Archive | June, 2013

Chili cheese French toast

26 Jun

20130417-013954.jpg

Good fun from Mr. Breakfast.

While I’m on a sandwich kick, I figured, why not? Yeah, so I’m not a sandwich person.

Except when I am.

Sure, I have zero nostalgia for this sandwich. If last week’s eats were the food equivalent of The Rocky Horror Picture Show, this week’s sandwich is a far more artistic film. Let’s say The Artist. A creative French-toasted sandwich for a creative French film. And yet both of them actually made in Los Angeles.

Deep.

Next I’m gonna match a sandwich to my favorite movie of all time: Clue.

To be eaten eaten in the ballroom.

By candlelight from a candle in a very sinister candlestick.

Preferably served by Tim Curry.

Huh, he is now tied, cinematically, to both sandwiches.

The plot thickens.

Enough! Go make this sandwich. Make it pretty. Make me proud.

Chili Cheese French toast adapted from this recipe

3 Tbsp. egg
1/4 c. Half and half
Dash salt
2 pieces of bread
1 oz. shredded cheese (I had reduced fat Swiss)
2 Tbsp. canned diced green chiles
2 Tbsp. diced cilantro
Heat the oven to 400. Line a pan with nonstick foil then spray, just in case. I believe in “just in case”. Which explains my overly full purse. Really, it’s a wonder I was not a scout. egg, half and half, and salt. Dip one piece of bread in the mixture and put on foil. Spread on cheese, then chiles, then cilantro. Dip the other slice and place on top. Cook until golden brown, ten minutes-ish. Then flip and cook some more. Nice. Very much so.

Advertisements

B food

19 Jun

20130619-155905.jpg

There is such a thing as B movies. Should there not be B food?

It is food that is terrible food, really. But there is something about it-the camp, the comfort, the boobs and blood and bologna, that really do it for you.

I’m not so much the sandwich person, but I get cravings for this. Especially when vegan bologna goes on sale.

Normally I’m not into fake meat.
Anywhere in my life.

But I get cravings for this sandwich. I think its a nostalgia thing. And I can pick it into its separate elements which would probably disgust anyone watching me, but it does not matter since I like to be alone with my bologna.

Crud. Now I’m making B-level jokes.

So, get a bad movie and make a soy-bologna and cheese sandwich, spread with a touch of mayo (also something I am generally not a fan of and yet…), butter, and Dijon on wheat bread (had to go higher-brow somewhere). Bread and butter pickles on the side. It’ll beef you up so there is lots of flesh for the zombies, or werewolves, or alien sex-bots, or whatever it is you are watching.

I’m gonna go do the time-warp.
Again.

I like to ride my bicicletta

13 Jun

20130601-233157.jpg

Gearing up for a busy weekend, I am. Two improv shows and a friend in from out of town. Summer is well on its merry way.

It feels like a while since I gave you drinks. But since I want your brains to be equally invigorated, I’m also gonna give you some summer reads.

You probably want to read before imbibing.

I’m in the midst of Gillian Flynn’s “Gone Girl”. It is worth the hype. I can’t stop.

I also was drawn deep into “Wild”, by Cheryl Stayed. Even if you don’t like to hike thou shalt diggeth it. It’s her memoirs of hiking the rather epic Pacific Crest Trail.

Have I told you before of the incredible-ousity of Smithsonian Magazine? Yes, I am a huge dork who adores learning. You get science, history, arts, and more. They shouldn’t hire me to write ads for them because that description was terribly dry. But really, this magazine rocks. And this month’s issue was the food issue so it’s a good time to jump in! And you also get to read about dark matter. The goth’s favorite type of matter.

If you’ve never read “A Tale of Two Cities” it’s time to put down everything else and read my favorite book evah….

Phew, you’ve been schooled. Moving right along.

I give you your summertime drink.
It is pretty. It is lovely. If the Campari hits too hard you can change the amounts of club soda and vino.

If you are hanging with aforementioned smarty goths they will not only love the deep red nature of it, but you’ll score extra points if you use skull and crossbones ice cubes. Woot!

I’m sorry if I’ve been less amusing of late. I’m thinking its summer so you probably have less time to waste online, when you could be out drinking Campari and mind-gobbling great books. So do.

The Bicicletta from Bon Appetit May 2008
2 ounces Campari
1 1/2 ounces dry white wine
1/2 ounce club soda
Lemon slice
Stir Campari and wine. Add ice and club soda. Garnish with the lemon slice. Done and done. And done.

Radish, butter, salt

6 Jun

20130606-142435.jpg

It’s just that simple. Cut radish in half. Spread with butter. Sprinkle with fleur de sel.
In other exciting news, I wrote the America’s Test Kitchen podcast with a question and friggin’ got to talk on the phone to Christopher Kimball and Bridget Lancaster. If they air it I’ll link up that shiznit.
There is also this:

20130605-223310.jpg