lierdumoa: (Default)
I'm making actual progress on the music writing front. YEY ME! Planning on putting out a 5 song demo by June 15.

In other news.

Have discovered new benefit to being tiny. Cheap underwearz. Gap girls' XXL panties fall about midway between women's S and women's XS, making them exactly my size. And they beat even the clearance prices of their adult counterparts. And occasionally they come in 7 packs with the days of the week on them—Sheldon Cooper would approve.

Most of my other cost saving measures are in the kitchen. This week: homemade nut milks. The concept is simple. Put nuts in a blender. Add water. Blend. Strain. For particularly hard nuts, soak overnight. Yesterday I tried this with some black sesame seeds I'd bought in bulk. The high oil content made for a very rich and creamy end product. Bonus—straining left behind a nice seed paste I can use to make tahini. I have a butt-load of uneaten peanuts, so I'm trying that next.

FYI: using raw chocolate powder instead of Dutch processed cocoa powder results in a more bitter end product. More sugar must be added to compensate. It took me two failed brownie batches to figure this out. Well, not failed, really. People still ate them.

Drive-by Movie Reviews:

Hanna—what it lacks in story and character development it makes up for in BADASS.

Your Highness—funnier than I expected. In that vulgar, moderately offensive teenaged boy way. Lots of naked boobies. Natalie Portman has fun with some truly creative revenge fantasy monologues.

Hop—mostly sucked. Do not recommend. And I'm usually pretty easy to please when it comes to kids movies. I mean, I even enjoyed The Toothfairy.
lierdumoa: (they found Nemo)
I made this to be a dipping sauce for fresh oysters.

4 tbsp finely chopped basil (blender can be used in lieu of chopping)
2 tbsp horseradish sauce/paste (preferably the kind without artificial preservatives or hfcs)
2 tbsp Parmesan (freshly grated, if possible)
1 heaping tbsp honey
salt to taste

Sauce can be thinned out by adding fresh lemon/lime juice. Makes enough for 5 to 7 oysters depending on the size. Simply double or triple the proportions if you're making for multiple people.

Feeling extra fancy? Skip the salt and garnish with caviar.


Don't have/like fresh oysters? Try drizzling on raw mussles and then baking. 10 min @ 375° should just about do it.


Jul. 8th, 2010 07:32 pm
lierdumoa: (spicy)
Today I cooked a lot. Mainly because I did not leave the house. Aaaaaah, the life of an unemployed student.

Breakfast was a whole grain English muffin with added fiber (apparently that's the new cool thing food companies are doing, adding oat fiber to breads and pastas). I topped 1/2 of the English muffin with locally made peanut butter, raw honey and chia seeds. I used the other half of the muffin to finish off my last batch of homemade pesto. I spread the pesto onto the muffin with a butter knife, then sprinkled on this overpriced sprouted nut mix and topped it with one egg, fried over medium.

The nut mix was an impulse buy. I thought it would be good for snacking, but it turns out it tastes so salty I can only really eat it as a garnish. I suppose that will prevent me from eating it all too quickly.

For lunch I chopped and boiled some broccolini that was about to go bad (fun fact: apparently adding a dash of salt to the water helps prevent nutrients from leeching out of your vegetables) for just 3 minutes, to soften it up. I then added the broccolini to a bowl of congee (rice pudding) with roast duck (leftovers from the chinese takeout I bought the other day).

I started jonesing for something sweet, so I made vegan fudge out of raw honey, extra virgin coconut oil, raw chocolate powder, raw maca powder, cumin and cayenne pepper. I am now out of coconut oil, though I still have enough of the other ingredients for a few more batches.

I ate a little bit of the fudge along with fresh rasberries and blueberries and small glass of red wine.

For dinner, I made a new batch of pesto out of baby spinach, fresh parsley, fresh basil, extra virgin olive oil, fresh garlic and powdered cayenne and white pepper. Yay for my mini-blender. I then ate (some of) the pesto with whole grain organic pasta, canned oysters, and a sprinkling of the previously mentioned overpriced nut mix.

