Have I mentioned that I get a little ridiculously picky about some things? I probably haven’t. But last year I discovered my favorite lip balm had changed their formulation and it was suddenly disgusting and unusable.… More
Hello, Eggpiers. I apologize for my absence last week. I honestly have no excuses. No Drake cult, nothing. I was just clueless as to what to post about. I’m still a little clueless. I have a lot of things I’m doing and things coming up, but most of them involve my budding hip hop/EDM/jazz career, so I just feel like it doesn’t really fit here.
I’ve maybe added too many things to my plate. Not as many as Serafina, since she lives on a farm or whatever. Also, even though this blog is TOTALLY SERIOUS AND HONEST ABOUT EVERYTHING AND NOT A SATIRICAL THING EVER ABOUT IT, I’ve become bothered at the lack of organization with recipe pages (as in absolutely none), so that might change.
But for today, I wanted to try something new. Something fun. And something that can help me out for when I feel lazy.
I’m going to share a couple of the recipes I’m currently trying and give you a run down with how they went for me. I didn’t take any pictures this time, though. Sorry. I came up with this idea this morning. You’ll forgive me, right? I’ll be making these things again soon so maybe I’ll update with pictures, but probably not. (Also I’m not good at MS Paint)
Heavenly Carrot Cake Baked Oatmeal (Oh She Glows)
Both recipes are going to be vegan breakfasts. I’ve been eating a lot of vegan foods lately, though I’m most definitely not a vegan. I’ve just been cutting down on meat, and having to greatly limit to the point of almost eliminate dairy from my diet. It makes my skin… lets just say it’s gross.
My husband loves this recipe. I also love it because it’s not too sweet, although in the mornings I still would rather not have oatmeal. Oh well. This has carrots in it, so you can get veggies in for the sweet lovers.
Vegan Breakfast Burrito Recipe (Build Your Bite)
This recipe is amazing. Like, I’m fucking serious. I want to eat this forever. But too many potatoes aren’t good for you, I heard, since they make you fat? I think those are lies. It does not taste vegan. I’m pretty sure all the seasonings and oil and potatoes make that a reality. I think I over scrambled the tofu, which was fine, because then the tofu mixture for me was like a creamy sauce.
What else have I been doing with my time? Cooking for my dogs. Because I needed more to do. They make up for the lack of meat I’ve been eating and also I still get to boil whole chickens all the time. Serafina, just let me know if that chicken is too much trouble.
Chickens are a marked species at my house.
Well, you guys asked for it, and we’re finally able to deliver. These are all questions you have sent in for Serafina, world-renowned gardening expert.
Q: What soil amendments do you use?
A: Well, normally I only use compost, but this year I used a little fertilizer as well. I know, I know, you’re thinking ‘what about the soil microbiome???’ Yeah, I read The Soil and Health too (no I didn’t, it was way too boring) In my defense, I only used a little bit of fertilizer and I used compost as well. Most importantly, I found a cruelty free fertilizer.
Follow up question: Can’t you just make your own fertilizer by growing soybeans?
Follow up answer: Oh, shit, I didn’t realize you guys got the internet out in Iowa. Um… Yeah, you could probably do something like that. You should just ride your tractor down the road a bit and ask your neighbor though.
Q: That was kind mean. I almost don’t want to look you up on FarmersOnly anymore.
A: That wasn’t really a question, but feel free to look me up on FarmersOnly. I’m ToplessMotherOfChickens.
Q: Ugh, fine! How are you handling the stress of chicken motherhood?
A: OMG, reader, OMG. Amelia, my golden chicken, eats all of her own eggs. Every damn one of them. I’ve tried everything. We talked about why she is acting out and whether the other girls are picking on her. My boyfriend made roll-away nesting boxes. I looked into putting up privacy curtains in front of the nesting boxes so she doesn’t feel so anxious. Nothing is helping. I don’t know what to do. I’ve started drinking heavily to cope with the lack of eggs. Everyone I talk to recommends that we slaughter my baby chicken and eat her, like you would any human child that stopped laying eggs. It’s just all too much for me right now.
