Fox Cooking

3 Ingredient Lazy Apple Crumble Thing Pictures above are during...

erinkyan — Sat, 09 Mar 2013 22:02:37 +1100

3 Ingredient Lazy Apple Crumble Thing

Pictures above are during the layering process, and then when out of the oven (and we’d already dug in and had our share, soz for the lack of Quality Photos but you should know by now this blog doesn’t really do that).

For this you need:

* Some apples (I used 5 in this in total I think)

* Some rolled oats or quick oats or whatever the fuck oats you can find

* Some brown sugar

* To feel way too lazy to put in enough effort for any real kind of dessert cooking, but not so lazy that you’re happy to resort to ice cream out of the tub.

You can use butter to grease your baking container or you can use baking paper or hell even just risk it sticking if you want. I ain’t your daddy.

In a bowl of some description, mix together oats and brown sugar. The ratio isn’t too important, I recommend maybe 2/3 oats and 1/3 sugar but honestly you can’t fuck this up, really.

Slice your apples thinly. Layer them on the bottom of your baking thing. Sprinkle some of the oat/sugar mix over it. Then layer some more apple slices and do it again as many times as you like if you feel fancy.

Shove that thing in the oven at about 180C (fan forced) for about an hour (or until you get bored of waiting and really just want to eat it god damn it).

Put some in a bowl, drown it with cream or ice cream or custard or whatever your favourite creamy sort of accompaniment is and shove it into your face. Hooray!

Meal planning was a buttload easier this fortnight.

erinkyan — Mon, 26 Nov 2012 18:53:51 +1100

I’m not embarrassed to admit that joining pinterest was the best thing I could have done in terms of making meal planning easier.

When I’m a little bit hungry (because trust me, being full won’t work) and I have some time to kill, I go browsing the food and drink tag.

I repin all the things that look good or I might like to try sometime. Usually while moaning “OH GOD THAT’S AMAZING” and swooning a lot.

Then when meal planning time comes along, I go looking back through my food pinboard for inspiration.

Considering one of the hardest parts of meal planning for me is the inspiration, is making sure that I don’t just feed everyone the same food day in and day out, this made a HUGE difference and saved me a lot of time and wailing.

Cookie & Cookie Dough Cake Motherfuckers, do you see this...

erinkyan — Mon, 05 Nov 2012 12:06:11 +1100

Cookie & Cookie Dough Cake

Motherfuckers, do you see this shit right here. I made that fucker and it was so good I needed a cigarette afterwards, and I don’t even smoke.

I was inspired by a post I saw on tumblr with a cake like this and I just went, fuck, I need that shit in my face or my life will have amounted to nothing.

So I made it for my partner’s stitch and bitch day, whereupon I was worshipped as god of cake.

A few people on my regular blog asked for the recipe, so I am coming to you today with the secret to this ridiculous amazing cake that will bring you one step closer to enlightenment.

Okay, let’s do this.

I’m going to put all this shit under a cut because this is a LONG ASS POST.

First, the cake itself.

I just made butter cake with brown sugar for the cake. Butter cake is a dense, rich cake that’s plain in just the right way. This is probably the best cake recipe you will ever learn, tbqh. This was the first cake I ever made with my Mum’s help when I was like, eight years old. That’s some traditional shit right there.

This recipe will make enough for two cakes to make the two layers of the cake. But you can halve this recipe and use it for any time you want cake. You can also use regular sugar instead of brown, I just used brown so it would match the rest of the flavours with the whole ensemble. Also brown sugar just tastes better in baking, it just does okay.

For the cakes you will need:

250g butter

2 cups brown sugar

2 cups self raising flour

1 cup plain flour

4 eggs

1 cup milk

2 teaspoons vanilla extract

Okay. Leave the butter out for a while so it softens. Seriously just get it out of the fridge, put it on the counter, then go play video games for an hour or two okay?

Great. Now get your electric beaters out (or a fork if you have awesome muscles and a need to prove yourself and regain your honour or something) and cream the butter and sugar together. Don’t freak out, “creaming” butter and sugar is just a fancy word for mixing that shit up together. Mix it together real good.

You can taste it if you like. It tastes pretty good to be honest, it’s made of sugar and fat and these are the two things that human bodies are designed to think are the tastiest shit in existence.

