While our friend h diddy was cheating on us and checking out another blog, Elastic Waist, she happened to stumble upon the most a-mazing recipe (scroll down to “Them’s Good Eating, Y’All” for the link.)
And when I say “a-mazing,” I mean absolutely fucking rediculous.
It’s of course from Paula Deen. The recipe: FRIED BUTTER BALLS.
Can someone please make this and send me one!
Photo: www.wekti.com
Sorry for the cheesy title to this, but if you knew how I excited I get about popcorn, you’d understand. I must insist that you stop buying microwave popcorn and that you start popping it yourself on your stovetop. My momma taught me how, and now I’ll teach you.
First thing is to buy a bag of popcorn kernels at the store. Take a large pot (one that you would use to boil a lot of pasta), cover the bottom with a good layer of oil (I use olive oil for everything, but vegetable or other oil is just fine), and then pour in a layer of popcorn kernels that also covers the bottom. Put the lid on and turn your heat on high. When the pot starts warming up, pick it up by the handles and give it a swirl to move the kernels around. You’ll want to do this swirl (or you can just shake back and forth) every 30 seconds or so. Soon the kernels will be popping away. When the pops die down, you know it’s ready. Pour it in a big bowl, pour melted butter on the popcorn and mix in, salt to taste. This literally takes all of four or five minutes to do. I personally love to make it at 3am after the bars and before bed. BS can attest to that. It is really, really good! I’m gonna go make some now!
Photo: MSNBC, oddly enough.
Growing up, my mom told me I couldn’t waste two things in life – beer and ice cream. I always then had guilt leaving bars, puke forming in my mouth, knowing that the two sips I’ve left in the bottle would disappoint my mom’s conscience. But ice cream, um, I’ve never been able to leave a lick in the bowl.
Beamish (Irish Stout Beer) and Chocolate Chip Cookie Dough “Lighten Up” Ice Cream go together very well. So eat up and make your mother proud. You’ll enjoy it, watching Bill Maher stand-up, trying to ignore the fact that you have to go to work tomorrow.
(Cutie-pie, defending Home Run Champ and Phils’ first baseman,
Ryan Howard)
It’s Monday. It’s hot. Work sucks. And you might still be hung over from those home-made margs 80 Proof has been bragging about. But I have two things to cheer you up: the Home Run Derby (ESPN, 8pm) and a great snack to go with.
Two-Tiered-Tex-Mex-Triangles
This creation can also be made the night ahead. You would make the Spicy Dip section first so it can set. On the day of, bring out the already made section and bring to room temperature while making the Avocado Dip.
Makes 2
What’s the weirdest thing you’ve ever done with a pickle?
According to this NYT article, if you’re under the age of ten and live South of the Mason-Dixon line, you’ve probably eaten a kool-aid one. (True or false, Dixie correspondents?)
As the co-inventor of the Pickletini, I’m in no position to look down my nose at what anyone else chooses to do with the great green gourd, but this sounds a little far out. I would definitely give it a try though. It also got me thinking – how else could you mix up the old pickle brine? Jalapeno pickles? Lemon? Wasabi? Hmm…we might have to put a brining contest on our to-do list.