Q: Wow, that got a little intense. Maybe we should get to something lighter? Um, what are you growing this year?
A: Great question. I’m a little behind in my planting what with all of the woman problems Mary Ellen told you about last week. So far I have tomatoes, jalapeño, spinach, radishes, lettuce, arugula, carrots, and snap peas. Corn, squash, beans, cucumbers will be planted later this week. Also some flowers or whatever.
Q: Do you have any gardening bras that you can recommend?
A: No, my boob kept popping out of my bra the whole time I was planting today. It was exceedingly bothersome until I just took off my bra and top (but then I had to apply sunscreen).
Q: Who submitted all of these questions? Some of them seem suspiciously intimate…
A: How dare you imply that I wrote my own questions and answers, don’t make me come over to whatever area of the internet you’re from and make an in-person frowny face at you!
Well, internet friends, there you have it. All you wanted to know about Serafina’s gardening (and more!)
Hello, dear Eggpiers (that’s our fandom name now, just FYI). Serafina is busy binge watching Dr. Quinn Medicine Woman so I pulled myself away from my own binging to post in her stead this week. It was really hard. I was actually still watching stuff, and I finally decided I better do it now. If there’s a lot of typos and nonsense sentences, it’s because the show I’m watching is more important than writing this (I’m just watching Kpop videos right now and trying to dance). I do not read what I’ve written that’s not what real artists do.
Now that warm weather is here, I really hate turning on the oven, the stove, or my husband because I will burst into literal flames from getting overheated. Breakfast smoothies are always a nice way to start your day. But what if you haven’t gone to the store in a while? What if you have no greens or fruit or whatever the hell people put in those things to make them healthy and a complete “meal?” Well, I’ve got you covered.
You do need to have this stuff on hand, but they won’t go bad in thirty minutes in your humid as hell house. It tastes fine. Remember this is just to get out the door and on with your life.
Mary Ellen’s I Can’t Breakfast Smoothie
- 1 frozen banana
- 1 cup unsweetened almond milk
- 1 tsp maca powder
- 1 scoop meal replacement powder (see pic above)
- 1 TBSP almond butter
Blend all this shit together until smooth.
Alright guys I need to go focus on these dances or I’ll never be able to challenge one of these boy bands to a dance off. I read somewhere that dancing is 75% confidence, 20% cute outfits, and 5% abs.
Maybe I have the abs and confidence mixed up.
You guys, I’ve really turned over a new leaf with the coming of spring. I eat an entirely CLEAN diet now, and I must say, I really do feel like I’m better than all of you. Clean eating really does change your life. For instance, as I write this post, I’m basking in the natural sunlight of my bay window while munching on veggie straws and drinking elderflower and rose lemonade. An entirely plant based snack.
Today I’d like to talk about how to build more barriers from your neighbors’ prying eyes. Really, the title should be natural barriers, since I’m doing everything natural now.
I have giant windows on the front of my house and while it’s great for natural light, I also feel like I live in a fishbowl. Do you know how awkward it is to make eye contact with your neighbors when they walk by? I have to smile and wave even though I’m busy vacuuming the house naked. Sure, I’ve become accustomed to being watched in all my waking hours, and I don’t want to lose all that kinkiness, so that’s why I’m going about this in a complicated way instead of just shutting the blinds.
I decided to hang my herb garden in individual pots in front of my kitchen window, so the neighbors will have to work harder to see boob. I used different pots for each one and rope hangers so I can get that boho chic look. Remember, if you do it right, the hippie look will be 1000% more expensive than the bullshit country cottage kitchen.
I did an herb garden, but I guess you could do flowers. These get full sunlight for part of the day. These also came with attached dishes so I don’t get dirt water everywhere.
