Posts Tagged 'cooking'

The alfredo incident.

alfredo incident


What we ate: blue cupcakes!

We had a baby shower at work on Friday and I brought blue cupcakes! I made them the same way I made the rainbow layered cupcakes, except instead of dividing the batter into different bowls I just added more food coloring after each layer.

I was going for a gradient effect, which I got, but I  would have liked it better if I made the layers thinner. There would have been room for them to go from super light to really, really dark!

But they were still a big hit at the party! Every one got eaten!

Have you made any fun snacks lately?

In/out of focus

Things I recently did instead of blogging:

Read pages and pages into the archives of Hello Giggles.

Found out Mindy Kaling has a blog. Skimmed through it, then went back for some more serious reading.

Did so much sewing!

Ate grilled cheese every night for a week :)

Cleaned a bunch of clothes then piled them on my bed.

Made a panoramic of my library (aka my friend made a panoramic of my library while I ducked)

What we ate: quail eggs

As I mentioned yesterday, my friend bought a pheasant and some quail eggs off Amazon. Being a SUPER picky eater, it took me a while to digest (hahaha) that I would have to help consume these strange foods. Luckily, it was more fun / tasty than I thought!

This is the story of the quail eggs.

We made quail omelets! Well, more specifically, we made a single-egg quailmelet (just as cute as it sounds) and tried to make a giant quailmelet but it turned into scrambled eggs. Which are boring.


1 quail egg

1/4 slice cheese
1 tbs milk


Preheat skillet to medium heat.

Crack that egg into a bowl,

add milk,

and beat.

Pour into buttered skillet.

Top with cheese while it cooks. Be quick! It’s so small it’ll be done in 2 minutes!

Fold into an omelet shape (mine always come out a little blobbish).

Serve and enjoy :)

Quail eggs are delicious! And get very fluffy when they cook. When we tried to make the giant quailmelet (which was already too big for the pan we were using) it fluffed up so much.

Here’s the scrambled eggs (again) with the pheasant I shared yesterday:

What we ate: pheasant

When my friend said he ordered a pheasant and some quail eggs off Amazon, I thought he was kidding. When we had to look up some pheasant recipes, I still didn’t think it was a big thing. Oh, but then he brought a smoked pheasant and 2 dozen quail eggs to my house so… I guess he was serious.

This is the story of the pheasant.

We found this pheasant recipe on the Food Network’s website. I think you should be able to guess by now that we tweaked the recipe.


1 small pheasant (we used a smoked one)

2 tablespoons olive oil
1 onion, diced
4 sage leaves
2 bay leaves3 cloves garlic, chopped
2 rosemary branches
1 14-oz can peeled tomatoes and their juices
1 can chicken broth
8 slices pancetta
1/4 cup chopped fresh parsley


Quarter the bird (or tear it up. Which ever is easier) and put it in a skillet with the oil.

Sear it on all sides (or just cook it for a while, turning occasionally, because you aren’t sure what sear means.) Remove from skillet and set aside.

Add onions, sage, bay leaves, rosemary, garlic, and parsley and mix it around until the onions start to brown.

Add the broth and tomatoes, bring to a boil.

Wrap your pheasant pieces in the pancetta and set them back in the pan.

Simmer, uncovered, for 30 minutes.

We cooked off all the liquids and ran out of chicken broth. So I popped open a can of chicken soup and used the broth from that. Sometimes, you have to get creative.

Remove bird pieces to a platter, and if there’s any liquid left in the pan it can be used for a sauce. We didn’t have a sauce.

(Featured here with scrambled quail eggs!)


I would suggest NOT using a smoked pheasant. Or, if you have a smoked pheasant, find a recipe to accommodate it.

What we ate: bbq chicken braid

While I favor food on the blander side (total, plain bread, cheese pizza), my friend really likes his food to kick him in the mouth. And it’s sometimes hard to find something that’s tasty enough for him and safe enough for me.

I regularly complain that food has too much flavor. Seriously, who does that?

Anyway, when I found this recipe for a bbq chicken braid on Mangio da sola, I said to myself, “Kerry, this might be a perfectly balanced recipe!”

Man, was I wrong.

Just kidding! It was so good I want to try making more with different fillings!

Due to time restraints, we altered the recipe. Aka we didn’t make our own dough.


– 1 ball of dough from the grocery store
– 1 package pre-cooked/pre-cut chicken (we used Purdue)
–  1/2 medium onion
– 1 and 1/2 c bbq sauce
– shredded mozzarella cheese
– shredded cheddar cheese
– 1 egg white


Preheat oven to 400 degrees

– Cut the chicken into tiny little pieces.

– Cut up the onion.

– Mix chicken, onion, and bbq sauce in a bowl, set aside.

– Roll out the dough on parchment paper, aiming for an 11 x 17 rectangle. The parchment paper will make it easy to move the braid onto the pan, and easier clean up when you’re done cooking :)

– Cut 1 inch wide segments down each side of the dough sheet, going about a third of the way in.

– Spread the chicken mixture down the middle of the dough, covering the uncut area. Top with cheese.

– Fold the dough segments over the filling, alternating sides, to give it a braided look.

– Brush tip with egg white.

– Cook about 20 minutes, or until light brown.

Eat! We let it cool for, maybe, 10 minutes so we wouldn’t burn our mouths.

What we ate: bacon baskets (close enough)

I’ve wanted to make bacon baskets for quite some time, but figured my Mom wouldn’t want me making them for a couple of reasons.

1) What if the bacon grease catches fire in the oven?

2) What if you mess up and waste all that bacon? Bacon is expensive!

3) It looks messy.

Solution? Wait until my parents go away! (Or, as my brother would say, “Just move out! Then you can do whatever you want! What’s the matter with you?!)


– Bacon. And a lot of it!

– Whatever you want to put in the baskets. Like salad. Or mac&cheese.


– Preheat oven to 400 degree.

– Wrap aluminum foil around the cups of a muffin pan.

– Weave the strips of bacon around the muffin cups like you’re making a basket. Because you are!

– Place muffin pan in or on another pan, to catch the grease.

– Cook until done. Now this is where I ran into the problem because after an hour, I just wanted the bacon be to done. And it definitely LOOKED done. But it wasn’t done.

In retrospect, I should have looked up a cook time. Then I would have known that it takes about 3 hours. Not 1 hour.

When I turned them over… Just, yuck.

It looks like it just came off the pig! Needless to say, these did not get filled with food. And they were TINY! Who wants to eat in tiny little portions? Not an American, that’s for damn sure!

Next time I’m going to try wrapping the bacon around a medium-sized bowl. And fully cooking it.

Hello, I’m Kerry! Maker. Sewist. Fan of all things bright.

October 2019
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It's Fluff! Curious, master napper, likes to try new veggies.


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