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I’m a superhero, what are you?
Current Mood:
Amused
Geek Zodiac
Month: August 2012
[Recipe] Tapas – Spanish Tortilla
![[Recipe] Tapas - Spanish Tortilla](https://www.flubu.com/blog/wp-post-avatar/weebl_geek_pie.gif)
Ingredients
1 medium onion (110 g)
4-5 medium waxy potatoes (600g)
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper
Preparation method
First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don’t want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.
Next, heat 2 tablespoons of the olive oil in the frying pan and, when it’s smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it’s important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.
Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it’s brilliant.
Source: Deliah, via the BBC
[Recipe] Hot carrot and chili chutney
![[Recipe] Hot carrot and chili chutney](https://www.flubu.com/blog/wp-post-avatar/feel_the_burn.jpg)
3 lb finely grated carrots
2″ fresh ginger, chopped
1 large lemon, grated with rind and juice
4–6 fresh chopped chillies
12 tablespoon mustard seeds (white if possible)
2 heaped teaspoons cumin powder
1 heaped teaspoon turmeric
3 heaped teaspoons coriander
1 heaped teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
8 tablespoons olive oil
180ml malt vinegar
2 tablespoons balsamic vinegar
4 tablespoons tomato purée
6 oz brown sugar
Heat the oil, add the mustard seeds and pop them.
Add alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
Add the remainder of the ingredients and give a good stir.
Cover and simmer for about 2 hours.
Ladle into hot, sterilized jars, adding a little extra oil, and seal.
Label with contents when fully cool.
How Barbie compares to a real woman
I think I’ll stick to the real thing…
Current Mood: Amused
[Recipe] Homemade Hamburger Helper
![[Recipe] Homemade Hamburger Helper](https://www.flubu.com/blog/wp-post-avatar/sinfest-consumerwhore.gif)
This is a bit embarrassing, as a decent cook, but I used to love Hamburger Helper. I’ve been unable to eat it since my allergies cropped up. I liked was the standardization of the directions in every variety, along with the cutting open of packets and throwing it in the pot. It requires little thinking, which is often what you need at the end of a long day when you’re tired and everyone is hungry.
But, the Internet is your friend! Make your own helper, thought I! You can even make it in advance so it’s all pre-measured and ready to toss in the pot on busy nights. Just like store-bought helper, your homemade helper comes with standardized directions and “packets” to throw in the pot. Very little thinking required–but in this case, it’s much more fresh and you can feel a whole lot better about feeding it to your family.
Hamburger Helper Basics
When creating your own helpers, keep in mind that most packages of Hamburger Helper include about 1 1/2 cups of pasta plus a packet of sauce seasonings, depending on the variety.
After browning and draining half a kilo of ground beef, in the same skillet you add water and milk (usually about 3 cups total), seasonings, and simmer (usually about 12-20 minutes). Add cheese near the end for some varieties.
Brown ground beef in a large frying pan and drain.
Add hot water and milk:
Add pasta and your homemade sauce packet:
Bring to a boil. Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.
When the pasta is tender, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.
You can make your Homemade Hamburger Helper in advance by pre-measuring the pasta. Place in a sandwich-size baggie. Snack-size baggies are perfect for the sauce mix. The measured pasta can be used in a number of Hamburger Helper varieties. Just label the sauce mix so you’ll know what you’re picking up then grab whichever bag of pasta you need.
Spice mixes
Chili Mac: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups elbow macaroni, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup shredded cheddar cheese near the end.
Lasagna: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup mozzarella, shredded, near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.
Beef Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon mustard powder with an add-in of 1 cup sliced fresh mushrooms.
Beef Goulash: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1/2 teaspoon italian seasoning with an add-in of 1 tin of tomatoes and 1/2 cup of frozen peas.
Current Mood:
Calm
[Recipe] Beef Stroganoff
![[Recipe] Beef Stroganoff](https://www.flubu.com/blog/wp-post-avatar/smite.jpg)
Ingredients
400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushrooms
250g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche (or Greek yogurt)
flat-leaf parsley, chopped
1. Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
2. In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
3. Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
4. Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.
Current Mood:
Busy
Groundbreaking news
No, literally, there was a ground-breaking ceremony for the nursery extension project on campus and all of the kids had their picture taken in front of the big excavator. That’s my Bean in there, looking slightly bemused with the whole thing.
