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Claim Jumper had a sale on its TV dinners at Ralphs.  I love Chicken Alfredo, so I picked one of those up. I also got the Spaghetti and Meatballs dinner because everything else seemed to have mushrooms on it and I’m very opposed to eating fungi.

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Both dinners suffer from the same issues that plague all TV dinners. First, the sauces ended up watery, The thin sauces don’t coat the pasta well and you’re left with the chore of trying to scoop up the flavor with every bite. The tastes, however, are pretty good. The Alfredo sauce was cheesy and bold, while the meat sauce in the spaghetti was actually pretty vibrant in flavor. I think there were some serious herbs in there.

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Portions this size don't come for $2.50.

Another problem with the dinner was the pasta itself; it was undercooked and kind of chewy. Since I love Chicken Alfredo, and since I’m too lazy to cook it up as much as I’d like to eat it, I have tried a number of TV dinners and their versions of the dish. This is not the first time I’ve come across this problem. I don’t know how this problem comes about or what can be done to avoid it, however I’m pretty sure it has to do with how long they cook the pasta before they seal it all up. Whatever does case this issue, many companies can’t seem to fix it.

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The meatballs were small. Now, normally I wouldn’t expect anything on par with a restaurant’s portions, but we’re talking about Claim Jumper. They’re known for their large portions. So, was I wrong in assuming these meatballs might be, at least, average in size? They were small. Larger than most, perhaps, but still nothing near average.

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The texture was a little off here as well. The meat was a bit rubbery. To me, texture makes a meal, and when the meat makes a rubbery sound against my teeth when I chew it, it kind of ruins things for me. The taste of the meat wasn’t anything special either.

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Overall, the TV dinners get C’s. Not because they tasted well, but because they were filling and they did the job they were supposed to do. For only $2.50 a pop, don’t expect quality anywhere near what you respect as Claim Jumper standards, but if you just need something to fill you up, go for it.

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If it’s quality you want, however, I recommend the Chicken Alfredo dinner by Marie Calendars. In my opinion, the best bang for your TV-dinner buck is anything by Marie Calendars.  It seriously almost tastes as good as in the resturant.

Bueno, mañana ya me toca marchar de estas tierras… Y esa, es la razón por la que cree este blog, para ir contandoos a todos vosotros cómo me iba yendo mi paso por Salamanca. Ahora que empezamos a distanciarnos un poco todos, cuesta más mantener el contacto y aunque quisiera estar todo el tiempo frente al ordenador buscando novedades vuestras o sin despegar mi móvil de la oreja, no es posible, también tendré cosas que hacer y mi tiempo quedará más limitado… Por eso, aunque no tengáis noticias mías (que las tendréis por aquí), no creáis que me he olvidado de vosotros, porque ¿cómo me iba a pasar eso después de todo lo vivido?

Todavía no sé muy bien qué es lo que me esperará por allí, si por fin encontraré al amor de mi vida, si me haré profesor, si cambiaré de carrera o si en dos días estoy de vuelta para Ablitas; pero lo que está claro es que llega un momento en la vida en el que hay que avanzar. No podemos estar siempre quietos en el mismo punto viendo como todo lo que nos rodea crece y cambia; y nosotros seguimos impasivos. Los cambios nunca fueron fáciles, pero es el único método para conseguir cosas mejores.
Sé que a muchos os extraño mi elección de irme a una ciudad tan perdida de la mano de Dios como es Salamanca. También sé que otros, cuando oyeron la palabra Salamanca, entendieron que me iba de farra y no a estudiar. La razón es sencilla: quería salir, ver mundo, caminar por caminos aún por recorrer, aún por conocer. En vez de dar este salto, pude dar un paso e irme a Pamplona, Zaragoza, Logroño, Soria o alguna otra ciudad más cercana, sí, lo pude hacer; pero al fin y al cabo esos destinos hubieran afectado sólo de lunes a jueves, ya que el fin de semana volvería a caer en la rutina de nuestra querida Ablitas. Además, todavía no hay nada que me retenga lo suficiente como para quedarme. Izeia, cuando empieces a creer en los hombres y si tengo posibilidades… quizás hablemos de un acercamiento de mis estudios por Ablitas, pero de momento, creo que lo mejor será escapar con mi brújula en busca de nuevo mundo.