Oh, at this point it’s probably time to put the oven on. Preheat it to 200C or 180C for a fan forced oven. I have no idea what that is in Fahrenheit sorry Americans, go use google and then consider using a more sensible measuring system.

Okay once the sugar and butter is a creamy consistency it’s time to throw everything else into the bowl. Seriously don’t worry too much about what order, just put that stuff into the bowl and mix it up. Mix it hard. You don’t want any lumps okay. Once everything is mixed in together, taste that batter again. Go on, do it. You won’t regret it, it tastes amazing.

Get your cake tins. Grease them up or use baking paper or do both, I really don’t care, just make sure your cake won’t stick to the tins.

Divide your batter equally between the tins and put them in the oven. You want to let them cook for somewhere around 30-45 minutes. Make it 40 if you’re new to baking and need better guidelines than I’ve been giving so far.

If you are new to baking, here’s how to make sure they’re done - when you pull them out of the oven, get something to stab them with. Traditionally folks use skewers but honestly do you have skewers lying around?? If you do, good on you, but I don’t. I just use a butter knife. Stab the cake in the centre very gently, and pull it out. If any batter comes out, they’re not done. Put them back in the oven for another five or ten minutes and try again. The result that you WANT is that the knife will come out clean, but moist. That’s a good cake.

Okay good! Cake is done! Let it cool. I actually made my cakes the day before so that they’d be cool and good for icing the next day. You can throw yours in the fridge or whatever if you need to speed up the process.

So now let’s do the icing!

I made a brown sugar buttercream icing for this. Honestly for this you probably want a stand up mixer. Hand held electric beaters will still work but your arm might get tired. And as for a fork or a whisk…? Forget it and live. I mean again, if you have to prove something and regain your honour or something then I guess go ahead, but I won’t be held responsible for any wrist sprains okay.

You will need:

4 egg whites

500g softened UNSALTED butter

1 tightly packed cup of brown sugar

1/2 cup water

a candy thermometer

Simple list, right? Hahhaha. HAHAHAHAHa. you have no idea what you’re in for. abandon hope and turn back and etc etc.

Seriously I love real buttercream and I keep making it but it’s a real fucker to get done. I actually always enlist the help of my partner for it because you have to make some sugar syrup for this shit and that’s some tricky ass shit that I’m not very good at. So I outsource it to my partner.

Okay. Crack your knuckles and let’s do this.

First of all, that butter also needs softening. So again, whack it on the counter for a couple of hours and go play video games. You’ll probably want to cut the butter into smaller pieces since you’d have to do that later anyway.

Put those egg whites into a bowl and start whisking the shit out of them. You want them to get all nice and frothy and thick, so they’re looking some kind of weird aerated cream. The phrase we use in cooking is that we want them to “form soft peaks”.

Now you gotta make the sugar syrup and I hope to god you have a candy thermometer because otherwise honestly I have no idea how you’re going to do this.

Put the sugar and the water in a really sturdy saucepan with a thick bottom. Or whatever you’ve got lying around, whatever man, I ain’t your daddy. Heat it on the LOWEST HEAT YOU HAVE and mix it very slowly. DO NOT WHISK IT, if you whisk it then you’re introducing air bubbles and they will crystallize and it’s not fun. Stir it. I mean you can *use* a whisk to stir it, but don’t actually *whisk* it, if you know what I mean.

So stir away and let it warm up and the sugar dissolve. Now because we’re using brown sugar, it will bubble. We figured it’s probably because brown sugar isn’t as refined and so there’s more junk for bubbles to come from or whatever. Either way it doesn’t matter. Don’t freak out.

You want to heat it to around 115C or 240F.

Once you’ve got it to there, turn off the heat and take your saucepan over to your bowl of whipped egg whites. Start beating the egg whites again and slowly drizzle the syrup into them as you beat them. It’s important to do this slowly that it all combines properly.

Okay now comes the weird part. I’ll warn you in advance, the first time you do this, you’re going to think you’ve fucked it up. YOU HAVEN’T. Wait until you’ve finished everything I’ve said until you freak out, okay?

Start slowly beating the butter into the egg whites and sugar. At first it’s going to go all soupy and gross. And then as you add all the butter it’ll go kind of chunky and weird. DON’T FREAK OUT, just keep beating it.

