this blog serves ME most when i use it for recipes that work. i'm an improvisational cook, but when I'm uninspired i have no idea where to start. I'm going to try and help myself get motivated by posting - and thus remembering - successful kitchen experiments. It's also good for marking moments in time, so I'll be doing that too.
Here's a moment: right now I'm feeling very close to FREEDOM after applying this method to eradicate a mountain of debt. When I called a mortgage broker less than two years ago, i told him "i don't know if a mortgage is possible for me- my debt is about equal to half of my annual income. it's not going anywhere."
but now i'm really close* to paying off all but the student loan portion. WHAT?! (side note- grad school was the worst financial decision i ever made. it did get me to know myself deeply...was it worth the cost? depends on your priorities, i guess.)
what does this mean? it means FREEDOM. it means i can live anywhere and do anything without worrying about paying hundreds of dollars every month for past mistakes. i am excited. about taking trips and donating money and being FREE. or maybe just having a cushion. 2011 is on me.
*as close as my tax refund? we'll see.
Thursday, January 28, 2010
Tuesday, January 26, 2010
Wednesday, October 14, 2009
lamb recipe
that lamb was so durn good i'm writing down the recipe
buy 1/2 or one whole lamb from sierra farms. enjoy the experience of picking it up, then jam the lamb...in the freezer.
when you want to have a lot of lamb, because you only cook every two weeks, or because you're having guests, or you want to share with your neighbor, defrost the ROAST.
preheat the oven to 375
have some vegetables on hand
rinse the LAMB, trim any giantly offensive hunks of fat (but no more), then salt and pepper it all around. grab some rosemary sprigs off the porch or out of your herb dish and rub them in too. jam some sprigs into the sides of the roast, where it was cut from the rest of the little lamby body. while you're at it, jam some crushed garlic in there too. a clove or 3 is enough.
stick the roast in a casserole dish.
throw some vegetables all around to soak up the delicious lamb juices. i used a whole small cabbage, a few carrots, little potatoes in white and purple, and big hunks of squash. throw a few more cloves of garlic in with the veggies. why not? it's cold and flu season and garlic keeps sickness and vampires away.
cover the dish with aluminum foil. if you have a better-equipped kitchen than i do, i suppose you could use a fancy dish/lid combo.
let the thing cook about 30 minutes per estimated pound. after the first half to one hour, turn the temperature down to 325.
when you think it might be close to being done, turn off the oven and go to bed.*
in the morning, put it in the fridge. you can have a nice lamb sandwich for dinner!
*OK it would probably be fine to just take the lamby out and let it cool, then serve it up to your eager guests. the vegetables are also delicious. if you want to turn it into baby food, just grind it up.
there you go. happy house in a dish. i love you! R
buy 1/2 or one whole lamb from sierra farms. enjoy the experience of picking it up, then jam the lamb...in the freezer.
when you want to have a lot of lamb, because you only cook every two weeks, or because you're having guests, or you want to share with your neighbor, defrost the ROAST.
preheat the oven to 375
have some vegetables on hand
rinse the LAMB, trim any giantly offensive hunks of fat (but no more), then salt and pepper it all around. grab some rosemary sprigs off the porch or out of your herb dish and rub them in too. jam some sprigs into the sides of the roast, where it was cut from the rest of the little lamby body. while you're at it, jam some crushed garlic in there too. a clove or 3 is enough.
stick the roast in a casserole dish.
throw some vegetables all around to soak up the delicious lamb juices. i used a whole small cabbage, a few carrots, little potatoes in white and purple, and big hunks of squash. throw a few more cloves of garlic in with the veggies. why not? it's cold and flu season and garlic keeps sickness and vampires away.
cover the dish with aluminum foil. if you have a better-equipped kitchen than i do, i suppose you could use a fancy dish/lid combo.
let the thing cook about 30 minutes per estimated pound. after the first half to one hour, turn the temperature down to 325.
when you think it might be close to being done, turn off the oven and go to bed.*
in the morning, put it in the fridge. you can have a nice lamb sandwich for dinner!
*OK it would probably be fine to just take the lamby out and let it cool, then serve it up to your eager guests. the vegetables are also delicious. if you want to turn it into baby food, just grind it up.
there you go. happy house in a dish. i love you! R
Thursday, October 08, 2009
i do not always think i will be able to go on
sometimes this enlightenment process just takes too damn long.
Tuesday, October 06, 2009
obsessive type
here are two:
ugly shoes i still feel i need
the other one does not get a link because i do not need any encouragement, as I click it every five minutes. or reload my email. harumph.
that was fun!
ugly shoes i still feel i need
the other one does not get a link because i do not need any encouragement, as I click it every five minutes. or reload my email. harumph.
that was fun!
Monday, October 05, 2009
the list
kind
smart and also knowledgeable in interesting areas
cooks
socially interesting
dealbreakers
smokes
teetotaler
sluggish
socks with sandals
smart and also knowledgeable in interesting areas
cooks
socially interesting
dealbreakers
smokes
teetotaler
sluggish
socks with sandals
i'm gonna learn. there's also a lamb roast!
i looked up an old connection tonight. sent an email.
two days ago i cut a new connection off. on the phone.
i'm roasting what i think is a sirloin lamb roast right now. 375 degrees.
325 now. that was too hot.
the TV is on but there's no sound.
i've taken a vow against dating until 12/8/10. that's the peanut's 2nd birthday.
just got a text message. as my phone number is in my email signature, my heart stopped
(see first line, above).
there are potatoes, white and purple, squash from my garden, garlic cloves, rosemary sprigs, carrots, and an entire cabbage in the pan with the lamb. no oil; i trimmed the fat a little, but not much.
i really have to let someone else in again. you can bet it's gonna have to be someone awesome.
two days ago i cut a new connection off. on the phone.
i'm roasting what i think is a sirloin lamb roast right now. 375 degrees.
325 now. that was too hot.
the TV is on but there's no sound.
i've taken a vow against dating until 12/8/10. that's the peanut's 2nd birthday.
just got a text message. as my phone number is in my email signature, my heart stopped
(see first line, above).
there are potatoes, white and purple, squash from my garden, garlic cloves, rosemary sprigs, carrots, and an entire cabbage in the pan with the lamb. no oil; i trimmed the fat a little, but not much.
i really have to let someone else in again. you can bet it's gonna have to be someone awesome.
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