Por Salamanca, la que denominan como la “Capital de los Estudiantes”, no tenga mucha imaginación de lo que será aquello. Supongo que me empezará a tocar a salir los jueves como buen universitaria y algún sábado. Mi aita me ha dicho que es una de las ciudades más bonitas de España, pero donde esté nuestra Iglesia de Santa María Magdalena o nuestro Campo de fútbol, que se quité lo demás.
La Universidad asusta un poco por su nombre “Pontificia”, a ver si nos van a encerrar en algún monasterio y vamos a tener que rezar todos los días el Padrenuestro. Pero bueno, he oído que tiene muy buen prestigio y que con ella, siempre consigues trabajo. Además, por fin voy a estudiar algo que me gusta, Periodismo. A ver si me puedo convertir en el fúturo Andrés Montes y poder romper así con el monopolio que tienen el R.Madrid y el Barça hablando más de equipos modestos como Osasuna, Sporting de Gijón o el Racing de Santander. Y si no soy el fúturo Montes… me conformaría con poder seguir y narrar la actualidad rojilla. Ya me veo en el 2021 en la final de la Champions en Manchester narrando un Osasuna 4-3 Liverpool. Pero para aquello, habrá que esperar algo más de once años.
Allí me esperan Alfredo y Cristina, aunque me dijo que prefería que le llamasen Cristy. Son mis compañeros de piso y espero que nunca lleguen a dar con este blog, porque si no, ¡igual me matan! La verdad es que apenas los conozco. Lo poco que sé de ellos es por alguna conversación en el messenger y por las fotos que he visto en sus tuentis. Alfredo tiene pintas de empolloncillo, pero bueno. Tiene 19 años y va a empezar su 2º año de Publicidad. Así que tendré la suerte de que me pueda pasar los apuntes de 1º, 2º y 3º, jeje. (Bueno, por si todavía no lo sabiáis, mi carrera es de 5 años, pero los tres primeros estamos las licenciaturas de Publicidad, Periodismo y Comunicación Audiovisual juntas). Es de Zamora, así que como está a 60km de Salamanca, a ver si hacemos buenas migas y me invita algún fin de semana para allí. La otra compañera, Cristy tiene el atractivo y la sencillez de Sofía, la de Cuestión de Sexo, y el picante y el morbo de su compañera de reparto: Alicia. Ya verás tú, a ver si acabo con ella… El otro día me dijo que estaba soltera, que lo acababa de dejar con su novio y que habían estado saliendo tres años o así. Este va a ser su primer año por allí, va a empezar la carrera de Magisterio. Es de Valladolid y acaba de cumplir 18 añitos.

This creamy pasta dish subs vegan ingredients for the dairy in Emeril’s recipe. I subbed 5 garlic cloves and 4 green onions for the shallot, and used 2 cups of soy creamer, reduced the butter, and used a ton of soy cheese. It turned out really well, though a little sweet. I think that was from the soy creamer. Still we managed to eat the whole batch in one sitting. We were so full, we could barely stay awake!

My personal take on Tofu Alfredo from my healthy family kitchen to yours:

You will need:

• 1 package of Tofu (Firm or Xtra Firm- your choice)
• 1 cup vegetable broth
• Package of Healthy Alfredo Sauce Mix  (be healthy and selective read labels, and/or buy from heathy store choices, Coop, EarthFare ect) Or Your own Alfredo Sauce Recipe
• Chili Powder 1-3 tsp (to your taste and liking)
• 2-3 cloves Fresh Garlic chopped small
•  Basil 1-3 tsp dried or finely chopped fresh
• Dash Sea Salt, Salt, Pepper (optional and to your taste if you like)
• Cold pressed olive oil, or other healthy oil of your choice (remember to select an oil suitable for sautee heat)
• Noodles (any noodles will do fine, we read labels and generally use whole grain. You can use elbows or anything you have laying around, it still comes out tasty)

Start by cutting tofu block in 1/2. Then working with 1st half- slice tofu and then cut the slices into strips. Then cut the strips in half. Do the same with the 2nd half. Prepare your alfredo sauce in saucepan and have it cookin as per the recipe, instructions ect. I prepare a thinner consistancy version of alfredo sauce as we prefer it with the tofu than thick sauce  (just add additional liquid, IE:  hemp milk  (or milk of choice) or water- to thin).  I find the thinner sauce compliments the tofu better than thick. It isn’t over bearing in texture or taste and just helps to flavor it as we don’t use much (it’s alfredo not soup) In a pan heat 1/3 cup of olive oil and add your chopped garlic. After the garlic is cooking nice add a cup of vegetable broth till heated. Then add your tofu and season it with your chili powder and basil, sautee it to liking stiring gently frequently to baste tofu in flavor.  Bring noodles to boil and drain when soft/cooked.   Once everthing is cooked (tofu will be ready when the broth is cooked up), combine noodles and tofu together spead on a light layer of alfredo sauce  for a yummy vegetarian or even vegan (depending on how you prepare your alfredo sauce) alternative to chicken alfredo. 

 The chili powder enhances the flavor and you control the kick. Serve it with your favorite green veggies to compliment and complete the meal. Kids love it too! My 1yr old and my 3yr old love it!

May your family’s table be blessed. Enjoy

*Vegetarian is defined as a meat free  (animal cruelty free) diet mostly containing plant or live foods, sometimes with or without dairy and eggs* Many Variations of vegetarianism include may include fish, and/or poultry on occasian. However it is important to remember that the Vegetarian Society does not recognize those alternate variations of vegetarianism, although many people still consider it vegetarian.  Vegan is a diet completely plant or live food based and contains no diary, eggs, poultry, fish or meat.

LOVED reading all the jobs you guys have held. There were some good ones:

• Brie drove a beer cart on a golf course
• Heidi is an usher at an amphitheatre where she gets to see concerts for free and even Obama!
• Deb was a sales person at a large-sized women’s shoe store
• Jenn decorated cakes at Dairy Queen (I have major respect for this, because my friends and I used to be “those people” who would ask DQ workers to write inappropriate comments on the cakes )
• Angela was a reservation agent for Hooters airline (yes, Hooters, as in the restaurant)

I don’t know why, but I get a kick out of hearing about other people’s random jobs

Moving on!

I get a big FAIL for sleep last night. 6-ish hours. I’m usually up several times throughout the night, but last night was bad. Starting at 5am I was waking up every 15 minutes! Boo.

Thankfully, I had some steel cut oats soaking in the fridge. Lori posted a quick cooking method for steel cut oats yesterday. All you have to do is soak the dry oats in the water overnight first, then they’re supposed to cook up much quicker in the pot the next day.