After several minutes of beating it you’ll start to recognize the stuff in your bowl as icing. HOORAY!

Now this is quality shit you have made, by the way. Go on. Taste it. You know you want to. And then you’ll be like HOLY SHIT WHY DID I EVER MAKE ICING USING ICING SUGAR AND SHIT I’LL NEVER GO BACK.

And unfortunately now I have ruined you for icing and you will probably want to make this buttercream every time you make a cake. I’m sorry. :(

OKAY. WE NOW HAVE TWO OF OUR IMPORTANT COMPONENTS: CAKE AND ICING.

So now let’s talk about the cookies and cookie dough and assembly.

Now honestly if you have a good chocolate chip cookie recipe, by all means go ahead and use it. It would certainly make this cake better. But honestly I am a lazy fuck so I bought cookie dough in a tube and some cookies in a packet.

So you want to fill a plate with little balls of cookie dough and whack it in the fridge for an hour so they get cooler and aren’t all weird and squishy. While they’re doing that, start icing the bottom layer of cake.

Whack the first layer of cake on a plate and then start slathering on some icing. Make it thick - you want to be able to squish little balls of cookie dough into it, after all. Once you’ve done that, get your cookie dough balls out of the fridge and do exactly that. Squish them right in there.

You’ll want to put a little bit of icing over the balls just to make sure everything sticks together. Then put your other cake on top. Then ice the whole damn thing, and put more cookie dough balls on top or cookies or whatever.

Put the whole cake into the fridge for at least an hour so everything has time to settle.

Then get it out and EAT THE HELL OUT OF IT. SERIOUSLY JUST GET IT INTO YOUR FACE. I mean I guess you can serve it to your friends or whatever, I mean that’s what I did, but I won’t judge you if you just throw your face into that cake and start making chewing motions.

potato salaadddddd boiled potatoes, grated carrot, chopped...

erinkyan — Thu, 06 Sep 2012 15:52:53 +1000

potato salaadddddd

boiled potatoes, grated carrot, chopped celery, peas, corn, diced capsicum, spinach, spring onions, shredded chicken breast. dressing is ale mustard dressing and mayonnaise. I went very light on the dressing because my worst enemy is potato salad with too much mayonnaise ugh.

gettingahealthybody: What is overnight oats? Overnight oats...

erinkyan — Sun, 02 Sep 2012 18:08:25 +1000

gettingahealthybody:

What is overnight oats?

Overnight oats (OO) is basically oats soaked in the liquid of your choice. Either milk or yogurt, but you can always experiment with other kinds. It is often chilled overnight (hence the name) and usually left uncooked. However you can heat it up if you prefer to. It is perfect for days when you are in a rush to make breakfast, just make it in a jar the day before and it’s ready to go the next day.

You can add any kinds of toppings you want to it. You can add fresh fruits, nuts, dried fruits, peanut butter, etc. Many people also add chia seeds to the overnight oats. Be adventurous and try new additions, you might be pleasantly surprised!

This is also good to put together with your kids, let them play around with their favorite toppings and learn more about fruits and nuts, etc. There’s no or minimal cooking involved, so it’s safe for them as well.

In the following list, there are several sites that provide the recipes for a basic overnight oatmeal, and if can continue from there if you want to create your own personal one-of-a-kind oatmeal. Have fun! Remember, healthy doesn’t mean boring or tasteless!

