The Pig and I

Alright... I'm going to say it, but I'm only going to say it this one time. I tried to find a way around it tonight and was unsuccessful. So I apologise in advance if you get sick when I say it. Miracle Whip. Yes, that's right. Miracle Whip. The most foul, unnatural substance. I have always said that people who claim this is a replacement for mayonnaise are crack-smoking heathens. Unfortunately, I was right about that. I got saddled with a bottle of Miracle Whip a few years ago. I really hate throwing food, and food-like approximations, away so I found one use for it: it's great, slathered on a chicken pre-roasting, to help crisp up the skin. I'd mixed it with avocado, and despite the flak I caught from everyone before the chicken came out of the oven, I'd been right that whatever unnatural thing Miracle Whip is would work for this specific job (and no other). You have to understand, I hate mayonnaise. And Miracle Whip, the supposed substitute, is so foul as...

Does this make sense to you? I'm getting frustrated. Maybe I just need a break? I've had enough. Let's eat the book!

3-in-1 today... Woo. Today appeared to be, "I am too freaking tired from trying to learn half a semester's worth of integrals in two days to not sit in the kitchen and destress a bit." Enter, Russian Apple Pie, otherwise known as "apple cake." A delicious treat that takes so little to make and provides such a wonderful, love-filled reward. Every bite is paradise. I learned about apple cake when some Russians I knew asked me if I could make an apple pie. I said yes, and appeared some time later with an apple pie. The Russians were confused. Apparently, what we Americans think of (is it us?) apple pie is about as far from what they think of as is possible. The "pie" was described to me. It sounded like a more pudding-ish version of pineapple upside down cake, except with apples. So I hunted around on the internet until I found one whopping recipe (now I see there are dozens out there), on some obscure site I've now lost, written by a wonderful, g...

Ok, so in fairness, this is not exactly a normal shepherd's salad. I added some stuff. But it's how I like them best, so there you have it. 1 cucumber, peeled, and cut into big chunks (I leave the seeds in; you do what you like) 1 medium red bell pepper, cut into big chunks 2 scallions, cut into 1/2" long pieces 1 medium tomato, cut into big chunks 3 stalks celery, cut into 1" long pieces 2 teaspoons dried oregano (if you have fresh, use it. I have some I dried from my old garden, and I am scared to plant it here since it truly is a weed), crushed 2 tablespoons fresh parsley, torn up 1/4 cup fresh mint, torn up large handful kalamata olives, pitted* 2-3 ounces fresh feta, crumbled (in this instance, I have a French feta) 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil salt and pepper to taste (optional) sumac for sprinkling on individual portions (meaning I didn't put it in the whole salad) Combine everything and stir. Chill, or not...

I've been having some weird problems with hummus lately. Weird as in, no matter what I do, the hummus comes out wrong. So I decided to pray to the hummus gods and give it one more shot before retiring my bag of chick peas forever. Thankfully, they heard my pleas and allowed me to make a fabulous batch of hummus this time. The pita I also made, but I used this recipe (not being a talented enough baker to make up my own bread recipes). In my oven, they required almost 20 minutes of baking time rather than the 10 specified. These pita are absolutely delightful, though. If any is left by tomorrow, I might fill one (they puffed up so beautifully!) with any hummus (if there's some left, though at the current rate, there might not be) remaining and take it to school with me. Hummus (hummus bi tahini) 1/2 cup chick peas, picked through and rinsed water, water and more water 1 teaspoon salt 2 medium cloves garlic (I used 1 large and 1 small) 1-2 tablespoons tahini* juice of ...

No recipe today, per se. I just wanted to talk about my snack boxes. When I know I'm going to be somewhere for a long time, I generally bring a snack box. Being hypoglycemic means I actually have to pay attention to how often I eat (which I am occasionally lax about, for which my body punishes me). Loving food gives me the inclination to eat as often as possible. Since I'm a huge fan of snacking, I have spent a lot of time coming up with what I consider to be "the perfect snacks" and combinations of snacks. Below is one of my favourites of the perfect snack combinations. I usually pack roughly the same things in my snack box these days. I've found this particular combination of foods has enough variety to keep me full and energized for a pretty good length of time, even when my activities are more grueling. The box I use is really similar to this one at the Container Store . In fact, the one in this picture is nicer than the ones they used to sell, and only 50 c...

Ok, I have a lot to say about vinegar, mainly because I'm a little obsessed. So I'm going to try to keep it short(er). I really love vinegar. Everything about vinegar. I love how it cleans just about everything, I love how I can wash my hair with it (for a little less than a penny per wash, as opposed to paying for shampoo). I love the smell of vinegar, and I love making vinegar and baking soda volcanoes, I love its odor-absorbing properties and I love that if I spray it, Aleister stays out of the room for a little while and doesn't try to get whatever I'm into. But more than anything, I love the myriad ways it can be used with food. I love a splash of Asian vinegar (I flit between rice vinegar, coconut vinegar and plum vinegar in this context) can liven up a stir-fry (keep your nose from the fumes!). I love a drizzle of vinegar on veggies I intend to roast. I love salads, and salad dressings. I love making infused vinegars. Mostly because it's fun, it's a nic...