Unfortunately, this did not work for me. Maybe it’s the oats I have? I let them cook on the stove for almost 20 minutes until I couldn’t wait any longer. At least I had the perfect dish to eat them out of

Oats in a jar. Aka “OIAJ.” 

I mushed up half a banana in there too because my serving of oats looked so small. There actually wasn’t much almond butter left in the jar. I have a hard time saving a tablespoon’s worth for the morning!

Today is my day off, so I spent the morning in bed watching the Today Show and getting lost in the vastness that is the World Wide Web. My sweet tooth (and belly) kicked in during Regis and Kelly.

These taste kinda weird, like a bar full of vegetables (duh) but I really like it!

I enjoy the crumbly (yet sturdy) texture of the bar and the chocolate on the bottom. The ingredients are pretty darn good too, you can check them out here.

Then the cleaning madness began, and I breaked for a delicious lunch during The View.

Egg salad sandwich and carrot sticks. The sandwich is two whole boiled eggs, mayo, onion, tomato and spinach.

Dare I say egg salad is my favourite kind of sandwich? I’m especially a sucker for the little triangle egg sandwiches at church functions. But nothing beats my Nana’s

I was going to take the day off exercise and just clean today, then yoga tonight. But the sun was shining, and we surpassed our predicted daytime high. The weather was just taunting me to go outside and run! I succumbed. It’s going to start snowing soon, and I probably won’t be able to run outdoors anymore. It’s illegal to run on the roads here (I’m in a very busy spot) and the sidewalks are dangerously icy!

Anyways, I kept it short, doing 5k in 28 minutes. I’m pretty happy with this! I haven’t run just 5k in a while, I’ve been doing a lot of looong and sloooow runs. It was nice to see I’ve been able to maintain a little of the speed I gained in late summer

I also whittled my middle when I got home. I’ve been getting quite dizzy lately when I do regular planks. I think it’s from being horizontal with my head down. But it’s concerning enough that I’ve cut it short the past few times. Does this ever happen to anyone else? I’ve been known to faint in the past (although, never when working out) so I get concerned when I start getting so dizzy I’m blurry-eyed.

Also odd, is that running short and fast distances always suppresses my hunger. But I always like to get a little somethin’ in me after a workout, so I snacked on some pumpkin spice roasted chickpeas while I iced.

Unfortunately I did not get back to my cleaning after the run. I knew that would happen! I did however make a wonderful dinner, so that’s something

 
Shrimp “alfredo.” It’s whole wheat spaghettini, shrimp, broccoli and cauliflower. The sauce is two laughing cow cheese wedges thinned with a liiiittle bit of plain yogurt with some parmesan, pepper, onion powder and teeny pinch nutmeg. Heated in the microwave to melt slightly before tossing it with everything else.

 
I was really craving shrimp pasta for some reason! Which is weird because I don’t usually care for noodles, and that shrimp has been in my freezer for-ever. It was delicious though, everything I wanted and more

But no meal is complete without a little chocolate.

I nibble away at it so it takes me almost five minutes to eat one piece. Mmmm…

Despite my short run, I really didn’t want to bail on yoga class tonight. I was looking forward to it! One thing I don’t appreciate about the Les Mills classes, is that it’s the same for several weeks at a time. Same songs, same moves. Gets dull after the first three times. But our instructor switched it up a little so it was fun. Hips are appropriately open, hamstrings are adequately stretched

Well, that’s just about everything I ate today! There was a handful of soy nuts and a few chocolate chips with my morning coffee, but that about sums it up Rare that I ever actually do that. I am about to go make a snack of pita bread and tofu spread so it’s not exactly everything. But you get the gist

Questions of the Day:

1. What’s your favourite kind of sandwich? Egg salad here! My Nana also makes these asparagus sandwiches that are deee-licious. I think they’re just canned asparagus (mushiness is optimal) rolled up in bread with margarine and cream cheese.

2. What’s the best thing you ate today? Mine was dinner! But who knows, the snack I’m about to have could knock it out of its place

Now I’m off to go log my day’s calories. I haven’t done it since breakfast and it’s going to take soooo long. This tracking thing is getting old pretty quick! But I want to have a week’s worth of numbers before I stop, and it’s only been five days.

See ya tomorrow!

Un joven aficionado al rock español como soy yo va ha hacer un pequeño hincapié en el nuevo disco de los BARRICADA “La tierra esta sorda ” desde mi punto de vista es uno de los mejores y mas polémicos discos de los pamplonicas ya que tratan sobre un tema muy duro en la historia de nuestro país: la guerra civil española y del sufrimiento de sus familias. Desde mi punto de vista es un disco bastante bueno (el mejor de Barricada en unos 10 años) bastante disfrutable y que tiene 18 canciones.

Destacaría canciones como Por la libertad, Pétalos, 22 de Mayo, Casas Viejas, Sotanas, etc. todos ellos muy buenos temas de un nivel parecido.

El disco salió el día 3 de noviembre, lunes.

Aqui os dejo un poco sobre este disco :

01- Desfilan.

02- Sotanas.

03- Hasta siempre, Tensi.

04- Por la libertad.

05- Los maestros.

06- Matilde Landa.

07- Infierno de piedra.

08- La estancia.

09- 22 de mayo.

10- Es una carta.

11- Pétalos.