Overnight Oatmeal

Mint Chocolate Chip Overnight Oats

Strawberry Cookie Butter Overnight Oats

Skinny Overnight Oats in a Jar

6 flavor varieties of Refrigerator Oatmeal

Mango Almond Refrigerator Oatmeal

Blueberry Maple Refrigerator Oatmeal

Apple Cinnamon Refrigerator Oatmeal

Banana Cocoa Refrigerator Oatmeal

Banana Peanut Butter Refrigerator Oatmeal

Raspberry Vanilla Refrigerator Oatmeal

Overnight Oats (OO), Two Ways

Basic Overnight Oats

Pumpkin Peanut Butter OO

Strawbery Banana OO

Coconut mango overnight oatmeal

Chocolate Cake Batter Overnight Oats

Overnight Blueberry Almond Oats

Overnight Refrigerator Oatmeal with Berries

Banana Cream Pie Overnight Oatmeal

Vegan Overnight Oat Parfaits

Cherry Chocolate Bomb Vegan Overnight Oats

Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats

Peanut Butter and Jam Vegan Overnight Oats

Strawberry Banana Softserve and carob Vegan Overnight Oats

Banana Split Vegan Overnight Oats

Gingerbread Pumpkin Vegan Overnight Oat Parfait

Neapolitan Vegan Overnight Oat Parfait

Pumpkin Delight Vegan Overnight Oat Parfait

Vegan Scottish Overnight Oats with Blueberry Banana Softserve Parfait

Basically these are the more popular and interesting creations of overnight oats that I found. However, this list is by no means exhaustive! Get creative and come up with your own favorite recipe.

The picture and recipes do not belong to me but to their respective owner.

P.s: Here’s a link on how to spice up your oatmeal.

http://gettingahealthybody.tumblr.com/post/29385595274/how-to-spice-up-your-oatmeal-oatmeal-101-in-a

what a good idea! considering doing this for boy’s work day breakfasts. :3

fortnight of (dinner) meal planning done in 20 minutes after putting off using this particular...

erinkyan — Tue, 14 Aug 2012 17:26:45 +1000

fortnight of (dinner) meal planning done in 20 minutes

after putting off using this particular trick that I read about on some mum blogs because I HATE ROUTINE I HATE IT SO MUCH YOU HAVE NO IDEA UGH I finally just… gave in and wrote out a “this day of the week has this kind of dinner” plan.

and I hate to admit this but it really did make meal planning heaps easier :( SIGH.

anyway if you’re curious, here’s the new template plan:

Monday: Meat
Tuesday: Vegetarian
Wednesday: Pasta
Thursday: WILD CARD WOO
Friday: Salad
Saturday: Soup
Sunday: Chicken

Ugh oh my god guys I have the most delicious chicken noodle soup...

erinkyan — Fri, 10 Aug 2012 18:23:00 +1000

Ugh oh my god guys I have the most delicious chicken noodle soup recipe now. The best part is that it’s super easy, super cheap, super good for you and super delicious. It’s fairly mild in flavour, but not in a bland way - in a comforting way.

