I should just call this the 6 month blog. I always forget it for 6 months then remember I have it because someone has requested a recipe and I have it written down to do this and well, I'm still pretty brain damaged in some areas. It's spring break and tomorrow I'm taking the kids to "grandpa's".
Well not really Grandpa Z's like we usually go but to CA. Yeah, Cali. We've never ever ever taken a family vacation that didn't involve going to the mountains this past decade so we are tomorrow. So what a better way to cheer them up? A surprise trip to Disneyland.
We are meeting up with Uncle Dean and Aunt Sue in Palm Springs but the kids don't know that. They think we have to leave early to meet up with Uncle Dean and Aunt Sue in Eagar for lunch. I didn't say WHERE we were meeting, just that we have to leave early to meet them and they can sleep in the car. They won't figure it out until we're in Indio and I'm not saying anything about the D-land until we get there. Told the boys they had to pack nice pants because we have a nice dinner at Aunt Joyces so no nasty pants, ha ha ha. How is that? I hope it works out and all is kept well. It's going to be a tough year, we may as well start it off with something good this time around.
The cockatoos were left at Cage World so I'm not worried about Elvis getting out and eating the vacuum cleaner. They were upset, it was hard boarding them but Debbie is going to mellow Elvis out. He's been plucking since Thad left at New Years. He was put into a cage below an obnoxious parrot that kept throwing seed into my hair and saying in a fluttery voice "Heeell loowww". He clutched the door of the cage like "Please don't leave me here. I won't eat the vacuum cord anymore. I won't chew on the coffee table, I won't tear up any more picture frames, please don't leave me!" Poor Elvis. Buddy was okay with it, he loves the company and the noise there. He's neurotic anyways and has never had feathers. Elvis on the other hand....
So that's pretty much it here. I'll be back and I'll post those enchilada recipes I promised Josh. He can wait that long. xoxo
Lucky Tiger was Delicious
Saturday, March 12, 2011
Bacon Surprise!
Not to be confused with Pickle Surprise! Where's the pickle? That's the surprise!
Seriously, it's Bacon Surprise!
Bacon Surprise is actually an overcooked carbonara that I used to make with noodle-roni boxes of parmesan noodles. I don't know if they make those anymore but you don't need them to make plenty of bacon surprise.
It's fattening and has loads of carbs and BACON and CHEESE. What more do you need? Here we go:
Ingredients: cooked spaghetti broken into half or thirds before cooking. Drain your pasta, add 1/2 stick of butter and 1/4 cup parmesan cheese. Mix well while hot. Make sure it's in a big bowl.
1 lb of bacon cooked crisp, save the grease
parmesan cheese
garlic either a few minced cloves or 1/3 tsp granulated
dried basil about 1 tsp
salt, pepper
8 eggs
1/2 cup half n half or milk
some white wine (kind you would drink, if it's nasty to drink it's nasty to cook with)
In a bowl mix all the eggs, half n half, the garlic, basil, salt, pepper, and about 1/2 cup parmesan cheese grated. Mix it well so there are hardly any lumps in it at all.
In a skillet over medium heat, cook 2-3 TBS bacon grease with a dash of white wine. When it starts to splatter quickly add the egg mixture. Let it sit for 20 seconds then start mixing and cooking fast. Mix it well until it starts to curdle and chunk up. When it "looks" just right quickly pour it over your pasta. Mix it all together and there you are. Bacon surprise. It's even better the next day. Feel free to tweak the recipe with more or less garlic, basil or salt n pepper until it's just right for you. Enjoy!
Seriously, it's Bacon Surprise!
Bacon Surprise is actually an overcooked carbonara that I used to make with noodle-roni boxes of parmesan noodles. I don't know if they make those anymore but you don't need them to make plenty of bacon surprise.
It's fattening and has loads of carbs and BACON and CHEESE. What more do you need? Here we go:
Ingredients: cooked spaghetti broken into half or thirds before cooking. Drain your pasta, add 1/2 stick of butter and 1/4 cup parmesan cheese. Mix well while hot. Make sure it's in a big bowl.
1 lb of bacon cooked crisp, save the grease
parmesan cheese
garlic either a few minced cloves or 1/3 tsp granulated
dried basil about 1 tsp
salt, pepper
8 eggs
1/2 cup half n half or milk
some white wine (kind you would drink, if it's nasty to drink it's nasty to cook with)
In a bowl mix all the eggs, half n half, the garlic, basil, salt, pepper, and about 1/2 cup parmesan cheese grated. Mix it well so there are hardly any lumps in it at all.
In a skillet over medium heat, cook 2-3 TBS bacon grease with a dash of white wine. When it starts to splatter quickly add the egg mixture. Let it sit for 20 seconds then start mixing and cooking fast. Mix it well until it starts to curdle and chunk up. When it "looks" just right quickly pour it over your pasta. Mix it all together and there you are. Bacon surprise. It's even better the next day. Feel free to tweak the recipe with more or less garlic, basil or salt n pepper until it's just right for you. Enjoy!
Uncle Herberts Spam Musubi
Finally, that wonderful Uncle Herbert Spam Musubi recipe. The girls are making it right now. Key word to remember is HOT. as in temperature. Rice must be hot, spam must be hot. The heat makes the nori soft to cling to your musubi. It's the rule in sushi making. Remember too that you don't have to fry up your spam in the sato shoyu sauce or add the sushi sauce to the rice. You can just fry up your spam and have unsweetened rice like the kind you get at 7-11 in Wahiawa. So here goes:
Make one pot of sticky rice-calrose or jasmine. Calrose makes the best.
Fry your spam in slices. For the sato shoyu sauce it is: 2 TBS each shoyu, sugar plus 1 TBS mirin (japanese sweet vinegar). Fry them in the sauce until it thickens, turning often.
In a cup mix 1/3 cup each white vinegar, sugar plus one tsp salt. Stir until it's mixed well, pour over hot rice and stir it all up so all the rice is covered in it.
Quickly lay out your nori (cut in 1/2 sheets), add 1 slice of spam and pat rice on top. Roll together tight and there you are. You can use your spam can to get it right shape or look for a cookie cutter that is thick and rectangular if you don't have a musubi mold. Or if you have a sushi mold use that and make different shapes.
Enjoy!
Make one pot of sticky rice-calrose or jasmine. Calrose makes the best.
Fry your spam in slices. For the sato shoyu sauce it is: 2 TBS each shoyu, sugar plus 1 TBS mirin (japanese sweet vinegar). Fry them in the sauce until it thickens, turning often.
In a cup mix 1/3 cup each white vinegar, sugar plus one tsp salt. Stir until it's mixed well, pour over hot rice and stir it all up so all the rice is covered in it.
Quickly lay out your nori (cut in 1/2 sheets), add 1 slice of spam and pat rice on top. Roll together tight and there you are. You can use your spam can to get it right shape or look for a cookie cutter that is thick and rectangular if you don't have a musubi mold. Or if you have a sushi mold use that and make different shapes.
Enjoy!
Subscribe to:
Posts (Atom)