Apr. 12th, 2011 05:44 pm
cptntiller: (EAT?)

Today was actually a pretty frigging good day. Didn't sleep well, but got into work early, which let me edit photos for a bit before the day really began. After work I stopped by Diesel to say hi to the knitting folks, but no one was there, so I played pokemon while I finished my drink, then headed home to meet Brandon [[livejournal.com profile] neo999955 who was up in Boston for the night. My first set of shuttercal cards had come, which was neat. We got an amazing dinner at Posto [Best Bruschetta I've Ever Had. Hands down. Offically a challenge to PICCO for best pizza in boston, too.] And then ice cream at J.P. Licks. On the walk home I ran into my friend Tom, got to talk to him for a while, which was nice, then I headed home and played the sleep game.

Brandon is now excited!

The Best Bruschetta ever. [Posto - Davis Square]

Still more photos )
cptntiller: (EAT?)
38 days of LJ Meme : Day 5 - What you ate [yester]day, in great detail

I wrote this about yesterday because today isn't done.



So. Let's see if I can't find a way to make this interesting, hmm?


I wandered restlessly into the kitchen, and AHA! there! ON THE COUNTER! Freshly made bread, via my roommate the herr retriever. Sometimes my roommate the herr retriever goes by the person name of Jeff. But mostly I either bark at him or call him the pooch. I'm serious. Actually, I didn't need to add that, anyone who's met me believes that. I'm just that kind of crazy. Not the stab you in the night kind of crazy. More the hug a stranger kind of crazy. Let's put it this way. I am that guy you're mildly afraid of on the T.

Where was I? OH. Bread. So my roommate's family makes bread every week, and I told him that his job as roommate was to carry this tradition in our apartment. He has begun! GUYS. FRESH BREAD. I love bread, quite a bit, really. So naturally I ate it. It was delicious. I didn't toast it, or put butter on it. I just sliced off a piece and went to town.

I wished I had orange juice and made a silent note to pick up orange juice later. [side-note: I never picked up orange juice later. Sad.] Then after quietly dancing around the kitchen to westbound train, I jumped in the shower where I'm pretty sure I imbibed some shower water. I sang "We Shall Overcome" loudly to the shower nozzle, and water just kind've went in. The woman who feeds her baby around 8:00 am every morning in the house across the yard looked out the window to try and find the phantom who sings in the shower. Our bathroom window is tiny. I felt safe and waved. She lives really far away, so there is no way she saw me, but no one can say I'm not friendly.

I walked from my apartment to the T station, roughly .7 miles away, but the walk is all on the bike path. Porter Square is a little closer, but fuck it, I like the bike path. I walked past a dog. I did not eat it. I was really hungry when I hit the T station for some reason. I never eat breakfast, so it didn't make any sense to me, but I walked past the food booths anyway. On the T, I read from my entire collection of BONE. [the comic] I didn't eat that either.

Usually on tuesdays, there are free bagels in the morning. These are usually from Panera, and they have a cinnamon crunch hidden amongst the packs. This, my friends, though bagel blasphemy to some, is my crack. TOAST THAT SHIT AND TOSS SOME CREAM CHEESE ON IT. But today was Wednesday! BUT! BUT MONDAY WAS A HOLIDAY, AND MAYBE THAT MEANT THERE WOULD BE BAGELS ON WEDNESDAY THIS WEEK! I was hopeful. I cranked up the recording of RMO's version of Deceptacon on my iPod as I gathered into the elevator, building up all my hope on my ride up, light bubbly dreams of bagels bouncing about in my head.

"here's to the man and his bombs his bombs his bombs" I muttered to myself as I wandered down the hallway to the cafeteria. "here's to the man and his motherfucking war games!" I thought to myself as I rounded the corner to find! NO BAGELS. What a let-down.

SO. ROUGHLY, NO BREAKFAST WAS HEAD EXCEPT FOR SOME BREAD. There was some orange juice in the soda fridge, which I found EXTREMELY exciting, so I grabbed two bottles, because I'm a greedy sunuvabitch. Fate was angered at me for this, clearly, for she made me spill the second bottle all over my keyboard. A little got on Fluffy, my velociraptor, too, but I cleaned him up and he's fine. I popped all the keys off and cleaned them, put them on, and silently got angry at my orange juice. We're cool now, I still love it.