Gooooood times.
lierdumoa: (Default)
This week was interesting.

I gave myself food poisoning. I'm not sure of the exact culprit. I woke up in the middle of the night between Saturday and Sunday with a terrible headache, a horrible stomach ache and the shakes. I curled up into the fetal position and eventually got some sleep. The diarrhea hit around 8:30 AM, along with all the body soreness from my rigorous workout the previous day. I stayed in bed till about 3:00 in the afternoon, dosing off and then waking up whenever I needed to shift position (I wasn't moving in my sleep like I usually do because of the workout soreness) and occasionally getting up to pick at stomach friendly food or take more fun trips to the toilet.

The diarrhea cleared up early yesterday afternoon. I even managed to get out of the house and get some fresh air yesterday evening. My stomach is still feeling iffy, though, even today. At least there was no nausea/vomiting.

In other news, I've been planning vids for VVC.

This year is going to be the year of crack for me, I think. I'm going to try to make a few of my million and one movie vid ideas that I haven't gotten around to making.

Avatar (LKBV crack)
Sweeney Todd (twistedly funny crack)
Wall-E (cute crack)
Shawshank Redemption (not-sure-I-can-pull-this-off crack)
Perfume (only-three-people-saw-this-movie-so-why-bother crack)
Ravenous (more only-three-people-saw-this-movie-so-why-bother crack)
Pirates of the Caribbean trilogy (experimental/artsy crack)
Lord of the Rings trilogy (this-fandom-is-dead crack)
Twilight trilogy(I-should-probably-wait-for-the-third-movie-to-come-out crack)

Of course, I wouldn't want to give everything a way. I have a few more ideas up my sleeve, which I'm keeping secret for the time being.

I made raw vegan fudge on Thursday. 3/4 cup extra virgin coconut oil, 3/4 cup raw honey, 1 cup raw cacao powder, 2 tbsp cayenne pepper. I made it using a janky double boiler I put together with household appliances (raw honey and virgin coconut oil are both too thick/solid to mix at room temperature). Next time I'll get a thermometer so I can regulate the temperature better (you don't want to heat it past 130° F, which is the temperature inside a beehive).

I used fancy Australian active UMF16+ manuka honey. The flavor is kind of ... intense. Personally I love how the fudge turned out, but I think for some people it might be an acquired taste. If I were making it for other people, I'd use a tamer tasting honey and leave out the cayenne pepper, and maybe put in some vanilla extract.

For my next batch I'm going to try different additives, like maca powder or turmeric. I might also try stirring in some chopped nuts or dried fruit.

Om nom nom

Jun. 22nd, 2009 07:02 pm
lierdumoa: (spicy)
So I've decided this summer shall be the summer of health.

I bought ingredients for making myself health smoothies. Soy milk, raw chocolate powder, raw organic honey, acai powder, icha inchi oil (high in omega-3's), etc. Other esoteric health nut stuff.

I am apparently allergic to one of these ingredients. I will be running experiments over the next few days to figure out precisely which one. I'm hoping it's the oil, because it tastes kind of nasty.

I missed a ton of kung fu classes due to finals, the flu, and my two week visit out of the country, so I'm doing 3 classes a week for the forseeable future to make up time (regularly 2 a week).

I've also been counting calories, which satisfies some deeply OCD portion of my psyche. I bought a scale, but I don't really have a specific weight goal in mind. I plan to stop losing weight when I reach the point where I can look at my stomach in the mirror and count individual abdominal muscles. I've always wanted sculpted abs, and now seems like a good time to try for them. The kung-fu is already improving my muscle definition.

The diet/exercise regimen is going really well so far. I'm at the point where my stomach's gotten used to smaller food portions, so I get full faster and I'm less inclined to overeat. I'm cooking for myself more, which I love to do. I'm only taking one class this summer, so I have more time to spend in the kitchen.

Speaking of cooking, here's a recipe for anyone who's interested:

Healthy French Toast (yes, you read that right)

1 large egg
1 1/2 tbsp whole milk
1/4 tsp garam masala*
2 slices Oroweat Whole Grain & Flax Bread
1 tbsp hazelnut oil**
5 large strawberries (fresh! they're in season now!)
1 tbsp water

Put the egg, milk, and garam masala in a bowl and mix thoroughly.

Pour hazelnut oil into a pan and set on a low heat.

Cut your strawberries into slices between 1/8 and 1/4 inch thick.

Dip bread slices in egg mixture until the entire surface of your bread is covered. You should have some egg mixture left over when you're done, which you can either save for later or throw away. (NOTE: cutting the crusts off your bread is a good way to drop a few calories; save them and make homemade croutons!). Flip bread slices over once they start to brown on the bottom.

Once both sides of bread are toasted, set them aside. Use a paper towel to wipe any excess oil out of the pan, then drop in your strawberry slices, along with your tbsp of water. Let the fruit simmer at low heat until it caramelizes. You'll have a delicious hot syrupy topping to pour over your toast without needing any syrup.

*Garam masala is a spice mixture that includes cardamum, nutmeg, mace, star anise, coriander, etc. I mainly use it when I'm cooking Indian food. Any Whole Foods should have it in their spice rack.

**Hazelnut oil isn't the healthiest oil out there, but it's cholesterol free, and a significant improvement on butter, not to mention deliciously fragrant. It's not the cheapest, but the price has gotten a lot more reasonable in recent years.

The calorie breakdown looks like this:

167 2 slices whole wheat bread with crusts removed (200 with crusts included)
67 egg + milk (you should end up only using about 3/4 of your egg mixture)
120 1 tbsp hazelnut oil
30 5 large strawberries

384 calories total

For a more filling meal, add a third slice of bread, use 2 tbsp of milk instead of 1 1/2, use an extra teaspoon of oil and add another strawberry.

250 3 slices whole wheat bread with crusts removed
94 egg + milk (this time you'll be using all)
160 1 1/3 tbsp hazelnut oil
36 6 large strawberries

540 calories total
lierdumoa: (open wide)
As per [ profile] mistressace's request:


So basically I was in the cheese section of Whole Foods. I hang out there a lot. It's like a peep show for me. Anyway, they had English Ale there, sitting just above and to the left of the good parmesan and I thought, "Ooooh! Beer type drink! And it has made friends with the cheese!" So I bought it. Because I had plans. Marinade plans.

4 parts English ale
4 parts fresh squeezed lemon juice
1 part honey

Oh, and for the lemon juice, I highly recommend getting a juicer. I did not use a juicer. I used my fingers and a knife. Citric acid and skin so dry it's almost cracking is a bad combination.

Right then. The battering. So once the chicken had been marinated for a few hours (I wasn't keeping track too well, but most of the surface texture of the meat had changed from the acid in the lemon juice by the time I started battering). I slathered it in honey and covered it in pastry flour.

It's all I had in my fridge.

Yes, I keep flour in my fridge. There was this thing. With moths. Don't ask.

Right, so then I fried the battered chicken. First, I poured peanut oil, a splash of sesame oil, and a splash of plum brandy into a pan. I fried about half the chicken this way, laying pieces into the pan and then turning them over once one side was sufficiently crispy. Then a lot of flour started crusting up my pan. So I cleaned my pan out.

At which point I realized I had run out of both peanut oil and plum brandy.

The rest of the chicken was fried in soy oil with a splash sesame oil and a splash of orange liqueur.

So, in conclusion.

-chicken, preferably in strip form
-pastry flour
-English Ale
-fresh squeezed lemon juice
-peanut oil/soy oil
-sesame oil
-plum brandy/orange liqueur


Jun. 1st, 2007 02:23 am
lierdumoa: (red)
I have solved the problem of cooking delicious mahi-mahi in 15 minutes or less.

Lemme splain. There's this giant bag of individually vacuum sealed frozen fish fillets from Costco that no one was eating. Because I'm the only one who really eats fish here. And I'm lazy. It doesn't just make itself delicious, like other fish. It's taken *while* to figure this one out.

experiment 1: slap fillet on George Foreman grill. Drizzle some canola oil over it. Sprinkle some allspice. Make some veggie stir fry on the side. It worked for salmon. It worked for sole. It produced a mahi-mahi dish so disgusting I actually thought there was something wrong with the fish we bought.

experiment 2: make sauce concoction out of olive oil, tarragon, balsamic vinegar, salt, a little water (this works well on certain bland white fish like tilapia—see previous entry under "cooking" tag) throw into pan. It tasted alright. Not great. Texture still off, though. By the time it was cooked all the way through it was really chewy.

experiment 3: actually thaw out fillet before cooking this time, make sauce concoction with sesame oil [ETA: even better with peanut oil, provided you're not allergic, and a dash of nutmeg], cayenne pepper, lime/lemon juice (not to be confused with lemonade), basil, salt, a little water, throw into pan. Taste -- much improved. Texture, mildly improved, but still chewy.

experiment 4: thaw it out, slice thinly into bitty pieces, same sauce concoction as last time. Flip bitty pieces over as soon as one side looks cooked (as in no longer translucent). Took, like, five minutes. And the texture was *perfect.*

Actually, had texture similar to well cooked tuna that I've eaten in the past. So I guess if I ever decide to buy tuna not from a can I will know what to do with it.

Note: I like cayenne pepper. I like that it's hot without taking over the flavor of the dish. You put wasabi in something and it tastes like wasabi. You put jalapeños in something and it tastes like jalapeños. Unless it's directly clashing with the dish, cayenne tends to just add bite. That said, I've been known to sprinkle it on grilled cheese sandwiches. So I think it's safe to say that for this dish, the cayenne pepper is optional.

No, I didn't get any writing done since my last post. Why do you ask?
lierdumoa: (dance sam)

[ profile] lierdumoa: I'm trying to figure out what the hell Pete is doing in this picture
[ profile] fashes: clearly he is overcome at the awesomeness of Patrick's shoes.
[ profile] fashes: perhaps there is a seckrit message on the bottom of one of them and Patrick is showing him
[ profile] fashes: "Lets Fuck" for example
[ profile] fashes: OR
[ profile] fashes: there is a GINORMOUS HOLE in Patrick's pants!

You so wish your friends were as cool as mine.

And for dinner, I had:

Fast and easy tilapia dish.

balsamic vinegar
olive oil
splash of apple juice (optional)
crushed garlic

Put tilapia fillet(s) in a pan, pour on sauce and cook at low heat. Turn fillet over periodically. Dish is done when you can stick a fork through the thickest part of fillet without resistance.

Uh. The end. Something. I didn't really plan this post out.
lierdumoa: (red)
It wasn't a fluke! I can cook fish! I'm totally, like, good at this.

Fancy Salmon

the recipe )


Jul. 14th, 2006 09:39 am
lierdumoa: (red)
Tried thing I did the other day with salmon again last night, with some variation. This time on catfish. Worked much better on the catfish.

Easy Fatty Delicious Catfish

the recipe )

Now must think of something else to do with salmon. The texture of the salmon was perfect, so it's just the seasonings I need to mess with. I'm thinking something involving lemon and cayenne pepper and cashews. Oh! And tomatoes and mushrooms. Should probably use the rest of the green onions. Hmmmmmm. I'll try something Saturday night. If it works, I'll make some more Sunday morning to bring to [ profile] morgandawn's SPN gathering. Otherwise I'll make the catfish dish to bring.

Anyone know how long fresh fish lasts in the fridge?


lierdumoa: (Default)

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