Get hangers for the pots. I used these, because I want to look like I am all natural and shit.
Get someone to hang them for you. I guess you could hang them yourselves, but I don’t know why?
Cheers to a room with a boob view,
Remember how I said I was worried my boyfriend was going gluten free? Well don’t worry, I decided to disregard his dietary restrictions and make these cinnamon rolls. And now he’s no longer interested in being GF. Don’t look at me like that, I’m a good person. It’s not like he has Celiac’s or anything (probably).
Anyway, my new goal in life is to stop eating vegetables and eat only sugar. My biggest hurdle so far is the horrific GI distress that ensues after eating all the pastries and then I turn back to my horrible, disgusting salad eating habit. I know, I know. I’m working on it. I’m kidding of course about the all-sugar diet. This weekend I ate a strict diet of Chipotle and frozen food from Costco. I’m the picture of health.
Anyway, to work on my #healthfoodgoals I used half whole wheat flour here. All whole wheat is too much, but you can get away with half without worrying that you accidentally had some fiber with your breakfast.
3/4 cup flour
¾ whole wheat flour
2 tsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2/3 c unsweetened almond milk (or, like, regular milk)
1 tsp apple cider vinegar
6 tbsp melted butter, divided
½ cup brown sugar
2 tsp cinnamon
For the glaze
About 2 tbsp each: melted butter, brown sugar, and unsweetened almond milk
Preheat oven to 375°
Spray a muffin pan with oil
Combine the flour, white sugar, baking soda and powder, and salt in a large bowl.
In a smaller bowl, mix the almond milk, vinegar, and 4 tbsp butter.
Add the milk mixture to the flower mixture
Roll out with a lot of flour on the counter (seriously, use a shitload of flour or you’ll cry when your dough is stuck to the counter).
Mix the melted butter with the brown sugar and the cinnamon and then smear all over the dough.
Roll it up, then cut into 8 or 9 even pieces. Place each piece in a muffin slot. Honestly, this would probably work with just a regular cookie sheet, but give them a little room to expand.
Bake for about 15 minutes
Make glaze by melting together more butter, brown sugar, and almond milk. Glaze cinnamon rolls.
Try not to eat too many salads in between your cinnamon rolls
Winter is throwing its last tantrum before it will suddenly become spring and we will no longer talk about how much winter has been a bitch where I live. I can’t always just get drunk to drown my sorrows, so I made chili.
I’m just kidding, of course I got drunk too.
This week has been incredibly hectic because, after 20 years, I finally finished that k-drama I started. It was horrible. I lost so many hours to those beautiful men, wasted away my youth, and literally nothing in the show up until the end mattered. Nothing. It was just a bunch of random stuff and then they realized they should probably just end it and then they did. It was beautiful.
Sorry, I’m still drunk.
To say that I phoned it in with this week’s blog would be an understatement. I had been planning this recipe for about a month. I took one picture. Here it is:
Anyway, I adapted a Betty Crocker slow cooker chili recipe to be vegan. It retains all the flavor of the meat infused one, but is a lot healthier in the sense that I didn’t have to go out and buy extra cans of chili beans because I didn’t want to go shopping. I also just cooked it on the stove top, but I would recommend putting it in a slow cooker for 8 hours to really get the recipe correct.
Slow Cooker Vegan Chili to Replace your Housemate on a Cold Night (adapted from Betty Crocker)
- 1 onion (or use onion powder like I did because you don’t have an onion)
- 2-3 cloves of garlic, minced (again… powder works too)
- 1 28oz can diced tomatoes (or 2 smaller cans)
- 1 can black beans, drained and rinsed
- 1 can pinto or kidney beans, drained and rinsed (use whatever you have on hand because that’s what I did)
- 1/2 cup red lentils, rinsed
- 4 cups frozen and cubed butternut squash (I used a small baby bag from a giant mommy bag from Costco)
- 1 can tomato sauce
- 2 TBSP chili powder
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
If you’re using real onion and garlic, sauté those in a pan with a teaspoon of oil for a few minutes until translucent. Otherwise, add all the ingredients to the slow cooker, stir, and set to cook on low for 8 hours. Eat with crackers and Beano.
