before. | after.

Short cuts.

  • Jun. 12th, 2008 at 1:13 AM
Good Eats
1. I am very, very, very, very, very happy with this year's winner of TOP CHEF.

2. Which reminds me, the other night for dinner I attempted to recreate Lisa's infamous peanut butter mashed potatoes (and no, that's not a spoiler, just go watch). What I did: peeled and boiled maybe six or seven regular baking potatoes (medium sized). Drained and put them back in the pan. Added 2 T butter and about a quarter cup of regular Skippy (I did not do precise measurements, as you can see). Added coconut milk and mashed them with a hand masher. I think we added more peanut butter and more coconut milk - it ended up being half a can and I froze the rest for later. I had boiled the potatoes in salted water but added a bit more salt to the final product. OH MY GOD. So good. Went perfectly with a top round London Broil and petite green beans. [Note: obviously this is not a low-fat side dish, and not something I would make weekly, but it was a fun, yummy experiment and I highly recommend trying it out at least once.]

3. Yesterday, my new pedal extenders came in the mail. Huh? you say. See, here's the deal - I'm short. REALLY short. Like barely 5'2". What's worse is that I have supershort legs. (FACT: in middle school, Cindy Joseph and I were the same height, and her legs were three inches longer. I'm not even exaggerating.) So, even in my cute little Saturn, I always am sitting right on top of the steering wheel - just so my feet can reach the pedals. And I tend to wear out the rubber on my brake pedal, so it gets slippery, and then I have to sit even closer. Well, obviously this is not good, and Joe and I started doing research and found out that they make pedal extenders that bolt onto your pedals (approved by traffic officials and everything) and it lengthens your pedal by 2 to 4 inches, which means you can sit the regulated 18" away from the steering wheel. Squee! Apparently there are a lot of cars made in this decade that have automatically extending power pedals, but the Saturn is from 1998 and I don't see me getting a fancy pants new car any time soon. So, extenders it is. I haven't tried them out yet but definitely will this weekend.

4. We no longer have an AQUA TEEN lawn. In the front, anyway. The back yard ... well, let's just say I'm glad it's in the back.

5. Today I made a mental list of all of my good friends that I haven't talked to in a while and I needed two hands. I have no idea WHY I've been out of touch, or why they've been out of touch, but as soon as I finish going over the copyedits on STELLA I plan to rectify the situation.

Comments

( 8 shout outs — hollaback. )
[info]brainysmurf wrote:
Jun. 12th, 2008 05:51 am (UTC)
Out of curiosity, how do you usually cook your London Broil? I've made it before... mostly just marinated, then broiled in the oven, but I'm always open to new ideas.
[info]zeisgeist wrote:
Jun. 12th, 2008 04:05 pm (UTC)
I marinated it, seared each side in a cast iron skillet, and then baked it (in the same skillet) in the oven at 325 for about 15 minutes (use a thermometer to check that it's done to 135). Let it rest 10 mins, then slice VERY thinly (like 1/4 inch) against the grain. If I have time I like to marinate the meat for 24-36 hours, because it really does get more tender that way. ALSO: I've cooked the meat in my Cuisinart grilling thing, which is very tasty but harder to gauge time wise. The one caveat about cooking it in the skillet is that you should probably flip it once during the oven time, because the side that connects with the skillet cooks faster than the upside (if that makes sense).
[info]davidlubar wrote:
Jun. 12th, 2008 10:53 am (UTC)
So, when will you be in Bethlehem again?
[info]zeisgeist wrote:
Jun. 12th, 2008 04:06 pm (UTC)
We're actually going this Saturday, to do the Father's Day thing with Joe's grandfather. Why? Whatcha thinking?
[info]newport2newport wrote:
Jun. 12th, 2008 02:39 pm (UTC)
I'm not a cook, and I don't pretend to understand the culinary arts at all. But I agree with you 100% about #1. She had all the right ingredients for being a Top Chef.
[info]zeisgeist wrote:
Jun. 12th, 2008 04:07 pm (UTC)
Plus, it's the first nice one since Season 1. And even then I found Harold just a wee bit cocky.
[info]sarahcross wrote:
Jun. 12th, 2008 02:43 pm (UTC)
Peanut butter mashed potatoes still scare me, but I applaud you for trying them. ^.^

I was happy with the ending too. Although I did feel bad for the person who "choked." If that hadn't happened it would have been insanely close.
[info]zeisgeist wrote:
Jun. 12th, 2008 04:07 pm (UTC)
The teary-eyed thing got me. BUT, it reminded me a little of Marcel in Season 2 (though I still say Marcel should've won over Elan).
( 8 shout outs — hollaback. )

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