So, this isn’t the kind of thing I might normally put up here, but I figured it needed some traffic

We get eggs delivered every other week from the farm that delivers our milk (go go gadget local! fresh! natural!).  We figured 12 eggs every 2 weeks works out.  Pumpkin bread takes 3 eggs, omelet night takes 5 (4 for the omelets and 1 for the pancake or waffle batter).  So that gives us 2 omelet nights and a round of bread every two weeks.  Which works out fine, since the bread makes two loaves and thus lasts two weeks.

Except I quit making the bread because of the insane calorie count   And we’re not doing omelets every week.  So when we got eggs 10 days ago, we had a bunch left still.  We’re down to 16 now, but we get another dozen this thursday

So this afternoon I decided to try making boiled eggs.  I like hard boiled eggs, and I think they’d make a decent snack for me (high in protein, healthy, etc), but I’ve never actually made boiled eggs before.  Growing up, my mom would make them because they had the risk of breaking while you cooked them and such, so she figured it was easier to just do it.  Since then, I’ve just bought a boiled egg at the cafeteria a few times when I wanted one.

So Kiir went to look up how to boil eggs when I asked her.  I mean, duh, “boil water, add egg”.  But I remember something about the sudden temperature change breaking the egg.  but I wasn’t sure if I was supposed to leave the eggs in the water while I started it boiling or what.

Directions she found said: put eggs in water, bring to boil.  Cover, remove from heat, 15min.  Run cold water until eggs are cool to touch.

I don’t think thats how my mom did it, but yaknow?  The egg I tried (it slipped when I was dodging the baby, so I figured I’d just eat it) tasted good, so I’m happy

Even if I can’t, I am, so …

We haven’t been cooking much fancy of late, although I should review the vegetable sauce and the fish seasoning, those were pretty good … We’ve also been slacking off on making up menus for the week. As one might expect, that leads to us eating out a bunch. Or throwing pasta and pesto together. Budget’s way off whack again

But I’m gonna try this again. An maybe noting things will help me think to do them. I doubt it, but maybe! And for my birthday some friends picked me up 24 beers. Different beers. So I wanted to review them. Largely for my own enjoyment, and so I can look up which ones I liked later

We’ll see you semi-regularly for the next month or two, then next spring I s’pose

i managed to stirfry WITHOUT burning myself with oil go me! was pretty decent. A little high on fish and real low on veggies (3 broccoli bits, a smatter of onion) so now we’ve done it, we figure next time we’ll just buy fish and i’ll slice it up with a bunch of veggies and make more food/leftovers with BONUS vegetables

one good thing was, with so little, I wasn’t tempted to take a huge amount.

Made rice to go with it. Every time I’ve done rice lately i end up with rice that’s soggy/overcooked and yet STILL CRUNCHY like it’s half raw. but last night it came out decent. Only real difference I know is I used 2C of water instead of the 2.5C it wanted. Simmered at 3 for 45 minutes, so maybe i leave it higher other times? dunno, but it was edible, yay rice again! we’ll see if i can reproduce that effect next time i do rice or if it continues being inedible crap

Anyway. Unfortunately, that’s largely b/c I haven’t felt like cooking most nights, which has been eating us out of a budget hellish fast :/

Hoping to cook more again. Nothing’s changed, except we’re flat broke but hopefully I can get into the habit again more. And with a baby incoming, maybe I’ll start doing “child-like foods” or something in the fall.

maybe not. “The doctor said we should start her on solids.” “Jambalaya is not solids.”

leftover quiche (okay never eaten left over quiche)
lasagna
pizza
fish
jambalaya
leftover
pasta (mac and cheese or pasta casarole.)

Keema
pasta
soup (pumpkin apple spice soup)
fishdish
quiche (crab and swiss)
leftovers

actually, to be entirely honest, the soup WAS a leftover b/c the broccoli cheese soup REALLY didn’t freeze well apparently (all lumpy and gloopy ; adding milk just made it lumpy and gloopy in milk)

i guess 4 nights out of 7 isn’t bad. might even manage a 5th saturday, might hit up the fish or soemthing.

we forgot we weren’t going to be home tomorrow night for dinner when we made up the menu, though

from me …

anyway, I’m mostly doing this so i can keep track of what we said was on the menu this week, roundabout tuesday when i start wondreing b/c i forgot

lasagna
tacos
pasta
soup
fishdish
quiche
leftovers

and a few pounds of steamed veggies. mmm veggies!

Dish: Bread/Base
Taste: 0
Preparation: 4
Recipe: 2
Cost: $
Repeat: Er

http://maindish.allrecipes.com/az/93723.asp

Taste: OK, complete crap. I think it didn’t actually get cooked right. Actually, I think maybe I was supposed to throw it in for 5 or 10 minutes before putting hte toppings on, and then cook it all. But the dough tasted … doughy? to me, and kiir says it wasn’t done, so “taste” equals “inedible”

Preparation: Not too bad. Mix up dough, punch & knead, set aside, beat down and spread out for a pizza. About an hour, 45 minutes of which is “set it aside and ignore it”

Recipe: The last step of this recipe is “add toppings and cook according to recipe” … uh, dudes? YOU ARE THE RECIPE! *sigh* I should have thought of hte fact that, while cheese will melt in 10 minutes, bread tends to want 30-45. Need to look up more recipes to figure out what “the recipe” says … Also, it wants 3C of flour. directions add 1. Add 1 again. Add 1 third time. Then they want you to use the remaining half cup. uh. what remaining half cup??? shoulda been my hint

Cost: OK, I’m out some warm water, 2t of yeast, and 4C of flour (i overdid the 1/2C portion for the non-stick surface). Yeah. That’s it. Oh, and some olive oil. And I buy yeast in the jar, so it was like 5 or 10$ 10oz of yeast or somthing (2t is about .25oz … so like i spent a quarter on yeast for this recipe ). Water, yeah. Olive oil, it wanted virtually none compared ot how i normally use the oil. Flour it took a real quantity of, I’ll admit.

Repeat: Based on how it turned out, no. Based on the fact that I think I can save it, yes.

PIzza D’Oh

OK, now, that? That there? See, that’s why I shouldn’t be allowed to look at cooking sites

mmmmm …. damascus watered steel ….

mmmmmm

Amazon: Katana Series

Amazon: Katana: Paring Knife
Amazon: Katana: 6″ Utility Knife
Amazon: Katana: 8″ Chef’s Knife

Amazon: Katana: 9″ Bread Knife (heh, forgot the breadknife somehow!)

They’re only twice the price of the contemporary series but i’m looking at those 3, and good quality knife covers …

mmmm

(this line of thought, brought to you by Cooking For Engineers: Equipment & Gear : Kitchen Knives)