There was no love in this post so I guess the title was a lie. But now you can make lazy chili.
Everyone was related in the show,
My dear readers, last night, as I finished a paper several hours ahead of schedule, I was feeling incredibly impressed with myself. After contemplating what I would be able to do for the rest of the evening, it dawned on me that the next day was my day to post and I had nothing prepared. You see, Mary Ellen and I have shown you all that we are “with it” ladies of the go-go 90’s, and you know we wouldn’t misrepresent ourselves. We have published volumes on time management and avoiding the perils of procrastination. And yet, there I was with nothing for you fine readers.
PSYCHE! I have an obscene amount of posts that I prepared at various times when I was avoiding writing papers, just in case there was ever a day when I wrote my papers over my blog posts. While I’m deeply ashamed and remorseful that day finally came, I am grateful for my past self who had her priorities in line. I promise I’ll get my shit together soon and take more pictures of gummy bears to inspire your healthy eating habits!
Let’s get to talking about meal prep. Now, I’ve read a lot about meal prep on other blogs. All the internet bitches are super into it (I’m using “bitches” in a gender-neutral sense here, so it’s not a hate crime). They say all this shit about how it’s “cheaper” and “healthier” than whatever the alternative is, but it’s really just a way to justify buying tons of glass containers off Amazon. Well, it’s time I joined them. And since we’re being thoughtful about our meals for the rest of the week, we want to make sure we are nourishing our minds, bodies, souls, and also being stewards to the planet. Let’s make a frozen pizza!
So you can see here that I have purchased this frozen cheese pizza from Costco. I used to buy the organic frozen pizzas from Costco, but since becoming an impoverished professional student, I switched to the normal, more economical convenience foods. The good news is that what this pizza lacks in fanciness and flavor, it makes up in calorie density!
In order to ensure that this sumptuous feast will feed me for days of school and work, I have purchased some completely unnecessary glass containers and placed pizza in each container. I’m sure this would not have worked if I used the tupperware I already owned.
I know what you’re thinking: what the fuck was that first picture with the green rice and chickpeas? Well, it was a legitimately good meal that took fucking forever to cook, so I don’t plan on making it again anytime soon. But it was really good so I’ll link it for you out of the kindness of my heart. Read that recipe and then go stock up on frozen pizza.
In health and wellness,
Yes I know. I’ve been cooking. Honestly, a person can only get so much therapeutic benefits from an Irish health smoothie before they have to clean up their life. That person might be me.
This week’s recipe is one that even Serafina’s vegetarian ass can get behind. It’s healthy, wholesome (unlike your mom), meat and dairy free, and also guilt free, so you can shove all these things in everyone’s faces at the next family get together. There’s no reason Easter also can’t be a holiday that families fight about food ethics. We can do better. Insert your jabs about Trump’s policies on deporting all vegetables from his plate, or how Bernie wouldn’t be such a commie if he’s stop enslaving cows. There you go, I provided topics for next year to get past all that awkward “weather” talk.
I was inspired to create these recipes to try and get my toddler to eat something with nutritional value. It didn’t work on him, but it did work on my husband so it’s a soft win. This also satisfies both team sweet and savory at the breakfast table.
For the Hash:
- 1-2 lbs yellow potatoes, diced
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- 2 cloves of garlic, minced
- 1/2 sweet onion, diced
- 1 TBSP olive oil
- 1/2 cup nutritional yeast
- 1 TBSP fresh dill
- Herbamare to taste
Heat olive oil on medium heat. Add the potatoes, pepper, garlic, and onion to the pan and sauté until the potatoes are fork tender. Mash up the chickpeas and add to the pan, as well as the nutritional yeast and dill, and cook until the chickpeas are heated. Season to taste. Burn a little bit to the pan.
