not a pass it out one. And if you do put the recipe in the cookbook? Get it right. (no I have not been guilty of this.)
11. Perfect five dishes. Have an appetizer, main dish, dessert whatever. But have five things that you can claim to have perfected and so those are your fall backs. Have company coming? Old faithful can be pulled out and handled. However old faithful should not take more than an hour to prepare.
12. Observe and never offer up excuses. Don't announce that you forgot an ingredient before anyone has time to take a bite. So what you forgot it, it happens and you can always recover but if you sell yourself out then everyone will suddenly notice that it doesn't taste quite right. Most often they won't miss it and will be happy as they take seconds.
13. Be easy on yourself. Cooking isn't easy and even the pros have off days. It would surprise you how good things taste when you let the ingredients speak for themselves. If not? If the food is having a bad day? Dial out!
Thursday, June 16, 2011
Thursday 13 *Things You Can Make While Naked*
Because we read through wondering where our 13 was we put the actual items in bold type. Again, this is our conversation, the only edits are when Sharon was trying to make it so I had to put the adult rating on the blog. She got censored!
Sharon: k doing 13
Charity: I was thinking about making pudding but you gotta use a hand mixer cause the whisk...body parts...
Sharon: oh you mean the jiggle factor. Noted.
Sharon: Check. Chocolate fondue... just have salve on hand in case you're sloppy
Sharon: Oh! Brownies!
Charity: so would fruit be added to the fondue for chocolate dipped fruit?
Sharon: *coughs* banana!
Charity: banana split with extra whip creamSharon: look at you in my head lol
Charity: I know it is a scary place I have to admit
Sharon: hehe
Sharon: that's a lot of chocolate so far... but i guess if we're naked its cool
Charity: don't forget the whip cream out of the spray can...not cooking but it is a good topping.
Sharon: NO sprinkles.. those little round ones would get stuck in skin creases.
Charity: NO nuts either...cause the implications are horrible.
Sharon: shudders
Sharon: Caesar salad! Can never go wrong with that
Charity: okay a serious food item...cream cheese pinwheels with meat and green onion rolled up in a tortilla and sliced. Great finger party food.
Sharon: Damn. way to get back on track, nice
Charity: pats herself on the back
Sharon: How about my orgasmic pork tenderloin below? So long as you're landscaped you should be fine by the barbecue
Charity: nooo you can't double dip the recipes. Be original. And yeah no BBQ while naked.
Sharon: *&%$*
Sharon: holy bad list batman that's only 6
Charity: yeah we need to get serious
Sharon: k
Sharon: thinks
Charity: OH I got it!
Charity: Soapapillas! You put melted butter on tortillas and after baking them til they are crispy you dip them into sugar and cinnamon and top it with strawberries and whip cream. You can fry the tortilla chips but naked that wouldn't be good and some like the lower grease factor. Drizzle chocolate syrup and honey on top...talk about needing a moment to just mmmmmmm
Sharon: Nice one! Sounds complicated as all hell but I"d do that. Naked.
Sharon: Okay um it would help if i knew who i was eating this naked with
Charity: if you are naked someone worth it
Sharon: I mean.. Christopher Walken's list would be way different than if I was noshing with Brad Pitt
Sharon: Just saying
Charity: or say the new hot co-worker you have?
Sharon: ooh score! ok.. hmm...
Sharon: Caribbean pasta with fruit. For him I'd recommend extra long penne pasta
Charity: yeah but boil the pasta while clothed cause puring boiling water out while getting splashed? Not my idea of a good hot.
Charity: omelets as that is a breakfast staple and does not cause much jiggling or splatter. Perfect for the morning after.....dinner and a movie :)
Sharon: sighs fine
Sharon: guacamole... that's all cold
Sharon: mushy though.. might send the wrong vibe
Charity: oh how about a fruit salsa instead? I have the best recipe!
Sharon: ohh strawberry surprise dessert.. its awesome and perfect for naked people
Sharon: You know one thing we forgot on the list of what NOT to cook naked? lobster. Epically bad idea
Charity: crabs would be worse...
Sharon winces
Sharon: yeah
Charity: ooh cookies. Who couldn't cook those naked?
Sharon: well Betty Fookin' Crocker
Sharon: that would be nasty
Charity: you are sick...
