07 July 2009
03 July 2009
Train kind of a day
I don't really know much about photography but something about the things in this picture, where they lead the eye, the lines... the composition? I don't know. Either way, it is food for my mind.
I've been reading up on some night photography tips lately. Hopefully soon I can go out and practice with the new gorillapod Naeole got my for my birthday! I'm also really looking forward to the fireworks shows this weekend!!
26 June 2009
17 June 2009
Attempting to enjoy summer...
...with a martini and my books at Dolce Vita.
This summer Italian has been really grueling, but with my birthday coming up, I am at least trying to have some fun this summer.
This summer Italian has been really grueling, but with my birthday coming up, I am at least trying to have some fun this summer.
13 June 2009
6 Hour Chicken Enchiladas
Naeole is guaranteed to have a very rough (and very hot) day today, so I thought I would be a sweetheart and make him his favorite dinner- my special 6-hour chicken enchiladas. I've never written down the recipe and/or instructions, so that's what I'm going to do today. It's basically a modified and more complex Southern Pulled Pork recipe. Here goes!
1:30
Mince one onion and half a clove of garlic, set aside.
add 2 tbsp oil to pan, heat to med-high and add 1 tbsp cajun seasoning, 1/4 tsp cayenne, 1/4 tsp cumin, cook in hot, slightly bubbly oil
add chicken peices a few at a time- LIGHTLY brown on both sides, transfer to crock pot. continue until you've half-cooked all the chicken
add onion and garlic to chickeney pan, scrape up chicken bits and fat into oniony mixture
add one whole beer- pale ale seems to work best- can also sub veg or chicken broth
cook on m for about 5 minutes, add chilies in adobo sauce (HALF a can- whole one is TOO much)
transfer to crock pot, cook on high 6 hours
2:30
Stir a little, sniff... furrow brows impatiently. Start doing laundry.
3:30
Stir again... wash all the dishes....
3:45
Get bored and start cooking something else. quiche maybe?
5:00
stir again, scour bathtub w/ baking soda + water mixture. start putting together grocery list for the rest of the enchiladas!
5:30
take a nap
7:00
go to the store. purchase: tortillas, enchilada sauce, cheese, wine, our cream.
7:30
put a wire mesh strainer inside a bowl. scoop chicken out of crock pot and into strainer. Harass it a little bit with a fork to get it to separate and get some juice down in that bowl. Haven't founf anything to do w/ that juice yet except sautee shrimp and scallops in it, but i'm sure it's worth saving. delicious.
warm tortillas, either on skillet or in microwave, fill w/ chicken and/or sour cream/cheese, etc. cover w/ enchilada sauce, bake on 350 degrees for 20 minutes
7:50
remove from oven, cover with cheese, reduce heat to 250 and watch enchiladas until cheese is melted.
8:00
EAT ENCHILADAS
1:30
Mince one onion and half a clove of garlic, set aside.
add 2 tbsp oil to pan, heat to med-high and add 1 tbsp cajun seasoning, 1/4 tsp cayenne, 1/4 tsp cumin, cook in hot, slightly bubbly oil
add chicken peices a few at a time- LIGHTLY brown on both sides, transfer to crock pot. continue until you've half-cooked all the chicken
add onion and garlic to chickeney pan, scrape up chicken bits and fat into oniony mixture
add one whole beer- pale ale seems to work best- can also sub veg or chicken broth
cook on m for about 5 minutes, add chilies in adobo sauce (HALF a can- whole one is TOO much)
transfer to crock pot, cook on high 6 hours
2:30
Stir a little, sniff... furrow brows impatiently. Start doing laundry.
3:30
Stir again... wash all the dishes....
3:45
Get bored and start cooking something else. quiche maybe?
5:00
stir again, scour bathtub w/ baking soda + water mixture. start putting together grocery list for the rest of the enchiladas!
5:30
take a nap
7:00
go to the store. purchase: tortillas, enchilada sauce, cheese, wine, our cream.
7:30
put a wire mesh strainer inside a bowl. scoop chicken out of crock pot and into strainer. Harass it a little bit with a fork to get it to separate and get some juice down in that bowl. Haven't founf anything to do w/ that juice yet except sautee shrimp and scallops in it, but i'm sure it's worth saving. delicious.
warm tortillas, either on skillet or in microwave, fill w/ chicken and/or sour cream/cheese, etc. cover w/ enchilada sauce, bake on 350 degrees for 20 minutes
7:50
remove from oven, cover with cheese, reduce heat to 250 and watch enchiladas until cheese is melted.
8:00
EAT ENCHILADAS
09 June 2009
Quiche!
I have made 3 quiches in the last three days... because they keep disappearing!
Part of the reason for this is because I have found the most delicious pastry dough recipe ever in my Kitchenaid cookbook, and well, my Kitchenaid is always out... ready... waiting patiently... silently begging me to use it.
Here is the dough recipe:
4 oz light cream chese
2 Tbsp butter/margarine
3/4 cup flour
Cream the cream cheese and butter, slowly add the flour and fold the mixture until you have a smooth dough. Wrap in wax paper and chill one hour. You will need a 9" pie plate (ATTENTION FAMILY: WHICH ONE OF YOU HAS MY NINE INCH PIE PLATE. GIVE IT BACK.)
While your dough is chilling, sautee your favorite ingredients in a little butter. These are the ones I've done this week:
Southwest:
onions, jalapenos, tomatoes, veggie chorizo
Super Southwest:
hash browns, onions, jalapenos, tomatoes, veggie chorizo
Seafood:
onions, scallops, lobster, crab, a knob of cream cheese
After all your ingredients are cooked and yummy, scoop them carefully into your prepared pie shell. In a separate bowl, whisk 2-3 eggs (depending on how much filling you have) and 3/4 cups milk. Pour over your quiche and bake at 400 for 10 minutes. Reduce heat to 325 and bake for 25 more minutes. Sprinkle some grated cheese over the top, and leave in the oven until it's melty and golden.
Yum!
Part of the reason for this is because I have found the most delicious pastry dough recipe ever in my Kitchenaid cookbook, and well, my Kitchenaid is always out... ready... waiting patiently... silently begging me to use it.
Here is the dough recipe:
4 oz light cream chese
2 Tbsp butter/margarine
3/4 cup flour
Cream the cream cheese and butter, slowly add the flour and fold the mixture until you have a smooth dough. Wrap in wax paper and chill one hour. You will need a 9" pie plate (ATTENTION FAMILY: WHICH ONE OF YOU HAS MY NINE INCH PIE PLATE. GIVE IT BACK.)
While your dough is chilling, sautee your favorite ingredients in a little butter. These are the ones I've done this week:
Southwest:
onions, jalapenos, tomatoes, veggie chorizo
Super Southwest:
hash browns, onions, jalapenos, tomatoes, veggie chorizo
Seafood:
onions, scallops, lobster, crab, a knob of cream cheese
After all your ingredients are cooked and yummy, scoop them carefully into your prepared pie shell. In a separate bowl, whisk 2-3 eggs (depending on how much filling you have) and 3/4 cups milk. Pour over your quiche and bake at 400 for 10 minutes. Reduce heat to 325 and bake for 25 more minutes. Sprinkle some grated cheese over the top, and leave in the oven until it's melty and golden.
Yum!
08 June 2009
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