This is tasty
Wish I knew when I had planned to post this. Most likely it was sometime in April as the date from the post implies. I’m not even sure why I would’ve chosen this as a “Link of the Day,” but it must be because I want to eat some ice cream.
Anywho, this is an unfinished draft and all it was was really just the link.
http://smittenkitchen.com/2012/04/classic-ice-cream-sandwiches/
Link of the Day [9.13.12]
I need to move the prior blog posts moving. Yet, I don’t have anything to say. I could go on and on and on about the magical season the Baltimore Orioles are in the midst of, but just go watch ’em is all I want to say. I could complain about work, but I’m done there for now.
Who knows? Not me. I have nothing to say.
Here’s a link of the day.
Hmmmm. Yummo. Maybe I should start cooking again for blog fodder…
Just got back from an early dinner at Cuba de Ayer in Laurel. Cuban food takes me back to my days at the U. I also wore my new University of Miami cap with the old style ‘M’ script. I was like a young kid again.
I had the bistec with black beans and rice and friend plantains. Yum. I miss black beans and rice. Theirs made me smile it was good.
What’s weird about Cuban food is that some of it really is like Filippino food. The bistec I had? Just like my mom’s bistec! There was picadillo on the menu. It’s like my mom’s except that it comes with raisins and olives. There’s pork chops and there’s lechon just like my mom’s. I guess that’s why I like Cuban food; it’s Filippino style!
I could go for a pretzel right now.
Picture is of the selection of pretzel bread available to you as you wander around Munich, Germany. What’s missing is the sandwiches that could be made with said bread. Schnitzel. Some ham. Some turkey. In America, we have wraps. In Germany, they wrap a pretzel around it.
I could go for a pretzel…
All American like a hotdog! Get one or two or thee today. Who won the glutton contest today? I did!
Guacamole is easy to make even a non-cook like me can do it. I just fixed some up for lunch this morning here's how if you don't know.
I took the left over half an avocado I had in the fridge since Sunday and diced it. I took four plum tomatoes from the carton I have in the fridge and diced it. I took an 1/8 of the red onion I have in the fridge and diced it. Finally, I diced a few sprigs of cilantro. This all goes into a bowl, season with a pinch of salt and fresh ground pepper to taste, and some lemon juice from the squeeze bottle.
I don't own a mortar and pestle, so mashing it in a mixing bowl was slightly difficult. I used a spoon and just pressed everything to the side of the bowl. I did this until the guacamole was in a consistency I liked.
That's it! Simple right? It probably is better as your ingredients get fresher.
I'll have find some tortilla chips for dipping. The vending machine here at work only has Doritos.
This has got to be awesome! Hotdogs are awesome! Let's open up a competing chain with Filipino sausages!
The third lunch I made in the triumvirate of lunches is a tuna salad with avocado. It’s nothing special but the avocado gives it a gourmet flavor.
I used a tin of albacore tun, the fancy stuff, two dollops of mayonaise, half an avocado, a quarter of a red onion diced, some lemon, some pepper and salt, and a minced clove of garlic. That’s it. Throw them all into a bowl and mix together, dollop out onto toasted bread, and add some shredded lettuce.
Yumm-o!
The sandwich was good and the tuna salad was still better the next day for breakfast. What went wrong was using too much mayo and perhaps more salt than I should be using. All things that will be fixed the next time I make some tuna salad. I’m also thinking adding some herbs and spices a la Akeshia’s suggestion.
So what have I learned when I made myself lunch this past week? Baked bacon is a gift from the gods. Sandwiches are easy to make. Just take a look at a B.L.T. whose ingredients are in its name. Mango salads are best made with slightly less ripe mangoes. Red onions are as pungent as any other onion. Iceberg lettuce is flavorful too.
