Tag Archives: recipe files

things i’ve been meaning to tell you: february 2017

8 Feb

One: Why is damn near impossible to find a face lotion that is A) cruelty free, 2) has SPF, and III) doesn’t cost an arm and a leg? I don’t think this is terribly too much to ask. I’m just trying to keep my skin, the animals, and my wallet as safe as possible. If anyone has any suggestions, please let me know. Seriously. And for the record, I’ve tried the Yes For fill-in-fruit-or-vegetable here ones, and I don’t care for them because they’re so damn thick I look like a lifeguard from a bad 80s movie.

Two: The other day I had an epiphany when hearing the song Hook by Blues Traveler. The chorus, the hook, if you will, is “the hook brings you back,” NOT “the heart brings you back,” the latter of which I thought were the lyrics for the past twenty-odd years. Why? Hard to say. But the song makes so much more sense now!

In other news, I still have no clue what the shit Eddie Vedder is actually saying in the song Yellow Ledbetter.

Also, this reminds me that I still really love the band Better Than Ezra.

God, I love 90s music.

Three: Baby McSwedolish’s godfather Wild Turkey Dave gave us an Alexa, and one of my favorite features is you can ask her to play lullabies, and she magically emits a station that is full of sweet songs to soothe Baby McSwedolish. There are some classical hits, some songs that are calming, some songs that have become favorites (such as Return to Pooh Corner by Kenny Freaking Loggins).

And then there are plinky-plinky lullaby versions of…Guns N Roses’ Sweet Child ‘O Mine. As well as Journey’s Don’t Stop Believing. And Bette Davis Eyes.

WTF?

It’s not a little disconcerting, to be tidying up the kitchen, listening to the coos and whines of your baby as he tries valiantly to not put himself to sleep, and you’re ignoring him and humming along and then you stop and think, “Wait, what am I humming? What are we listening to? Is that Lullaby Shakira?”

And it sure it.

And it’s not a little fantastic. It’s amazong.*

Four: One of the things I managed to accomplish on my maternity leave, besides becoming inordinately annoyed by certain TV theme songs, was making a cheesecake.

It wasn’t just any cheesecake, mind you, it was a cheesecake that I’ve been wanting to make for nine years.

NINE. YEARS.

It’s this cheesecake.

It has always looked very involved and mildly intimidating to me, but I decided that it was time to just buck up and do it A) Because for God’s sake, did you not read the part about NINE YEARS? And 2) I could make it for the 2nd Annual Friendsgiving, which means that if it sucked or I screwed it up royally it really wouldn’t matter because everyone would be drunk by the time we got to dessert anyway.

Ta da!

Thankfully I didn’t screw it up, and everyone else thought it was a resounding success.**

I thought it was only okay.

The cheesecake itself, and the chocolate ganache topping were extraordinary, I will give the recipe that. But the part that I was most excited about—the pistachio crust—was a huge disappointment to me. It wasn’t really connected, so to speak, to the rest of the cake. You just sort of set the cake on top of it. It would be better, IMHO, if it were baked in, and thus intertwined with the cake, and further thus wouldn’t break off in chunks and go skittering across your plate like candy. (Delicious pistachio candy, but candy nonetheless.)

Now that I’ve made this cake once (NINE YEARS!) and know just how involved it is (and it is on the medium side of involvement, and also requires quite a bit of fridge space to chill the cake and ganache), I’m ready to make it again, this time with a few tweaks to see if I can’t take it from great to Magical by my McPolish standards.

(And sadly, I don’t have any pictures of the cake, but I’ll do my damndest to get some next time.***)

*Amazong—adjective. A step above amazing. Tell your friends.

**Entirely possible they were lying. See aforementioned Drunk by Dessert.

***Look for said photos sometime in 2025. 

 

 

photo friday: well loved

17 Jul

I pulled this gem from the pile as I was recipe-filing down memory lane earlier this week.

Mmmm....orzo....

Mmmm….orzo….

I believe it was originally a Rachel Ray recipe, but God knows I haven’t actually stuck to said recipe since, oh, the first time I made this. The Parm was immediately swapped out for feta, and chopped tomatoes, an entire onion, and an extra two cloves of garlic were added in, and the result was a fan favorite of many a TND.  When I think of my time living in DC, this orzo is one of the first things that comes to mind. Well, not this orzo written on the paper you see, but my aforementioned adaptation.

As this well-loved and smudged paper has always really been more of a guideline, I’m pretty sure the only reason I kept it around was because for the life of me I could never remember how much water (which I subbed instead of the prescribed stock) to use. (Which, the 1 3/4 cup of liquid was never enough anyway, and I always ended up adding at least a 1/2 cup more.) (I’m an orzo rebel!)

Nowadays I’d probably just look it up online over and over, but this was pre-smartphone era, Interwebers. I’m pretty sure I was illegally downloading songs from Limewire.*

*NOT THAT I EVER DID THAT (MAYBE), I AM A VERY GOOD AND UPSTANDING CITIZEN (KIND OF).