If it feels good, eat it.
- Flesh of 4 ripe avocados
- Juice of 1 lemon (try to keep the seeds out)
- 8oz crumbled feta cheese
- 1 bunch of green onions, finely chopped from both ends
- 3 cloves of garlic
- salt and pepper to taste
Destroy all ingredients with a potato masher or food processor. The spread is good on everything, including a sandwich with balsamic-glazed blackened red peppers and cracked sea salt and peppercorns. To preserved avocado in the refrigerator, press plastic wrap onto the top of the spread as shown.
Dapper Bachelor Cooking turned 1 today!
Awwwww sheeeeit! I’ve been posting original pictures on the internet on a semi-regular basis for and entire year. To celebrate this momentous occasion of my high-brow cooking blog, I bring you a photo of tonight’s feast: cold pizza eaten out of the box served with Souvignon Blanc.
Went to a potluck yesterday and brought tasty homemade lemonade (and bourbon). I feel like squeezing some lemons and dissolving sugar in water isn’t terribly special, but it disappeared quickly, so I guess it was tasty. Maryland is technically a southern state and everyone here likes very sweet lemonade and tea, but I make mine on the tart side and offer liquid turbinado sugar so everyone is happy. Recipe is very complicated:
- Dissolve 3/4cup of table sugar in 1cup of water on the stove. Alternatively, if you have a large pyrex measuring cup, you can boil the water in the microwave or electric kettle, add the sugar, and stir.
- Juice 4-5 lemons for 1 cup of juice. If you roll the lemons firmly between your hand and a stiff counter and cut them from pointy-end-to-point-end rather than around the equator, you can get more juice per lemon.
- Combine the simple syrup, lemon juice, and 4 cups of cold water in a pitcher. Add 2-4 sliced lemons to the pitcher for garnish. This is also a visual indicator to the partygoers what the unknown liquid in the pitcher is.
- Refrigerate 40 minutes or until cold.
- Serve with liquid turbinado sugar or additional simple syrup for those with a sweet tooth. Offer with bourbon (I recommend Bulleit) to your favorite lush.
Got my garden all assembled this week. Growing all kinds of tasty stuff. The last picture features my “yard enforcer.” It’s a motion activated sprinkler to scare deer away from my delicious plants. That’s right, I basically have a turret defense for my vegetables.
I got a pizza stone for valentine’s day and finally gave it the ‘ol college try. It’s a cold-fermented dough recipe that sits in the refrigerator for 7 days to build up those nice big bubbles in the crust, called alveoles. However, my attempt for a thin-crust pizza may have been a bit overzealous on the “thin” factor and the pizza itself has little structure. Guess I’ll have to make more pizza…poor me.
Pizza sauce is super easy to make as well. Here’s my recipe:
- 6oz of tomato paste (1 standard tiny can)
- 1/4 cup of hot water
- 1/3 cup of extra virgin olive oil
- 1T dried oregano
- 1T dried Basil
- 1t dried rosemary, ground fine
You just whisk the ingredients together and it’s that easy. Pro tip for opening tomato paste: open both ends of the can with your can opener. This releases the vacuum on the contents and all of it pops right out without having to scrape the bottom of the can. Also useful for cranberry sauce.