truelove: an orange tabby cat looking down, to the left, away from the camera (Default)
An Open Letter To The Woman In Line At The Wal-Mart:

Apparently you are labouring under the notion that what you have to say is of an relevance or importance to me. So, let me clarify a few things for you:

It is not your business what I am buying. It is not your business how healthy any of it is.

It is incredibly fucking rude to suggest that, instead of the beef bouillon I have in hand to purchase as soon as a register clears, that I should purchase beef marrow bones, freeze them, and make stock from scratch because, "it would be so much cheaper." It is even fucking ruder, when I communicate my opinion of your rudeness with an angry, flat glare and a refusal to engage, to follow that up by saying "It'd be much healthier!"

I sincerely hope you heard me mocking you to my companion. I didn't have the energy to tell you to your face that you were fucking rude but god knows you need to be told.

It's not your fucking business what other people purchase, or why, or how healthy it is. Worry about your own damn business, ma'am, and the world will be a better place.

The Chick From The Wal-Mart With The Beef Bouillon And The Clothes Hangers
truelove: A woman in high heels on a chimney (witchy)
One of my favourite things that I do that is apparently considered remarkable is, I make my own spreadable butter. You know the Land O' Lakes blended stuff? It's like that, only much, much better.

The thing is, I sort of hate margarine. I prefer by far to cook with butter; butter tastes right, margarine doesn't. But I really like the spreadability. And then one day, someone posted a recipe to [community profile] omnomnom and I ran with it because I'd tried the Land O' Lakes stuff and found it somewhat more spreadable than straight butter, but not really enough so to be worth it -- it still need to warm up a bit.

So, here's my personal recipe:

1 lb. butter
1 c. canola oil
.5 c. safflower oil

Let the butter sit out until it's softened up; beat until fluffy. You can do that with a stand mixer or a hand-mixer, either works. I use a stand mixer, because I'm lazy. Once all fluffy, turn your mixer on low and pour in the oil, slowly. Beat it until you get a nice, liquid slurry. Once thoroughly combined, pour into an appropriately sized container (or containers) and stick in the fridge. It will set up into a nice consistency in a hour or so.

The canola oil and the safflower oil are both sufficiently neutral in taste that you really don't get any kind of altered flavour -- it's pure buttery goodness. Only it spreads cold, straight out of the fridge! The safflower's what really does it. But you can use most kinds of oil; the recipe I originally found suggested olive oil and canola. I settled on canola and safflower based on what I know of oils and what I wanted out of it.

The recipe halves down or sizes up pretty damn well too; I actually just made a half batch today.
truelove: an orange tabby cat looking down, to the left, away from the camera (Default)
Let us pretend that you have these and only these ingredients on hand:

  • herbal fruit tea
  • canned tuna
  • asparagus
  • potatoes
  • onions
  • pineapple

  • garlic
  • sage
  • italian seasoning
  • paprika
  • sugar
  • salt
  • pepper

What do you make with them?


truelove: an orange tabby cat looking down, to the left, away from the camera (Default)


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