I decided that my pie comes from a culture in which it is indecent to show one’s crust, and whipped-creamed it accordingly.
WORLDBUILDING.
A conversation I had tonight with my partner at the culmination of a week of bean-type soups and chilis:
Me: Dinner tomorrow?
Partner: Three-Bean Soup.
Me: Me: *swears at partner*
Partner: Three-Bean Soup, but instead of the broth–
Me: There’s a fourth bean?
Partner: I call at Three-Bean Surprise. The surprise is the fourth bean.
The pandemic has meant that I finally started making homemade yogurt again. A local farm store is doing phone orders and pickups, so we have better access to quality milk than we do yogurt.
I worried that this batch wouldn’t come out because the milk felt hotter than normal, but in ten years of making yogurt, I’ve never had a batch fail “to yog,” as my partner puts it.
My partner and I discussing the true meaning of Vaffeldagen, aka Waffle Day, aka March 25th:
Me: Vaffeldagen isn’t about the waffles. It’s about the friends we can’t see because of the pandemic.
Partner: The real friends are the waffles you made along the way.
Gluten-free expensive + Girl Scout cookie expensive = probably the most I’ve ever spent on cookies as an adult, even though I only got one box.
I am consoled by the fact that they have toffee bits, and won’t kill my digestion.
Peanut Butter Cup Fat Bombs
I created my own recipe for peanut butter cup fat bombs since I’m not patient enough to look through 5,000,000 blogs and find a good recipe that someone else wrote.
The Phantom Gourmet tries Salad Fingers
I started writing a Halloween short story and there’s a spirit creature that I realized is basically a cross between Salad Fingers and the Phantom Gourmet, a local restaurant review TV show that is a …
https://www.missinformationblog.com/neelys-homemade-bbq-sauce/?m
I needed a quick bbq sauce recipe that didn’t involve chopping onions. My eyes have become sensitive to the point that chopping half an onion means I need to flee two rooms away for a ten-minute crying break.
The only change I made to this one was to replace the Tabasco sauce with sambal oolek, and quadruple it.
After I made that change, I looked up both hot sauces’ values on the Scoville heat scale. Since I think of Tabasco as a more vinegary sauce, I was surprised that it has a higher value than sambal oolek.
I came up with a quick method for enchilada sauce that I am happy with.
Normally, I’m not a fan of recipes that use salsa. They’re too back-of-the-box recipe, shortcuts in the negative sense of the word, like when you think you’re going to save yourself a bunch of driving time, but then you end up on a shifty, haunted dirt road that just gets narrower and narrower until it’s basically a trail you have to back out of, and you curse your entire existence.
Anyway, after my recent discovery that canned enchilada sauce is even more underwhelming than I remembered, I decided there has to be a better way.
Salsa verde has the flavor profile I want in a green enchilada sauce, only without chopping tomatillos for a million years. It worked out to about 3/4 cup salsa verde with 2 cups or so of chicken broth, thickened with a bit of cornstarch. So far, it’s worked with at least one red salsa
I will never, never understand cake mix. Since cake has no nutritional value, its only function is to taste good. But if you make it from a mix, you end up with something more akin to aerated ceiling plaster with a hint of propylene glycol. Since it doesn’t taste good, it has no purpose.
Eight problems afflicting hippies
There is a particular set of irritations that happen to people with a predilection for healthy food, a giant love of nature, and a tendency to approach their health with a minimalist, prevention-first mindset. In …
More on skipping dessert
No. I don’t want dessert (an open letter).
How to Politely Pass on Dessert
I found both of these articles after I wrote “Are you sure you don’t want any?” Both the author and commenters on “How to Politely Pass on Dessert” are apparently much more considerate than I am–I hadn’t been thinking of this situation as a difficult one, just an annoying one. I expect others to accept a no-frills “no, thank you” as an answer. Not only do I not owe anyone an explanation, I’ve learned that it’s worse to give one–people try to counter your reasons, which is annoying when you have more than one reason, or just want to pass on dessert without telling someone your entire life story, dessert preferences, and digestive health. The article does have some good tips for people who aren’t quite as socially obtuse and uncompromising as I am.
The open letter spoke to me a lot more. I ended up focusing my own piece on the social aspects of one particular question, but a lot of what he wrote echoes parts that I took out of mine. In short: I’m picky about food, and I’m just not going to bother eating something unhealthy if I don’t truly love it.