Easter brought about another feast of food, as per usual. Any holiday that I can make a fancy meal for, I like to. Especially for company, but for myself if nothing else! Anyhoo. As with any bird-based meal that I prepare, I’ve got to make some stuffing. Fantastic stuff, this recipe.
I’ll be posting that in the near future, but I wanted to get working on some of the backlog of posts I’ve been meaning to do lately. With summer coming up soon, I’m slowly getting more & more of my evening time back, with the largest chunk coming back once I’m commuting via bicycle again! So without further ado, click on through for the deliciously smooth bacony-laced (although not bacon-laden…which is equally doable, clearly) mashed potatoes.
I made a surprisingly fantastic batch of beef stroganoff Monday night. It’s really not any different than the typical recipe I use, but I took some extra time to really take advantage of some Maillard-infused cooking and sear nearly all the ingredients over pretty high heat. The meat & the mushrooms were ridiculously savory, and the onions turned out so sweet that the sauce dabbled on the sweet side.
It was a beautiful—yet unexpected because of the sweetness—combination. As it stands, it might turn out even between with some white wine during the cooking stage to complement that bit of sweetness that the onions contribute. I will have to give this a dry next time if I have a dry white to cook with next time!
As I’ve been asked on a couple occasions to post this for people, I’m finally throwing my hummus recipe up & online for the curious. It’s probably a little less like a traditional hummus, and more along the lines of a garbanzo/chickpea dip. But I suppose I just colloquially call one of these dishes predominantly made with chickpeas to be a hummus1.
1You can shoot me later for the bastardization of “hummus” as it were, but don’t knock it until you give it a try!
Sometimes you win some; sometimes you lose some. Sometimes, you just hit things somewhere in the middle (I hate black & white scenarios).
Poor Victoria has been attempting to slowly kick the bucket over the years. I already had to replace the power supply in the Mac Pro once before, and she’s been running solidly since. With the exception of my WiFi signal to the router upstairs in my landlord’s part of the house. If you follow me on Twitter, then you’ve likely seen at least one of my outbursts over the shitty connectivity I used to have with it (and in doing so, ruining the connectivity for the rest of my apartment unit).
Since I had some requests for the recipe for the cheesecake I made this week, I figured I’d put it up while I’m going to the trouble to recollect it & type it up.
Elaborating on a future in wine leading to an academic lifestyle last night, it got me reminiscing for the simple things I’ve love to do as hobbies or a retirement/alternative lifestyle. Brew beer. Brew wine. Roast my own coffee. I even got to dreaming about the fancy chocolate at Soma and how I’d love to recreate some of my own amazing concoctions. It was an interesting reminder of my tastes: so much in life, I love things dark, rich, and complex.
Rich, spicy, and fruity wines; thick & complex Imperials, porters, and Belgian beers; dark roasted & spicy or complex coffee roasts; anything less than 60% cocoa chocolate is just sweet!
I love my decor and clothing dark as well. Bold colors (red, violet, blue, dark green) erring on the darker shades. Charcoal greys. Cocobolo & bocote wood. Purple heart & rosewoods. Just so many ways to mix all the dark colors!
I thought I had a goal in mind with this post. Maybe not so much. I’ll blame that on the delicious hot chocolate I made earlier.
Hot Chili Cocoa
- 16 oz (2 cups) milk (ideally whole/3.25% fat)
- 2.5 tbsp Belgian-style cocoa powder (or some other rich, dark variety)
- 4 tbsp sugar
- 1/2 tsp dark vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ancho chili powder
Bring to just under a simmer over medium heat in a non-reactive sauce pot while mixing continuously (I prefer to slowly stir with a whisk for this). It should be steaming copiously, but not yet bubbling. Dispense & enjoy!
As I’ve mentioned previously, some of the command line tricks for batch processing PDB coordinates for electrostatics models throw some errors back at you, although they don’t implicitly prevent you from using APBS. They just make the surface models look a bit ugly, as you’ll have conflicting charges confined in an unnatural environment, yielding bizarre electrostatics representations (I’ll have to generate an image sometime).
Saturday night, I decided to treat myself to a nice dinner: pizza & wine.
Ever had peanut butter truffles? Well, here’s a stab at almond ones. And with a bunch of blanched almonds to use; I figured I’d stuff them inside!
Crossing my fingers they turn out well!