I like this recipe so much I’ve written it up for my home recipe book. I’ll post it here to share with you all too. :3

~~~

Chicken Noodle Soup

Serves 2-4 people, depending on how hungry everyone is.

Ingredients:

Hokkein noodles, ‘serves four’ pack
2 chicken breasts
1 bunch of spring onions
1-3 bunches of bok choy
4 cups (1L) chicken stock
2 tablespoons soy sauce
3-4 teaspoons of sugar
1 tablespoon peanut oil
1 tablespoon sesame oil
garlic to taste (Erin uses a lot)
a shake of dried chilli flakes to taste (Erin does just one shake)
sesame seeds to garnish

Method:

Cut the bottom 2cm or so of the bok choy bulb off and throw it away. Wash and slice the bok choy lengthwise, keeping the length but making the leaves thinner. Set aside.

Cut the bottom 1cm of the spring onions off and throw them away. Dice the white parts of the spring onion and set aside. Cut the green stalks into longer pices, about 1cm wide and perhaps 5-10cm long.

Cut chicken into small pieces. Put both oils into a large and deep fry pan and turn the heat to medium-high. Once the oil is hot, throw the white parts of the spring onions, the garlic, and the chicken pieces in. Keep it moving every so often so it doesn’t stick and so it fries evenly. While it is cooking throw the chilli and 1 tablespoon of soy sauce in and stir it in well.

If you are using stock powder, this is the time to make your stock.

Once the chicken is cooked and the spring onions tender, add the stock to the pan. Then add the other tablespoon of soy sauce, the sugar, the green parts of the spring onion and the bok choy.

Stir well and let it simmer. If you have a lid to place over the fry pan, do so.

While that is cooking, put your noodles into a microwave friendly bowl. Boil the kettle, and then pour boiling water over the noodles until they are fully covered. Set your timer for 3 minutes and start it. While the noodles are in the hot water, use tongs to slowly and gently separate them. Once the timer goes off, drain the noodles. Divide them between the bowls you’ll be serving the soup in.

By this time, the greens in the soup should have wilted nicely. Give it all a final stir, then turn off the heat and ladel the chicken, greens and broth over the noodles so all the bowls are even. Shake some sesame seeds on top. Serve and eat!

robotheartrecipes: Broccoli-Spinach Soup with Avocado...

erinkyan — Sun, 15 Jul 2012 22:36:00 +1000

robotheartrecipes:

Broccoli-Spinach Soup with Avocado Toasts
Serves 4

Hot dog, did I love this soup and these delicious little toasts! I whipped up a batch of the soup early in the week and loved it so much that some days I ate it for both lunch and dinner. If you use bagged spinach this meal is also a snap to prepare—big time bonus for weekday fare. For the toasts, I added a bit more zip by rubbing a peeled garlic clove on the toasted bread before layering on the toppings.

INGREDIENTS

Soup

1 tablespoon olive oil, plus more for drizzling

1 leek, white and pale green parts thinly sliced

4 cups low-sodium vegetable broth

1 bunch broccoli, chopped (6 cups)

6 ounces baby spinach (6 cups)

1/3 cup freshly grated Parmesan

2 tablespoons tahini

coarse salt and freshly ground black pepper

Toasts

4 slices rustic bread, toasted

2 avocados, sliced

1/4 cup radish sprouts

1 lemon, cut into wedges

INSTRUCTIONS

Step One: Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add broth; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

Step Two: Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

Step Three: Working in batches, puree soup in a blender until smooth.

Step Four: Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Source: Whole Living, March 2012. View the recipe on WholeLiving.com.

I made this soup tonight!

Some changes I made:

* I added some lemon juice

* I added a little bit of garlic

* I added some lactose free cream to finish it off - I liked the version I had at a friend’s where she finished it with cream/cottage cheese (can’t remember which type). Buuut I’m lactose intolerant so I try to keep the cheese to a minimum. The cream was a pretty good replacement, although lacked the tang of cheese.

* I added extra tahini

* I used the whole leek - I tasted some of the dark green leaf to find out if it was bitter or something, as I couldn’t see a reason NOT to throw it in. It just tastes very mild, but not bad, so I chopped it up with the rest.

Some things I’ll do next time:

* I’ll add salt and pepper to the soup itself rather than upon serving

* I’m going to add just like, one potato. I think a potato would give it a tiny bit more bulk and creaminess than it has naturally.

* It could definitely use a bit more tang, so I’m going to have to put my thinking hat on to think of a good tang replacement that isn’t cheese :S

Spaghetti Bolognaise

erinkyan — Tue, 26 Jun 2012 00:15:21 +1000

GUESS WHO FORGOT TO TAKE A PICTURE AGAIN. THIS GUY.

Well anyway. Sometimes when I have the energy I make big batches of spag bol to freeze so the boy can take it to work for lunch. I’m allergic to tomato so every time I cook it it’s an experiment in seeing what my general knowledge + sense of smell can tell me, since I can’t taste it as I go.

Good old aussie spag bol is great because you can just throw whatever the fuck you want into it.

So mine today had (close estimates in some cases):

1kg beef mince

500g chopped bacon

a baggie of the caramelized onions I made… I’m guessing but I think it was about 1/2 - 2/3 of a cup of them

700g frozen mixed vegetables (peas, corn, and capsicum)

300g frozen chopped spinach

800g canned diced tomato

flavourings it had:

shit tonnes of garlic

140g herb and garlic concentrated tomato paste