For the Pancakes:
- 1 cup raw buckwheat groats, ground to a powder
- 1/2 cup whole wheat flour (I used King Arthur)
- 2 tsp baking powder
- Pinch of salt
- 1 3/4 – 2 cups unsweetened almond milk
- 2 tsp vanilla
- 2 TBSP maple syrup
Whisk the dry ingredients together in a big bowl. Add the wet ingredients and whisk until smooth. You don’t need to whisk wet separately, and you need the batter smooth, no clumps. Let it rest for a few minutes before you griddle it up.
I don’t know how to end this post, but I want to go eat pudding now, so I’ll just do it awkwardly.
OMFG you guys, the vernal equinox has already passed, St. Patrick got drunk and puked on the sidewalk outside my house, and the Easter bunny’s cousin Igor is coming soon! All of this means that it’s TIME TO START GARDENING AGAIN!!! I’m legitimately excited about this and not just shouting because Igor scares me when he breaks in to my house to “exchange” my iPad for a basket of chocolate bunnies.
I live in an area where you can’t start planting the exciting stuff until mid-May, but they already started selling flowers at the garden store, so I’m not waiting any longer. I planted some seeds this weekend, and because I’m all about instant gratification I also planted flowers which will freeze and die almost immediately.
I have already established that I am the best at planning a garden (protip: plant 3’ tall flower bushes between your step stones, that way you might work up enough of an appetite to want to eat another fucking zucchini).
There are about 4 or 5 million posts about DIY garden markers and MINE IS THE BEST. By saving wine corks and then reusing them, you have an excuse to buy more wine and you look like you’re being environmentally friendly.
You will need:
Some wine corks
Maybe a hammer and a nail
- Drink all the wine.
- See if you can jam one of your skewers into your cork without stabbing yourself in the hand. If you can’t, grab a thick nail and a hammer. Maybe also grab some padded gloves if you’re not confident about your aim. Nail the nail into a cork and then remove it and insert the skewer into the hole. Repeat with the rest of your skewers.
- You can try labeling them without painting first, but it doesn’t look very pretty, so I recommend painting the corks at this point. I took pictures of myself painting them black, but then I repainted them with silver because they were too hard to read with light lettering on a dark background. Go with light paint.
- Grab some sharpies or more paint to actually write the labels. I also drew a couple of fucking adorable plant illustrations on the corks because I’m amazing.
- Mark your plants as you plant them. Once the plants have been in the ground for a few weeks, your labels will be obscured, so this whole process will have rendered useless!
In case you didn’t notice, no one posted last week. That’s because I chose to ignore Serafina’s last post and decided she had another week scheduled and this was actually my scheduled week. So in reality, I’m not late. That’s how that works.
I’ve been battling a baby cold since last week (I got it from my baby), so I’m hopped up on cold meds. It just doesn’t make my pristine body feel great, you know? I had originally planned for a “real” recipe this week (just kidding, you should know better), but I opted for this miracle smoothie instead, in case anyone out there is also battling ailments, and wants to take a natural approach to their health. Some people wonder why I don’t cook anymore and come up with more edible recipes, and usually I just tell my husband to shut up and if he wants something edible he can go out and buy it himself. This is an example of proper marital communication.
Can you still call it a smoothie if you don’t use a blender? Yes, you fucking can. The health community makes up all sorts of shit, so why can’t we?
This recipe was handed down to me by my ancient Irish relatives that were hiding out in Scotland because they were caught running a grifting scam.
Mary McEllen’s Irish Breakfast Smoothie for the Sick
Add your Emergen-C to your properly poured Guinness (you could also use a different Irish stout, but I don’t know how effective it would be). Drink it with breakfast, or with your morning coffee.
You will pretty immediately feel the effects. You’re welcome.
Pinch me for not wearing green and you’ll get an Irish kisser to the face,