Tag Archives: cook

Michelle Cooked This.

Most of you know Michelle as a writer. She isn’t just a fantastic writer. She has many other skills, some that she doesn’t even know she¬†possesses, waiting to be discovered. All it takes is a little encouragement practice.

Michelle made this upside down Italian pot pie. Tomato sauce, mushrooms, sausage, zucchini, and cheese. All flipped over a toasted doughy crust, soft on the inside and crisp on the outside.

It was cheesy, delicious goodness.

Good job, wife! Now we stand a chance in the cooking round of “Best Couple in the World.” We already got the comedy and choreographed dance part down.

This is a Manwich

Chicken parmesan sausage and bacon, cooked on the grill. Mushroom and onions, sauteed on the grill. Finally, pickled jalapeno slices, fried in bacon fat. Eat it.

House into Home

Our house is slowly but surely turning into a home. We are a long way from filling up the rooms with furniture, but we’re slowly adding our touches to the house to make it our own. You may have already seen Michelle’s contact paper masterpiece. Other than just the way it looks, we’re starting to feel like we belong in the house, especially with daily living and cooking.

This is a pork loin, wrapped in a bacon mat. It will soon join a pork shoulder already in the smoker. Yes, cooking with bacon is cheating but who is going to stop such a delicious breaking of the rules?

Here is a random assortment of ingredients tossed into a slow cooker with a piece of beef. I had zero idea what I was doing here. I used no recipe at all.

The end result kind of showed I used no recipe. It need salt, but that’s nothing a little salt added later couldn’t fix…or some hot sauce.

The pork shoulder looked great, but because I got a late start I don’t think all the fat rendered down all the way.

Still the meat had a great smokey flavor and went nicely with the sauteed onions and other vegetables.

I was a little bit scared about how the bacon would handle for four hours in the smoker. As you can see, it handled the time like a champ.

On the inside, perfection. This is definitely going on the list of smoking recipes to keep. I will, however, work on the glaze for this dish a bit more.

The grill is working great.

Ribeye steak and mushrooms, seasoned with salt, pepper, and a little bit of olive oil, topped with some salsa. This went nicely with Trader Joes’ Mission St. IPA.

Breakfast is served.

I had ingredients. I felt like cooking breakfast, and so I did. I wasn’t sure what to call this thing. I guess it’s almost a frittata, but I didn’t flip it in the pan to finish it. We will just call it delicious. Eggs, cheese, onions, peppers, and sausage that was kept overnight in beer with a mixture of onions and garlic.

Cooking = Learning by Failure

I need to learn to cook more things, but until I do I have been sticking with changing things up by adding other items I like to the mix. Meat, good. Jam, good. Meat and jam? Good! Okay maybe not quite like that.

If you make chili, make chili dogs.

Corn bread always goes well with chili.

This is actually a separate batch of chili, because I liked the first batch so much. I used ground turkey to try to keep it healthier, and in the process learned beef works better, because it doesn’t stick together as much as turkey.

It’s hard to tell what this is based on the photo. This is a Mexican stew with chicken, onions, tomatoes, and bell peppers. I can tell you that I did not like this very much to start. It tasted like watery tomatoes, so I stirred in some hot sauce and left it on low heat.

It was much better less runny. I topped it with a fried egg and called a success.

I am far from a master chef or even a mediocre cook. I don’t like following recipes, but because I don’t follow recipes I think I learn faster. Going off course I’ve learned a few things about what not to do. Here’s to many more food adventures!

Chili Cook Off: I Win!

Yup. I won the chili cook off. There was a grand total of one entry, mine. I was one of two judges participating in the scoring. Michelle was the other judge of course. We were fair and unbiased in our judging.

For anyone interested in the recipe, I based it very loosely on this. I chose it because it was the simplest recipe I could find without two dozen ingredients.

I ate my cooking and didn’t lose my vision…yet.

With Michelle being busy at her new job, we don’t go out to eat together as often. I have an hour or two before she gets home from work so I’ve become a house husband. I decided it’s about time I started cooking. I don’t use recipes, because that’s like asking for directions. I’m a man, a man that would probably have much better meals if he read a recipe book but a man nonetheless. Here are some of the things I’ve started cooking.

This is what I added to a jar of pasta sauce. Sausage, mushrooms, garlic, onions, tomatoes, and two habaneros to give it some heat.

I really should have put this under some better light, but here the finished pasta. It was delicious.

I decided to cook up some steaks. I’m not used to working with meat unless it’s in a smoker or on a grill. I went with filet mignon, seasoned with a mix of salt, pepper, and thyme. Filet mignon’s a cut of meat I can’t afford to eat regularly, but I wanted to give myself an advantage in cooking.

The steak turned out pretty well. I topped it with some blue cheese crumbles that I forgot to add until very late, so it didn’t melt as much as I would have liked. It’s accompanied by some green beans, mushrooms, and brown rice.

These two meals are just about the most cooking I’ve ever done, and I’m really happy that they came out well. I have a fear of failure, which has prevented me from starting my cooking adventures up until now. This gives me a little bit of confidence to try new things.

Bring on the Pepto-Bismol

Michelle and I decided to broaden our domestic abilities by learning to cook some dishes. I have mastered kimchi fried rice, a dish that is pretty darn hard to mess up. Michelle made this delicious pasta dish as her first attempt in cooking in our apartment.

I’m not sure what this dish is called, but it’s got eggs and cheese in it. The one thing it’s missing is animal fat, preferably bacon. I think it would balance the dish off with same saltiness and nice color accent.

We’re on our way to being domestic. Now if we can only solve the problem of the exploding closet.

Pick your jaw up off the floor. We’re not that bad. That was during our whole move-in process.

Is it wrong to love a robot?

This isn’t a post about I would like to make love to a robot. I’ll save that for another post, but I definitely think I would love this robot…not physically though. Okay maybe.


This robot makes ramen, 40 million flavors of ramen to be more accurate. I’m pretty sure you can’t taste the difference in about 39.5 million of them, but I’m willing to take that challenge. Who wants to get one of these bad boys for me for Christmas?