Image sourced from ibtimes.com. No, it’s pronounced, “Eye-gore” of the storm.
Friends, it appears as thought the STORM OF THE CENTURY (AIEEEE ACK ACK DRAMA-FEST OH MY GOODNESS) is about to hit the DC area, and power outages are all but guaranteed. Hurricane Sandy is on her way, and she looks like a tempestuous chica with extra wrath to spare. (Insert bad “hell hath no fury like when Sandy was scorned by Danny Zuko” joke here.) The magic combination of a Category 1 Hurricane, low air pressure, and a serious cold front (thanks, Greenland?) means this strange, perfect storm is due to hit DC in t-minus 5 hours.
Until then, I’m holing up in my apartment, eating pretty much anything perishable and hyperactively charging my electronics before the inevitable power outage hits. I’ve shared my thoughts on disaster-based dining and “Will It All Rot?” fridge-managing earlier this year (all hail the 2012 Derecho), but with the prep-work that THT and I have done of the last few days, I figured a post on prepping your kitchen for potential storm-related drama would be helpful. Plus, it helps me perpetuate the illusion that I’m in control of the weather and its affects. Like Gaia on “Captain Planet!” Win!
It’s officially time for Sherry Petersik and Katie Bower’s Pinterest Challenge! While I’ve been soldiering on with recipes this year in the spirit of their challenges (such as this one, this one, and this one), I can now officially submit mine to the Petersik’s blog paradise. Hurrah! For the official Pinterest Challenge submission, I decided to tackle something that I’d seen repeatedly in the hallowed … pages (?) of the Pin: Flour-free Cauliflower Pizza Crust.
While I’m not vegan, nor am I gluten-free, I like exploring veggie-based meals for both environmental (fewer methane emissions? Woot.) and health (fewer calories + more nutrients? Dietary goodness FTW.) reasons. With more than a few friends and relatives with Celiac’s disease and other gluten struggles, I’ve explored gluten-free baking and cooking with mucho curiosity. And with pictures like this circulating on Pinterest, my interest was officially piqued:
First, before I address those pancakes — and trust me, my dears, I WILL address those pancakes — I have to point out something so hilarious and wonderful that I just can’t keep it to myself. Apparently, to celebrate the upcoming release of the first film in the new “Hobbit” trilogy (inner nerd-girl says “Yessss!”), Denny’s is putting together a Middle Earth Menu. In case you’ve ever wondered what was actually on the Second Breakfast or Elevensies menu (C’mon, you know you’ve thought about noshing on lunch with some hobbits whenever you get the mid-morning munchies.), mystery solved. #dennysforthefirsttime?
Image sourced from l-o-t-r.tumblr.com. “I don’t think he knows about second breakfast, Pip.”
And now, back to the breakfast goods! This week, I’m serving up some breakfast for dinner in my good ol’ galley kitchen for The History Teacher and myself, and THT has a family pancake recipe that just can’t be beat. (Except by my mom’s, especially for nostalgic value. Sorry, baby!) For your viewing and eating pleasure, here are some delicious pancakes whose ingredients and directions are so simple, you’d be crazy not to give ’em a try. (Even for dinner!)
Know what’s surprisingly easy to whip up in your own kitchen, without spending hours slaving away? A one-woman Panera.
Allow me to explain: With just one simple, adaptable recipe (and a few pieces of helpful equipment), your apartment, house, efficiency, whatever, can smell like a European bakery filled with fresh, warm focaccia. Whether cut into wedges and served with soup, grilled with toppings as a flatbread pizza, or sliced and toasted to create the perfect panini, this bread is shockingly easy to make and even easier to eat. Continue reading
My favorite sound in the kitchen? The “hissssss” when something delicious hits a griddle pan. Chicken cutlet, chopped onion, a marinated mushroom — whatever it is, there’s something powerful and sensory about that sound. Food meets grill, a love story that ends with my full belly and awakened senses of smell, taste, sight, touch and sound.
The best way to awaken this sound and sensation, I think, is a humble one — the basic grilled sandwich. Some call it panini. Some call it grilled cheese. Some call it lunch. (That would include myself.) But in the end, it’s called delicious, and you can make one in myriad ways. Most versatile budget meal ever? It’s definitely in the running. Continue reading
First, before I delve into the beauty that is Tyler Florence’s banana bread (seen above, in all of its bready, banana-y glory), I want to thank all of YOU! My blog has almost reached 3,000 page views, and I want to say a serious and sincere thank you to everyone who’s supported GKG since it launched in June. You guys — friends, family, fellow bloggers — are the best. I love you for reading, eating, commenting, and peeking. Thank you!
Now, where was I? Oh, right … the most decadent banana bread I’ve ever made. True story. (Cue Barney Stinson?)