November 23, 2015
Getting randy with candied carrots is dandy.
Carrots are often overlooked as an unsexy, utilitarian vegetable. You might think the coolest thing to do with it is make a nose for Frosty the Snowman. Bully to that I say. Those suckers have never enjoyed the sweet, tender taste of a carrot candied to perfection. They have never used carrots as a side dish so sensational that the entrée looks like a chump. Once they’ve felt their knees knock, toes curl, and eyes roll into the back of their head, they will never sully the good name of carrots again. The beta-carotene alone helping you see your lover clearly in the dark should be reason enough. It’s all about those sweet and savory flavors one-upping each other to give you the first of many oral orgasms. Tongues spasming and dreamy eyes gazing are to be expected. This may not be the most appropriate Christmas dinner side dish considering these Randy Candied Carrots could inspire Grandma to discuss in detail her flings with jazzmen in 40’s nightclubs. But rest assured, you will be the much-lauded champ wherever you bring these.
Total time: approximately 40 minutes
Projected cost: $5
Drinking Buddy: Depends on the entrée, but tis the season for vino
Ingredients (serves 2):
1. 1 tbsp CALIVIRGIN olive oil
2. 1 bunch carrots
3. 1 dash salt
4. 1 dash black pepper
5. 1 dash cumin
6. 1/4 stick butter
7. 1 tbsp brown sugar
8. 1 cinnamon stick
9. 1 orange
Preheat your oven to 350°F/175°C. Cut the ends off the carrots, wash them and set them in a baking pan. Drizzle with olive oil, salt and pepper. Roast until the carrots soften (approx 30 min).
Halfway through the carrot roasting, melt the butter in a pan, adding the cinnamon stick. Peel or zest the orange so you have small slivers. Cut the orange in half. Throw the orange zest, brown sugar, cumin and orange juice in the pan and cook on low until reduce by half (approx 10 min). Add the carrots and stir around in the candied glazy goodness (approx 10 min).
August 29, 2014
If this can’t breathe some heat into your fall…you best get used to a cold empty bed.
Hold on tight to the memories. The warmth of the air made it unnecessary for people to wear layer upon layer of clothing. Summer flings are winding down, or in some cased winding up…for the long winter that lies ahead. Bikinis and mankinis are being put away in boxes to collect dust, dry as a bone. Can you blame us for being a tad wistful over the season we left behind? Fall’s great with the accessories (I’m partial to sweaters), but just for now, with this pineapple in my hand, I’m keeping things warm and shimmery. The succulent pineapple meat charred over fire sends me right back to that moment on the beach, laying post-coital on a hammock with a local lovely feeding me freshly grilled pineapple. So yeah, bring your own special memory of summer back with a vengeance. Chances are the lucky someone you grill this pineapple for has their own wicked summer senses to reignite. Read the rest of this entry »
March 10, 2009
“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.
You have to love the simplicity of the Irish. The simple potato prepared in so many different ways kept a civilization alive, healthy and able to withstand the Roman Empire. Not bad at all. The potato has gotten the Irish through the worst famines, droughts, pestilence and snake invasions. Much props to Saint Patrick for telling those slithery suckers to piss off. So next time you indulge in a potato feast, think about the history of the carbohydrates you are eating. When you’re done with that, pounce on your date and blame your crazy Irish roots, even if you don’t have them.
Total time: approximately 30 minutes
Projected cost: $3
Drinking Buddy: Depends on what you serve this with. If you are eating them solo, celebrate the Irish with a Guinness or whiskey
Ingredients (serves 2):
1. 2 tablespoons of olive oil
2. 6 red potatoes
3. 1 tablespoon of coarse sea salt
4. 1 small handful of fresh rosemary
5. Pepper to taste (not pictured)
Preheat the oven to 350 degrees F. Wash off each potato, then cut them into mouthful pieces.
Lay tinfoil over a baking pan. Lay down the olive oil. Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire). Toss the potatoes with your hands, ensuring the potatoes are well coated. Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).
Allow these potatoes to compliment your favorite ENTRÉE and date.
November 18, 2008
Vampire proof holiday comfort food
Garlic can kill your game and the plants in your living room if you aren’t careful. Sure the vampires might stay away, but so might your sexy time play pal. But use the right amount and your palette and date will thank you. Garlic can take boring old mash potatoes to a higher plane full of robust flavor and passion. You can cut the garlic bit using buttermilk that will leave your taters velvety and sparkly. This savory side dish can certainly save a main course that resides in Bland City. What better way to impress your new lover’s family during Thanksgiving? You will forever be remembered as that derelict whose only redeeming quality was that killer side dish that outshined their turkey. You might even get invited back next year, with or without their son or daughter. Garlic is also incredibly good for your immune system, which you will need in tiptop condition considering all the banging to be done this holiday season. Should you overdo the garlic, realize you and your date are both stinky, and can make sweet stinky love, relieved to know no vampire will interrupt your tryst. Happy Holidays!
1. 1 tablespoon salt
2. 1 cup of buttermilk
3. 4 cloves of garlic chopped
4. 1 onion chopped coarsely
5. ¼ stick of butter
6. 7 small red potatoes quartered
On medium heat, sauté the garlic, onions and salt in butter until they are soft.
Boil a covered pot of water on high heat until it boils. Throw in the potatoes, return it all to a boil, cover and cook for about 15-20 minutes. Use a fork to test if they are cooked through; if the fork easily pierces the potato you are golden. Drain the potatoes in a colander.
Combine the sautéed onions and the boiled potatoes. Pour in the buttermilk and blend with a fork, eggbeater or hand blender. Serve up the potatoes as a badass side for Thanksgiving, with pork chops or use as a tasty lubricant.