Sharon: I know.. I'm going to cooking hell
Charity: yes you are.
Sharon: I think at this point I'd just order take out... have it delivered naked
Charity: Better Than Sex Cake
Sharon: but you're naked! you can't ... that would be like "hi .. this food is better than you're about to be"
Charity: oh damn that's true so pick another.
Sharon: No I'm done... I've ordered out and awaiting my deliveryCharity: oh damn that's true so pick another.
Sharon snickers
Charity: cause who gets naked to cook before the before part?
Sharon: meth heads
Sharon: *inserts* don't try this at home kids
Charity: note.....I promise to not allow her to be drinking before we post out ~TT~ again.
Sharon: hey.. its noon somewhere
Charity: Pie....its just perfect
Sharon: Love pie. Cherry.
**Not all ~TT~ people are as crazy as we are and there are some out there down right entertaining that I read weekly. Visit them right there -------> http://thursday-13.com/
Sharon: k doing 13
Charity: I was thinking about making pudding but you gotta use a hand mixer cause the whisk...body parts...
Sharon: oh you mean the jiggle factor. Noted.
Sharon: Check. Chocolate fondue... just have salve on hand in case you're sloppy
Sharon: Oh! Brownies!
Charity: so would fruit be added to the fondue for chocolate dipped fruit?
Sharon: *coughs* banana!
Charity: banana split with extra whip creamSharon: look at you in my head lol
Charity: I know it is a scary place I have to admit
Sharon: hehe
Sharon: that's a lot of chocolate so far... but i guess if we're naked its cool
Charity: don't forget the whip cream out of the spray can...not cooking but it is a good topping.
Sharon: NO sprinkles.. those little round ones would get stuck in skin creases.
Charity: NO nuts either...cause the implications are horrible.
Sharon: shudders
Sharon: Caesar salad! Can never go wrong with that
Charity: okay a serious food item...cream cheese pinwheels with meat and green onion rolled up in a tortilla and sliced. Great finger party food.
Sharon: Damn. way to get back on track, nice
Charity: pats herself on the back
Sharon: How about my orgasmic pork tenderloin below? So long as you're landscaped you should be fine by the barbecue
Charity: nooo you can't double dip the recipes. Be original. And yeah no BBQ while naked.
Sharon: *&%$*
Sharon: holy bad list batman that's only 6
Charity: yeah we need to get serious
Sharon: k
Sharon: thinks
Charity: OH I got it!
Charity: Soapapillas! You put melted butter on tortillas and after baking them til they are crispy you dip them into sugar and cinnamon and top it with strawberries and whip cream. You can fry the tortilla chips but naked that wouldn't be good and some like the lower grease factor. Drizzle chocolate syrup and honey on top...talk about needing a moment to just mmmmmmm
Sharon: Nice one! Sounds complicated as all hell but I"d do that. Naked.
Sharon: Okay um it would help if i knew who i was eating this naked with
Charity: if you are naked someone worth it
Sharon: I mean.. Christopher Walken's list would be way different than if I was noshing with Brad Pitt
Sharon: Just saying
Charity: or say the new hot co-worker you have?
Sharon: ooh score! ok.. hmm...
Sharon: Caribbean pasta with fruit. For him I'd recommend extra long penne pasta
Charity: yeah but boil the pasta while clothed cause puring boiling water out while getting splashed? Not my idea of a good hot.
Charity: omelets as that is a breakfast staple and does not cause much jiggling or splatter. Perfect for the morning after.....dinner and a movie :)
Sharon: sighs fine
Sharon: guacamole... that's all cold
Sharon: mushy though.. might send the wrong vibe
Charity: oh how about a fruit salsa instead? I have the best recipe!
Sharon: ohh strawberry surprise dessert.. its awesome and perfect for naked people
Sharon: You know one thing we forgot on the list of what NOT to cook naked? lobster. Epically bad idea
Charity: crabs would be worse...
Sharon winces
Sharon: yeah
Charity: ooh cookies. Who couldn't cook those naked?
Sharon: well Betty Fookin' Crocker
Sharon: that would be nasty
Charity: you are sick...
Sharon: I know.. I'm going to cooking hell
Charity: yes you are.
