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The Food Blog!

Welcome to my all new blog called tis the food. Drop by, why don’tcha?

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Blog Under Construction

I just wanted to say that I’ve been thinking, and have decided to create a totally separate food blog for my recipes. So don’t get scared or intimidated or anything like that if you start to notice that all the recipes are slowly disappearing one by one…

I’ll give the link when all the dirty work’s done!!

Leftover Stir-Fry Mac and Cheese

If you’re anything like me, Macaroni and Cheese is your go-to comfort food, no questions asked. There’s just something about the savory, melty cheese and the al dente macaroni that just clicks. Like they were destined to be together, like Bella and Edward (I’m guessing Bella is the macaroni and Edward the cheese?). And there’s certainly nothing greater than freshly made warm mac and cheese! Who can think of an excuse not to eat that masterpiece? The only excuse would be that you were allergic (and if you really are, I feel for you)

But oh yes, there is definitely a way to revive the leftover mac and cheese in your fridge to its former glory! No more gunky cheese for you! It’s fairly simple: all you need is leftover mac and cheese (I used kraft) some olive, garlic, and veggies. That’s how easy it is! See, macaroni and cheese makes everything better.

Just chop the veggies and cook them, and then add the good stuff. As how the Kraft dinosaur would say it, CHEESE ME!

Leftover Stir-Fry Mac and Cheese

  • leftover macaroni and cheese (preferably a day old)
  • roughly chopped garlic or onion (I used garlic)
  • as much chopped vegetables as you want (I had some scallions, asparagus, and carrots available)
  • 2 tbsp olive oil
  1. Heat a skillet or wok on medium heat. Add the oil.
  2. Cook the garlic in the oil until it becomes slightly aromatic, about 1 minute
  3. Add the vegetables, stir, and then cover and cook until tender (mine took 5 minutes, but depending on the vegetables and the amount, it may take a different amount of time)
  4. Add the macaroni, stir for a few minutes until it is heated, and serve

Futterwacken…Vigorously


For all the Alice in Wonderland fans out there-this one is for you!

I just wanted to share with you guys my new background picture on my desktop. Thanks so much to ‘bri-chan at deviantart.com for drawing this wonderfully hilarious and awkward photo. What Alice is saying seems so true!! And I just love the mad hatter’s expression as to being referred to that…Ah I just can’t get over how awesome this is. Come see the original version here

Ricotta Cheese Cookies

My family absolutely loved these cookies. They aren’t as sweet as sugar cookies, but they have a gentle sugary taste that will make you melt. They are chewy, and I’ve always been a chewy kind of girl, so I’m fine with that. But mostly, I think the batter is miraculous. This is mostly because this is one of the very few batters that I can eat raw without the annoying risk of salmonella, because the eggs can be (and were) substituted with milk. Oh, the joy, wonder, and pleasure.

If you’re wondering about the single cookie in the picture that has a brown dot, that is an M&M. My dad insisted on having one on his cookie, so i popped one in there a few minutes before they were done (I suppose his is now the special cookie!). Hey, he’s my father. What can you do? Anyways, these cookies were a snap to make, and, as you already know, were probably invented just for the sake of being deeply loved. I loved home economics class in the 3rd marking period, and I thank my home ec teacher for giving us this recipe. You’re awesome!

Ricotta Cheese Cookies

from 7th grade home economics class

makes about 36 cookies

  • 1/2 cup margarine
  • 1 cup ricotta cheese
  • 1 cup sugar
  • 1 egg (or substitute 2 tbsp milk)
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  1. Preheat oven to 325 degrees
  2. Sift or mix together flour, salt, baking soda, and baking powder in a medium mixing bowl
  3. In a large mixing bowl beat remaining ingredients until smooth
  4. Add sifted ingredients to beaten ones and combine until it makes a batter
  5. Drop by teaspoonful onto greased cookie sheet
  6. Bake for 15 minutes or until golden brown around the edges