Current Mood: Amused
[Gallery] Todd White
Born in 1969 in Texas, he came from humble roots. During his twenties he relocated to Hollywood and worked in the animation field, developing characters at some of the most renowned production studios in the country and has worked on television cartoon series such as Tiny Toons and SpongeBob SquarePants.
During this period Todd started to forge his artistic style by experimenting with style and concept, eventually arriving at a process which guides him through every piece. The impact is apparent in his paintings; Todd’s rat-pack-meets-Picasso style results, in part, from his desire to reveal his characters’ innermost thoughts and emotions on their faces. Todd likens his portraits to his favorite episode of the “Twilight Zone” in which people wore masks that later became their faces and revealed who they truly were. He eventually arrived at the working method that now guides him through every piece. He always names his pieces first, visualizes faces and personalities, then develops each person’s story. In fact, he doesn’t paint at all until he can conceptually see that story in his head. And he always tells it as directly as possible – what isn’t necessary to the story doesn’t go on the canvas.
He’s a compulsive observer of detail, always studying and absorbing figures, faces and features. Subconsciously, he spends his life people-watching – scribbling down sketches whatever the situation (often on napkins, even tablecloths) to record an idea for his next work.
His paintings captivate people. They often invoke laughter and demand repeated viewings. By revealing his subjects’ innermost feelings he creates timeless scenes of attraction and intimacy. Beneath the exaggerated features and textured skin of his characters there is truth. He captures restaurant, night and Hollywood scenes with contrasting colors that serve up coffee, cigarettes, cigars, martinis and sex. Todd’s subjects come from the everyday world, but his perspective is so unusual that he alters the way we perceive people and the roles we play around each other. He studies body language, using its nuances to capture the subtleties of what people show and hide.
In 2009, Todd was invited by Warner Bros. to contribute to a major design exhibition celebrating the 70th Anniversary of The Wizard of Oz. Todd collaborated with Coca Cola in 2010 to produce limited edition bottles and cans. His unique box signature appears right on the product, which is the first time Coca-Cola has given credit to a fine artist in this manner. In 2011 Todd was awarded one of the United Kingdom’s most prestigious accolades in the shape of the Diana Princess of Wales Gold Medal, after donating his portrait of the Princess to the Diana Awards charity. Only 11 people to date, Todd now included as the only American, have been honoured with the Award. Todd flew to London to officially receive the award.
Edits:
Apr 2018, Cautionary tales collection.
Sept 2018, Drop dead gorgeous collection.
Nov 2018, “Best Boyfriend I’ve Ever Had”
Jan 2019, “Wanna see a trick?” and “Take me with you when you go”
Mar 2019, “Always room for dessert”, “Never meant to last”, “when it rains it pours” and unnamed ice cream series
Apr 2019, “Sweet Dreams”
May 2019, “Kiss the devil”
July 2019,”Halos or Horns”
Aug 2019, “Nine pieces of vinyl”
Feb 2020, “Flying over the poppies” and “Nine pieces of vinyl – deluxe”
Mar 2020, “Vampire for your love”
Apr 2020, “Social Distancing”
June 2020, “Pain killer” and “I love morning coffee”
Dec 2020, “Sugar shack” and “Chasing foxes
Sep 2022, “To dance among the living”, “Dead can dance”, “Butterfly effect”, “Confessions”, “Love me like you’ll lose me”, “The little things”, “Bad for your health”, “Never never land”, “Better that you don’t know”, “Spirit state”, “Coming up roses”, “What voodoo that you do”, “Wine over love”, “Strawberry kisses”, “The bosses choice”, “Turtle dove”, “Royal inclination”, “Inamorata”
Jun 2023, “Beach blankets”, “White orchid”, “Thousand little cut”, “Set my world on fire”
Sep 2023, “The heights of your halos”, “All bets are off”, “Been caught cheatn”, “For the girls”, “nasty habits”, “Make me smile”,
“Toast worthy”, “You wanna bet”, “The good bottle”, “Sugar rush”, “Ski bum”, “Jokers wild”
Apr 2024, “screwoffs”
May 2024, “No strings attached”, *hello, operator?”
Jun 2024, “Demure”
Oct 2024, “Attracting insects”, “Devils on the wine”
Current Mood: Amused
I have my watch back!!!
It’s taken a month to get it serviced, but I fiiiiiiiinally have my watch back. This makes me very happy.
Katy’s first wedding cake
Out of 155 portions of sponge cake, there are apparently none left. It was very well received.