Unti555tled.mxd #149

10:35a i made some peach bbq sauce this weekend to go with some instant pot pulled pork. it needs tweaking, i used too many peaches. or i could use the same amount of peaches, but probably double the rest of the ingredients

1 cup tomato sauce
2 tbsp tomato paste
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
2 tbsp honey
3 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper (i used more than this, like i shook a decent amount in there)
6 small fresh peaches peeled and chopped

combine everything and cook on low until the peaches are cooked. puree and serve. i used an immersion blender.

11:57A this week’s nosleep is making me cringe already and i’m only on the first story.

i also made a cherry bbq sauce on saturday too.

1 cup pork drippings
4 tbsp cherry preserves
1 tbsp brown sugar
1 tbsp tabasco whole grain mustard
1 tsp apple cider vinegar
2 tbsp tomato paste
2 tsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chipolte pepper powder
generous sprinkle cayenne pepper

1:55p i’m exhausted again. i just want to sleep.

Unti555tled.mxd #146

10:44a my soapmaking stuff will be here tomorrow. along with stuff for more chap stick. i can’t wait. i love making my own stuff.

11:26a i’ve fallen in love with bigg’s dill pickle sunflower seeds. i can only seem to get them at walmart. or amazon. it’s easier to go to walmart.

11:42a i wish i had more me time

11:48a or just go on a road trip. just leave for a week and go somewhere else. it would take 2 days to get the fuck out of texas anyway

3:20p i prepped some pasta salad for dinner for the rest of the week.

10oz cherry tomatoes
1 14 oz can of quartered artichoke hearts, drained
generous 1 tbsp olive oil
salt and pepper to taste
onion and garlic powder to taste

150g dry rotini, i have the ronzini super greens rotini on hand
1 tbsp butter flavored coconut oil (or butter w/e)
vinegar of choice, to taste
add more seasonings to taste, i did more s&p, garlic, onion, paprika and some parsley
** preheat oven to 425*
** slice tomatoes in half
** toss tomatoes and drained artichoke hearts in olive oil and seasonings
** roast for ~30 minutes until nice (my oven might suck, set a timer for 10 minutes and adjust time as needed)

** boil salted water for pasta
** cook to al dente
** drain

** toss with butter stuff and vinegar

** combine w/ tomatoes and artichokes in a bowl, season to taste

makes 3 portions. serve cold w/ cold meat or bean of choice. i use canned tuna or canned salmon. chickpeas or great northern would be an acceptable swap.

3:37p i am digging this episode of archive 81. “exist in the place you are currently occupying”

3:58 “beano looooove elegance, beano love luxury” beano’s my favorite character on mission to zyxx

Unti555tled.mxd #129

8:33a faire season is coming up sooner rather than later. i’m so fucking excited. i need to get my table built so i can set up my sewing machine and make a new dress for this year. omg.

i’m going to do a linen dress, fingers crossed it will breathe well enough so i don’t die. gotta figure out an easy, filling menu for camp meals. gotta start setting aside money. gotta make sure i have enough in savings to fix up my truck if harvey happens again. it shouldn’t. i think this year might be a bit more quiet, despite the storms that spun up in the atlantic last week.

omg i need a dress form. fuck. i forgot.

9:11A found a dress form on deeeeeeeep discount. so that’s done. fuck, i forgot about the tent platform. i couldn’t find a plan for one that i’m thinking about. needs to be the follow:

* easy to get base material cut to size from home depot.
* can be broken down enough to fit in our storage unit. our tent is an 8’x10′. ugh. i need to get some free cad software so i can draft this asshole out.
* 5″ inches or so off the ground. gotta talk to jimmy about this one. worried he will trip and fall.

9:45a so i finally saw a doctor for my eczema on thursday. it took until saturday to get my perscription fixed so i was actually getting something i was covered for. doctors on demand’s customer support is pretty great. my feet are healing nicely. feels good.

3:53p i made a decent soup over the weekend. i think i found this on budget bytes and altered it a bit

2 tbsp olive oil
1 yellow onion
2 tbsp minced garlic
1 tsp cinnamon
1 tsp cumin
1 tsp sweet paprika
— red chili flakes
salt & pepper
9.8 oz 1/4″ diced sweet potato (2 small)
8 oz chickpeas, soaked and skinned
1 (14.5oz) can diced tomatoes in juice
1 quart vegetable broth

next time i’m going to cook some lentils and mix it in. also considering making some rice pilaf with lentils to go with it instead of just mixing some in. idk yet.

