i've finally found an amaaaazing cookie base recipe that i am proud to declare my holy grail. so, what's a perfect cookie to me?
definitely check the recipe out and start experimenting.
my idea of a great "everyday" chili involves chili pepper (duh), ground meat, beans, tomato, onions, garlic and occasionally corn. if you have a problem with that, i actually don't care. many people are engaged in an ongoing chili debate across the country. some people think it's blasphemous to put beans in chili. i think it's delicious. some people prefer chunks of meat, but when it comes to fixing a simple meal, i'm lazy and cheap (i'd love to try this recipe, though). others think too much tomato ruins chili, but i think "too much" differs from person to person. all regional variations of chili have a place in the world and in my kitchen. however, one thing i will never compromise on is the consistency of a good chili. i don't want rare sightings of meat and whatever else swimming for their survival in a pool of murky water. i want all ingredients suspended in a gravy- or stew-like base. to this end, i like to mash a portion of the beans into a paste and mix into the pot as a natural thickener. i can proudly say that i thought to do that on my own, but i quickly realized that many others do the same. anyway, try it. i'll get back to yall on my recipe when it is HG-worthy.
onto more interesting things. check out this gem of laughability, from delish.com:
check out this one:
sharks.i don't have a problem with williams-sonoma so much as i have a problem with the person who will actually buy that jar of mushrooms when in a pinch for a party spread. enter my holy grail of marinated mushroom recipes, found here by blogger "one perfect bite." her recipe is pretty quick (note: you don't have to chill for hours, especially if you slice the mushrooms up like i do), includes more seasonings (you can use whatever's on hand. i leave out coriander) and costs a lot less than delish.com's recommendation. you control everything by making your own marinated mushrooms, most importantly sodium and oil content. i often increase the amount of oil because the marinade is delicious when sopped up by a crusty hunk of bread.
your homemade marinated mushrooms will also look a lot tastier (seriously, the store version looks just like that shark jar. don't kid yourself). the cherry on top is that you, too, can "hand-pack" your marinated mushrooms into a pretty jar and call it gourmet.
to end this drawn-out entry, i will share 3 sketches from the tumblr of America's Test Kitchen, one of the very few tumblrs i can bring myself to check out. i hate tumblr. these HG-worthy tips actually relate to what i talked about today: cookies, mushrooms and party tips. i didn't even plan it! this might actually be my HG of blog entries, because nothing ever works out as perfectly as that did.
keep cookies soft by placing a piece of bread in the container/bag.
submerge & rehydrate dried mushrooms (or whatever else) in a french press as long as the press doesn't absorb odors.
not enough space in the cooler or fridge for the party drinks? keep extras in your washer with some ice.