Category Archives: Vegetarian

recipe: meyer lemon pound cake


Although, I found a few mistakes with this blog post.  The sour cream wasn’t mentioned in the steps (so I omitted it) and the buttermilk was also skipped in directions. The original blog post from Martha Stewart did include the directions for the buttermilk, and did not include the sour cream.

It is very good ! I found that 50 min at 350 F was good for baking the inside but burned the outside slightly. Be sure to use foil on the outside when you start seeing it getting too golden (probably around 20-30 min). 

Madey Edlin


Good morning, Friends!

First off I have a good excuse for not posting: I am back in school full time. And seeing as I am an ex-homeschooled high schooler, it has taken me quite a while to get in the swing of things. Actually I need to stop talking because I am late to class.

View original post 274 more words


Buttermilk Cheddar Biscuits

Twitter is a really fun way to record thoughts that you forget about!

Forgotten Thoughts:

  • What was that song did I sing at Karaoke?
  • Oh yea, it was Videophone. And I didn’t know any of the lyrics so I laughed the whole time.
  • An Asian Captain America literally tried to beat me up.
  • I suggested we go outside, implying I have a black belt in jujitsu or something.
  • His friend convened and I commented on the peace and good in people. Bless them, right?

The tweets no longer exist, much like the actual memory of the moment. One tweet that is still there is something that subconsciously influenced this post, I watched a video about biscuits. It was cool. And then I made these. Thanks Ina!!!


  • 1 1/2 tsp KOSHER SALT
  1. preheat oven to 425 F.
  2. using electric mixer combine 2 c flour, baking powder, salt. Add butter on low. Mix until butter is pea sized.
  3. combine buttermilk+egg in measuring cup with a fork. quickly add to flour mixture until moistened.
  4. in small bowl mix Cheddar with handful of flour, then add cheese to the dough- mix only until roughly combined.
  5. knead dough 5-6 times, getting all the loose dough incorporated.
  6. slap onto a well floured surface and roll it out into a 5×10 rectangle. (or whatever)
  7. cut with a knife into whatever you feel like, 8 rectangles, or biscuit penises, or whatever.
  8. put the pieces on parchment lined cookie sheet and brush with egg wash (1 egg+ 1 tbs water).
  9. sprinkle with sea salt and Cheddar cheese. Bake for 20-25 min.

*Do 1-8 at night and 9 in the morning for super unhealthy and yummy breakfast!

I used Kerrygold Butter (salted) and Tillamook Extra-Sharp Cheddar. O-inducing.

Recipe from Barefoot Contessa Back to Basics– Ina Garten

Tagged , , , , , , , ,

Spaghetti with Spicy Eggplant

So I have been trying to think of a food that I only ate as a kid that would take me flyin down memory lane, and it’s lead me to think of a lot of other things from my childhood that shaped me. I moved around a little as a child, so my influences are eclectic at best.

I spent most of my childhood indoors watching t.v and reading (I did not play outside or climb trees), so I think T.V is the most important aspect to examine.

  1. ARE YOU AFRAID OF THE DARK?- This actually is a Canadian t.v show (Thanks again, Michigan) that I enjoyed for a bit. I remember it was kind of like Goosebumps. Actually I don’t really remember much, but WHATEVER. Here’s Ryan Gosling on it.
  2. AROUND THE TWIST- I couldn’t remember the name of this show for the life of me, but I guess googling the only part of any episode I remember guy uses magic remote to win spaghetti eating contest actually came up with the answer: Around the Twist. I thought it was Canadian, but it is Australian. Why was it playing in Michigan? I will never know.

  1. POWER RANGERS- I loved the Power Rangers. I made sure I came home every day in time to watch my line-up of 4 1/2 hrs of television- IT WAS NO JOKE. No one disturbed me during this time, it was just me, my family’s tacky 90’s couch with velvet pillows, and a glass of extra salty buttermilk (I’m as clueless on that one as you are). The most concerning aspect of this memory is not that I liked a violent children’s t.v show, that I watered down my buttermilk and put alarming amounts of salt in it, or that I used to watch 4 1/2 hours of television a day as a 6 year old, but that I would pretend I was Divatox. As I watched Power Rangers I literally would take on the role of Divatox in my mind and  I would become her. I would drink my buttermilk like she would have, I would practice the Divatox laugh, I felt evil, and I enjoyed it as a natural part of my day. At the time it was a lot of fun and my family never really questioned me, bless them. I guess it was just the actress in me.
  2. BARNEY- No explanation needed. This show was amazing. I even remember a poignant moment in first grade when I got the “troublemaker/bad ass” of the class to admit to me that Barney was cool and that we both had a mutual love for the music bro! To prove that this kid was indeed the “troublemaker/badass” I’ll have you know that he killed some of our class butterflies and always made people cry. What a troublemaker and badass. The one aspect of Barney that comes back to haunt me is that (I think) I recognize when current actors were  kids on Barney. IMDB doesn’t back me up on this but I swear Tina Majorino was on Barney. Apparently Selena and Demi were on Barney though??

