Bad Things - Jace Everett
Posted by Nerdyy
Yeah, cats weren't the first thing that popped in my mind with that quote, this song (shocking eh) has been circling my brain since I saw that! Silent Mystery and Perfect beauty indeed!
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Maniac - Flashdance (the movie)
Posted by Nerdyy
i been getting these jennifer beals vibes earlier this month and now, and its not from me!
so here it is - (appropriately) the song of october:
Levitating - Dua Lipa
Posted by Nerdyy
If you wanna run away with me
I know a galaxy
and I can take you for a ride
I had a premonition
that we fell into a rhythm
where the music dont stop for life
Kings & Queens - Ava Max
Posted by Nerdyy
issa partyy times n celebration times "pop champagne and raise a toast", from the she's sweet but a psycho singer, and you know how much I love that song!
Humsafar - Badrinath ki Dulhaniya
Posted by Nerdyy
Every year for the past 9 years I've worried incessantly about today and you, with nothing other than hugs from afar to calm your anxieties. This year seems so different, with cherry blossoms and just a sense of joy in the world, yes the sadness and missed lifetime will remain, but it just feels better this year. Which makes me immeasurably full of joy, more than you can ever imagine.
Which brings me to this song, about as perfectly as anyone could ever explain the mystery of my existence on SM and the blogosphere!
Tuesday Funny
Posted by Nerdyy
Yes I get it - it's my job to spread mirth among the populace. Not trivia, but definitely the best hidden dirty joke on network TV ever! Can you figure it out (without saying duh!)?
 |
| From The Simpsons |
Gazpacho!
Posted by Nerdyy
OK so for a Saturday meal I decided to venture into the unknown(for me that is), A COLD SOUP! Well it is peak summer, tomatoes are ripening, cukes are bountiful, and the basil is quite delicious at this time.
So here we are: spoiler alert it turned out to be delicious. (DUH - all produce other than garlic was hand picked within 6 hours of preparation)
Recipe:
6-8 ripe Roma tomatoes
3 medium sized cucumbers
12 basil leaves
1 clove garlic
1 serrano pepper
Mint to garnish
1 tsp red wine vinegar or lemon juice
Salt as needed
In a pot, boil some water, and blanch the tomatoes for about 30 seconds and take them out - this is to easily remove the skin. Also blanch the garlic to soften and sweeten the taste. Once done, chop tomatoes and also chop cukes. In a blender or food processor add chopped tomatoes, cukes, basil, garlic, serrano, and blend till smoothish. Add salt and lemon juice/vinegar and blend again.
Serve with a chiffonade of mint(or something else) and a drizzle of olive oil on top. I only post picture of the final blend and leave it upto Van Gogh to be as artistic as necessary and add whatever topings as desired. One does not, after all, tell Van Gogh the direction of the art 😂
Have with some crusty bread or any other sides or salads!
So here we are: spoiler alert it turned out to be delicious. (DUH - all produce other than garlic was hand picked within 6 hours of preparation)
Recipe:
6-8 ripe Roma tomatoes
3 medium sized cucumbers
12 basil leaves
1 clove garlic
1 serrano pepper
Mint to garnish
1 tsp red wine vinegar or lemon juice
Salt as needed
In a pot, boil some water, and blanch the tomatoes for about 30 seconds and take them out - this is to easily remove the skin. Also blanch the garlic to soften and sweeten the taste. Once done, chop tomatoes and also chop cukes. In a blender or food processor add chopped tomatoes, cukes, basil, garlic, serrano, and blend till smoothish. Add salt and lemon juice/vinegar and blend again.
Serve with a chiffonade of mint(or something else) and a drizzle of olive oil on top. I only post picture of the final blend and leave it upto Van Gogh to be as artistic as necessary and add whatever topings as desired. One does not, after all, tell Van Gogh the direction of the art 😂
Have with some crusty bread or any other sides or salads!
Fierce Feline Scowl
Posted by Nerdyy
"EXCUSE ME, DID YOU PAY THE TAX TO PASS THROUGH MY KINGDOM?"
... oh just an interesting cat I met on my way back from a couple of hours of heavy weeding and pruning work at the community garden.
... oh just an interesting cat I met on my way back from a couple of hours of heavy weeding and pruning work at the community garden.