Morning passed. LUNCH TIME CAME!!

I didn't make lunch today. It had been a long, amazing weekend, and I had been lazy. Usually for lunch I have some yogurt and a peanut butter sandwich, and some carrots, and some goldfish. Or leftovers. One of those two. BUT THIS TIME I DID NOT. And it was wednesday. Which, while it does not mean free bagels... it DOES MEAN CHILI DAY!

Chili day is a wonderful day in office-land because there is chili. I wandered with my coworkers to the cafeteria and got me a big cup of chili, and 3 pieces of bread to dip in it. I am clever with chili. I put cheese on the bottom of the cup, and in the middle. this way, when I mix it, the cheese melts all nice-nice. It's a tactic you're allowed to use if you want to. It helps.

Chili was delicious. With it I enjoyed a ginger ale. I gave up caffeine close to two years ago, so it's one of the few options in our fridge of mountain dew and diet cokes.


I went home for an hour, where I ate more bread.


We won 3 games of 10 in dodgeball, a personal record for our team, the flying wombats. We're pretty awesome.

There is a local bar to where we play that gives dodgeball teams two free pizza's after their games, so we went there. Last week we made friends with the bartender, Jen. She likes us and thinks we're cooky. How does one spell cooky? Whatever.

We each had two "jack-o-lanterns" which is to say, a black and tan, only instead of bass, you use a pumpkin ale. OH MY GOD. This is a genius decision. I decided I was hungry, and needing additional food to our shared pizzas, ordered a Cheesesteak.

This came in a grand fashion, with delicious french fries on the side, which I very happily enjoyed.

After cleaning my plate, we headed home, where I had no more food.

AND THAT IS WHAT I ATE [yester]day.

[Full list of questions]
cptntiller: (101 in 1001)
I’ve been remiss in my posting of these. I have been doing them for the most part of the time in between my last posting, but I haven’t been documenting, so I’m going to just start posting again, and do two a week a few times to reach the correct number, cool? cool.

Brown Sugar BBQ Chicken


  • 1 lb boneless, skinless Chicken Breasts
  • 1 10.75 oz Condensed Tomato Soup
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Worcestershire Sauce
  • 3/4 cup chopped onion
  • 3/4 cup vinegar
  • 1/2 tsp salt
  • 1/4 tsp dried basil


  1. Place Chicken in slow cooker
  2. Combine the rest of the ingredients in a bowl, and mix it all up, then pour them over the chicken, making sure everything is covered up right nice.
  3. Cover and cook on low for 6-8 hours

Results: I love how easy this is.  I mean.  Does it get any simpler?  No.  It does not.  It didn’t taste great, though.  It wasn’t bad, just far too tangy.

Recipe from this little slow cooker circular I picked up at the book store.

cptntiller: (101 in 1001)
Chicken Curry
#87: Cook a meal I have not made once a week – round 13

  • 1 Tbsp corn, grapeseed, or olive oil
  • 1 medium onion, sliced
  • 1/3 cup golden raisins (optional)
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons yellow curry powder, or to taste
  • 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
  • 1 cup sour cream
  • Minced fresh cilantro or parsley for garnish

[Direct from the chef's words]
  1. Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
  2. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
  3. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Despite the image looking incredibly unattractive, it was a really tasty meal. Pretty easy to make, and wholly enjoyable. It tasted delicious as leftovers as well. Easy and tasty. Hard to argue with that, right?

Recipe from Simply Recipes
cptntiller: (101 in 1001)
Turkish Noms
#88: Try 10 cuisines I have never had

Restaurant of Nomming: Pasha Turkish Cuisine
Location of Nomming: Arlington, MA
Menu description of Noms: Their online menu is down for the moment, so this will have to be filled in later.
Cost of Noms: ? See above.
Thoughts on Noms: This was not just my first turkish food, but my first time having lamb as well. All the food was quite tasty! I was nomming with my friend Dr. Ian, and he was familiar with the food and ordered us some appetizers and suggested the lamby dish I attempted. It was all rather tasty. Different flavors than I had had before, and than I had expected. Rather enjoyable - I'd gladly give it a second go, with a little more adventurosity. It's a word now. The atmosphere of the restaurant was nice too. Rather enjoyable. Yes.