12- Suela de alpargata.

13- Casas Viejas.

14- Llegan los cuervos.

15- Cierra los ojos.

16- Las siete de la tarde.

17-  Agua estancada.

18- Una lágrima en el suelo.

-Disculpá que te joda a esta hora…

-Me estaba preparando para salir, pero me quedo. No te preocupes, Solcito –me abrazó y supe que estaba donde tenía que estar- ¿Te preparo un té?

-Si después no me proponés casamiento, sí –le dije en broma, sin soltarlo-. ¿Me puedo bañar? Estoy hecha un asco.

Siete años atrás, después de intentar por todos los medios estar juntos en una fiesta, buscarnos entre la gente sin éxito, Alfredo me llevó afuera del bar, me miró serio y me propuso: “casate conmigo”. Le dije que estaba borracho, que al día siguiente se iba a olvidar. Respondió que no, que no se olvidaría. Me advirtió que al día siguiente se levantaría, me prepararía una taza de té de canela y me lo volvería a preguntar. Esa noche no dormí. A la mañana, me acosté en silencio en el sillón del living de la casa de su madre, que estaba de viaje, y esperé a que se despertara. Cuando lo vi asomarse por la puerta y levantar las cejas, como ensayando una dulce amenaza, supe que no se había olvidado. Lo terminé de confirmar cuando fue hasta la cocina y volvió con dos tazas de té y, con toda la seriedad que puede tener un hombre en bóxers de ositos, reiteró su propuesta: “casate conmigo”. En ese momento, fui realmente feliz. Sin embargo, me ganó la razón y le contraoferté una convivencia que aceptó entusiasmadísimo. Según él, no sería más que un paso previo antes de lo inevitable: estar juntos hasta que la muerte nos separara.

Yo creo que amar es para siempre. Si así no lo fuera, ¿qué valor tendría? El amor cambia de lugar, se transforma, pero no desaparece. El enamoramiento, en cambio, sí. Eso es otra cosa. Siempre voy a amar a Alfredo. Lo hago desde la primera vez que se lo dije a los dieciséis y jamás dejé o dejaré de hacerlo. Una de las pocas certezas que tengo en esta vida, es que Alfredo también me ama, desde aquella vez que me lo dejó saber frente a todos sus amigos en medio de un brindis, y que me va a amar por el resto de mi vida.

Cuatro años atrás, buscando terminar definitivamente una relación, acepté ir a la casa de un amigo de Rubén. Recuerdo que durante todo el trayecto en taxi me sentí una vaca desfilando hacia el matadero y que me negaba a que me abrazara y todo eso con codazos bastante antipáticos. No necesitaba crear una falsa atmósfera de romanticismo envasado para consumir antes de la fecha de vencimiento cuando sabía lo que realmente quería. O no.

Todo el tiempo me preguntaba qué hacía con ese tipo, en ese taxi. No la estaba pasando bien, pero aún así me estaba forzando a hacer algo que no quería, con la estúpida creencia de que, prostituyendo mi afecto por el tipo que quería dejar definitivamente, iba a lograr darle un cierre irreversible a nuestra relación.

Al llegar a su casa: el horror. Tenía una de esas camas funcionales de una plaza, con los cajones de abajo abiertos y llenos de medias y calzoncillos sucios. El olor a humedad era penetrante y las sábanas estaban roñosas. Sentada en el borde de la cama, lo vi prender velas sobre ceniceros de aluminio de McDonlad’s, sin dejar de preguntarme qué carajo hacía ahí. Decidí ir a meditarlo al baño, sin saber que ahí me esperaba lo peor. Mis ganas de hacer pis eran incontenibles y el inodoro estaba lleno de hongos, igualitos a los champignones del Mario Bross. Me quedé parada en una esquina mirando alternadamente mis pies y el inodoro. Pensé en usar el bidet, crasso error: tenía una de esas bañaderas repugnantes que en un borde tienen calada la silueta del tuges y largan el chorro desde donde uno apoya los pies para ducharse. El suelo de la bañadera estaba negro y podía ver la marca de los talones y los pulgares del tipo. Volví a mi esquina y me quedé ahí, parada, al menos quince minutos. Ya no me preguntaba qué hacía ahí, sino en quién me había convertido, qué me estaba pasando, qué estaba buscando. Mi vejiga estaba a punto de estallar y el tipo ya había tocado dos veces la puerta para ver si estaba bien. Entonces, tomé coraje, agarré una botella de Pino Lux que había ahí, la vacié en el inodoro, cerré los ojos, e hice lo que tenía que hacer. Salí y le pedí al tipo que me bajara a abrir. De más está decir que ni me acompañó hasta el taxi, así que caminé sola abajo de la lluvia hasta encontrar uno libre. Sin pensarlo dos veces le pedí que me llevara a la casa de Alfredo. Cuando llegué, el té de canela ya estaba listo. Me senté sobre su falda, le conté todo lo que había pasado y se rió. Me sentía la cosa más insignificante del mundo, pero él me miraba como siempre, como si hubiera algo especial en mí que, ante sus ojos, jamás podría cambiar.

Esa forma que tiene de verme como yo quisiera verme a veces fue lo que me llevó a bajarme del auto del Rockstar sin darle explicación alguna y tomarme un taxi hasta la casa de Alfredo.

Cuando terminé de bañarme, las tazas de té estaban sobre la mesa y Alfredo prendía dos Parisiennes a la vez, mientras miraba algo en la computadora.

