Decidely not in the kitchen for a while, but were I able to cook and eat countless calories without them going straight to my thighs, here are some things I would make:
Le sigh.
I'm taking this Web writing class for credit, and my professor said to put "taggable" words in your post titles. So, when people search for "salmon + postal worker + Scott Baio," they may come across this. If that person is you, welcome. Stay a while. Let's talk seafood and Teen Beat cover fixtures of the late 1970s.
Here are some good things about today: I had an interview at my top choice law school that went swimmingly, and I went to the post office and the postal worker was nice to me! A government employee! Happy, courteous, polite. I was flabbergasted, like going to summer camp and finding out the girl I hate is actually MY IDENTICAL TWIN.
Also, I don't really have anything to say about Scott Baio other than that he's a little bit gross.
Now, some food. The salmon came out crap, so I'm not even giving you the recipe. Just cook some salmon in some fashion and put it on the couscous and I guarantee you it will be better than mine. The couscous was lovely, though - the mint makes it taste so fresh, and the raisins really plump up and get juicy, while the almonds lend a nice crunch. It reminds me of the couscous I used to get at Monoprix (the French Target, with groceries) for lunch. Je l'aime beaucoup!
Couscous with Raisins, Mint, and Almonds
Adapted from Food Network
1 cup raisins
2 tbsp. unsalted butter
1 tsp. cinnamon
salt to taste
10 oz. couscous (I used one box of Near East plain)
2 cups chicken broth or stock
1/3 cup slivered almonds
1/4 cup fresh mint, chopped
1. Combine raisins, butter, chicken broth, cinnamon, and salt to taste in a medium saucepan and bring to a boil.
2. Stir in couscous, cover, and remove from heat. Allow couscous to sit for five minutes.
3. Uncover, fluff with fork, then stir in almonds and mint. Serve warm or cold.
It's like snow! Or sandwich dandruff.
I am sick. I rarely ever get sick, but when I do, it's always the same thing: a sinus infection. An infection of the sinuses. A yummy thing to talk about on a food blog, for sure. This affliction plus the fact that I have sore arms from pruning the Foliage of Massive Proportions in my front yard yesterday means that this post will not be interesting in the slightest. So, I'm just going to go ahead and get to the food.
These are some pretty fantastic sandwiches that are confused as to when they should be served. Vaguely French-toastlike qualities: breakfast? Ham and turkey and cheese: lunch? Easy to prepare: a sad dinner for one? Perhaps. To all of the above. The real answer: these are a party for your tastebuds any time.
A Monte Cristo Sandwich
Serves 1 lonely soul
2 slices Texas Toast
2 slices Swiss cheese
2-3 slices of turkey breast
2-3 slices of ham
2 eggs
1 tsp. milk
1 Tbsp. butter
Powdered sugar (for dusting)
1. On one slice of toast, layer 1 slice of Swiss, the turkey and the ham, then top with the other slice of cheese and other slice of bread.
2. Whisk together eggs and milk in a bowl.
3. Dredge the sandwich in the egg mixture as if it were French toast, being careful to hold it all together. Toothpicks may come in handy.
4. Melt butter in a skillet. Toast the sandwich in there for a minute or two on each side, until it starts to brown and the cheese is melted.
5. Remove from skillet and dust with powdered sugar. Serve alone or with a fruity jam or maple syrup.
Monte Cristo sandwiches are typically deep-fried, but this one isn't. In case you didn't figure it out. Above is the way my dad makes them, and the way I like them. Got an issue? Here's a tissue. No really, I have lots of both.
