Noodles knocked it down, crawled under it and very quickly pretended to be asleep. Except she forgot to close her eyes. Not too bright, our Noodles.
We don't really want that though, since he winds up transferring his play to the bag itself. And it's a really nice bean bag.
Charred pineapple salsa, baby. This was a great recipe, nice and easy and the charred pineapple is a great touch. We had it with some pork tacos that I'll post about when I find the recipe and they went really well together.
After a day in the fridge the flavors had mingled really well and it was even better than the day it was made. Not really shocking, I know. Heh. I made it just like the recipe said to, except I used crystallized ginger instead of fresh, since that's what I had. This would go great with all kinds of things; fish, chicken, any kind of Mexican food, hell I'd put it on burgers. That would be awesome too. So, looking for a non tomato salsa? Maybe for the Superbowl? Give it a shot, you won't be disappointed.
No, my girlfriend hasn't stopped putting up with my crap or dumped me because I'm a jobless bum, she just doesn't like this dish the same way I do. You know, spicy. So I usually wind up making it when I'm just cooking for myself. After a little trial and error I've gotten it just right. At least for my tastes. 
It's funny, when I started making this for just myself I never thought to do the math and cut the original by three quarters. And it's a good thing too, since this isn't a quarter of the original and it's really good as it is.
Seemed appropriate. Heh. Thanks JennDZ! But how was it? Well, I didn't really do it right. See, the Foodie Blogroll mug that I won isn't quite the right size for the recipe, so I mixed it up in another mug and then filled the FBr one halfway. It worked out fine except I should have taken it out a bit sooner. Flavor-wise it was pretty good, for microwaved cake. A little whipped cream helped. 
It does make kind of a mess out of the mug, but whatever. 
Next time I make it I'll leave out the chocolate chips, they all just sank to the bottom and formed a goopy layer. And there will be a next time. Probably fairly soon.
She really isn't as fat as she looks here. I mean, she's pretty fat, but not that fat.
He just sinks into it until you can barely see him. He also leaves fur all over it. All I have left is my desk chair and who knows how long that will last?
You may have noticed a theme here, when I have a cold I eat spicy ramen. It's just how I get down. This one is pretty similar to the last one I made, although more pantry friendly since it doesn't use homemade stock. Well, it could and it would be awesome, but I didn't have any beef stock, so I just used broth. Real broth too, not the packet of "beef" seasoning that comes with the noodles. I just toss those, unless I'm feeling really lazy. Heh.
Then I took pictures, dumped the rest in, mixed it up and ate it. Heh. One little tip, if you're doing something like this with cold, leftover meats, slice them thin and dump them into the ramen after you've taken it off the heat but it's still too hot to eat. This heats up the meat without cooking it much more and cools down the broth a bit, too. Good times.
The tips weren't too fatty, although I did cook them in bacon grease. Because I could. I didn't get many pictures, but fortunately it's nice and simple. I don't see why you couldn't do this with something other than steak. You would just want something that leaves good fond since that's where most of the flavor for the sauce comes from. Next time I'm going to add a tablespoon or two of sour cream to it to brighten up the flavor a bit.
See that black line across his shoulder? That's the string that defeated him. I was playing with him and put the string on his back. He immediately lay down, exposing his belly in submission. He is the wimpiest cat I have ever been affiliated with.
But lets do this in order, shall we? First, turkey balls.
But doesn't that look better than toasted? You know it does.
If you only brown one side the other side adheres to the turkey balls really well. Here's a better look at the joy. 
Browned cheese is good, I recommend it. What would you put a cheese puddle on?
Man, it seems like forever since I've done a post about biscuit cups. Heh. But seriously, my girlfriend bought several tubes of biscuits and I have to do something with them. And don't let it be said I never do what I say I'm going to. I filled them with fruit this time, just like I said I would in my post last week. And it was wicked good. So, here is the post I have that tells you exactly how to make the cups, just ignore the egg and bacon... well, no, don't ignore them. Make them too, they're wicked good.
I'm not sure how much sugar I put in I'm afraid, probably ~1 tablespoon, plus a drop of vanilla. I let that sit for a couple hours. Then I made the cups, filled them up with fruit, a little of the macerating liquid and dropped a tiny bit of butter on each one. 
Because I can. Then I baked them. 
And we ate them. And they were awesome. Especially with a little whipped cream. We wound up just putting it on top, it's really the most efficient way to do it. 
Ok, I promise now, no more biscuit cups. Until I do the peanut butter and chocolate ones.
I mean look at that, how good does that look? It was also wicked easy, which is always a plus. All I did was pan sear a petite sirloin (they were on sale! Yeah!) after rubbing it with salt, pepper, garlic and onion powder, make a pan sauce with the fond, slice it thin and serve it on french bread. Good frikking times.
Oh, I also added the juices from the steak after it rested. You've got to have those. But that's it and it was quite possibly the best steak sandwich I've ever had.
1) When I was in my early 20's I spent several years driving a forklift in a chemical plant. I enjoyed it at the time, but looking back it reminds me of nothing so much as Axis Chemicals from the first Michael Keaton Batman movie. Not a well maintained place.
3) I've only left the US once, just over the border to Canada, to get donuts.
I mean she really likes it. 
Really. 
Seriously.
Likes it.
She'll sit there for hours, watching... the wall of the building next door.
I almost never get to sit in that chair anymore.
I've made these biscuit cups a couple times before (here are the step by steps), they are a good time. I think the egg and bacon ones are my favorite (shocking, I know) but this version was also really good. It was just some chopped chicken and broccoli, a garlicky white sauce on top and a little mozzarella. 
If you haven't ever made these, you really should. You can fill them with anything and they're really more fun than simple finger food has any business being. 
Next time I make them I think I'm going to fill them with fruit. You could also use some kind of peanut butter/chocolate filling, that would be awesome. Or whatever, they're a concept, you should feel free to go nuts. So what would you put in there?
The first time I made them was alright, but nothing really exciting. This time I tried doing it with garlic infused olive oil, thinking it would coat everything with a nice, even garlic flavor. It would also mean that I could brown up the noodles as much as I wanted without worrying about burnt garlic flavor, which is right up there with burnt eggs for nasty. I made the oil and it tastes great. I fried up the noodles, getting much better color and texture this time, and what do I get? 
Nothing. All the garlic flavor was completely gone. I've used garlic infused oils for cooking and I've never had this happen before. Although I'm sure it happens to a lot of guys...
Heh. Our new apartment doesn't have anything like enough closet space, so a bunch of my clothes have gone into a bookshelf. Which is, of course, what Noodles has decided is her bedroom. 
Good thing we have a serious lint brush.
