Here I am again. Here we are. As always, I want to bitch and complain. We all know about what at this point. But I’m not going to do that. I am not going to complain about all the things that I have done wrong with my life and where I thought I would be at this age. I am not going to wallow in self-pitty and sit around on my but feeling sorry for myself, dreaming of what could be and wondering if I will be doomed to be one of those twenty somethings, financially unstable who will never be able to afford retirement? Is that what it comes down to? Besides, I really want to have kids one day, if I could ever afford them. But, up until this point, my biggest fear is running into my ex-boyfriend, his new wife and his three kids, because that should have been our life.
Anyways, I still like to stick with what I am good at. I am a young and hungry twentysomething. The place that I feel most comfortable, and have always felt most at home is in the kitchen. I don’t understand what it is about risks, but why am I so afraid of taking them? That should not be the case.
Anyways, being a broke twenty something, especially in this day and age, and in this economy, we all need cheap and affordable meals to cook. Now, I may not be a world renowned recipe developer, at least not yet; but I know good taste when I come across it.
It is my personal belief that putting liquor in something; putting liquor in anything, automatically makes it taste great. I swear by that rule. And this mac and cheese has beer in it, so it is destined to give you the ultimate high. The ultimate high. It is creamy and tasty and well textured. I don’t think it’s possible to go wrong, especially considering that most of the ingredients should already be in your pantry.
The ingredients are primarily:
1) Elbow macoroni
5) Cheese (Preferably of your choice, although I prefer to go with Parmesan or sharp cheddar)
6) Salt & Pepper to taste
I have so many arbitrary thoughts scattered about and jumbled in my head right now, that I wouldn’t have a clue where to begin. For instance, my love of candles, where did that come from? I just blew out a candle on my night stand, and now my room smells of Fall and Campfires. AWESOME!! (Even though I have never gone camping before).
I also confess that Chelsea Handler’s book, My Horizontal Life is now my new guilty guilty pleasure.
That being said, now that that is all out there, I don’t have too many kitchen mishaps, and I wish that I could keep it that way. However, that’s not necessarily the case. Ever since returning from New Orleans, I have been obsessed with the history, the culture and lo and behold, the FOOD. So, I decided that I was going to make blackened catfish. That’s right. BLACKENED CATFISH.
I did not, however, attempt this outside. I probably should have. Now I know why they call it blackened. And I think it would have been best if I had done it on the grill in the outdoors in order to reduce the amount of smoke and fumes that I was breathing in. I thought I was going to choke with the smell of the catfish and whatever else I had been breathing in.
I ended up having to turn the fan on and open windows as the catfish cooked.
Fast forward about ten minutes and the catfish was cooked well done, well, most of it anyways. I’m not entirely sure if there is a type of sauce that should be served with blackened anything.
As I sit here typing this, I am watching a cooking show in Italian as I try to learn the foreign language. I’ve learned over the years that motivation comes in short bursts and that I need to strike while it’s hot. It’s a good thing then, that I am always motivated by food. It’s color, it’s smell, everything holy. There is a reason that they call it culinary arts.
No, I did not burn myself or get slapped by hot oil or butter in the process of making these eggs.
One thing that you will learn about me very quickly is my love of eggs; all kind of eggs: scrambled, over easy, over hard, fried, I love them all. This was the first time in a long time in which I was able to make eggs, and not have them stick to the bottom of the frying pan, thus coming out half-heartedly as I used the jaws of life to scrape the nitty gritty pieces from the bottom of that frying pan.
An Omelette is perfect for any college student, no matter how broke you are. And the best part of Omelettes, Fritattas, and Strattas is that you can put absolutely anything you want in there. Heck, you can put everything you want in it.
My basic ingredients for Omelette making and omelette experimenting include general items commonly found in the pantry: salt, pepper and paprika, as well as these items that I like to add for my own taste:
-Meat (your choice, but I’m particularly fond of bacon)
And those are just the basics, but you can toss whatever else, whatever leftovers are hanging around your refrigerator in.
I have to say that I am a huge fan of anything remotely unhealthy, especially for breakfast. I love pancakes, crepes, waffles, french toast, eggs. I am getting hungry just thinking about it.
So, here, I made my own special version of French Toast.