Goodbye Tour USA

Have you read Cat’s Eye by Margaret Atwood? Because wow, the Lynn and Brynne from our first post about intercoursing squirrels have essentially transported through time to get to this moment, our final meal crafted together (for the time being). I’m now having second thoughts about this time thread being from Cat’s Eye. Shoot. You know what we’re talking about though, right? It’s like all the time in between didn’t even exist–all we have to remember it by are pictures of our dumb faces shoveling malts and certain intense associations with the song “Ticket to Ride” by The Beatles.

 

We had a ticket to ride on Wednesday night. A ticket to ride all the way to Italy with our Kale Pesto Pizza. [Brynne’s note: insert a 5 second pause before saying the following] Beep beep beep beep, nuh-yeah! If you follow that hyperlink (does anyone? you all are basing your summer meal plans off of ours like in Julie & Julia, right?),¬†you’ll note that this particular meal is advertised as being vegan and gluten free. Would’ve been a super interesting recipe to make, but these ladies don’t own a vegetable spiralizer (and couldn’t find one at Cub [Lynn’s note: @brynnec my local grocer, Fry’s Food & Drug, would definitely carry vegetable spiralizers, so what do you think of your precious Cub now? You still love it? Oh, okay.]) and didn’t want to spend money anyway #galsonabudget, so we instead made this a non-vegan, gluten-full pizza and used the above recipe only for the pesto–which was yummy!

While Brynne took a shower, Lynn prepped the pizza dough. Mind you, we’d stopped halfway through an episode of¬†Grey’s Anatomy¬†to partake in these competing activities, so tensions were running high. This lead Lynn to look for an easy way to¬†get pizza dough, quick!¬†

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Quickly making dough, blurry lady!

From a combination of online recipes, she scrounged together that she’d need 2-ish cups of flour, 1-ish tablespoons of yeast, less than a cup of warm-ish water, and maybe some salt and sugar. She experimented a little, then finally had a ball of something to let rise in the oven. While the dough rose, so did the happiness of one Brynne as she spoke to her mom (and the first-ever¬†Dining Ynn subscriber!) on the phone. Lynn, with the help of Brynne’s taste-testing, pesto-d it up with kale, walnuts, garlic, evoo, and lemon juice. “It’s too salty” said Lynn. “It’s pretty lemony” said Brynne. Brynne was right. More kale in the food processor!

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Pesto! Kale Pesto!

At this point, we excitedly took out the eggplant we had bought as a “substitute” vegetable for the zucchini called for in the OG recipe–we’ve been eating a lot of zucc this summer, you should know–but when we cut into the purple demon, we found that it had¬†gone bad! Strike two for Cub Foods!!! [Brynne’s note: I don’t think we can completely blame Cub on this one. I think we just don’t know what a good eggplant looks like??] So with some quick thinking, we pulled out a potato (interestingly enough, the potato we had been planning on using for the GF crust of this pizza pre-spiralizer dilemma) and sliced it up real thin (to the effect of a French Meadow flatbread we had shared some days earlier). We took out some yellow tomatoes and grape tomatoes from the garden #galswithagarden and sliced those up too. Brynne was aiming for a rainbow-inspired ‘za.

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Rainbow!

After the pizza dough had risen and the veggies had been sliced, we rolled out our dough on a lightly greased & floured cookie sheet (#thecookiehouse), spread on some kale pesto, then a layer of veggies, then sprinkled the top with some goat cheese (leftover from our yummy¬†Summer Salad¬†#galswhouseleftovers), a layer of spinach and garden basil, then more cheese. Wow. Spectacular. We had some leftover slices of potato that we threw on the pan and seasoned with rosemary–and then Lynn got excited about spices and put some oregano on top of the pizza for shits & giggles. We baked it at 375 for 20 minutes while we went on the porch to admire some roses!

When it came out of the oven, Lynn brought it out to her porch ladies to inspect/show off, rightly so. It looked like this:

 

After that, we dug in. Big time. Hard core. All out. There were leftover slices of potato in the oven and yeah, we forgot about them! Whatever. Our pizza was delicious.

What happened next? We stayed parked on that porch until Brynne said, “It’s time for something sweet! Cake balls, babies!!!” [She didn’t really say that but that’s what she thought.] These were a last-dinner extravagance we knew we needed, and a good activity for us to divert our minds and stress during our Grey’s Anatomy watching.

