Guiness Mac & Cheese

240 239

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.

238 237

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.

236 235

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.

234 233

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.

232 231

The ingredients are primarily:

1) Elbow macoroni

2) Flour

3) Onions

4) Garlic

5) Cheese (Preferably of your choice, although I prefer to go with Parmesan or sharp cheddar)

6) Salt & Pepper to taste

230 229


Kitchen Laboratory: Experimentation


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.  205

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. 200


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.

Kitchen Laboratory: The Omelette Factory



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.

213 212

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.

23 Things To Do Instead Of Getting Engaged Before You’re 23

Love this post

Wander Onwards


As 2013 wraps up, I’ve been noticing more and more people getting engaged and/or married under the age of 23.

I get it.

It’s cold outside… you want to cuddle and talk about your feelings… life after graduation is a tough transition… so why not just cut to the chase and get married, right?  It’s hip. It’s cool. You get to wear clothing that wouldn’t normally be socially acceptable at the dive bar you frequent with the $5 beers.  Eff it. YOLO. YOMO! You only marry once…

Oh wait.

The divorce rate for young couples is more than twice the national average. Divorce is no longer a staple in a midlife crisis, but rather, something that SEVENTEEN Magazine should probably be printing on. Headlines could read,

“How to budget for your prom AND your wedding in the same year!”

“What’s HOT: Kids raising Kids.”

“Why your Mom doesn’t really…

View original post 831 more words

Odading a snack from Indonesia (bandung)


Odading made by twins

Odading a traditional snack from Indonesia.

Once again we post a recipe that you have to fried 🙂 . Our mother is originally from Bandung and every time we go there we always eat this snack called Odading. Its actually some kind of sweet bread. In the Netherlands we almost have a similar snack called “Oliebol”( but mostly we only eat oliebollen with the holidays and new year).  Odading has more this bread texture and we eat this through the whole year. Simple but very delicious!


– 2 eggs
– 600 gram flower
– 22 gram yeast
– 320 ml lukewarm water
– 250 gram sugar
– 1 teaspoon salt
– oil for frying


1. Whisk the eggs with a fork.
Put the yeast in the lukewarm water.
2. Transfer the lukewarm water with yeast, sugar, eggs, flower and salt  in a bowl and mix it together with a…

View original post 31 more words

Blue layer cake


Cake for our nephew

A blue layer cake with cream.

Its been 9 days ago that we welcomed a new family member, our nephew! For the first time we are aunties to a handsome little boy. We are so HAPPY! To celebrate we made a blue 5-layer cake and between the layers vanilla cream.

We’ve never made a cake like this before, it took us almost a whole day to bake and decorate. So after we finished we were a little bit nervous. How will it look like if we cut the cake?  We didn’t expected it, but lucky it turned out beautifully and yummie! Just the colors went a little bit greenish /turquoise :s, but its okay cause we love pastel colors haha. Our family loved it too…pheww. It was such a fun baking this layer cake, we really enjoyed it.

Below you can see some pictures.

Batter for cake

cake with vanilla cream

Cake covered with fondant

Sliced cake

our sweet lil nephew

View original post