Eat leeks in tide and garlic in May, and all the year after physicians may play.

I got rid o' my vLogs because heck I never like my productions! I do that quite often..delete vLogs after I post 'em! I don't sign right, I make funny faces, and whatnot! Probably not true, but I think so heh aanndd I think as I go, so my points are all over the place and I don't explain things very well. So, I found a great vLog that gets my point across better : )

Jon Savage's BULLY ASL

Homemade Eggnog

4 egg yolks
1/3 cup + 1 tbsp sugar
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 tsp freshly grated nutmeg
4 egg whites

In bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.
Place the egg whites in a clean bowl of a stand mixer and beat to soft peaks. With the mixer still running, gradually add 1 tbsp sugar and beat until stiff peaks forms.
Fold the egg whites into the yolk mixture. Chill and serve.
Cooked Eggnog for high risk populations:
Beat the yolks in a stand mixture until they lighten in color. Gradually add 1/3 cup of sugar and beat until dissolved. Set aside.
In medium saucepan, over high heat, comvine the milk, heavy cream, nutmeg, and bring just to a boil, stirring occasionally. Remove from heat and gradually temper the hot mixture into the egg and sugar mixture, then return everything to the pot and cook until the mixture reaches 160 degrees. Remove from heat, stir in bourbon, pour into medium bowl, and set in refrigerator to chill.
In medium mixing bowl, beat the egg whites to soft peaks. With the mixer running, gradually add 1 tbsp sugar and beat until stiff peaks form. Whisk into chilled mixture.

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Soup with potatoes and leeks have got to be my favorite. This recipe worked well, but I was upset I didn't have any bacon! Cook the veggies in bacon fat and crumble some bacon over the soup at the end. Yumm-o!

Potato Leek Soup



a lot of butter or even better, bacon fat!!
a pound of medium size potatoes of any kind (used red), diced
two medium leeks, white and light green part only, cleaned and sliced
small onion, diced (don't need onions, but I had some I wanted to use up)
four cups warmed free range low sodium chicken broth
1/2-1 cup heavy cream (preferred), milk, or half-and-half
salt and pepper
dill

Heat up the fat in a large pot over medium-high and add the vegetables. Season with salt. Cook until softened slightly, 5 to 7 minutes. Add enough warmed broth to cover vegetables; bring to boil. Reduce heat and simmer for twenty minutes until potatoes are cooked through. Smash the potatoes slightly with wooden spoon and stir in cream. Cook a bit longer until soup has thickened.
In small batches (SRSLY. small batches, okay?? otherwise the soup is gonna explode!), puree in blender and return to pot. Reheat soup, taste for seasoning (I added white pepper. Freshly ground black pepper works, but white isn't visible). Stir in dill and serve.

Cinnamon and Ginger, Nutmegs and Cloves, And that, gave me my jolly red nose!

OYSTERS UNDER THE CUT, UNDER MY RANTIN' REGARDING MFCS (shakes fist) YEAH GO CHECK IT OUT HUH

Mmm cinnamon rolls. My first attempt some time ago was a tasty disaster. I had filled it with thinly sliced apples and well, what came out of the oven didn't quite look like a cinnamon roll. It was a bunch of widely spaced spiral rolls with apples peeking out! It just was not a cinnamon roll. I don't know what it was!!

This time, I made teeny weeny almond cinnamon rolls with almond extract and sliced almonds tucked away in the rolls. Fucken awesome stuff- Jesse and I ate fifty-six (the whole lot) in a single day!

Teeny Weeny Almond Cinnamon Rolls



dough: 1 package active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter
1 tsp salt
1 egg
3 1/2 - 4 cups all-purpose flour
fillings: 1/2 cup brown sugar
1/4 cup melted butter
2 tsp ground cinnamon
1 tsp almond extract
couple handfuls sliced almonds
(this was not enough filling for me! I suggest ya up everything by a bit)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about five minutes. Place in greased bowl; turn greased-side up. Cover; let rise in warm place until doubled, about 1 1/2 hours. Dough is ready when indentation made with your finger slowly rises up (if it holds its place, it is over-risen).
Punch down dough and separate into quarters. Roll each section out into flat rectangles as thick as tortillas.
In small bowl, mix together filling ingredients, except almonds. Spread about a quarter of the mixture onto each flat sheet of dough and sprinkle a light, scattered layer of almond slices over. Roll the dough up jelly-roll style. Slice each roll into sections, each section being a finished minature (or large as you wish) cinnamon roll. Place each roll cut-end down on a baking sheet and allow rolls to rise for about 35-40 minutes, then bake at 375 degrees for 10 minutes for small rolls, 20 to 30 minutes for larger rolls.
For the glaze, mix a tablespoon of melted butter, a tablespoon of milk or cream, a teaspoon of almond extract, and 2-4 cups powdered sugar, depending on how thick you want your glaze to be. Glaze the rolls as soon as they're out of the oven to seal in the softness. Sprinkle toasted almonds* on top if you wish. Let them cool a few minutes then devour!
*almonds can be toasted in a skillet or 375 degrees oven for 4 to 6 minutes. keep an eye on them, for they will burn fast. toast until light golden brown.


So yeah, MFCS is bullshit ahaha it's too bad because I was totally excited about working at a farm store, but man.. yuck. Almost daily, I see three things wrong with raw chicken and all happening simultaneously! Raw chicken stored wrong, raw chicken sitting in a bowl of still water, and raw chicken left out on the counter by the grill for hours. I wouldn't dare to eat anything with chicken there! And countless times I noticed the meat smelled or looked really funky before slicing, so I'd always say something and the response was always awful like "Well, YOU have a heightened sense of smell than the rest of us. It's fine." Yeah I'm deaf so therefore my smelling must be a hundred thousand times superior than hearing people huh what even if that's true, use it to your advantage oh thank goddd someone caught the stanky smellin' meat before it was served! Man they were super rude about communicating with me. Rolled eyes and espagerated (sp!!) sighs when I write out a question or comment for someone (WHO-T SCOFFFS.) I also pointed out green meat once, and I was told color doesn't fucking matter. hell yes color matters! If your meat has gone from a nice soft pink to a putrid green, I think that's a damn indicator it's rotten. That place was also infested with flies it was disgusting. Flies spit into food, which dissolves it into liquid that they can absorb. And flies just absolutely love dog spit and rancid rotten food so what are they're bringing into that place, huh? The refrigerator's fucking awful. Way too over-crowded and it's often dripping wet. Shit spills all the time and when I let the owner know it's dirty, she was like yeah so? YEAH SO?!?? Good lord. I could go on, but jesus christ almighty I've said enough!!

So having a boyfriend who's a boat rigger has its perks! The other day, Jesse came home with a bag full o' oysters!! Pulled 'em off a bottom of one of the boats that came in for some fixin' and got like, thirty



I made a chipotle aioli, which was made by following the homemade mayonnaise recipe here and adding a buncha garlic softened with salt and smashed into a paste and a couple chipotles with about a tablespoon or more of adobo sauce. The oysters, after a long process of shuckin' em, were very lightly dredged in seasoned flour and sauteed for no more than ten seconds per side. Pretty dang tasty! Next time Jesse brings home a bunch o' oysters, I would love to make Leeks and Oyster Chowder mmmm.