Always On My Mind - Kelly Clarkson
Posted by Nerdyy
Randomly and aimlessly browsing through my tv channels yesterday, I came across this - a great cover of one of my fave songs(at least the willie nelson version).
Seems like something I would hum as an ode to BC (before covid), yet the feels definitely persist through the last 5 months or so! Did I already say this was one of my favorite songs? LOL
Seems like something I would hum as an ode to BC (before covid), yet the feels definitely persist through the last 5 months or so! Did I already say this was one of my favorite songs? LOL
Saladings Things
Posted by Nerdyy
OK it is peak summer aka August, so I felt this could be an inspiration for all kinds of salads. All produce is self grown and hand picked! (DUH)
Cukes, tomatoes (black cherry, green zebra, yellow pair n a Roma), green beans and serrano peppers. I feel like I'm doing a cooking game show, so yeah use these ingredients, add any proteins/tofu etc, add any cheese and additional veggies, add leaves if necessary, and create the most gorjus salads.
CHOP CHOP - get to it will ya, the salads wont fix themselves, and insta food porn wont post themselves!
Cukes, tomatoes (black cherry, green zebra, yellow pair n a Roma), green beans and serrano peppers. I feel like I'm doing a cooking game show, so yeah use these ingredients, add any proteins/tofu etc, add any cheese and additional veggies, add leaves if necessary, and create the most gorjus salads.
CHOP CHOP - get to it will ya, the salads wont fix themselves, and insta food porn wont post themselves!
CHALLENGE LAID DOWN!
Pad Woonsen with a side (wild) salmon grilled
Posted by Nerdyy
I thought I should get my noods in too, ironically this was eaten last saturday before all of the newest challenge started. (Even more freakish - the same thing happened with the chicken LOL).
The salmon was grilled midweek the week before, so this is a leftover dinner, the salmon is delishus, grilled to perfection, with crispy skin (yes i have a thing for crispy skin); and quit saying ewwwwww to the fish, ya dont have to look at it ok.
Tofu prep:
This was medium firm tofu, so I had to press it a bit to extract all the water, then marinated in soy sauce, finally pan fried them so it became firmer and crispy on the outside.
Noodles:
For the noodles, this is glass (or bean thread) noodles, sauted with onion, ginger, garlic, celery, cabbage and some sriracha. Toss em around, add a little salt, add tofu in and dinner's ready!
Oh and sprinkle some peanuts around the noodles.
The salmon was grilled midweek the week before, so this is a leftover dinner, the salmon is delishus, grilled to perfection, with crispy skin (yes i have a thing for crispy skin); and quit saying ewwwwww to the fish, ya dont have to look at it ok.
Tofu prep:
This was medium firm tofu, so I had to press it a bit to extract all the water, then marinated in soy sauce, finally pan fried them so it became firmer and crispy on the outside.
Noodles:
For the noodles, this is glass (or bean thread) noodles, sauted with onion, ginger, garlic, celery, cabbage and some sriracha. Toss em around, add a little salt, add tofu in and dinner's ready!
Oh and sprinkle some peanuts around the noodles.
Summer Bloom
Posted by Nerdyy
In 2012 I planted this lily near the back alley entrance of my building. Every year around the last week of July it comes out with this full bloom, with more blooms following through August. Perhaps a reminder from nature, that no matter what, beauty is still everpresent, and billion dollar smiles can always be gazed at, whether it be in natures blooms, or some truly gorjus persons smile!
Pollo al Limone
Posted by Nerdyy
Do I have a recipe for you, why yes I do Murgibaba😂.
This one, chicken with lemon n garlic, is based on Rao's (NYC) famous dish, and is a little bit more complicated than your average whip up a chicken breast(not that im casting any aspersions on the BDSM life of said chick).
So this one I used 4 leg quarters. Cut them into separate legs and thighs (lets just say that describing a chicken recipe is always full of double entendres eh) keeping skin on. In a v large bowl add cold water and about 2 cups of salt, make sure to stir the salt until fully dissolved. Place the 8 pieces in the brine, submerge them, cover and put in fridge for about an hour. This brining helps moisten the chicken and make it juicier and more flavorful(Yes, thighs legs and maybe breasts juicier and more flavorful, i'm going straight to hell aren't i?). Pat the thighs and legs dry with a paper towel once brined.
