Life. Is. Nuts. How does time slip away from me? How on Earth is it September? Football season is starting? Summer is over? I made this cake a month ago and haven’t told you about it yet?! When the heck did this happen?! I am slowly realizing that life is, in fact, hectic and that no, it will not ever stop. What’s that? You have a baby and three dogs and I should stop whining over here about being busy, grad-student-with-no-dependents-not-even-a-fish?
I dunno if you guys are as bad as me, but I’m going to guess you are since you’re reading this. But blogs are addicting. Like, really, really addicting. It’s hard to do real work. I get so sidetracked. You know what has made it even worse? Pinterest. Ugh. It’s the bane of my existence, seriously. There are so many pretty pictures! I click them all. And then I’m stuck on these dang blogs that are captivating for whatever crazy reason and I can’t. stop. reading.
So this pesto. I found it on a blog. Cupcakes and Cashmere, you heard of it? If you don’t want to become obsessed, I’m warning you now, don’t click on the link. It’ll suck you in. You won’t be able to stop. People, I don’t even give a flip about fashion and I can’t. stop. reading. And I think part of it is that every once in awhile, (and let’s face it, when you’re stalking food blogs which is what I normally stalk.. it’s more than just once in awhile.) you come across something like this pea pesto. And you try it because, well, why the heck not you always have frozen peas in the freezer and you really don’t know what to do with them otherwise, and then you love it. And you know why you obsess over these things we call blogs. Because they’re awesome. They are a source of inspiration and a way to escape from your desk job and make yourself drool over fabulous looking food, and then maybe even go home and try it. Because hey, if they can do it, so can I, right? right.
So let’s try this. Let’s try this pea pesto together. Tell me what you think. I think you’re gonna like it.
*ps. I originally wrote this post for the Magic Bullet Blog. Check it out here!*
Pea Pesto Crostini (found on Cupcakes and Cashmere; recipe adapted from Giada De Laurentis of Food Network)
- 1 (10-ounce) package frozen peas, defrosted
- 1 garlic clove
- 1/2 cup parmesan, grated
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- A loaf or two of crusty bread; a baguette works best here, but you could really use any kind of crusty bread.
- olive oil for brushing
- A handful of cherry or grape (or other small) tomatoes; sliced into chunks
- In a blender or food processor, blend together peas, parmesean, salt, pepper, and 1/3 cup olive oil until smooth. Boom. Taste for seasoning and add more salt and pepper if necessary (this will depend on how salty your cheese is). Set aside.
- Cut your crusty bread into slices; about 1/2 inch or so thick, maybe a little less. Brush on both sides with olive oil and grill or toast under the broiler on both sides. (if you do it under the broiler, watch them carefully! those suckers burn quick!)
- Spread your toast slices with a hefty portion of the pea pesto, top with a slice of tomato and dig right in there! You should probably share, but I won’t judge you if you eat two or three before you bring the plate around..
I’m going to tell you a story about chimichurri. Except I don’t know anything about it at all. Never even heard of it until Brett decided he wanted to make it. So. Let’s have wikipedia tell us a story about chimichurri. Well. Apparently it is a sauce for meat, originating in Argentina, but also found in Uruguay, Nicaragua, Columbia, and Mexico. We ate it. Here in Hawaii. So now it’s come really far. And you know what, it was delicious. So I’m going to go ahead and insist that you try it, wherever you are, in which case the humble sauce of Argentina will travel the entire world. Wouldn’t that be thrilling? I have no idea if this is actually a humble sauce. But it’s a delicious one.
You know what else is cool? It turns your meat green. Which, if you, like we, bring it to share at a BBQ, well it just might turn some people off with its hue. Which means you don’t have to share all that much at all. Not because you didn’t try or anything. Double win.
Pudding. Puddin’. Awwww puddin’! Seriously though, who doesn’t love pudding? Apparently some people, actually. There are actual people who don’t love pudding. But I challenge all you non-pudding lovers: you haven’t met this pudding.
