Cast Ironic

Is this stupid?

 

Or ironic? Or pointless? Or genius?

I cooked tofu for the first time... without bothering to clean out the grease from this morning's bacon. Does anyone else do this? Because bacon-flavored tofu is delicious.

Mean Street Breakfast

New York is the place to be for breakfast. All over this country misguided diners and delis serve what they think are Bacon, Egg & Cheese Sandwiches. But this most perfect morning confection is only truly available to folks in the Empire State-- and I don't even know if I should include anything north of Poughkeepsie in that statement. Oh wait... except now, you can make it at home because I've figured out that all you need is loads of bacon grease, a cast iron skillet and an attitude that says "I'm better than you."

So welcome to the new order of amazing weekend breakfasts. I used to spend my Saturday mornings whipping up a veritable smorgasbord: scramby eggs, whole wheat pancakes, oatmeal raisin scones, lots of fruit. But not any more. And  it's a good thing i figured out how to make these little sandwiches now, considering all of the ingredients will probably be illegal in New York very soon.

Dogface

What? No Mastiff love? 

{Dogs organized by typeface by Grafisches Buro}
{via Swiss Miss}

Old Habits Die Hard

"Now, I'd like two eggs, over hard. I know, don't tell me; it's hard on the arteries, but old habits die hard — just about as hard as I want those eggs. Bacon, super-crispy. Almost burned. Cremated. That's great." 

{Image courtesy pulkes.org}

Chocolate Chiffon Flan Cake

How I discovered this cake in just four steps and a few mindless hours:

Stalking Flickr --> Gargantuan thread for food bloggers --> started by Just Pic n' Julie --> who also has a blog called Little Sister Cooks.

I tried out Julie's recipe for Chocolate Chiffon Flan Cake and it was everything she promised: "Creamy leche flan on top, airy chocolate chiffon cake layer on bottom..." Yes, it's delicious. And, yes, you're technically preparing two cakes... aaand you have to let it sit in the fridge for a while before you get to eat it. But, really. It's so worth it. Promise.

Read on for Little Sister's Chocolate Chiffon Flan Cake!

Whip It

image via Marco Varinga

Are all the other blogs you're looking at today sharing recipes for shepherd's pie and Irish soda bread?

Ok, well how about we talk about the opposite of simple, hearty can't-fuck-it-up-if you try meals. And that would be... a lesson in whipping egg whites.

Whipping egg whites is about adding volume to your food. Meringues, chocolate mousse, the infamous soufflé... they all use whipped egg whites. And it's no coincidence that they're all very fancy. In celebration of one especially successful chiffon cake I made (hold your breath! recipe to come tomorrow!) I thought I'd write this post as a sort of primer to one of the dessert's make-or-break ingredients.

Frico Salad

I had to make these when I saw them.

Yes, they're ridiculous. They're little baskets made out of parmesan cheese and they're ladylike as all hell. Plus, calling them fricos really helps them rise above the white trash stigma associated with shaping anything out of cheese. I witnessed Giada making them the other day-- she was doing some lonely-ladies-luncheon or something and I knew if I wanted to be a real lady... I had to make these little fricos.

Mastiff Love

smooooosh

I love my mastiff, Thrace. But she won't sit still for a good picture.

I promise she's not ever as sad as she looks right here. She's just completely freaked out by my gigantic camera.

Check out the way-artsy gallery of mastiff pictures I've put together {here}. Nothing has ever been so gross yet so loveable at the same time.

Pudín de Pan

I decided to make this because a) The french bread I bought went stale, and (b) I've been daydreaming about bread pudding with bourbon sauce since tasting the glorious gumbo over at Crawdaddy's** this weekend.  

This takes about a minute to whip up, and you can make and eat dinner while you're waiting for the mix to set up... ahem... or you could not eat dinner at all and instead watch two or three episodes of Kell on Earth. It's a pretty filling dessert (and I kinda lost my appetite after watching Skinner cry her eyes out anyway), so it's your call.

Follow the jump for the recipe and possibly more trash talk

Get Fresca

Agua Frescas are not just for summer. Or people who live in bordertowns.

They are water + fruit and/or vegetable and they are delicious. If you really can't handle a cold drink right now (I'm looking at you, entire Northeastern part of the country) you could always make this with hot water instead. Of course then you may as well just add some bourbon, make it an unofficial Hot Toddy and call it a day. I'm just sayin'.

Follow the jump for the full recipe!

Neat Video

Super dreamy. I've watched it twice already.

And it's got the best whale cameo since Neko Case's People Got A Lotta Nerve.


{Video by Angela Kohler-- Check out her cool notebook blog here.}

{The girl with the enviable hair is Alison Sudol of A Fine Frenzy. She wrote this little piece of music just for the video.}

Captain, Good Fortune Smiles On Us

  I've officially hit the nerd ceiling. Yesterday I made fortune cookies with fantastically ominous sci-fi messages inside.

All of this has happened before...  

and all of this will happen again.

Embarrassingly enough, I found a decent recipe from about.com (who knew?)
Follow the jump for the full recipe and a few more snazzy pictures...

Our Own Cursed Capacity for Suffering

 

How I love today's Apartment Therapy post on Soviet-inspired decor.

Oh, it's a terrible time to be alive!

Image via Ken Danvers.

Ktichen Stock

Is anyone else out there obsessed with the package design of Wal-Mart's private brand, Good Value?

It looks so wonderfully generic...  like it was designed for the set of your own personal cooking show. Although I would definitely not recommend their cans of crushed tomatoes for consumption, the basic stuff (flour, sugar, etc.) seems okay, and besides, it's super cheap.

I can't wait to go totally Stepford and stock my entire pantry with this stuff. 

Watch your back, Rachael Ray...

(Photo via My Private Brand-- follow this link for more opinions on the G.V. redesign)

and...

who doesn't love the ampersand?

get one a day here

Everybody's a nun

Re-reading Salinger, and trying to hunt down the uncollected stories online again...

(image via joshc)

STOP! Old timey-ness just got older.

Western Union sent its last telegram ever.

(photo via free parking)

gone live!

A new year... a new city... a new website! And more blogging. For reals. Probably.


www.elenamarinaccio.com