Monthly Archives: July 2011

Sunshine And A Grapevine

Yesterday we had a sunny day up here in the Pacific northwest! And I ended up spending most of the day out in the backyard. Freya got to spend the day outside as well.

This was a good chance to inspect my grapevines. Last year I trimmed it as far back as I dared (after being completely overgrown when I moved in) and built a trellis to help shape it. Continue reading


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Sicilian Pistachio Sauce

You know what I love?


A month or two ago a friend of mine living in Sicily told me about this pasta sauce made with the delicious little nuts. Continue reading


Filed under Pasta, Recipes

Zucchini Pizza On Whole Wheat Crust

Want something to do with all the zucchini piling up everywhere? Make a pizza! I made a pizza on a whole wheat crust with layers of homemade cheese, mozzarella, and sliced zucchini.

The zucchini was given to me by my brother who keeps a productive little home garden.

Those were washed and put aside while I prepared the dough. I emptied a packet of yeast into 1 1/2 cup warm water with Continue reading

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Honey Marinated Chicken Legs

Yesterday I knew that I had a friend coming over for an evening of math tutoring so my dinner ideas were restricted to a quick prep time followed by roughly two hours of waiting. The choice was obvious Рmarinate something! That morning I pulled some chicken drumsticks out of the freezer to let thaw throughout the day. As soon as I got home from work I checked my inventory to see what kind of marinade I could whip up.

I used a base of 1/4 cup Hoisin sauce, 1/4 cup soy sauce, and 2 Tbsp honey. A bit of flavor came from 1/2 Tbsp fish sauce, 1/2 Tbsp lime juice, and 1/4 Tbsp See Dick Burn hot sauce I picked up in Louisiana.

The drumsticks¬†were simple to prepare, all that was required was to remove the skins. If you’ve never done it before, you just grasp the chicken and pull the skin back off the bone end.

It’s kind of like pulling off a sock so it’s inside out. Once the skin gets to the joint it takes a bit more effort, but it’ll come Continue reading

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Quinoa Stuffed Bell Peppers

While browsing recipe sites yesterday I came across a few recipes for stuffed bell peppers. They sounded pretty tasty, not to mention healthy, so I figured I would give them a go. I used my typical method of viewing several similar recipes to get an idea of which ingredients would join the party then writing out a quick “recipe” to serve as a guide. Behold, my recipe (first draft). Pretty fancy, no?

The actual recipe was changed a bit during cooking and the final version can be found at the end of the post. I started by preparing some of the ingredients to be used. First a 10 ounce package of frozen spinach Continue reading

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Kegging the Ale

Something that will become quite apparent as this blog develops is that I am an avid homebrewer. The next time I brew a batch I will be sure to post my process step by step. As for now I can show you the simple process of kegging the beer. My Lunar Whale Pale Ale had been in the carboy for just under two weeks and had finished fermenting.

After taking the final specific gravity reading and sanitizing the keg and equipment I was all ready to start siphoning. The siphon tube was inserted into the carboy and I sucked on the end of the tube (using Continue reading

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Piroshki, Piroshki, Piroshki

So last night I had some ground beef to use up and I was trying to think of something new to do with it when I remembered this awesome little bakery in Pike’s Place Market called Piroshki, Piroshki. They sell, yep you guessed it – piroshki. I haven’t been there in a long while, but I remember the food being amazing. They seemed simple enough, just meat filled rolls, so I decided to give a shot at making them myself.

I started by priming a packet of yeast in half a cup of warm water, about 10 to 15 minutes till it’s foamy – you know the drill. The wet portion of the dough consisted of 1 cup milk, 3 eggs, 1/3 cup vegetable oil, 2 Tbsp sugar, and 1 tsp salt – all gently heated and whisked together in a saucepan.

This wet mixture was added to two cups of flour in the KitchenAid with a dough hook and mixed till mostly consistent. The sides had to be scraped every so often with a rubber spatula. Next a third Continue reading

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