Tag Archives: Foodie Fiasco

Third Annual Pumpkin Week in Spring Day One: Not’cho Cheese Macaroni

20 May

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Oh that wild n’ crazee Kelly. If she spelled her name Kelli, “wild n’ crazee” would be wyld and cray-cray and have completely different and kinki connotations. And that is a fact.

As it is, Kelly with a Y keeps her craziness to the kitchen, and puts pumpkin in pasta. Because where there is one P another is sure to follow.

Enough alphabet madness.

Pumpkin Noocheeze Mac adapted from
this recipe

1 package shirataki macaroni
1/2 cup almond milk
3 Tbsp. nutritional yeast
1/2 tsp. minced garlic
1/2 bay leaf
1 tsp. Dijon mustard
1/2 cup canned pumpkin
Freshly ground salt and pepper to taste
Drain zee macaroni. Rinse it very well, then microwave for a minute. Rinse it again, then put in a colander and drain it to be as dry as possible. You might even blot it.
Bring the milk and bay leaf to a boil. Whisk in the yeast, garlic, an Dijon. Cook a couple more minutes to thicken. Whisk in pumpkin, when it is as thick as you want it add the noodles and grind in salt and pepper to taste. Remove the bay leaf. You’re done, now dine.

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A loaf! A seasonal drink! Being a guest post-er! And some striped tights in your face (see pic) just because

27 Feb

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Popularity should not matter.
And yet.
I get hung up on how many people are clicking on my IMDB page. Shameless actress behavior.
I get hung up on how many readers my lil’ blog has. And how popular other bloggers are. Like my girl Kelly over at Foodie Fiasco.
Owing to the fact that she made use of the most fantastic mot “fiasco” I think the food-loving powers that be can get over her use of the word “foodie”.

Really, word snobs, get off yer high horse. It’s not like she used the word “moist”. Or like I used the word “cunt”.

Yeah I went there.

And it’s not actually a bad word. Read the book “Cunt” by Inga Muscio, author and feminist.

OMG the f-word! I’m on fire. Fuck.

Anyway read “Cunt”. You may learn something.

I’m gonna get back on track. We were talking about way-kool Kelly!

This popular gal let me write a guest post!

I made a bulgur loaf you can read about here.

And now because I love you even more, and because Kelly is only fifteen so she couldn’t take my cocktail recipe and put it on her blog, I give you some seasonal goodness in the form of a blood orange cocktail.

Blood oranges are all over the interwebs this week, but me posting this recipe has less to do with me being a joiner and more to do with the fact that blood orange season really is ridiculously brief and I want you to make this whilst you can.

No, you cannot substitute regular orange juice.

This is so easy and elegant. You can relish the fact that you have the prettiest drink. Oh yes you do. And yet it is also slightly manly in its deep red hue.

It’s a drink for all people. But not for all seasons. Boo-yah!

Blood Orange Champagne Cocktail from this recipe in Bon Appetit)
1 1/2 tsp. creme de cassis
3 Tbsp. freshly squeezed blood orange juice
Champagne
Slice of blood orange
Add creme de cassis and orange juice. Top with champagne. Garnish with slice.