#nail art #winter nails #matte polish
"Mom and dad" are total assholes. They want the kids to go back to school? Doesn’t that mean they have to go back to work, too?
Dicks.@2 weeks ago
Sometimes what appears to be a contradiction on the surface is actually a harmony in disguise. My problem has been primarily one of communication. I am learning to let people know what I am thinking and why, and explaining myself in a way that helps them understand why I am discussing multiple perspectives instead of just stating my own. At first it might not make sense, but give me/us long enough, and it will." @3 weeks ago with 1 note
Ok, so, I’m not really into cooking, per se, and I hate pictures of other peoples’ food because barf. HOWEVER, I have recently begun to cook because I am a vegetarian and broke and cooking is cheap and everyone always wants to put meat in every freaking thing.
Yesterday I got super fucking fancy in the kitchen and I made a recipe and like, you might like it, too.
^^Me being fancy.
If only because I poached the eggs IN WHITE WINE LIKE A CHAMP because I read it on a blog and I do everything I read on blogs.
So here’s what I called it:
Kale eggs benedict poached in wine (because fuck yeah)
Braise the kale on a back burner. This is about the easiest thing. Heat some oil and vinegar in the bottom of a big pot. Add garlic powder or actual garlic and rosemary. Cut the kale into little bits (so you can eat it without looking like a cow chewing cud) and put it in the pot. Then, add a teeny bit of water and move the kale about until it gets to be a little soft and turns dark green. Turn the burner down to warm and let the kale kick back while you work on the other food.
Make your hollandaise sauce. Squeeze the juice of half the lemon into a smaller saucepan. Add a solid few tablespoons of wine. It will be potent. Add about a quarter of a cup of parmesan cheese and whisk it around. The cheese takes a long time to melt, so be patient. Add several pretty sizeable scoops of mayo and about a tablespoon of butter. Whisk it all about on a medium-high heat, slowly adding pepper and cayenne pepper and whatever else you like, though that’s honestly probably good. Now, if it NEEDS it, whisk the egg in. If it starts to get lump, you need more mayo. Beat it around a lot and keep doing so when you think about it. It could like up to 10 minutes.
Poach the eggs. While you’re periodically beating the sauce (ew), heat about an inch of white wine in a small frying pan. Add a little bit of water and a pinch of salt and a teeny squeeze of lemon and bring it to a soft boil. Put your poacher (or your Mason jar lid ring) in there because poaching eggs without a poacher or some kind of thing to keep the white together is witchcraft. Turn the heat down a little bit and crack the eggs in. If your sauce is too thick, feel free to add a little of the hot egg water.
Make toast. Pop your bread into the toaster and make a slice (or seven) of toast. Make a slice for each egg (duh).
Donezo! To plate it up, put down the toast, then the kale, then the egg, then the sauce. Top with some paprika to make it pretty and you’re ready to eat. Drink the rest of the wine because you’re an adult.@2 weeks ago with 2 notes