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Archive for December, 2009

hot, rich, dark, and seductive

Posted in baking, chocolate, dessert on December 30, 2009 | 6 Comments »

Good adjectives to describe men and brownies. My first go with this recipe was a miniature disaster. My friend Chris Struck, who calls himself Food Dude and may choose two of the aforementioned positively connoting adjectives for himself as a token of my gratitude for this recipe, is a culinary student at Johnson & Wales. [...]

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late night is a funny thing

Posted in New Orleans, cherry, lunch, mustard, pickles, pork, tagged on December 16, 2009 | 1 Comment »

This time of night is so lonely; it’s strange to check Twitter and see not a single update. Come on, people – am I the only nocturnal one here? In any case, when I take an Internet break after making some headway in this big essay I have due tomorrow, it’s rather jarring to have [...]

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oh hey everyone

Posted in chicken, dinner, easy, pasta, tomato, tagged , , on December 12, 2009 | 2 Comments »

Remember me? I’m the girl who hasn’t blogged in almost a month.

But then, for all our naked dance parties and naked donut runs, Brown isn’t a walk in the park. And it’s finals time. And somehow, at finals time, it seems professors always think it’s a great idea to dump papers and tests on you. I guess we could choose to be empowered: surely they think we’re superhuman if they believe we can handle all this?

So to that, I say, thank you, trusty profs, for having such faith in me when I had none. I have soldiered through three essays and two tests this week, and I’m facing another two tests and a big ten-pager in the next five days. I will be a better person at the end of this, and I owe it all to you.

In the midst of all this chaotic studying, I find myself taking solace in cooking, which is awfully convenient for my dormmates. Now, friends of my beer pong aficionado neighbors even burst into my room on Friday nights and say, “So you’re the one who cooks? Will you cook me something?”

June Cleaver, at your service!

[pasta]
SORRYSOSORRY for the utter lack of artfulness. Aesthetics get thrown to the wind when you’re surrounded by hungry college kids. Also, this was after the chèvre enthusiasts dumped in a whole bunch of, well, chèvre. Your rendition needn’t be this decadent.

Pasta is, of course, among the easiest things to cook and serve the masses: you can doctor it up with anything, you can satisfy the vegetarian and the carnivore in one shot, and you can get your daily (or weekly) carb dose. Magnificent.

I made this orechiette a while back for the folks of Champlin, and I know a few people wanted the recipe. I feel a bit traitorous even writing one, since it was so absurdly easy – I actually improvised it. But in case you want to replicate it (and, believe me, you do), here are some general guidelines, after the jump.

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