I love movies, but I’ve never been all that excited about the Oscars. I suppose that I don’t have that much interest in the pomp and circumstance of the awards and I generally prefer just to read the results the next day.
On the other hand, I do enjoy language and puns, and if you’re holding an Oscar party this evening, you’re welcome to use any of these. (I’ve grouped them by nomination category, although not every category is represented.)
I’ve listed only the names of each dish (with links to recipes), but if you hover your mouse over an item, you’ll see a tooltip revealing the nominee from which the dish was inspired.
Back at my old job, my friend (and coworker at the time) Matt brought in some chocolate chip peanut butter cookies into the office a few months back. They were pretty yummy—the cookies were soft and full of peanut flavor. I recently asked Matt for the recipe and he was gracious enough to mention that I could share it as well:
1 cup sugar
½ cup sugar (set aside in a small bowl for in which to roll the cookies later)
Combine sugar (just the first cup), brown sugar, butter, peanut butter, baking soda, vanilla extract, and eggs in a large mixing bowl.
Add the flour about ½ cup at a time. This makes it easier to mix by hand, but it also helps you achieve the right dough consistency. You want the dough to be as moist as possible, while still peeling cleanly off your finger. Much dryer than that and the cookies will be cakey. Not dry enough, and they'll be too doughy.
Mix in the chocolate chips.
Using a small spoon, scoop out little clumps of dough and roll them in the small bowl of sugar you set aside. Place the dough balls on a cookie sheet (no need to grease it).
Bake each batch for 8–10 minutes. You want to take them out just before they look done and let them continue to bake outside of the oven on the hot cookie sheet for a few minutes.
These are probably my favorite chocolate chip peanut butter cookies and I’ll definitely be making these again. Om nom nom.
Oh, and on a side note, while I normally go for just-peanuts peanut butter (the kind with “Peanuts, salt” as its only ingredients), I’ve learned that most recipes that call for peanut butter usually do so under the assumption that you’ll use pre-sweetened peanut butter. So, if you’re buying peanut butter that you plan to use in a baked good (such as cookies), I’d recommend buying one that includes sugar among its ingredients. (And though its name may imply otherwise, Skippy’s Natural line does include sugar.)
Preface: This tip might not be practical for picnics. Then again, you never know. [*]
So, you enjoy a succulent Klondike bar more than life itself? Or, it’s at least one of your favorite frozen confections? Either way, one of the common hazards of such treats is that, even if you wrap the keep the bar's wrapper snuggled around it as you eat it, the bars tend to melt toward glopitude by the time you get around to your last bite.
The solution? Oven mitts. Indeed, I came across this one by accident, but after grabbing a Klondike bar from the freezer and dreading its inevitable demise toward meltification, it struck me that an oven mitt—much in the same way that it insulates one’s hands when taking hot items from an oven—might also serve to insulate the Klondike bar from my own five-fingered 98.6° heat source.
I gave it a shot, and sure enough, it worked like a charm. Better than I could have imagined, even. Oven mitt on-hand and with only just enough wrapper present so as to shield the mitt from the bar’s chocolaty coating, I took a leisurely pace as I savored a (dark chocolate) Klondike bar after dinner this evening. I had an episode of Top Chef Masters rolling on the screen and it probably took me 20-25 minutes to make it all the way through. Sure enough, the ice cream was barely more melted upon the last bite as it was during the first.
Splendid. I may have just conquered the heat-borne menace that happens to attached (and inherent to) each of my opposable thumb-bearing appendages.
[*] Okay, okay—if you happen to enough oven mitts for everyone at your picnic, I suppose this could theoretically be put to use there. But, if you’re anything like me, I'm guessing you don’t exactly have a closet full of oven mitts.
The Dallas Camera Club occasionally has one or two potluck meetings each year and one of the dishes that I’ve always enjoyed over the years was Harry and Janie Rumberger’s Raspberry and Feta Salad which they would often bring.
A month or two back, I got around to asking them for the recipe since I had wanted to make the recipe for Thanksgiving. As it turns out, the recipe isn’t too complicated, but it comes out great every time.
Harry and Janie’s Raspberry Pecan Feta Salad
1 5-oz box of mixed greens of your choice [I found these in one of the refrigerated cases next to the produce]
1 6-oz box of fresh raspberries
1 4-oz package of plain feta cheese
About 1/4 pound of candied pecan halves, coarsely chopped [I found these with the other bagged nuts in the baking aisle]
My friend Bryan introduced me to Cross’ comedy by way of some of his albums including, I think, Shut Up You Fucking Baby!. And, whether this next bit was from that album or his anothers, I can’t quite remember — either way, though, I think it’s my favorite of Cross’ by far.
The clip above below covers more than one bit — the relevant part, in this case, starts around 2:55. Oh, and it’s safe for work as long as you have headphones on (if you know what I mean).
As it turns out, I went to Super Target after work for some groceries and what did I find? That’s right — Squagels! I don’t even eat bagels that often, but I just couldn’t resist buying these. (Don’t get me wrong, bagels can be rather tasty — especially with smoked salmon and capers — but I don’t often buy them since they’re pretty much all carbs.)
I just can’t bring myself to call these products by their given name, “Thomas’ Mini Squares Bagelbread” (how lame is that?). Having said that, if anyone wants one of these needlessly square breakfast items, just let me know — I’d be happy to bring in a couple Squagels for you.