-Alfredo: Mirá, Sol. Sos la nueva sensación de YouTube –me alcanzó uno de los cigarrillos y le dio play al video.

-Sol: No me digas que… -me agarré la cabeza.

-Alfredo: Sí. Vení para acá, loca linda. No parás de superarte, eh… el video ya tiene 100 visitas.

Por un segundo me quise morir, pero Alfredo miraba la pantalla como si fuera lo más encantador que hubiera visto en su vida y se reía. Me dijo que por cosas como esas me quería tanto y que dejara que la gente pensara lo que quisiera. Armó un porro, fumamos y vimos el video quinientas veces sin parar de reírnos.

Dormimos juntos, vestidos y abrazados, hasta las 5.30 am, cuando sonó la alarma de mi celular. Tenía que apurarme a llegar a casa a las 6 am, porque Lucha me iba a estar esperando en la puerta de entrada del edificio. Tratando de no hacer ningún ruido, me calcé, le di un beso en la frente a Alfredo y me fui sintiéndome liviana, contenta.

-Sol: Lucha, ¡no sabés todo lo que me pasó! –le dije, todavía agitada por las cuadras que había corrido.

-Lucha: Vos no sabés lo que me pasó a mí…

-Pola: Sí, Sol, ¡no sabés lo que nos pasó!

Creyendo ingenuamente que ya nos había pasado todo lo que nos podía pasar por una noche, decidimos ir a comprar facturas, desayunar juntas en casa y contarnos lo ocurrido.

Cada una estaba convencida de que lo peor le había pasado a ella. Lucha y Pola me decían que esperara a escuchar lo que tenían para contar y, obviamente, yo estaba segura de que su historia jamás superaría a la mía.

Qué equivocadas estábamos las tres.

CARTA DEL NEFASTO LOPEZ

Estimados directivos de VILLANOTAS DE LIGUI

EL NEFASTO LOPEZ QUIERE DE PADRINO DE BODAS GAY A DON ALFREDO PORRAS DOMINGUEZ PORQUE LO VE COMO LA MEJOR ALTERNATIVA AL GOBIERNO DE B.C.S.

Despues de mis intensas aventuras con la mujer descabezada que se aparece en la curva de Ligui ocurrieron en mi vida cambios muy positivos,dos de ellos quiero comentar.

1…Me anamore de mi actual pareja aquella que confundi con la descabezada y que tuve que seguir hasta Tijuana,ya vivimos juntos y pronto firmaremos un contrato de convivencia.

2….Deje la DROGA,ya para mi es historia,estoy limpio de cuerpo y alma,tambien me retire de los 14 empresarios que me acompañaban,vendi la lobo,me compre un hamer negro y rente un depa al otro lado de la linea donde estoy viviendo una luna de miel huy….!Riquisima!

Por lo anterior estoy meditando la forma de enviar al vaticano una solicitud de canonizacion a la fantasmita sin cabeza por este milagro que opero en mi favor pues parara que yo dejara la droga y a la vez consiguiera pareja  uta,como taba cabron,por eso me llaman EL NEFASTO PERO mi nbombre de pila se me olvido de tantas pillerias y vaganzas de las cuales hoy me arrepiento.

Si me caso ojala que mi pasdrino quiera ser ALFREDO PORRAS DOMINGUEZ, dicen que dicho bato podria ser GOBERNADOR DEL ESTADO y pues me conviene una buena relacion,ademas es comundeño como yo y de Durango….

editorial de VILLANOTAS…Tome el lector con reserva la carta del NEFASTO LOPEZ,ya ve como salio su aventura,termino en union libre Gay y si se mete a canonizador pronto andara predicando el retiro del vicio y ojala lo haga auque gsayise a todos los consumidores.

De ALFREDO PORRAS a lo meor tiene razon,es un politico distinguido con origen en COMONDU pero su carrera politica es ESTATAL y tiene PERFIL PARA GOBERNAR A B.C.S.

Today starting out very nice and peaceful. It was at least 50 degrees when I left this morning, which is crazy for this time of year. I walked out of my boyfriend’s apartment and I saw the sun peaking through some clouds. So, I had to take a picture. I am no longer stealing pics from Google. I am taking my own low quality, unprofessional pictures on my 6.0 megapixel camera. I think the pictures are nice though. They look raw and it is the truth through my eyes. I have not yet told my boyfriend about this blog but I am considering it. I don’t want him to get angry and tell me not to write certain things. He may not care that it is anonymous or he may not think it is anonymous enough. Sometimes I just don’t know how he will react. I’m just scared because last time I let him read it he freaked out a lot. He has the password to my other blog but I am sure he does not use it. Totally not what I wanted to talk about. So anyway, it was like 68 degrees today and Sunny. I never got to enjoy it. When I left at 7:50 am it looked how it does in the picture above and when I left work it was too dark to get any good pictures. I was kinda distracted by my  anger anyway. This girl at work accused me of not working. Some of the time I am not working but this time I was. Honestly, I don’t want to waste any more energy on that. Other than that my day went well. I’m super tired and my feet hurt but I’m alright. I don’t want to change the other natural hair post so I will just add this pic of me to this one. This is what my hair actually looks like natural. See, the photo to the right? [I had a few from the front but I don't feel comfortable showing my face in this blog.] That’s me a couple days ago now. I have washed my hair since but it was cute while it lasted. I think I will knot it up again for Thanksgiving break and rock the curly fro for the whole 14 days. We’ll see.

