So I'm kind of a kitchen goddess.
My Thanksgiving potatoes turned out yummy and wonderful. I ate the last of the sweet potatoes today, and it made me a little sad, because sweet potato is a fabulous breakfast. I usually peel and mash them with a bit of brown sugar, but I bet it'd work out very nicely too if I simply nuked it in its skin, then cut it open and applied butter and brown sugar and ate it like a regular baked potato. Those things are big, and would totally hold me for half a day. I need to stock up on those.
I also discovered that the stories I've heard about how awesome our local deli is are TRUE. Know why? I went there and asked if they sold hearts and livers. (Disclaimer: I have never before in my life bought meat at a deli counter. Really. This is was my first time ever. I was a deli counter virgin before today.) The dude behind the counter said "Yeah, right here," and showed me two bins FULL of chicken livers and hearts sold by the pound. As far as meat-by-the-pound goes, they weren't exactly cheap ($2), but oh em gee, SO WORTH IT. I got a pound of each. What am I going to do with two pounds of liver and heart meat? I don't exactly know, but the possibilities feel ENDLESS.
The best part is that I'm pretty much the only member of my immediate family who loves them, so I should be able to have most of them to myself. I'm thinking that I may just cook myself a liver for breakfast tomorrow. That's how excited I am about having this organ meat around. It's a little scary. Have you guys ever seen a chicken liver? Chicken livers are perfectly sized to be individual portions. Now that I know this, I fully plan on stocking my grad school apartment freezer with chicken livers. It might be the only way I ever buy myself meat.
No one will want to eat at my residence, ever. (Lol)
It's also officially the Christmas season, because I just made my first batch of egg nog this year. I made it raw, because every time I've tried to do a cooked egg nog, I seem to scorch it and it gets lumpy and weird-tasting. This batch turned out pretty decently. I used rum extract to give it that noggy flavor it needs (I don't have any hard liquor around, and nobody in my family drinks anyhow), and figured out that using sweetened, condensed milk drastically eases things. The only problem with this batch is that it came out a bit runny. I failed to whip the egg whites into a suitably thick lather, but taste-wise, I'm calling it a success.
Food, glorious food!
I also discovered that the stories I've heard about how awesome our local deli is are TRUE. Know why? I went there and asked if they sold hearts and livers. (Disclaimer: I have never before in my life bought meat at a deli counter. Really. This is was my first time ever. I was a deli counter virgin before today.) The dude behind the counter said "Yeah, right here," and showed me two bins FULL of chicken livers and hearts sold by the pound. As far as meat-by-the-pound goes, they weren't exactly cheap ($2), but oh em gee, SO WORTH IT. I got a pound of each. What am I going to do with two pounds of liver and heart meat? I don't exactly know, but the possibilities feel ENDLESS.
The best part is that I'm pretty much the only member of my immediate family who loves them, so I should be able to have most of them to myself. I'm thinking that I may just cook myself a liver for breakfast tomorrow. That's how excited I am about having this organ meat around. It's a little scary. Have you guys ever seen a chicken liver? Chicken livers are perfectly sized to be individual portions. Now that I know this, I fully plan on stocking my grad school apartment freezer with chicken livers. It might be the only way I ever buy myself meat.
No one will want to eat at my residence, ever. (Lol)
It's also officially the Christmas season, because I just made my first batch of egg nog this year. I made it raw, because every time I've tried to do a cooked egg nog, I seem to scorch it and it gets lumpy and weird-tasting. This batch turned out pretty decently. I used rum extract to give it that noggy flavor it needs (I don't have any hard liquor around, and nobody in my family drinks anyhow), and figured out that using sweetened, condensed milk drastically eases things. The only problem with this batch is that it came out a bit runny. I failed to whip the egg whites into a suitably thick lather, but taste-wise, I'm calling it a success.
Food, glorious food!