Sharon: I think at this point I'd just order take out... have it delivered naked
Charity: Better Than Sex Cake
Sharon: but you're naked! you can't ... that would be like "hi .. this food is better than you're about to be"
Charity: oh damn that's true so pick another.
Sharon: No I'm done... I've ordered out and awaiting my deliveryCharity: oh damn that's true so pick another.
Sharon snickers
Charity: cause who gets naked to cook before the before part?
Sharon: meth heads
Sharon: *inserts* don't try this at home kids
Charity: note.....I promise to not allow her to be drinking before we post out ~TT~ again.
Sharon: hey.. its noon somewhere
Charity: Pie....its just perfect
Sharon: Love pie. Cherry.
**Not all ~TT~ people are as crazy as we are and there are some out there down right entertaining that I read weekly. Visit them right there -------> http://thursday-13.com/
Tuesday, June 14, 2011
Well Porked: The Orgasmic Tenderloin
Okay so you might not have an orgasm cooking this on the BBQ but then again... you just might. And if there is a potential for getting a l'il somethin somethin, your best bet is to try out this quick and seriously easy summertime hit. Ingredients
1 1/2 pound pork tenderloin
1 tbsp olive oil
salt & pepper
garlic clove, cut open
Garlic Pepper Sauce:
2 Tbsp brown sugar
several splashes of worchestershire sauce
2 Tbsp red wine vinegar
2 Tbsp Dijon mustard
1 Tsp prepared horseradish
1 Tbsp finely chopped onion
1 finely chopped garlic clove
2 tsp crushed red pepper flakes
1. Cut the tenderloin into about 8 or so slices... then slap them flatter til their about 1 inch thick
2. Rub both sides with garlic, then brush with olive oil
3. Toss them on a prepared BBQ on med heat for no more than 3-4 minutes a side. Anymore and you'll be serving hockey pucks. Pork does NOT have be served like its sawdust people!!
4. Mix ingredients for sauce over med heat until just simmering. Spoon warmed sauce over cooked pork.
5. Seriously there is no step 5. You're done. I told you it was easy.
6. Why are you still reading this? You're done ffs. Eat it. Preferably with white wine and a hot man to increase your chances for that orgasm I was talking about. Sheesh.
Sharon
Thursday, June 9, 2011
~TT~ Things you shouldn't cook while naked....
Have you ever sat back and looked at the conversations you and your best friend have? I have the ability as me and Sharon don't talk on the phone often instead we get on yahoo messenger and such. So I can sit here and laugh over our conversations. For our ~TT~ this week we started to go off one list and then deicded that it was boring and well....here are 13 things you shouldn't cook while naked. Instead of listing the items as we normally would I am going to copy and paste our conversation so you can see how we developed our list. And don't forget to see some other ~TT~ participants! There are some great lists out there! http://thursday-13.com/
Sharon: hmm
Sharon: 13
Charity: pantry must haves? 13 things we keep on hand at all times? 13 things to do with potatoes?
Sharon: pantry 13
Charity: 13 things to spice up coffee
Sharon: ok
Charity: assorted pasta
Sharon: i don't know 13 things to spice up coffee
Charity: speg sauce
Charity: mac and cheese
Charity: tuna
Sharon: sighs this is a boring list
Charity: lol
Charity: I know
Sharon: how about 13 things you can't cook while naked
Charity: omg love it
Sharon: Bacon
Sharon: Sausage
Charity: fried chicken
Sharon: tacos.. messy
Charity: speg sauce cause it splatters too
Sharon: nods
Sharon: repeat bacon
Sharon: lol
Charity: ooh how about anything that requires more than the two front burners cause then you gotta lean over
Sharon: ! golden
Sharon: lol
Sharon: steaming vegetables
Charity: ooh grilling burgers
Sharon: nods nods nods
Charity: boiling eggs cause you gotta dump the boiling water out
Sharon: hmm..... fajitas
Sharon: sizzle....
Charity: ooh yeah they snap crackle pop
Charity: gravey cause when you whisk body parts whisk too
Sharon: eeesh
Sharon: yeah
Sharon: um um um .. omg French fries
Charity: oh good one!
Sharon: epic owie
Charity: next week we can do a list of things you can cook naked
Sharon: laughs!