In a large thick bottomed (??) pan, pour a little olive oil, place the pieces skin down and sizzle for about 8 mins, turn over and sizzle for 5 more. The crisp skin is very important for texture so dont submerge in liquid or sauce at any time. Remove chicken pieces to a plate.
In same pan saute some chopped shallot and garlic for about a minute, add juice of two lemons and 2 cups of chicken stock to deglaze the pan of all the delicious broown bits stuck on it. Make sure you have zested the two lemons. Once the sauce has thickened, add the zest (2 tbsp) and chopped tarragon thyme and marjoram into sauce. Place chickens back to sauce taking care to put skin side up and not submerged. Bake in a 450 F oven for about 20 mins the meat should be 175 180 F to be cooked. Take out of oven, let sit for 5 mins, transfer to serving dish, sprinkle some remaining lemon zest and herbs plus parsley, the aroma is totally to die for.
Wines: any acidic white - pouilly fume, gruner, albarino, french alsace, or pinot blanco, all good. Buon appetito.
This one, chicken with lemon n garlic, is based on Rao's (NYC) famous dish, and is a little bit more complicated than your average whip up a chicken breast(not that im casting any aspersions on the BDSM life of said chick).
So this one I used 4 leg quarters. Cut them into separate legs and thighs (lets just say that describing a chicken recipe is always full of double entendres eh) keeping skin on. In a v large bowl add cold water and about 2 cups of salt, make sure to stir the salt until fully dissolved. Place the 8 pieces in the brine, submerge them, cover and put in fridge for about an hour. This brining helps moisten the chicken and make it juicier and more flavorful(Yes, thighs legs and maybe breasts juicier and more flavorful, i'm going straight to hell aren't i?). Pat the thighs and legs dry with a paper towel once brined.
In a large thick bottomed (??) pan, pour a little olive oil, place the pieces skin down and sizzle for about 8 mins, turn over and sizzle for 5 more. The crisp skin is very important for texture so dont submerge in liquid or sauce at any time. Remove chicken pieces to a plate.
In same pan saute some chopped shallot and garlic for about a minute, add juice of two lemons and 2 cups of chicken stock to deglaze the pan of all the delicious broown bits stuck on it. Make sure you have zested the two lemons. Once the sauce has thickened, add the zest (2 tbsp) and chopped tarragon thyme and marjoram into sauce. Place chickens back to sauce taking care to put skin side up and not submerged. Bake in a 450 F oven for about 20 mins the meat should be 175 180 F to be cooked. Take out of oven, let sit for 5 mins, transfer to serving dish, sprinkle some remaining lemon zest and herbs plus parsley, the aroma is totally to die for.
Wines: any acidic white - pouilly fume, gruner, albarino, french alsace, or pinot blanco, all good. Buon appetito.
Le Candidature
Posted by Nerdyy
Seratonin(dark only), melatonin, and tryptophan. Always glad to help 👉.
Here Comes The Sun - The Beatles
Posted by Nerdyy
... because the season sang this song to me today.
Kimchi Pancakes, modified
Posted by Nerdyy
See-yo, Grappa c'est bien 🤗
On a different note, I decided to stand in front of a hot stove, outside, on the hottest day of the year, to try this out!
I used a modified recipe using one part flour and three parts chickpea flour (or besan!), so it had an interesting taste mix of traditional korean pajeon and indian pakora. Easy to make, add water to the 3:1 besan flour mix, chop up a lot of kimchi preferably the hottest one, add salt and hot chilli powder to "enhance" the taste, and cook on a cast iron pan, or any pan really.
For the side sauce, mix soy sauce, rice wine vinegar, a dash of sesame oil, and sriracha or sambal.
Very yum!
On a different note, I decided to stand in front of a hot stove, outside, on the hottest day of the year, to try this out!
I used a modified recipe using one part flour and three parts chickpea flour (or besan!), so it had an interesting taste mix of traditional korean pajeon and indian pakora. Easy to make, add water to the 3:1 besan flour mix, chop up a lot of kimchi preferably the hottest one, add salt and hot chilli powder to "enhance" the taste, and cook on a cast iron pan, or any pan really.
For the side sauce, mix soy sauce, rice wine vinegar, a dash of sesame oil, and sriracha or sambal.
Very yum!
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