Last night I made some cabbage and chicken and corn on the cob. It was pretty good too. I have more and I can make it later this week but I will mix and match. Today, I plan to make Chicken Alfredo with homemade sauce. I am adding onions, peas, and garlic to the sauce. I hope that is enough to add flavor. I now have some Parmesan cheese and heavy cream BOTH AT THE SAME TIME. So, I am going to make it before one of them spoils. Then, I will use the rest of the heavy cream tomorrow to make macaroni and cheese from scratch. I think the recipe calls for heavy cream. I am not sure. It does not but I am using it anyway. It was good with the alfredo last time. It will just whip it up a little more (probably). I hope that works out because I have a whole quart of it. Some of it is bound to go bad. I wish I could cook better. This is sad. I am almost 21 years old and I can’t cook half the stuff I thought I would be making right now. I still mess up white rice and I learned to make that when I was like 13. I hope it’s not too late for me. If I can learn science from age 17, then I can learn to cook from age 13…I just need a little more direction. All these mistakes help though I guess.

When I asked Charles what he wanted me to cook him for his twenty-first birthday dinner, he could have picked anything. Heck, he could have even made something up and I would have attempted it. Charles is a steak-and-potatoes guy, but he sees himself as the person more fit to prepare such a meal. And who am I to argue? Take away a man’s grilling rights and he will be left resentful of you. After a few days to think it over, he asked me to make something that I concocted by altering a few recipes and putting them together… my parmesan chicken alfredo. He also politely asked me to include broccoli (which is why I *love* having him around. his constructive criticism is wonderful and he knows the right way to go about it, unlike my mother) in my recipe. That was a wonderful addition, although the variation I made tonight did not include broccoli. I think I have finally perfected the recipe enough to share with you. This is good enough for dinner parties, but is easy enough for a weeknight meal.

Ingredients

2 eggs, beaten

1/4 cup milk

1 cup dry Italian seasoned breadcrumbs

1 cup dry golden breadcrumbs (not seasoned)

8 chicken tenderloin cutlets (chicken strip cuts are too small)

1/4 cup olive oil

1/2  cup butter

8 oz. cream cheese block

1 tbl garlic powder

4 ounces freshly grated parmesan

2 cups milk

2 dashes cayenne pepper

3/4 tsp black pepper

2 cups mozzarella, shredded thickly

1 lb. linguine

3 medium tomatoes on the vine, ripe and diced

Directions

1.) Preheat oven to 350 F. Grease a shallow baking dish. In a bowl, combine beaten eggs with 1/4 cup milk with a wire whisk.

2.) In a separate bowl, combine Italian seasoned and regular breadcrumbs. Coat cutlets one by one completely in the egg mixture, and then dredge in breadcrumb mixture. press breadcrumbs firmly onto cutlets where meat is still visible.

3.) In a large skillet, pour the olive oil. Spread around the bottom of the skillet, and arrange half of the cutlets to cook on medium heat until each side is golden brown. Transfer onto greased dish and repeat the steps with the second half of the cutlets.

4.) Place tenderloins in the oven and bake for 20 minutes at 350 degrees. Turn oven off at the end of the 17 minutes, but leave the tenderloins in to keep warm while completing the other steps.

5.) Boil linguine in lightly salted water until al dente.

6.) While the pasta boils, melt 1/2 cup butter in a medium saucepan over medium heat. Add 8 oz. cream cheese, stirring constantly with a wooden spoon until cream cheese is melted. Add 1 tbl. garlic powder, stirring to combine. Slowly pour in two cups of milk. Add parmesan, pepper, and cayenne pepper, and continue to heat until sauce has thickened to desired consistency.

7.) Drain pasta, and in a casserole dish, combine pasta, alfredo sauce, diced tomatoes, and mozzarella cheese. take chicken out of the oven and reheat the oven to 375 degrees. place the pasta mixture in the oven for fifteen minutes to warm thoroughly. when serving, top pasta with chicken tenderloins.

Serves 4 large entrees

Dentro de lo convencional del humor primerizo, podemos extraer muchos caracteres similes a la situación de vida de todo individuo (si, pajero, nosotros los transeuntes mentales del cruce entre distopia y paja). Actualmente la vida cotidiana del individuo nuevo milenio, se desempeña mas como un parodeador a las comedias que como situación de inspiración de las mismas. Tal es la gravedad en todo este arrollado de beduino filosofico, que los comediantes no saben como desarrollarse en una tematica simple para sus espectadores, sin parecer que solo se encuentra realizando una escena trillada la cual ya perdió la gracia al realizarla o espectarla en la acera pubica (o publica segun su mente mejor lo prefiera).

Así podría verse de una forma tan negativa como tediosa, dejandome a mi como un pelotudo mala leche que dice que hoy en dia no hay un puto humorista que valga la pena. Pero esto en realidad, tiene además sus puntos positivos (¿cuales son? no se, estoy escribiendo pero si me pongo a pensarlo mucho me embolo y dejo de escribir… ta que lo parió che… solo me sé uno y si no les gusta ¡jodansennn!).