Sharon: hmm
Sharon: 13
Charity: pantry must haves? 13 things we keep on hand at all times? 13 things to do with potatoes?
Sharon: pantry 13
Charity: 13 things to spice up coffee
Sharon: ok
Charity: assorted pasta
Sharon: i don't know 13 things to spice up coffee
Charity: speg sauce
Charity: mac and cheese
Charity: tuna
Sharon: sighs this is a boring list
Charity: lol
Charity: I know
Sharon: how about 13 things you can't cook while naked
Charity: omg love it
Sharon: Bacon
Sharon: Sausage
Charity: fried chicken
Sharon: tacos.. messy
Charity: speg sauce cause it splatters too
Sharon: nods
Sharon: repeat bacon
Sharon: lol
Charity: ooh how about anything that requires more than the two front burners cause then you gotta lean over
Sharon: ! golden
Sharon: lol
Sharon: steaming vegetables
Charity: ooh grilling burgers
Sharon: nods nods nods
Charity: boiling eggs cause you gotta dump the boiling water out
Sharon: hmm..... fajitas
Sharon: sizzle....
Charity: ooh yeah they snap crackle pop
Charity: gravey cause when you whisk body parts whisk too
Sharon: eeesh
Sharon: yeah
Sharon: um um um .. omg French fries
Charity: oh good one!
Sharon: epic owie
Charity: next week we can do a list of things you can cook naked
Sharon: laughs!
Wednesday, June 8, 2011
Easy Baked Chicken
When I first got married the kitchen was often a war zone with lots of bad words when things didn't turn out how I wanted. However sometimes a mistake turned into something good...home made sloppy joes for example. A dear friend of mine made the best baked chicken for me one night and it is something that has become a house favorite in not only mine, but my dad asks for it when we visit. I like to use thigh pieces or the leg and thigh still connected (thigh quarters).
I like to use a combination of Emmeril's Essence and Paula Dean's Home Seasoning. Both recipes can be found at the food network website. I clean the chicken...which means I go and make sure no feathers have been missed as that makes me want to gag and not eat it. Then I rinse it off and put the pieces into a glass baking dish. You want to give each piece a little room. This is so that the chicken gets heat all around, as well as letting the skin get crispy all around. Sprinkle on your favorite spices, just salt and pepper is really good too...lemon pepper would be really good too. Okay anyway....I bake the chicken on 400 for 45 minutes then turned off the heat and let the meat rest. Check the temp of the chicken cause it is supposed to be at 180. I do check half way through to make sure it is baking evenly and will turn the pan cause my oven doesn't like to bake evenly.
I like to use a combination of Emmeril's Essence and Paula Dean's Home Seasoning. Both recipes can be found at the food network website. I clean the chicken...which means I go and make sure no feathers have been missed as that makes me want to gag and not eat it. Then I rinse it off and put the pieces into a glass baking dish. You want to give each piece a little room. This is so that the chicken gets heat all around, as well as letting the skin get crispy all around. Sprinkle on your favorite spices, just salt and pepper is really good too...lemon pepper would be really good too. Okay anyway....I bake the chicken on 400 for 45 minutes then turned off the heat and let the meat rest. Check the temp of the chicken cause it is supposed to be at 180. I do check half way through to make sure it is baking evenly and will turn the pan cause my oven doesn't like to bake evenly.
Here is an up close picture....and yes that is a new serving plate that I just got at Fred Meyer's. And I love it so much I am really thinking that I need a whole set for dinner dishes. After pulling the chicken out of the pan I used a pastry brush to slap on a bit of he dripping to make the skin glisten. Yes I am aware that you shouldn't eat the skin...I think of it as optional as you can pull the skin off after it has baked all pretty golden brown and locked in the juices.
I made mashed potatoes and green beans. The green beans were easy I drained them and then in a skillet I put some butter and the same spices I used in the chicken and potatoes and got them all nice and hot before putting them on the salad size plate that goes with my gorgeous serving plate. I like to use the Pioneer Woman's recipe for the mashed potatoes and you can get that recipe on her website. BEST MP's EVER! The only thing I do differently is I use regular milk unless it is a special type day needing half and half and I use the house seasoning and Emmeril's that we discussed earlier.
Really easy dinner to put together and if you have any leftovers it warms up really well for lunch the next day.
~Charity
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