did you know that they make ginger beer that is literally beer brewed of ginger? because i didn’t

I’ve made this! Both alcoholic and non alcoholic versions!

Fettucini Carbonara

So this is my first time cooking along on Reddit’s 52 Week Cooking Challenge! (yes, I reddit as well as tumbl. I basically live on the internet.)

This week’s theme was eggs, and I’d recently seen a recipe on Buzzfeed for pasta carbonara. The only carbonara I’d ever had was Olive Garden style, so I was excited to try this simple, basic recipe.


  • large pot
  • skillet
  • large mixing/salad tossing bowl
  • tongs


  • 1lb dry fettucini
  • 6 egg yolks*
  • 1 whole egg
  • 1/4 lb bacon**
  • 1 cup grated parmesan or parmesan/romano blend
  • 2-3 cloves of garlic
  • salt
  • LOTS of pepper
  1. Separate 6 of the eggs and beat them together with the whole egg.
  2. Dice the bacon and cook it up! You don’t want it super crispy, but definitely done. About a minute before taking it off the heat, add your garlic to the pan and mix it about. Set aside to cool slightly.
  3. Cook your pasta in nicely salted water. Drain, but reserve about a cup of the pasta water.
  4. While draining, take about a tablespoon of the hot pasta water and beat it into the egg mixture. This will temper your eggs so they don’t just scramble. Dump your bacon/garlic mixture into the eggs, grind a shit ton of pepper into it. Mix well, add more pepper.
  5. Add the drained, but still hot, pasta to the eggs, tossing to coat. Add another couple tablespoons of pasta water to loosen things up.
  6. Sprinkle about 1/3 of the cheese in, continue tossing till the cheese blends in/melts. Add another 1/3, and more pasta water if needed. Toss till mixed and melted. Add the last of the cheese, and more pasta water, only if needed, and toss. Add more pepper!
  7. Consume with gusto!

This was basically delicious. It was super simple and SO MUCH BETTER than any quick serve restaurant you’ll ever have it in. It seems like a lot of steps, but if you think about it, it’s maybe two more steps than making a box of kraft dinner. 10/10 - would recommend!

*Freeze the other egg yolks individually in an ice cube tray for future use. They won’t be decent for something like a stiff meringue, but you can use them for baking, or anything else you need whites for.

**I used normal bacon because I had it on hand. The recipe called for prosciutto, and I will definitely use it when I try this again.


pumpkin spice puppy chow


Freezing Strawberries

No pics, because this is super quickly composed and I’m still reorganizing my tags, but here is a quick How To freeze strawberries.

  1. Wash and either cap or cap and slice your berries, depending on how you plan to use them later. I generally leave small berries capped and quarter or at least halve larger berries.
  2. Toss GENTLY in lemon juice
  3. Lay out each piece singly on a paper towel for 5-10 minutes, or pat dry. I’m impatient, I pat.
  4. Place each berry, or piece, on a cookie sheet. You can get them close, just no touching (NO TOUCHING!!! NO TOUCHING!!!! *laughs at Arrested Development reference, clear throat, continues*
  5. Put cookie sheet full of berries in freezer (NO TOUCHING!!!) for at least 4 hours, or leave them in overnight
  6. When frozen, move into jars, tubs, or ziplock freezer bags to store. 
  7. Use them within a year

I’ve resuccumbed to Instagram. Find me @ selanad if you so choose.

Dinner tonight:


Because it’s more fun to call it that than Chopped Salad.

Mix of romaine & wild greens (arugula, rocket, dandelion greens), tossed with chopped tomatoes, mushrooms, green onions, jicama, Persian cucumbers, snow peas, & chicken breast sautéed w/ onion powder, garlic powder, and lemon pepper.

Yesterday’s Dinner:

Pasta Primaverish

Penne with zucchini & butternut squash, basic marinara sauce.

Dinner tonight: Taco Salad!

Chopped butter lettuce and spring mix, lean hamburger (will switch to turkey next time) cooked with taco seasoning, diced tomato and avocado, and shredded cheese. The dressing for the entire salad is made of a single serving of nonfat Greek yogurt with a scant spoonful of reserved taco seasoning mixed into it. Verdict? It’s a keeper.

Drunkenly prepping John Wayne Omelette for tomorrow! Did I mention I have a stein that can hold nearly an entire bottle of champagne? WAAAAY classier than swigging from the bottle.

Stuffed Carnival Squash (Easy Version)

So this is basically a quickie version of a stuffed squash. I’ll be posting my stuffing recipes after Thanksgiving.

First off: carnival squash is really pretty, comes in small to medium sizes. I got mine at Trader Joe’s, but they can be found many places. You can also sub acorn or any other smallish seasonal squash.


  • Knife
  • Roasting Pan
  • Pot/Saucepan
  • Spatula
  • Large Spoon


  • 5 medium carnival squash
  • 1 pkg Stovetop or similar stuffing
  • Butter or Olive Oil
  • Salt & Pepper
  • Broth (I use Veggie)

Preheat oven to 375°. Cut tops off of squash and gut them. Set them in the roasting pan. If they roll around or feel unsteady, cut a small slice off the very end to make a flat spot. Be careful that you don’t cut too deep and make a hole in the end, as the squash seem to be very thin there. I made a few tiny holes in the ends of mine. Coat the inside with butter (or olive oil), salt, & pepper. 

In your pot or pan, prepare the stuffing according to the boxed instructions. You want it very moist, almost soggy, because the squash and the oven are going to dry them out considerably. Stuff the cavities of the squash, kind of packing it in there, but not firmly. A loose pack, mounding it up nicely. Arrange the stuffed squash in the roasting pan and set in the oven, baking for about an hour before testing the squash with a fork or knife. The outer shell will obviously be hard and brittle, but you should be able to reach the flesh near the top. You are looking for a VERY SOFT consistency. Ours actually took about an hour and a half. This all depends on the size of the squash and how tightly they are stuffed.

For presentation, serving one of these on a plate alone or with something else (we had a bit of ham) as is looks great, but you will probably want to cut them in half or quarters to cool more evenly.

Register to Vote yo!


Heya, just a final reminder before I log off and head out for the day:

If you are of age and eligible to vote, and you haven’t registered, do so today!

Here’s a non-partisan link:

and another:

and another:


Seriously, register. Don’t be an asshole.

This Sunday’s dinner: Moroccan Braised Chicken. Recipe found in some magazine I’ve lost track of. I’ll drag my stack of Recipes To Try out sometime and take pics. It’s daunting. Pictures will be coming sometime Sunday night, as well as a review and the recipe itself.