Unti555tled.mxd #127

1:25p i made soup last night. from budget bytes, slightly modified for the instant pot

1 tbsp olive oil
2 large sweet potatoes
1 white onion
2 tbsp minced garlic
1″ ginger, minced
1 quart vegetable broth
6 oz tomato paste
1/2 cup (128g) natural (no sugar added) peanut butter
1 tsp cumin
liberal red pepper flakes
salt and pepper
2/3 package frozen kale*

* dice white onion
* peel sweet potoatoes. cube one of the sweet potatoes, set aside.
* shred the other sweet potato and set aside in separate container from the cubed potato.
* heat olive oil in instant pot, saute function
* add white onion, cook for about 2 minutes. stir infrequently
* add ginger and garlic, saute until the onions are fully transparent and a little brown
* add seasonings
* add shredded sweet potato, saute until the shreds wilt a bit. about 5 minutes, stirring frequently. make sure the seasonings get distributed
* add a half cup or so of the vegetable broth to deglaze the pan. scrape around, make sure there isn’t anything stuck to the bottom.
* add the rest of the vegetable broth.
* turn off instant pot
* add tomato paste and peanut butter
* using an immersion blender, puree the soup. mine is always a little chunky because i have a garbage immersion blender but w/e
* add cubed sweet potatoes
* put lid on instant pot, hit manual cook – low for 13 minutes. i quick released after the timer was done and the soup was fine.
* stir in frozen kale

*or whatever green you want to use. that was in the freezer and needed to be used. budget byte’s version of this recipe called for fresh collards which is fucking great too.

i’ve only used 2 of the sweet potato from my massive bounty. i found a bad one last night though, made me sad.

2:56p thinking about making a 10 stitch blanket with my active minutes off my fitbit. what’s wrong with me? omg. i barely have time right now to work on my portable project.

Unti555tled.mxd #124

11:27a i made this over the weekend and it was pretty okay. just needed something fast and easy. i haven’t set up my spice cabinet yet, so everything is still in a big shopping bag right now and i couldn’t find shit.

1 tbsp olive oil
1 lb stew beef
~4 pepperochini peppers
1 ranch seasoning packet (kroger brand is dairy free)
3/4 cup beef consomme
2 tbsp cornstarch + 2 tbsp cold water

heat instant pot, add olive oil
brown stew beef
add peppers
deglaze pot with 1-2 tbsp vinegar from pepper jar
add ranch, stir to cover
add beef consomme
stir

select “stew/meat” option, high pressure for 35 minutes. allow to naturally release pressure completely.

once the time is finished, start rice.

1 1/2 cup chicken broth
1 cup long grain rice

bring chicken broth to boil in covered 2qt pan
turn heat to lowest setting
add rice, stir a little
cover pan
set timer for 18 minutes and walk away

instant pot should be close if not ready to open by the time the rice is done

open instant pot, whisk in cornstarch slurry

serve over rice

this had a really distinct vinegar punch, but not in a bad way? next time i think i’ll add more peppers instead of using the vinegar straight. i might also get some pearl onions to throw in. that might be pretty decent.

12:00p i’m redownloading pokemon go what is wrong with me

Unti555tled.mxd #122

7:58a so i’m still locked out of our “garage” storage area. i tried to drill the lock and either i have a shitty drill (probably?) or there was a decent door knob on there. i’m going to pick up a hacksaw on my way home today and take the knob off that way.

i made some a pretty good potato salad for my friends bbq yesterday.

3 lbs baby potatoes (i used 1.5 lb baby red and 1.5 lb baby purple)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tbsp whole grain mustard
2 tbsp dijon mustard
1.5 tbsp dry dill (3 tbsp fresh)
6 green onions, sliced
1/4 cup fresh parsley chopped
salt
pepper
3 drops liquid smoke (could have been more?)

9:06a i hate hate hate having a holiday in the middle of the work week. it’s fucking me up. i keep thinking it’s monday.

9:46a golly, the jingle for chuck tingle’s pounded in the butt by my own podcast is just the best. every time i hear it it’s like the first time. but omg – “fake news, real boners”.

chuck.

chuck, my friend.

i think you just cracked the code man. this quest to prove that love is real might just heal the country.

9:53A CHUCK DUDE “BUTTBART” WHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHAT
i’m dying trying not to laugh out loud

2:09a i can’t figure out if i want to go home and go to bed or go back to the apartment and try to get more cleaning done. ugh. this sucks.

2:22p tropical depression beryl is a thing. i should hope it’s just a storm for fish and nothing else.

2:51p steve pruitt resigned. that’s pretty great. that guy was garbage. hopefully either his seat just gets left empty or he’s replaced with someone that has common sense.