I finally have a little bit of free time to sneak in some blogging, you guys! I've been so busy with custom orders and making my costume for a convention I'm going to this weekend, that I haven't had the chance to do anything else. I like to start my days early so I feel like I get a lot more done, but the drawback to that is that I am exhausted come late afternoon. To unwind, I give myself an hour or so to make dinner. Here's some of the food I've recently made.
One of the perks of being an adult is being able to eat whatever you want, whenever you want. As in, I don't have to wait for Thanksgiving to have Green Bean Casserole. Green beans are in season right now, anyway, so that's enough excuse to make some! I make mine from scratch, except for the fried onions, which I buy from the grocers'. I just make a sort of rich mushroom rue in place of the canned soup, toss in a few herbs to season the fresh, slightly blanched green beans, bake, and it's done.
I don't particularly like pickles, but I can inhale this whole plate of Korean pickles with no problem whatsoever. I follow Maangchi's recipe for Oi-sobagi almost to the dot, except that I add a bit more hot pepper flakes to mine because the spicier, the better. A pickle with a bowl of rice and this girl is in Asian heaven.
To go with the green bean casserole day #2, I made a sort of eggplant parmigiana using whatever ingredients I had to work with in the fridge. Again, no real recipe-- I even threw in some unorthodox cornmeal in the batter and used cheddar cheese to top the sauce-- but it tasted really good.
This is a cheat, obvs, because I don't make cakes in plastic containers. I got this red velvet delight from The Cakery Bakery. I don't usually like cake-y sweets (I take a few bites, then B devours the rest) but this cake was absolutely moist and delicious that I had to eat it all myself (and it only took a couple days!) The buttercream frosting was rich, smooth, creamy, and not cloying-- which is so rare to find in American cakes!
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