couple of shakes of celery salt

couple of shakes of cinnamon

couple of shakes of paprika

lots of shakes of oregano

lots of shakes of basil

a bunch of parsley

shit tonnes of pepper

2 cups vegetable stock

1 cup brown onion gravy

couple of shakes of worcestershire sauce

a squeeze of sweet chilli

a squeeze of bbq sauce

yeah, I think that’s everything, might have left something out though. It would have been better with some red wine but we didn’t have any, boo.

fried up the onions, garlic, mince, and bacon, then added everything else. cooked it for idk about an hour? in my BRAND NEW POT aw yeah. it made 7 bear-sized serves :D

boy and serina both tell me that it’s pretty good :D

Boring tea tonight. Steak and mashed potatoes and peas corn and...

erinkyan — Mon, 25 Jun 2012 21:09:03 +1000

Boring tea tonight. Steak and mashed potatoes and peas corn and capsicum. Traditional food of my people - white bogan aw yeah. Only this is better than the horrid bland food of my childhood because it’s not cheap meat, there’s things added into the potato (salt, pepper, garlic, butter, parsley, milk) and we had gravy with it too.

Pretty good actually considering I hate food that reminds me of my childhood generally speaking.

There’s tonnes of mash because last time I made it I was sad I didn’t have more. This enormous amount was deemed enough however.

my sleep is all fucked right now so I’m not really getting...

erinkyan — Tue, 12 Jun 2012 01:24:47 +1000

my sleep is all fucked right now so I’m not really getting up early enough to have dinner ready for when Lee gets home from work

so tonight NEW PLAN

in preparation for tomorrow, I threw a million vegetables and some stock into the slow cooker, left it on low.

FOOD SHALL APPEAR TOMORROW BY MAGIC. and by magic I mean by slow cooker.

I don’t really plan or do much at all when it comes to vegetable soup, I just throw shit into a pot and see what comes out. This method has never failed me.

Tonight I put in: zucchini, carrots, potatoes, sweet potato, green beans, spinach, capsicum, cabbage, onion, garlic, massels vegetable stock. For added spices and things I use cumin, tumeric, paprika, a tiiiiiiny touch of cinnamon, and a sprinkle of gravox brown onion gravy powder too.

sorry for the terrible mobile phone camera photo. unfortunately I suspect that is the level of quality you should come to expect from this blog. :p

was gonna roast a chook and potatoes and make all sorts of delicious sides for dinner tonight but...

erinkyan — Sun, 10 Jun 2012 17:43:21 +1000

was gonna roast a chook and potatoes and make all sorts of delicious sides for dinner tonight

but I’m not well enough to :(

it’s honestly one of the worst parts of being disabled that I am sometimes just incapable of doing everyday tasks.

It makes me feel like I’m a failure at my ‘job’ of being the boss, you know? Like, what right do I have to be in charge if I’m not even able to take care of people?

I know it’s not really like that - even the most supermum housewife type people have days where they’re too fucked and order pizza for the family. Not roasting a chicken does not make me a failure.

but this leather daddy boss type always feels like I’m letting people down if I can’t shove them full of delicious nutrition.

Anyway. I guess I’ll do the chicken tomorrow.

Inspired by Erinna, today I caramelized onions in my slow cooker...

erinkyan — Fri, 08 Jun 2012 03:29:45 +1000

Inspired by Erinna, today I caramelized onions in my slow cooker :D

I cut up about 2 1/2 kg of red onions (which took a while and many, many tears) and threw them into the pot, added a little olive oil, and then (with washed hands) DOVE MY HANDS INTO THAT FUCKER AND STARTED RIFLIN’ AROUND. The idea being to get the onions well coated in the oil so that they wouldn’t stick to my pot. Also: it was wicked fun.

Left them in there for 9 hours total - two of those hours at the beginning the cooker was on ‘low’, but I was getting impatient and they weren’t even translucent so I was like “fuck this” and turned that bugger up to ‘high’.

I’m horrible at just letting my slow cooker do things on its own, I’m a compulsive prodder. I like to stir things every couple of hours. From all my slow cooking I’ve done over the past few weeks since we got it, there doesn’t seem to be any difference in quality or time if you want to prod it every now and then.

Towards the end, in the last couple of hours, I used some paper towel to drain some of the fluid in the bottom of the pot. I probably didn’t need to but it was weirding me out.

Another thing I did in the last few hours, which I know you’re not “SUPPOSED” to do but whatever whatever I do what I want thor, was I added a little bit of sugar and stirred it in. I like really sweet onions okay >:|

Anyway they’re all done and I spooned them into some ziplock bags to freeze. I didn’t measure exactly but I reckon there’s probably about 3/4 a cup in each bag? *shrug* I got four bags worth anyway, so that’s pretty good. They’re in the freezer now and shall come out whenever I need them >:D

It’s impossible to make caramelized onions look good in any possible way but I took a picture of them in their little baggies for you anyway.

I saw one person online recommend keeping one lot in the fridge at all times and I think that might be a winner, I’ll have another look at the meal plan for the week and see if I can slip them into food over a few days, because caramelized onions are fucking delicious.

I have a feeling this blog will frequently be updated at stupid o’clock in the morning. It’s when I get my most motherfucking poetical about motherfucking cooking.