Food

I rarely use tomato sauce. But if want something similar in my dish then I slice some fresh tomatoes, fresh red or yellow paprika, fresh onion and fresh garlic. I'll drop it in a medium hot frying pan with some real butter or olive oil for a few minutes and stir every once in a while. And I am good to go.

Edit: Add some cayenne pepper and salt.

I had pop-rocks candy for the first time in at least twenty years. Pretty confident that there's no exaggeration in that number either. Worked like a charm and sounded like a frying pan with bacon in it. Could feel the popping and crackling. Was a dollar store knock-off brand but I swear it popped more than the normal stuff did. 11/10 nostalgia, and all for $1.25 Canadian Shekels per 3 packets. I shared the other two and had a good laugh with another guy around my age.

Weird thing... he had just got Fun Dips earlier that day. We had a moment, cause we both just found nostalgia candy from two decades ago within a span of hours. He gave me one of those so now I have it waiting for a proper time to enjoy. (I remember hating them but that's its own kind of nostalgia too.) A very random coincidence.

Been going crazy at the stove these past six months after finally acquiring a proper kitchen and doing some renovating of my own. Mostly following recipes and learning and tweaking them a little as I go, rather than improvising from scratch like some madmen. Danish food is very hearty and basic without a lot of either extreme and delicate flavoring, so it's great for adding whatever you want to to an existing classic dish. And it's rare for an extra helping of bacon here or there to blow up in your face. Made my own spin on a traditional johanjohansen.dk/2014/04/02/danish-morbradgryde-pork-tenderloin-cream-sauce/ last night for my best friend, and it kicked ass.

The internet is an amazing source of inspiration for cooler and more international dishes though! I'm rapidly coming to appreciate that DIY and cooking videos and recipes are pretty much the only non-toxic thing left on the web. Just pure creativity and education and idea-sharing. Even though some people out there insist on clinging to their ridiculous imperial measurement system.

Have also been sticking to a mostly keto diet in this time(and thoroughly enjoying the results) and then gone all-out when cooking for or eating with friends and family. Tripped over this recipe for pork rind nachos with beef this morning, and ended up skipping breakfast and lunch in order to justify the caloric intake for dinner. Oven's warming up now...

I am glad that the whole shabang was tested in a prison population first. So I assume it is safe to eat.

Think I just had the best Everything bagel I've ever tried.

From a place called The Bikery. It's a kosher bakery, not that I'm kosher but it's authentic to say the least. Lots of those amazing fried onion bits and roasted sesame/poppy seeds all over it. Could smell the onions all night through the bag. It was huge too, not thick but really wide.

This is a pic off their site. I'd say mine was quite a bit bigger. I have a few others to try.

I love pumpkin pie but if it is just pumpkin i need butter and salt and pepper with it.

I'll forgive you for your love of parsnips.  If kale were a carrot it would be a parsnip. 

I am making a typical Dutch dish, called hachée. Usually cut of beef is its main ingredient, but this time I am using chicken thighs (other parts are too dry). That takes less time to make, because the beef can take many hours to simmer. I serve it with mealy potatoes, which taste better than mashed potatoes.

I've never made sponge cake. (sad eyes)

Wait.....that is a dishwashing sponge with soap on it....