So all I can really glean from this analysis is that I liked salty buttermilk and spaghetti? So I’ll skip the buttermilk for now and make a grown up version of Around the Twist spaghetti: Spaghetti with Spicy Eggplant.

Serves 6

  • 2 medium eggplants, with skins, 1 in cubes
  • 1 Tbs kosher salt
  • 1 1/4 c extra-virgin olive oil
  • 4 c diced fresh tomatoes
  • 10 canned piquillo peppers OR 3 roasted bell beppers (skins and seeds removed, cut in 1/2″ strips)
  • 2 Tbs minced garlic
  • 2 c Salsa Rossa* OR canned tomato sauce
  • 1 c fresh basil leaves, cut in strips
  • pinch red pepper flakes
  • 2 Tbs fresh oregano
  • 2 Tbs chopped Italian parsley
  • 1 lb spaghetti
  • shaved Parmigiano
  1. Cover eggplant with salt so it can dehydrate, leave in a colander for an hour
  2. When dehydrated, heat 1/4 c olive oil in skillet and crisp eggplant pieces, one layer at a time, one side at a time. They should be crispy and delectable.
  3. In wide pot, heat 1/4 c olive oil, add diced tomates and peppers, cook on high, stirring 3 min. Lower heat, add garlic, cook 2 min. Add eggplant, Salsa Rossa, cook, stir gently, add basil, red pepper flakes, oregano, parsley.
  4. In a large pot, boil pasta till done. Reserve some water just in case it’s needed later. Add pasta to the sauce and add water if too dry. Top with shaved Parmigiano.

*Salsa Rossa

  • 3 Tbs extra-virgin olive oil
  • 1 lb very ripe tomatoes, coarsely chopped
  • 4 cloves garlic, minced
  • pinch red pepper flakes
  • 10 fresh basil leaves, chopped
  • salt/pepper

You have to make this ahead of time if you want to use it. (Use it, it’s so much better!)

  1. Heat olive oil in skillet, add tomates, garlic, red pepper flakes, saute until tomatoes are soft.
  2. Stir in basil, add salt/pepper to taste.
  3. Puree or leave chunky.
This recipe is from Best of the Best Vol 11 and more specifically Cristina’s Tuscan Table– Cristina Ceccatelli Cook
Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Skillet Eggplant

This dish was just strange. I thought going into it that the familiarity of eggplant and onions would mingle well. What actually happened was balsamic vinegar, stuffed green olives, and mozzarella cheese mashed together giving me a hesitance on my tongue that I don’t like to associate with food.

In my mind I could picture some young foreign child, eating this bowl of half-liquid, half solid, sweet and sour, juicy and tough meal. A young foreigner. Not me. This was like Ratatouille except bad. The aftertaste was pleasant, but the actual act of eating it was pretty gross. Too salty. This recipe came from “Seasoned in the South” by Bill Smith. The author says the recipe came from someone’s grandmother from Asheville. I’ll take that as completely unreliable. I don’t know how this is supposed to taste or look like southern food, but it was…unique. An acquired taste for sure.  

My opinion: not ok!

Simmering in its own juice of confusion.

 You could also use sherry vinegar and feta cheese, but I don’t see any improvement, and I doubt I will try it again. Yummier things next time.  From Best of the Best Vol 9.

Creamy Gorgonzola Pasta Primavera

I have been meaning to start a food blog from some time now, but I was a little reluctant to begin.

Simply put: I am a busy girl. The leaves of my planner are blotched with ink stains, like the chaotic remains of yesterday are reminding me to keep my sanity while I can and relax next time. Keeping my sanity involves de-stressing, and for me that most certainly involves food. Food is my art, my activity, and my ritual. Give me food and give me happiness. 🙂

Creamy Gorgonzola Pasta Primavera

Like, delicious.

 A simple recipe from “Supper at Richard’s Place”- Richard Jones. I got it from Best of the Best VOL 9. Gorgonzola has a sharp smell and a tangy aftertaste that goes well with penne. Brocolli is also one of my favorite vegetables as far as health food goes, so this was a success.

%d bloggers like this: