On November 18 I peaked. I reached the height of my creativity and will never be able to come up with someone better than this, ever. This is as good as it gets, people.
Let’s sum up all the flavors of my Netflix and Chili line, shall we?
- Arrested Development Season 4 + a watery ham chili. Top it with crispy fried corn balls & follow with a frozen banana for dessert.
- Orange is the New Black + chicken and corn white chili. Secret ingredient is miso to lay down a nice umami base note. Pairs well with pruno.
- Daredevil + fugu & ghost pepper chili. Pair with a wine you don’t actually know. If you survive, cool off with some Zuppa Inglese.
- Sense8 + Indian/German/Mexican/British/North American/Korean/Kenyan fusion chili. But trust me it really works, ok?
- Alternative: swap out Mexican flavors for Basque, British for Icelandic, mix in some clams and top with avocado.
- House of Cards + BBQ rib meat chili and baked peaches. Pair with bourbon.
- Narcos + red bean and coca leaf chili. Add in some smoky barbecue to cover the aroma. Or just order some sushi but never eat it.
- Wet Hot American Summer: First Day of Camp + falcon meat chili with mixed vegetables. Pair with a TaB or Sharks Old Fashioned Root Beer.
- Unbreakable Kimmy Schmidt + chicken mole chili (mild spiciness). Pairs well with Hot Pockets, bottled water, and Pinot Noir.
- Jessica Jones + chili matriciana, which we had discontinued but are now compelled to make special. Pairs with rye or bourbon.
- W/ Bob and David + kosher turkey chili mixed with corn dog bites. Top with a crumbled donut. Don’t forget your Prilosec!
- Master of None + rib meat and white sauce chili. Suggested sides: tacos, pasta carbonara, eggplant parm sliders.
There are many, many more Netflix originals and even more to come. Think about all the possible new flavors! This is a money-making venture to be sure.
On November 1, Sean and I celebrated our 1-year anniversary! This is traditionally the “paper” anniversary, which was great because I had previously found this template for making monogrammed posters:
Sean and I went to the Madonna Inn this year with just the two of us to have a quick vacation before prep for Big Bad Con kicked into high gear.
And wouldn’t you know, I forgot my camera.
Don’t worry I still took lots of photos, just with my phone, and sometimes Sean’s phone, and sometimes Sean took pics with his phone, and then I jumbled them all together. I’m not as happy with how some turned out, but was glad to still be able to document the trip. Here are some highlights, the rest are on Flickr.
Our room on Saturday was Carin. All glittery pink and with two balconies! Continue reading
How someone likes their eggs can be a big deal. I’m not even talking about boiled vs. fried vs. scrambled, I’m talking about the subsets within those categories: hard boiled vs. soft boiled, sunny-side up vs. over easy, and how hard you like your scrambled eggs.
I strongly prefer the slow-cooked or coddled egg; which takes a fair amount of patience to get that perfect creamy consistency. If you like your eggs scrambled on high heat until they are protein gravel, we probably can’t be friends. Continue reading
My grandmother passed away a year ago, two months after celebrating her 100th birthday. Grandma June’s plan for dealing with her things was to sell everything in an estate sale and put the money into her trust, to then be divided among her children. But before the sale, family members were asked to stop by her home while in town for the memorial, to see if there was anything they would like to keep.
There were plenty of items declared as having no monetary value–all her paintings, photographs, assorted knick-knacks–which we were free to take that day. But if there were larger items that we wanted to keep, we had to let my dad know and he’d give us the chance to purchase them before they were auctioned off.
In my living room I now proudly display a beautiful set of bookends, and have a well-loved set of baby blue Pyrex bowls in my kitchen.
How’s the apartment looking these days? Pretty awesome! I was inspired to take some photos one weekend after we’d cleaned it up nice. (We love having people over, and it motivates us to keep the place clean, so it’s a win-win!)
I’ve gotten into Instagram more lately (talk about being late to the party) so rather than have all my photos on my camera to sort, edit, and post later, I also posted some shots throughout our Vancouver trip. Here’s a roundup of a few, and another look at our vacation!
It was just last month that I made my first beef and bacon pie from the Feast of Ice and Fire cookbook, but I couldn’t wait to try a variant on the same recipe, using dried fruit instead of root vegetables.
This recipe is comes from a 16th century cookbook and starts with frying up some bacon before adding the other ingredients to the pan. But how can you say no to the bacon lattice from the previous pie?
So, step one: cross-cross 12 strips of bacon into a square the cook for about 20 minutes or until slightly crispy.
While that’s baking, mix your dried fruit–chopped prunes, dates, and raisins.
We went to Go Play Northwest again this year, and after a few extremely warm days in Seattle we headed north to Vancouver. We stayed with friends and spent every day exploring different parts of the city. Here’s a few snapshots:
I’ve been growing out my hair for a few years now, and it’s definitely gotten long! Time to try all those fancy braids I’ve got pinned, right?
Nope. Not enough patience, not enough time.
On the days that I do have the time, I’ll curl it a bit, and the results are pretty awesome.