A lo que quiero llegar, es que ese obstaculo, ese bache, es una situación de ingenio la cual solo algunos pueden sobrellevar, por ende no es un “imposible“, es un “filtro”. De toda la cantidad de pelotudos que existen y piensan que hacer humor es mearle en la cara a un viejo con paralisis (la verdad que puse un ejemplo, aunque drástico, por demas de creativo. Claro imaginate que le meas la cara a un viejo y no se puede defender joooo [morbo: off]) salen los pocos tipos que, consu intrepida bohemia te alegran una tarde o una noche, resaltando hechos que poca importancia en tu vida tenian hasta ese momento.

Quino

Humor es algo que ya no se compra, y que pocos pueden regalar. Humor Verdadero es aquel, marcado en las diferentes matices de tu sonrisa que perdurara todo el día hasta que puedas vaciarte esos pulmones, llenos de carcajada, en una forma anecdótica sea con tu mujer, un colega del laburo, tus hijos, tu mascota y/o en el caso extremista de que seas un fracasado maniatico depresivo, tu Amigo Imaginario.

Quiero agradecer a todos esos seres que salen del rol de ser humano, y con mucho afán se toman un cacho de vinito o cerveza y te sacan esas risas como pedos de las tripas, como Golpes a quemaropa en los pulmones y te dejan mas agotado que en un mismo gimnasio, pero con un ánimo renovado y ganas de volver a escucharlos y/o verlos y darte matraca como todo un fiel masoquista.

Solo como ejemplo y no para darle la prioridad, voy a poner un video de ejemplo de Alfredo Casero de su vieja serie “CHA CHA CHA“:

HELADERIA “LOS PELADOS”

CONVENSION DE BATMANES DEL MERCOSUR

Espero hayan disfrutado de este post, me voy a tomar una Paso de los Toros.

Que duerman bien. VIVA PERON CARAJOO!!!

There are few things I love more than a free lunch. But don’t worry, my standards for free food are just as high as paid-for food when it comes to taste.

Megan Fox and Brian Austin Green were recently spotted at Zach's. Wait, are they together? Wait, why do I care?

Zach’s Café catered lunch for our office today, and it was a pretty solid menu. There were two salads: a simple green and one with candied walnuts. I’m allergic to nuts, so I went with the simple green. Their balsamic dressing is one of the best I’ve ever had — rarely do I get this worked up over salad dressing. A great start to a good meal.

Their garlic cheese rolls are amazing. They’re savory and soft and I’m thinking about getting another one after I’m done writing this review.

Our main dishes were Eggplant Parmigiana, Shrimp Alfredo, and some sort of Ravioli with Creamy Marinara Sauce.

My favorite was by far the eggplant parm. It was flavorful and done to perfection, as opposed to the shrimp alfredo which was a little overcooked (I like my pasta perfectly al dente — my sixty-year-old coworker was loving it, though). The ravioli was good, but I can’t eat too much ravioli.

I’d like to eat here again. Preferably for free.

One Month Later:

Wishes do come true! Another pharmaceutical rep came in with Zach’s!

This time, we had the Angel Hair Pomodoro with Shrimp. The shrimp were perfectly done, which is hard to do for a catered lunch, so I was pretty impressed. And this time, the pasta was perfectly al dente, thank goodness.

We also had some sort of White Fish with Rice and Capers, and I was totally shocked at how tender and flaky the fish was! Man, Zach’s can do seafood up right!! The rice, however, was a little mushy.

And those garlic cheese rolls… man, forget the pasta. I just want some garlic & cheese perfection!! The rolls are so delightfully chewy, and neither the cheese nor the garlic is overwhelming.

What I wouldn’t do for one of those rolls right now.

Zach’s Café
10820 Ventura Boulevard
Studio City, CA 91604
(818) 762-4225
www.zachscafe.com

Although Halloween isn’t really celebrated here in Switzerland, there are several expat groups that were hosting parties for the kids. We decided that our son is still a bit too young to participate in any big Halloween and had a lazy day at home. We devoured jack-o-lantern and ghost-shaped Peeps brought to us previously by my mother-in-law. Eddie got a little wild with the sugar, but it is a good thing we almost never give him any. We also carved a pumpkin. And I whipped up a Halloween Feast of Squid-Ink Pasta with homemade Alfredo sauce, Shrimp Scampi, and pan-braised Spinach:

We even had Pumpkin Apple muffins! As the evening ended, I took Rosie for a walk and snapped a picture of our pumpkin in the window of our kitchen. As expected, we were the only window with a Jack-o-Lantern shining through.

So the way to my man’s heart is this Cajun Chicken Alfredo. Since this isn’t the healthiest of meals but is my husband’s favorite this is our special occasion meal. I love to make this and I’ve been playing with this recipe to make it my own but for right now I’m going to share with you the original recipe.

Enjoy!

Cajun Chicken Alfredo
Source: RecipeZaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained (I’ve also used penne noodles)
grated parmesan cheese (optional)

Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings – basil, lemon-pepper, salt, garlic powder, teaspoon pepper ; heat through.
Add linguine and toss; heat through.
Top with Parmesan cheese

Tonight I made Fettuccine Alfreda from the Vegan With a Vengeance Cookbook.

It tasted delicious. I did have to make some changes to the recepie though. The sauce would not blend with only 1/2 cup of water per the recepie. I added a cup of unsweetened almond milk to correct this and it was a good choice. Due to this I also had to add some cornstarch. Next time I cook this I am just going to add a lot more pine nuts and almond milk as the liquid.

