spicy carbonara

I'm a firm believer in no-milk-in-carbonara, cause thats just fucking wrong. I am also a firm believer in making everything spicy, so with that in mind...

2-3 bowls of spicy carbonara

1/2 box pasta

4 cloves garlic

half a red onion

4 cayenne peppers

1/4 cup white wine (or ginger ale)

1 egg yolk

rosemary

salt

pepper

half a package of bacon

parmesan

• boil pasta
• while that's going on, dice and cook your bacon on medium high, until it's almost done. 
•  pour out the bacon grease and add the onion, garlic, and peppers.
• sautee until the onions are soft, then turn off the heat and pour in your wine. stir that shit a lot.
• in a seperate bowl, mix the egg yolk and 1/4 cup of boiling pasta water.
• drain the pasta, put it in the pan, and pour the egg mix ontop.
• stir it like hell while you add cheese, salt, pepper, and rosemary. 
• stir it some more. 

protip: ginger ale is a solid substitute for white wine. it's also cheaper. onions are not entirely necessary in this, nor are peppers. if you're feeling fancy, use pancetta instead of bacon. but for the love of god, don't do this sans-bacon. thats just... fucked up. 

guest spot

"i just burned soup

it can happen" - saskia

tikka masala

mmm indian food

double points for crock pot indian food

you can also do this entireley on the stove top, see below for that recipe.

6-7 bowls of chicken tikka masala

3 chicken breasts (cubed)

1 big can of tomato puree (they're like, 32oz?)

1.5 cup plain yogurt

1 cup half&half

half a red onion (diced)

5-2948783763 cloves of garlic (diced)

5 cayenne peppers (diced)

salt

pepper

curry powder

garam masala powder

cumin

turmeric

tsp cinammon

couple bay leaves

3tblsp olive oil

• throw everything except the half&half into a crock pot. 
• put it on high for ~4 hours or low for ~8 hours
• an hour to half an hour before it's done, mix in the half&half.

it'll keep for damn near two weeks, reheats easy peasy in the microwave or on the stove, all it needs is some rice. play with what spices you throw in, or add more veggies if you're an adult. 

if for some reason you want to do it stovetop, here's how (though I would cut the measurements by a half):

• saute chicken with salt, pepper, curry, turmeric, and garam masala. 
• when the chicken is almost done, add the onion, garlic, and peppers. 
• when those are done, pour in tomato puree, yogurt, and the rest of the spices and let it simmer for 20min
• add in the half&half and let it simmer for at least another 10 min, season to taste. 

so goddamn cold

a couple of days before the snow storm hit, I'd made a very productive grocery store run. the night before the storm, I came over to my boyfriend's to study, haven't left. it's been a long week.


so here's an extra long gif post





what dallasites were expecting vs what happened



















dallas infrastructure 

dallasites on ice-scrapers

all the goddamn northerners

when I realized I had some winter clothes on campus

upon hearing that we lost power at the apartment

how I feel after realizing all my food is gone

when it's day 4 of being iced in

but at least we have a lot of beer

brie pasta

I got sent home with a chunk of brie cheese and a huge bag of fresh cayenne and habanero peppers (so for the foreseeable future, everything will incorporate the peppers). needed a quick bite before class, so I threw it all together. 

2 bowls of brie and chicken pasta
half a chicken breast
small pat of butter
salt
pepper
rosemary
turmeric
curry powder
3 cloves garlic
3 cayenne peppers
1/4lb brie

• boil your pasta, save 1/8th cup of pasta water
• saute diced chicken in butter with all spices, garlic, and cayenne peppers until done
• add pasta water and brie cheese to pan, stir to melt.
• toss with drained pasta, add some parmesan and serve