we took the commuter rail to acton, rode our bikes to stowe, picked apples all day and made some delicious apple crisp.

chopped apples coated in cinnamon&sugar, a sprinkle of nutmeg & cloves,

and a small handful of golden raisens

over the apples is a

sprinkled a mixture of a tblsp of evaporated milk, 3 tblsp of rice milk, togo pack of butterscotch pudding

the crisp topping is

rice crispies, whole oats & steel cut oats, kashi crunch!, pinch of salt, a big handful of walnuts and 2 tblsp of butter
cooked for 20 min at 350.

god bless the indian summer

salad :

mesculn grns

balsamic vinegar reduction
strawberries

blue chz

mmmm corn :

corn cobs

butter

mayo
cayenne pepper

fresh parm cheese

cilantro

garlic

onion powder

onion

olive oil

sugar

s + p

milk - soy, rice, or cow.

corn: throw some corn into a pot of water, maybe 3.5 inches of water.

add a few tblsp of sugar (be generous), a pinch of salt, and a splash of olive oil

and a quarter of an onion, in chunks.

boil or steam for less than five minutes and let soak for a few hours.

aioli: depending on how many corn cobs, but fancy yourself a little bowl of mayo and add a tblsp of melted butter. some s+p. a dash or so of onion powder. simmer some diced garlic with olive oil + throw that in as well, leftover olive oil/garlic can be thrown into corncob pot. add some splashes of milk, and wisk the aioli mixture. it should not be soupy, it should be thick but not as gobby as the original mayo mixture.

grill the corn cobs til they have charred slightly.

put the corn on a platter, cover the centers with the aioli and let the cobs sit in the remaining mixture. sprinkle cayenne pepper as desired. add fresh parm chz. add bits of cilantro, everywhere. serve. enjoy.

quadruple death baked mac & cheeze

just screwing around in the kitchen. i couldn't take pictures faster than my roommates were eating it, sorry for the lack of aesthetic appeal ;)

medium shell size pasta
small shell size pasta
6 servings total

milk - i've used both rice milk and whole milk and they've suited me fine.
1 1/4 cup

5 tblsp butter (unsalted is better)

cheeeeeeze: handful of gorgonzola crumbles, lotsa gruyere, white cheddar, sprinkle o feta, lil bit o mozarella. Mozarella kind of gives it a lumpy texture after it sits for a bit. if that's not your thang, substitute for more cheddar.

trader joes party crackers or ritz crackers. any buttery white flour based cracker.


cook pasta to an al dente. strain.

melt 1 tblsp of butter and mash up some crackers. 12 ish crackers. mix with butter.

in a little saucepan, bring a cup of milk and 4 tblsp of butter to a simmer. slowly add gorgonzola, cheddar and gruyere. add the mozarella and sprinkle of feta last. stir until the texture is something like gak meets water. add spots of milk as necessary.

turn on your broiler and have a oven safe bowl type object ready for use.

add cheeze sauce to pasta over low heat. stir in 1/4 cup of milk quickly, but don't mix it in too well. transfer to oven safe bowl. top it with butter crushed cracker mix and broil it for a good 3 minutes.

let it sit for a few and serve and enjoy. and then go to the gym.

finches, bicycles, penis pupcakes

Finally went to darwins cafe in cambridge, near central square i think. the name alone should have gotten me there sooner, but i can't complain, it was a wonderful day...

i had a lovely conversation with ms. ashley rose, while dani snoozed on the couch. very cool place, a lot like how i would want my dream cafe to be (but with some tweaks of course).

I had a faaaaantastic sandwich there :

• ciabatta bread
• arugula lettuce
• goat cheese
  some vinaigrette
• roasted portabello
• caramelized onions
• sliced turkey

I loved it because it featured some things you wouldn't normally see in a sandwich for practical reasons, like the little arugula leaves and goat cheese crumbles. it was delish.

delish.

these photos aren't justifying enough savory goodness.

modified summer cob salad.

paul's mom's bean salad (modified) atop a garden salad.

• bean salad - perfect for summer, i've been making it a few times a week...
• 1 can kidney beans
• 1 can corn. and if you like corn as much as i do, do two cans. and if you like corn even better than that, make it fresh by boiling a few cobs for a minute with 5 inches of water, a pinch of salt and sugar, and then grilling it for 4 more minutes, and slice off cob. mmm.
• 1 can black beans
• 1 can gorgonza beans
• 1/2 european cucumber, diced
• 1/3 fresh jalapeno, diced (be careful cutting it, cover your hands and remember to wash immediately afterwards, my hands and eyes were burning a full day after...)
• 1/2 squeezed lime/lemon (with pulp) OR a tblspoon of lemon juice from bottle. depending on what you like.
• a shit ton of chopped parsley and or cilantro. i like both.
• a couple tblsp of mayo.
• a couple pinches of sugar
• salt/pepper as desired

So that's the bean salad. mix that in a big bowl and you'll have plenty of leftovers that won't last long. And I put a cupful atop this garden salad

• ice berg lettuce (it's all i had...)
• fresh bacon :)
• diced tomato
• mexican cheddar
• crumbled feta
• lime juice
• s/p

summer delish... Alyssa's funked out tuna sandwich.

4 cans of tuna, squeeze out all the moisture

couple spoonfuls of mayo

squeeze an entire lime and put lots o pulp in there

lots of cilantro and parsley
tomatos, european cucumber, jalapeno --> diced (and optional)

salt, pepper

on toasted whole wheat bread

and maybe some avocado slices on top. mmm :)

i need to wean off sugar

how much sugar is in these smoothies.

urrrrrllgghhmmfff