Some more + my dinner companion )
cptntiller: (101 in 1001)
Chicken Piccata
#87: Cook a meal I have not made once a week – round 5

  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • 4 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 1/2 cup chicken stock or dry white wine [I had dry white wine, so I used that.]
  • 3 Tbsp lemon juice
  • 1/4 cup brined capers
  • 1/4 cup fresh chopped parsley

  1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Results: confession time: I have never had, nor seen up close and in person, Chicken Piccata. So... you know.. for all I know, it was all wrong. I wasn't crazy about the sauce, it was a little bitter, but I got it a little more on the second piece of chicken. It was tasty, but it wasn't my favorite dish ever.

Recipe from Simply Recipes

cptntiller: (101 in 1001)
#83: Eat French Toast in 20 states : Round 2
Restaurant of Nomming: Mr. Henry's Restaurant
Location of Nomming: Washington, D.C.
Menu description of Noms: French Toast
Cost of Noms: $7.99

Thoughts on Noms: Lewis ordered this too, and I think we agreed it was... shall we say... not good. It was actually fried. And not like, in a pan, like.. it was basically fried dough, but with bread. It had an awkward texture, and an odd feel... and the taste wasn't really amazing either. French toast fail?

[101 list]
cptntiller: (101 in 1001)
Red Wine Beef Daube
#87: Cook a meal I have not made once a week – round 4

  • 4 pounds Boneless Beef Chuck or other Stew, cut into 1 inch cubes
  • 1 750-ml bottle full-bodied red wine or a mixture of bottle ends
  • 1 cup concentrated [1 quart simmered down to 1 cup] Broth
  • 2 carrots, peeled, quartered lengthwise, cut into 1 inch sections
  • 2 Onions Quartered
  • Bouquet Garni [This is like.. basically a bunch of herbs tied together... I used Parsley, Thyme, Rosemary, and Bay Leaves]

  1. Select a tall, narrow pot.
  2. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth.
  3. Adjust the heat so the liquid is at a gentle simmer - you want a bubble or two every second - cover, and cook on the stove top or in a 325 degree oven.
  4. Check every ten minutes or so and adjust the burner heat or oven tempreature as needed to maintain the gentle simmer.
  5. Cook for about 2.5 hours, or until a skewer easily slides into a cube of meat.

Results: It was tasty enough, but it wasn't like... amazingly tasty. At least not the first time. The leftovers, however, were far more satisfying. I'd never even heard of Daube, so it's possible I really messed something up.

Cooking - James Peterson [2007 : Ten Speed Press]
cptntiller: (101 in 1001)
All 101 Posts
All Posts Related to this goal
Overall Progress

Restaurant of Nomming: Bintliff's
Location of Nomming: Ogunquit, Maine
Menu description of Noms: Créme Brulee French Toast: Our specialty Tuscan French toast, glazed with our French style vanilla bean custard and caramelized raw sugar
Cost of Noms: $8.99
Thoughts on Noms: Oh, sweet baby Jesus. So delicious I pretty much couldn't even handle it. It was pretty much perfect French Toast. I will be returning to sample their other french toasts. They have FIVE on their menu, and they all looked fantastic. Didn't even need to touch the syrup.
cptntiller: (101 in 1001)
Bacon Wrapped Pork Roast
#87: Cook a meal I have not made once a week every week I am in Arlington
All 101 Posts
All Posts Related to this goal
Overall Progress

  • 1 pork loin (1 1/2 pounds)
  • Salt & Pepper
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary [I had the kind in a spice bottle. It tasted just fine]
  • 1/4 lb bacon, thinly sliced
  • 1 cup white wine

  1. Preheat oven to 375°F. Season pork wil salt and pepper. Heat oil in a large cast-iron skillet [Yeah. I have a regular pan, so I used a regular pan. Worked fine!] over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
  2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
  3. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Results: Absolutely delicious.

Recipe from simplyrecipes.com


cptntiller: (Default)

June 2015

1415161718 1920


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 01:28 am
Powered by Dreamwidth Studios