I was trying to make pudding for at least a month, maybe even longer, but every time I got excited about it and on the walk home announced “Today I’m making pudding!” I was greeted with a resounding “meh” out of Brett….Meh?? Seriously, meh??? How can you be ‘meh’ about pudding?! So finally, this weekend, I had just about had it. Plus I wanted something sweet and we had no eggs in the house. So hah. Pudding time. And you know what? He effing loved it. Apparently the only pudding he ever had was jello instant pudding. So I guess I can’t really blame him for not being as excited as I was about pudding. But now he’s excited. Which means I can make pudding a lot more often. Score.
So I realize that chili is different things to different people. And it’s one of those foods that gets people all riled up. Y’know, the kind of food that can start a fight. Because people, they love Their Chili. Not just chili. Their Chili. And they’ll get all up in your grill if you do/do not add beans/fresh chilis/ground beef/beef chunks/ veggies/tomatoes/doyagetthepicture? I guess you could call it a contentious food, even. Well, I’m sure this here chili that I made is gonna get some of you all riled up (as will my cornbread, probably, since that gets people plenty riled too!). And I’m about to tell you something that’ll get you even more riled up..
Not only was last night the first time I ever made chili… but up until, oh I don’t know, a couple months ago maybe, maybe as long ago as a year, I had never eaten chili. Seriously. Never. (Whenever it was chili night at my house growing up I ate cottage cheese. Like, people, I ate cottage cheese with crackers for dinner. What the eff was wrong with me?!) So clearly I am not of of those chili experts and I’m not gonna try and tell you what does and does not belong in a chili. But I will tell you this: this here chili I made.. it was fantastic.
I wasn’t there to witness the inception of this chicken, but from what I understand, it probably took place after several beers, and was basically the result of, well, whatever was in our friend’s cupboards at the time. But as it turned out, Brett and his friend Paul (is it cool if I mention you by name, Paul? I’ve done it twice now so I hope it’s okay.) made quite a tasty little marinade in their state of questionable inebriation. Good on you, boys.
What’s in it? Well, basically everything you have sitting in your cupboards right now. Yep. Somehow when you take all that down and throw it on top of some chicken thighs and then let those thighs take a nice long bath, and then slam those down on a nice and hot grill you end up with crispy, crunchy, juicy, altogether yummy piece of chicken you’ll be glad to have at your next bbq.
This was another of the epic-dessert–baking-series that occurred after my oven-less stint in China. And this one, well, it’s going to happen again soon. Because people loved it. It got scooped up so fast not only did I not even get a bite, but I didn’t get picture either. But I’m thinking that nothing at a dessert buffet runs out that quickly unless it’s something to make again. And again. and again.
So my baby brother graduated from high school last week. Er, maybe it was two weeks ago now. But either way. He’s the youngest. And now he’s (partially) grown. Which is weird for me, and possibly even weirder for my parents who now no longer have PTA meetings or Grad Nite planning to attend to after over twelve years of being a High School Parent. Seriously? Nuts.
So since this graduation was kind of a big deal, the end of an era and all of that, I made dessert for the party. Scratch, I made a LOT of dessert for the party. Three different kinds, plus whipped cream and I busted out the leftovers from my birthday cake. I also made homemade margarita mix. So yeah, it was a good party.
I have an oven again after six weeks without. And it was my birthday Tuesday. Clearly, a cake must be made. But guys.. don’t think me blasphemous or anything.. but I’m not really a cake person. I know, ‘What do you mean you’re not a cake person?! What up with all the cake recipes on here?’ Um. Well. I really like making cakes. And cupcakes. But the eating of them.. well let’s just say I’d rather have ice cream. Or pie. or ice cream and pie. But on a birthday, I just feel like it has to be cake. Enter: Cheesecake.
Good lord I love cheesecake. Possibly more than pie. But maybe not more than ice cream. Either way, cheesecake is the most delicious form the cake can take, if you ask me about it. Which you didn’t, but I told you anyways. Cheesecake is what other cakes hope to be. It is creamy and sweet and savory and doesn’t even need any frosting to gussy it up. I just love it. Once, when I was little, we were at Boll Weevil and after a giant hamburger, fries and a shake, they asked if we wanted dessert. I wanted cheesecake. My cousin (or maybe my uncle?) bet me I couldn’t finish it all. The slice was the size of my head. I finished it all.