Domesticait

Mar 09

Oh hey, that’s my brother - go support y’all!
ptldme:

There’s a pretty serious Never Sleep sale happening now at rg.com and 41 Wharf Street in Portland. Click here to be directed to what’s going down.

Oh hey, that’s my brother - go support y’all!

ptldme:

There’s a pretty serious Never Sleep sale happening now at rg.com and 41 Wharf Street in Portland. Click here to be directed to what’s going down.

Oct 21

Oh what the hell, while I’m at it I’d like to have this shirt. GODDAMNIT ALEX CARLETON.  I want to become a millionaire and live on my yacht and become a hoarder of navy stripes and gold things.* All the things.
*the only difference between that and now are the millions of dollars

Oh what the hell, while I’m at it I’d like to have this shirt. GODDAMNIT ALEX CARLETON.  I want to become a millionaire and live on my yacht and become a hoarder of navy stripes and gold things.* All the things.

*the only difference between that and now are the millions of dollars

I need a new key chain in a pretty real way.  
This one covers a few basics:
Nautical
It could probably be wielded as some sort of justice serving creeper-predator club if need be
I know some pretty important people at Rogues Gallery. That’s the royal “people”

I need a new key chain in a pretty real way.  

This one covers a few basics:

Nautical

It could probably be wielded as some sort of justice serving creeper-predator club if need be

I know some pretty important people at Rogues Gallery. That’s the royal “people”

Celery Root & Swiss Chard Gratin
1 celery root bulb, peeled, quartered and sliced thin (use a mandolin. but don’t get cocky and use it like an asshole, you’ll lose fingertips)
2 largish potatoes, also sliced thin
2 onions, caramelized
8ish stalks of swiss chard (I think that might be roughly half a bunch? Just use a lot. It cooks down) - washed, dried, ribs removed, sliced
Grated cheese. Lots of it. Points for gruyere.
1/2 C. Half & half (or milk, or none…it’s like a choose your own ending of milkfat. no one has to know)
Layer in thirds in buttered baking dish, generously season each layer.  I went for the straight business in: celery root, swiss chard, onions, cheese, potato, cheese, potato & celery root layers.  Because: baking surface area increases = enjoyment increases.  Top off with a few small pats of butter and bake at 400 for just under an hour (take out when brown and bubbly)

Celery Root & Swiss Chard Gratin

1 celery root bulb, peeled, quartered and sliced thin (use a mandolin. but don’t get cocky and use it like an asshole, you’ll lose fingertips)

2 largish potatoes, also sliced thin

2 onions, caramelized

8ish stalks of swiss chard (I think that might be roughly half a bunch? Just use a lot. It cooks down) - washed, dried, ribs removed, sliced

Grated cheese. Lots of it. Points for gruyere.

1/2 C. Half & half (or milk, or none…it’s like a choose your own ending of milkfat. no one has to know)

Layer in thirds in buttered baking dish, generously season each layer.  I went for the straight business in: celery root, swiss chard, onions, cheese, potato, cheese, potato & celery root layers.  Because: baking surface area increases = enjoyment increases.  Top off with a few small pats of butter and bake at 400 for just under an hour (take out when brown and bubbly)

“The best thing you can do for yourself is get a relatively thick piece of fish. In order to get that crisp outside, you need to be cooking at a high temperature. Usually that’s going to be in a frying pan and the frying pan surface will be maybe 300 or 400 degrees. But if you are working at that high a temperature, you’re going to be cooking the fish through pretty quickly and that’s going to toughen the inside. So what you want is a thick enough piece of fish so you can brown the outside without overcooking the inside because there’s a lot of inside to cook through.” — How to Make Sure Your Fish is Crispy, Harold McGee (via nprfreshair)

(via nprfreshair)

Lead Account

I went to my Bank of America checking account to pull up the most recent statement. The website so helpfully told me that information was not available via this account and that I should go to my “lead account” to look at statements.  

Apparently my “lead account” is a joint account I have with Stu. One which was created after my personal account and certainly does not reflect my earning power and sees less money go through it (oh but it does go through it. so fast!).

