Arrrrghhhhh

So it's been awhile since I've posted anything. I am writing this now on my iPad, which does the job but its not as good as my desktop where I have my pictures and stuff. The problem is that I can't really work in our computer room because currently it is being occupied by our plants and our bikes and other stuff that used to be outside on our deck. They are re-sealing the edges in preparation for winter, and it has taken way longer than it was supposed to. Blasted apartment living. Oh well. First world problems.

So hopefully if they finish the work soon, I will be able to get back to post some new recipes I have been wanting to share, and maybe some pictures...


.

OHO!

Look below! Did you see that?? Micah made a blog post! Trying really hard not to make a big deal of it!
I failed!
Other news.
I forgot to mention the amazing thing that happened during the Christmas break. I WON A MAJOR AWARD!!!

No not that major award…

WE WON THE

IRON

CHEF
COMPETITION!!!!!!!!!!!!!!

Sorry for being overly bombastic. I just never win things.
Oh man! you know why I forgot to post about it? Because I didn’t take any pictures!! None whatsoever! Therefore it didn’t happen!
Oh well. It did. And at least I can give you the recipe that won.
Oh and before you get too confused, the iron chef competition is a tradition family does every Christmas, or whenever we all get together.
The secret ingredient was: LEMON.

WE MADE:
Pan fried Lemon Ricotta Gnocchi
Taken from the Steamy Kitchen

THE RECIPE!!

1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all purpose flour, sifted + more for dusting
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chilli (or red pepper flakes) – adjust chilli based on your tastes
2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
1 tablespoon olive oil
1. Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta – you may have to use more flour, as there is more water content in skim ricotta.

And, on top of that we made a lemon cream sauce:

• 4 tablespoons butter
• 1 cup heavy whipping cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon grated lime zest
• 1 cup beef broth

In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest.
But I have to say, the other contestants (my mom and my sister) did very well with their lemon cookies and lemon pound cake. It was a tasty Christmas at our house, indeed!

Thus Failed Zarathustra

Favorite Fails from this Week

Here are a few choice fails from failblog.org:

Pricing Fail: Something funny is going on at Walmart…

 

Parenting Fail:

 

Weatherman fail:

 

And my favorite, Animal Identification Fail: