Tuesday, April 27, 2010

Trillian's Travels: Passports

I'm prepping for another adventure - this time, it's international! I'm so excited!

Monday, April 26, 2010

Monday Mixing: Smothered Chicken

This recipe features very basic ingredients and tastes so good. Especially with a side of mac-n-cheese and mashed potatoes.
From: LaBelle Cuisine: Recipes to Sing About (Man, that book is chock-full of deliciousness!)
  • 1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 garlic clove, minced
  • 3 cups chicken broth
  1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
  3. Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
  4. Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. 
  5. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot. 
TRILLIAN'S TIPS:
  • I usually make this with whatever chicken is on sale. I prefer breast meat and tenders. They cook up faster and are neater to eat.
  • It's easier to shake the chicken and flour around in a gallon-sized bag.

Friday, April 23, 2010

Salad Spinner

While enjoying lunch with my best friend today, I was inspired by the pretty colors of the salad I had to take a photo.  She had the fabulous idea of using an app on her iPhone called Quad Camera to take one and I decided to spin the plate while she did. We probably looked weird doing that (and some of the salad spun off the plate) but we got neat results. Click to enlarge.

Friday, April 16, 2010

Euphegenia Doubtfire, Dear!

Remember the restaurant scenes in Mrs. Doubtfire where Robin Williams changes in and out of his Mrs. Doubtfire garb and leaves the clothes he's using in a bathroom stall? Funny stuff.

What I found in a bathroom stall today was disturbing stuff.


What the heck is it? Let's zoom and enhance! You can click to enlarge.


I know it's hard to tell, but I wasn't about to touch it or get all that close to the LINGERIE (and paper towel) stuffed inside of the baby changing table.

You should have seen the waiter's face when I told him that there was a piece of lingerie in the baby changing table. I had to look him right in the eye and say, "Dude, I'm not shitting you!"

I know Outback has a steak called the Victoria Filet but I didn't know they also have a Victoria's Secret Filet.

Monday, April 12, 2010

Monday Mixing: Pizza Tortilla Rolls

This idea came to me after eating California Pizza Kitchen's tortilla spring rolls (I really like the Thai chicken). Interestingly, they don't offer them with a pizza filling.
  • 1/3 cup butter - melted
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon garlic - chopped
  • Package of soft taco-sized flour tortillas
  • Package of pepperoni
  • Mozzarella cheese - shredded
  • Pizza sauce of your choice
  1. Preheat oven to 450°.
  2. Mix the melted butter, seasoning blend and garlic.
  3. Lay a tortilla flat and line up 6 pepperonis (they should overlap slightly) about 3 inches from the edge.
  4. Sprinkle as much mozzarella as you'd like atop of the pepperonis.
  5. Roll the tortilla and place it seam-side down on a cookie sheet covered in parchment paper.
  6. Brush the tortilla with the butter mixture.
  7. Bake for approximately 5-10 minutes or until the edges of the tortilla are a crispy brown.
  8. Cut in half and dip in your favorite pizza sauce.
TRILLIAN'S TIPS:
  • The reason I don't add the pizza sauce to the tortilla is to keep the roll from becoming soggy.
  • For Italian seasoning blend I just mix some dried basil, oregano, parsley and garlic powder.
  • Minimize greasiness by using less pepperoni or by switching to turkey pepperoni.

Wednesday, April 7, 2010

A Culinary Adventure

If you are squeamish, even a little, skip this post. Especially if you like ducks. Have a look at the pretty flowers here instead. You've been warned.

This happened at a New Year's party.

"Hey, I'm not so keen on the ragout they're serving here. Think I could maybe just get one of the hard-boiled eggs they've got in this pot?"

"Mmm, hmm. I'm sure it'd be fine (snicker)."

Tap. Tap. Crack.

"Ummm. What the hell is wrong with this egg?!"

All I can hear at this point is boisterous laughter and something along the lines of, "You took it. You eat it. Sucker." I think it was also (slightly crudely) suggested that one's masculinity would be lessened if he didn't rise to the challenge. It was actually a hilarious exchange between long-time friends.

The unsuspecting soul was such a trooper and made it through the contents of the egg without even gagging. He also exacted revenge on the person that laughed at him by making him eat an egg too. He also ate it without any problems. I don't think either want to do it again though.

Have you guessed what the delicacy is yet?


Balut. What is balut? It's an egg with a fully-formed duck embryo inside that is boiled then eaten whole. A revolting sight but apparently tasty enough to make it popular with Southeast Asians. I grew up with balut around and it doesn't bother me to see other people eat it but I just can't bring myself to eat it (though I'll fight you for a fish's eyeballs)! Bon app├ętit

Tuesday, April 6, 2010

Spring Flowers

A family member got the gorgeous flowers in today's post for her birthday. There were more 2 arrangements that, for some reason, I didn't photograph. They were very pretty too! Purple irises with white lilies and purple irises with bright yellow daffodils and fiery orange flowers (I'm not sure what they were but they reminded me of crocus).

Monday, April 5, 2010

Monday Mixing: Hard Boiled Eggs

Here's how to avoid that bitter green ring:
  1. Place eggs in a pot (make sure it has a tight-fitting lid).
  2. Put enough water in the pot to cover eggs by about an inch.
  3. Place on high heat until large bubbles regularly surface (just short of a rolling boil).
  4. REMOVE pot from heat, cover and allow to sit for 15 minutes.
  5. Drain, run under cool water for a few minutes, peel shells and enjoy!

Sunday, April 4, 2010

Jesus' Travels: The Ascension

Happy Easter!

This stunning mosaic adorns Forest Lawn Cypress' Ascension Mausoleum.

Friday, April 2, 2010

Jesus' Travels: Disputation of the Holy Sacrament

Forest Lawn Long Beach's mosaic version of Raphael's fresco. 





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