We’re not even the M-word yet (or the engaged-word. ahem) and I’ve already lost the potential to be the lead account….in my own banking center? What the christ BOA? What next, my statements be sent to me addressed “Mrs. Stuart Gurley”?

I hate you BOA.

Carnitas salad.
I tried really hard to convince myself that by making it a salad it would become healthy. I blame the lack of readily available chipotle in my life (but that is changing! coming to South Portland soon!).

David Lebovitz Carnitas
4-5-pounds boneless pork should, cut into 5-inch chunks, trimmed of excess fat1 tablespoon coarse sea salt2 tablespoons canola or neutral vegetable oilwater1 cinnamon stick1 teaspoon chile powder1 teaspoon ancho chile powder2 bay leaves¼ teaspoon ground cumin3 cloves of garlic, peeled and thinly-sliced
1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)
2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.
3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.
4. Heat the oven to 350F (180C) degrees.
5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.
7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.
9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

Carnitas salad.

I tried really hard to convince myself that by making it a salad it would become healthy. I blame the lack of readily available chipotle in my life (but that is changing! coming to South Portland soon!).

David Lebovitz Carnitas

4-5-pounds boneless pork should, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons canola or neutral vegetable oil
water
1 cinnamon stick
1 teaspoon chile powder
1 teaspoon ancho chile powder
2 bay leaves
¼ teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

4. Heat the oven to 350F (180C) degrees.

5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.

7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

My to-do list today. CLEAN ALL THE THINGS.

My to-do list today. CLEAN ALL THE THINGS.

Oct 19

vrai-lean-uh: 7 Things From Dinner Last Night -

vrai-lean-uh:

1. I had a mild panic when I realized that my brother was over and that dinner would have no vegetables save for roasted baby potatoes, which don’t count, and the parsley and rosemary in the turkey burgers. Dave chopped up a bunch of carrots and threw them on a roasting pan with some olive oil and…

Vrai-lean-uh makes an important point. One for my father, if he’s reading this, FIG NEWTONS AREN’T COOKIES

Oct 18

ladyscouts:

“Okay, Mom, I *do* Like These Vegetables” Badge
As a child they were the scourge of any dinner plate, you spent hours coming up with intricate plans of how to remove them without actually ingesting them (once I tried to hide an entire plate of brussel sprouts in my dinner napkin. It didn’t work). But over the last few years you’ve realized that (gasp) you may actually like vegetables.
You find that some of your favorite days are spent at the Farmers’ Market; you willingly signed up for your local CSA and are even planning vegetable-themed dinner parties (you’re planning dinner parties! Look at you!). Eight-year-old you doesn’t know who you are anymore.
Congrats on fully embracing the food pyramid. Just don’t let mom gloat too much.

See? It is important, and the lady scouts agree

ladyscouts:

“Okay, Mom, I *do* Like These Vegetables” Badge

As a child they were the scourge of any dinner plate, you spent hours coming up with intricate plans of how to remove them without actually ingesting them (once I tried to hide an entire plate of brussel sprouts in my dinner napkin. It didn’t work). But over the last few years you’ve realized that (gasp) you may actually like vegetables.

You find that some of your favorite days are spent at the Farmers’ Market; you willingly signed up for your local CSA and are even planning vegetable-themed dinner parties (you’re planning dinner parties! Look at you!). Eight-year-old you doesn’t know who you are anymore.

Congrats on fully embracing the food pyramid. Just don’t let mom gloat too much.

See? It is important, and the lady scouts agree

Oct 17

(via edatrix)

Oct 16

Happy Caturday. Love, Bert

Happy Caturday. Love, Bert

Oct 15


Yesterday I had a daydream about a herd of Berts stampeding towards me.  This has almost the same effect endorphin-wise.

Yesterday I had a daydream about a herd of Berts stampeding towards me.  This has almost the same effect endorphin-wise.

I think I'd also like to wear some sweater pants

I want to crawl into a sweater that fits me like a snuggie today.
click through for a classic J.Peterman description.

I want to crawl into a sweater that fits me like a snuggie today.

click through for a classic J.Peterman description.