Fettuccine Alfreda

1/2 1b fettuccine

2 tsp olive oil

hing to taste

1/2 cup water or vegetable broth

1/2 cup toasted pine nuts

2 tsp soy sauce or Braggs Liquid Aminos

2 tsp chile powder

1 cup nutritional yeast

1/2 tsp salt

Black pepper to taste

Prepare pasta according to package directions.

Dry roast pine nuts and transfer to blender. Add rest of ingredients and blend till smooth with a nice semi thick consistency. The original recipe doesn’t recommend heating the sauce up but I did. (This recipe was slightly altered to make it sattvic.)

Macey’s this store down the street from us has these really addictive accidently vegan pumpkin chocolate chip cookies. Yum.

Till nextime happy MoFoing!

This is another recipe from my Hungry Girl cookbook.  I’m sure you can by now that I LOVE this book!! The recipes are easy to follow and usually don’t even involve much preparation.  Until I get into better shape I’m going to be doing mostly diet friendly recipes so if you’re craving some gourmet high calorie food posts… send me some encouragement to stick to my exercise plan.  The only trouble with this wonderful pasta recipe is that its not actually made with pasta so you may have some trouble finding the main ingredient.  Its a wonderful product called Tofu Shirataki, that may sound scary but honestly tofu takes on the flavors you cook it with.  It actually mirrors the texture of pasta quite well!  I fooled my roommates a couple days ago with the spaghetti version, they totally thought it was real pasta until I told them.  An entire bag of this pasta impersonator is only 20 calories!!! Can you believe that?!? Specialty health food stores will likely carry this product (I’m pretty sure Whole Foods does), I was lucky enough to find it in a local regular supermarket (Publix).  Without further ado, I give you… “Fettuccine Hungry Girlfredo”

INGREDIENTS:

1 package House Foods Tofu Shirataki, Fettucine Shape

1/2 wedge The Laughing Cow cheese, Light Original Swiss

2 teaspoons reduced-fat Parmesan-style grated topping

1 teaspoon fat-free sour cream

Optional: salt and black pepper

DIRECTIONS:

Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.  Drain excess liquid from noodles and pat them until thoroughly dry. Slice noodles up a bit for fettuccine-length pieces.  Add cheese, grated topping, and sour cream.  Mix well. Microwave for 1 minute and then stir.  If you like, add salt and black pepper to taste.  MAKES 1 SERVING

PER SERVING: 81 calories, 3g fat, 242mg sodium, 9g carbs, 4g fiber, <1g sugars, 4g protein

Today, an awesome package from Alfredo arrived as part of our trade! I am shipping your cards this weekend Alfredo!

But anyways, heres some of the cards I got in the trade, These are My favorites of the group:

The JJ Putz, Is my first card of him in a Mets Uniform, and a pretty cool card with the black border and all.

The Gold Cards are Moises Alou and Ryan Church, Numbered to 2008 and 2009 respectively

The Murphy Auto is the Main card we traded for, just an awesome card and auto from one of my favorite Mets!

The 2 K-Rod Cards are My first cards of Frankie in a Mets uniform, also some of my only Ticket to Stardom cards, and my only UDX card

The Johnnie Maine is one of my 4 Ticket to Stardom cards ( Ill trade for any other Mets from this set If you guys would like too) and also Maine is one of my favorite Mets

The rest of the package consisted of some other Mets cards, a few Wrights, and Reyes cards along with some older 90’s stuff such as Howard Johnson.

Thank you Alfredo, you can expect to get your cards some time next week, and I look forwardto trading with you again!

Alguien que les enseño a las chivas como se jugaba y cuando se requeria , como se peleaba

For all you foodies out there, heres a special look behind the scenes of that event we participated in a few weeks ago for Epicurious. The Ultimate NYC Lunch Break was a great opportunity for our talented chef Alfredo to show off his culinary expertise. Click the link to see all the prep pics from that day.

Alfredo and the Boys arriving to the venue at 8 30 am… although we had been working on this project for many days and hours in advance…

Planning on how to set up the stations

Hector cuts the amazing Tomcat Baguettes for the Mini Cuban Sandwiches…only 300 more to go

The scene from above Mini Cubans for our guests…300 in total

And make sure you dont forget the cucumber slices…there should be 900 pcs

Alfredo preparing the mix for our experimental Braised Rib Salpicon

Poetry in motion….

The proud gents ready to serve their food

The corn mugs were a hit and created a lot of buzz around the room 200 were gone in 1 hour ( they were free of course)

Here we go mini Cuban Sandwiches and Braised Short Rib open faced sandwiches..and in the center our famous and dangerous pickled Habanero onions

Much to our surprise the extra spicy habanero onions were consumed with passion by the food  savvy epicurious crowd

Don’t they look yummy?..I love Tom Cat Baguettes We hand toasted each one of these babies…

On the left our delicious braised rib salpicon with mango and spicy jicama and on the right a delicious bbq pulled pork sandwich courtesy of one of the other participants in the event

And there on the right is the corner of “shameless advertising” for our upcoming new venue Cafe Habana Malibu

Alfredo Looking proud after all the hard work

The boys and the mad professor, tired after a long day of food prep and repeating the same phrase over and over again on the right we have mini cuban sandwiches…and on the left we have braised rib salpicon do you like it spicy ?

main box:  leftover veggie alfredo pasta from last night’s dinner, topped with mozzarella and spinach heart; carrot blossoms, pepper sticks, and cucumber sticks.  tomo tomo sidecar:  plum leaf, apple tulips, pear fan, grape halves, and almonds in a silicone food cup.