Friday, September 29, 2017

This Week in SnackChat

 Oh hello!  It is that time again for This Week in SnackChat.  I have a new bunch of snacks and not so snacks to feed your FOMO or in this case, FOMOOF, or to answer your question, yes, everyone is eating with you. 

Best fries in Long Beach.  If someone wants to sponsor me I can get a trophy made for the Pike.

But was it broiled?!? 

I don't see the beans.

Same. But I think my luck is about to change 

Small side of salsa with eggs benedict? I think that is a first.   

I love Solvang so much. 

Reese's stuffed with the Pieces is the best thing to ever happen! While other candies will try to spice things up by changing the chocolate Reese's is like nah. We'll just add an even better candy to an already awesome candy and I think we'll be fine.

Can we all hang out with Tia Trini! 


Legit looking bagel sandwich. 

I can't see the sandwich. Is it a Magic Eye? 


Thursday, September 21, 2017

Eating Out Coolhaus Part 2

Fall is in the air! But I am guarding all the fall feels as this is Southern California and it will probably be 95 degrees next week but for now will take what I can get.  With fall comes hockey, pumpkins, sweaters, blah blah blah. But being season ticket holders for the Kings and there being a preseason game, we took the opportunity of being in LA to 1. get some Leos and 2. get some ice cream sandwiches. 

If you a reader of this blog, you might remember from 2014 (!) we made this same adventure.  It has been quite some time since we've been here and not much as changed.  Leo's updated the graphics on their trucks and Coolhaus got a nice paint job.  But other than than the aesthetics,  the food is just as good as I remember, if not better.

At Leo's we got the al pastor and at Coolhaus, we shared a Fruity Pebble krispy treat with a milkshake and fries ice cream.  Strange, I know, but it was better than I could have ever imagined.  Also, I feel like my childhood was robbed because nobody made me Fruity Pebbles Krispy Treats. They are damn tasty.  The al pastor wasn't fresh from the spinning cone of meat like last time, but it still good and I could have eaten 5 more.  

Friday, September 15, 2017


I wanted to brag about this Chorizo Chicken Casserole dinner for a few reasons.  
1. It is my favorite recipe from What to Cook and How to Cook it by Jane Hornby. I've made is so many times and in different iterations and each time it is delicious. I've even made a little video of me making it a while back. 

2. I tailored it to be a no waste recipe. 

For the actual recipe, see my old Cookbook Tuesday post about What to Cook and How to Cook it. I took a picture of it.

I guess we have to start at the very beginning.  I horde vegetable waste.  The ends of onions, celery tops, carrot ends, fennel cores, any vegetable with the exception of lettuce. All these odd bits end up in a bag in the in the freezer.  I also save chicken bones from a roast or grocery store rotisserie. All these odd bits come in really handy. Like when I roasted a whole chicken, I stuffed it herbs and "veggie waste" into the the chicken and I rested it on the "waste." There is still flavor in those ends and it is much easier to stuff a small chicken with small odd ends.  When the chicken is done, I don't feel so bad throwing out all the stuffing material and I have a pile of bones for soup. 

For the Chorizo Chicken Casserole, I made the chickpeas from scratch.  I took dried chickpeas soaked them overnight in water and salt.  The next day I cooked them in the pressure cooker.  I used the soaking liquid, made a tea bag of sorts with assorted veggie waste and another tea bag of roasted chicken bones and placed them in the pressure cooker. I added a bit more water to cover the tea bags and more salt then set to cook for 35 minutes.  After all is said and cooked, I was left with a beautiful yellow opaque chicken and chickpea broth. It tasted rich but still very light. I drank a cup with a little bit of fish sauce and some chickpeas.  I would have added some green onion, but I'll save that for next time.

The recipe calls for parsley. and usually that means the leaves and discard the stems.  When I was cooking the chicken, I added the finely chopped parsley stems along with all the other spices and onions and garlic.  And of course I saved those onion ends. I also don't cut the ends off of the garlic. 

All in all, the only waste to came of this dinner was the plastic from the chorizo and the veins of the bell pepper, which I probably could have saved. When I made he commitment to try to reduce food waste at home I didn't think it would evolve as far as this. Now I'm thinking about all the things I can make with all this waste! You should try it too!! 

Wednesday, September 13, 2017


I've been neglecting this little blog of mine and its been making me sad and I'm pretty sure you as well. So here is my attempt to take it back and get back at it.  As always, you can find me on SnapChat: log.lady I take screenshots and post them up here semi-regularly.

Nobody really misses the unicorn Frappe.

I love these two words together.

Still looks like a righteous meal to me.

Tuesday, September 5, 2017