‘Cooking’ Posts

The quick brown fox jumped over the good, but lazy Parker family.

found: fresh pasta

Friday, 2 January 2015



cooking: dry run for thanksgiving

Saturday, 25 October 2014

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posts that need stories

Cooking: Special Limeade

Friday, 25 July 2014



  • 1 part limeade
  • 1 part bubble water or club soda


  1. Mix ingredients, add ice, and serve.

cooking: juiciest hamburgers ever

Sunday, 22 June 2014


  • 1 pound ground beef
  • 1/4 cup beer
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt


  1. Shape the ground beef into three patties. Place the patties in a shallow dish.
  2. Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

(hat tip: allrecipies.com)

cooking: scrambled eggs

Thursday, 22 May 2014


  • 4 slices bacon
  • 4 eggs, whisked
  • salt & pepper
  • 1/4 cup sliced green onions
  • 2 Tbsp sour cream


  1. Slice bacon in small pieces. Cook bacon over medium heat for about 4-5 minutes, or until desired texture.
  2. Whisk eggs in small bowl. Season with salt & pepper. Pour eggs into pan and scramble over low heat.
  3. When eggs have set, stir in green onions and sour cream.
  4. Serve immediately.

(hat tip: anthony bourdain, anutritionisteats.com.)

cooking: irish soda bread

Saturday, 5 April 2014


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup butter, melted


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
  2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
  3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

(hat tip: allrecipies.com.)

drink: battle of the bloody marys

Sunday, 26 January 2014


Over the last year, we’ve bounced back and forth between two bloody mary recipes. ┬áThe first is something that I cobbled together online, probably from some over-spiced Emril recipe (bam!) ┬áThe second is a recipe we just picked up from McGinty’s Pub in Silver Spring, Maryland.

Bastard Child of Emril Bloody Mary (serves four)

  • 2 tbsp. Horseradish
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Old Bay Seasoning
  • 1 tbsp. Onion Powder
  • 1 tbsp. Worchester Sauce
  • 1/2 tsp. Paprika
  • 1/2 tsp. White Pepper
  • 1 tsp. Garlic, Diced
  • 1 bottle of the Bloody Mary mix of your choice.

McGinty’s Pub (single serving)

  • 1 tbsp. A-1 Sauce
  • 3 dashes of Tabasco Sauce
  • 1.5 oz. vodka
  • 3 0z. Guinness (yes, the beer)
  • 3-5 oz. of Bloody Mary mix, to taste
  • fresh ground black pepper

cooking: christmas tamales

Wednesday, 25 December 2013


for the first time in 38 years, there was something served in my house for christmas other than turkey, stuffing, mashed potatoes, squash, green beans, boiled onions, and cranberry sauce.

this year we went latin american, with hatch green chile tamales, two types of black beans, queso fresco, and white rice. beans and rice were pretty basic, but making the tamales was a bit of a challenge…



Tuesday, 6 August 2013

after months of testing with a meticulous eye and a finely-tuned palatte, we’ve finally hit on the perfect mojito recipe.


  • 4 fresh mint sprigs
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce Simple Syrup
  • 3 ounces white rum
  • 2 ounces club soda, chilled


  1. Muddle the mint sprigs, the lime juice, and the simple syrup in glass measuring cup and press gently against the mint with the back of a spoon to release the oils. Refrigerate for at least an hour.
  2. Fill a 8 ounce glass with ice, and add an ounce of the refrigerated mixture and the 3 ounces of rum. Top with club soda and garnish with the remaining mint sprig.