To begin... my week starts on Saurday.... work shedule shit.
So next week on Thursday the 12th my vacation starts. I can't wait. Gotta make sure to somehow make the next 7 days fly. I won't be able to see my man as often as I would like to :(.
I will have the shittiest work schedule. It's all over the place which will make it hard to get anything done. But that's ok... I am sure I can power right on through it... boring as it may be. I guess I can just use these nights to catch up in WoW.
Finding myself getting deeper and deeper with Jason. It's a little scary how far things have gotten so quickly and so effortlessly. It all feels so good and so right. Also finding myself becoming more domestic than I have ever been. I'm cooking for him on the regular. It's fun even. I am feeling things I have not ever felt before. I am not walking away from nor sabotaging this one.
Speaking of cooking... last night made a meatloaf to die for! Toss in some overly non-jewish latkes and it was awesome. Here's how I made it.
Meat loaf:
2lbs ground beef 90% lean
1 1/2 cps italian bread crumbs
1 chopped onion
1 large chopped pepper
1 tblsp garlic powder
1tsp salt
1 tbsp cayenne pepper
1 small can of tomatoe paste
2 tblsp of worcestershire sauce
Sprinkling of parmasean cheese
2 medium to large eggs
Directions:
Preheat the oven at 350 degrees.
Mix the ground beef and italian bread crumbs together in a large bowl. Use your hand please.. let this stand after through mixing. Chop the onions and perppers seperately and finely. Mix the eggs, salt, cayenne pepper and garlic powder in another bowl. Pour this mixture into the mead and bread crumb mixture. Combine this thoroughly using your hands. Throw in the peppers and onions and again mix thoroughly with your hands. Add your tomato paste and worcestershire sauce and... well you get it.
This filled a medium sized meatloaf pan.
Put this in the oven for 1hr 45 min. Uncover at 1hr 30min and sprinkle with grated parmesean cheese and spatter with worcestershire sauce. Let cook the last 15min uncovered. Remove and let stand for 5 to 10 minutes.
Overly Non-Jewish Latkes:
Makes roughly 20 latkes depending on how much you use per latke.
4 medium to large potatoes (I use red skinned potatoes)
1 chopped onion
1 tsp salt
1/4 cup of chives
3 tblsp of garlic (minced garlic is best but garlic powder will do fine)
2 tbsp of cayenne pepper
3 tblsp of basil
1/2 cup of shredded mozzarella
1 can of crab meat in water
3/4 cup flour
2 large eggs
Use a food processor with metal blades to chop your potatoes. The more you chop the more viscous. I pefer a more hash brown like consitency. Do not dry.
Put the potatoes in a large bowl.
Chop your onions in the same food processor. Chop finely.
Combine the onion into the potatoes. Add your egg, chives, garlic, cayenne pepper and basil into the mixture. This will feel very thin for latkes. Add you flour and mix thoroughly. Mix in your mozzarella and crab meat with the water from the can.
Heat a deep pan with enogh oil to fill half the pan.
Once the oil is hot your mixture should have thickened a bit. Using a spoon, size of your choosing, drop whole spoons of the mixture into the oil. Cook until golden brown underneath then flip. Becareful, hot oil hurts. Once cooked on the other side, remove from the pan and lay own a paper towl lined plate to absorb the oil.
Serve and eat how you like. I tend not to use much salt in these because I eat em with ketchup. So add salt to your liking.
Til next time chulos!!
- D
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