We created these by making a cake mix from a Valentine’s day red velvet heart-shaped situation. The dye was very intense. Turned everything pink. Yeesh. Baked it up, cooled it, crumbled it, combined with Deirdre’s secret recipe for delicious frosting. Nice! Next up: cover it in chocolate and sprinkles.

 

The chocolate situation should be noted: Don’t just melt hot chocolate in a microwave. Put some butter in that baby and melt it in a pan, you freak. Just don’t mess with the radiation!! It won’t work!! Drizzle chocolate on top of the cake ball creations and shake sprinkles on top, then pop them into the fridge to cool off!

After chilling for a few hours, they were delicious. The chocolate tasted rich and buttery. The perfect end to a perfect dinner and summer.

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Cheers, ladies.

Brynne’s note: Thank you, Lynn. Thanks for being my co-chef and an inspiration to innovate in the kitchen, among many, many other things. Miss ya much, roomie/friend/love/co-worker/did I mention friend?. Can’t wait to keep blogging and chatting with you “Call Your Girlfriend”-style.

Lynn’s note: Lady B, you are the joy of my world. Thanks for enduring a summer of my bullshit and bringing me along many walking and some pastry-inspired journeys. You’re my favorite face to look at underneath my armpit a la “thread the needle,” and my favorite little bitch (in the feminist sense!).

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Oh Neptune.

So lyk whats the deal with a whole song being written about a meatball? You know the one–“On top of spaghetti, all covered in cheese…”–essentially someone sneezes, and the meatball rolls off of this mound of spaghetti and out the door. It’s gone/lost forever/not forgotten/memorialized in song. We’re all for a song being written about pasta. We’re all for a song being written about cheese. But one singular meatball? Hmm. Not impressed.

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How we feel about this song

[Lynn’s note: Something I realized in my research to find that particular .gif was that meatballs are kind of iconic in pop culture. They come up again and again–there are a lot of really freaky parts of the internet devoted to armed and legged meatballs walking around places. Look it up.]

If we had to write a song about a meatball, though, it would be a quinoa meatball, like the ones we made last night to deliciously top of our own spaghetti.

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YUM CITY

If you’re thinking “Hey girl, where’s the meatball?” please direct your attention down and to the left, and open up your mind to wider conditions under which you might describe a “ball” shape. See it? Yeah. That’s it. Let us explain: If you’ll recall from Lynn’s Diary Entry¬†the other day, this recipe was pretty made-up. Free-balled, if you will. Brynne was about to return home from her WILD family VAYCAY, and Lynn thought–we need something romantic, yet vegetarian, yet hearty, yet able to incorporate leftovers. Thus the idea was born: quinoa meatballs crafted from the quinoa/black bean/corn/tomato/mozz cheese filling from Lynn’s solo stuffed pepper!

A note from Lynn: My dad cooks meatballs (IRL meatballs) by placing them in a giant vat of homemade sauce for like 6 hours because a Guido (in the feminist sense), and I think that¬†that is the way to do it, so I started off by attempting to craft my own pasta sauce loosely based on this recipe. Only thing was, we didn’t have a can of crushed tomatoes #galswithoutcannedgoods, so I decided to use a tub of grape tomatoes from our #BOGO deal a while back. The thing is that you’re supposed to *skin* tomatoes before you make them into sauce, but I thought NAH!

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The tomat sauce shrouded in steam

So the sauce was pretty thick–it was essentially all onions and tomato chunks. Not ideal for cookin’ meatballs, even if they are made of quinoa. So here’s the save: I took a can of generic “tomato sauce” and put it in it’s own pot to heat up. That’s when my attn turned to the meatball-making. In true Felix Freeballing, I decided to make the filling into balls by mixing it with 1 egg and some pasta-y spices, like¬†rosemary,¬†oregano,¬†sage, and¬†cinnamon (that one wasn’t very pasta-y, but that’s something that goes into meatballs). If your name is Maya, please let us know whether you think any of these spices are good ones to bring to Europe. Mixing these things together made a pretty sticky, solid masterpiece, which I rolled into ballz and then plopped in the pan with the sauce.

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This is what it looked like (above).

Things were going pretty well at this point! So I thought, let’s shake it up a bit! And dumped the OG sauce (you remember) on top of this new pot that contained the quinoa balls. Then, to mix it all up, I moved the whole shebang into one big pot–and this is the part where the quinoa balls started breaking up a bit. It was not quite a TSwift level break up, but it was a Lynn writes a song on her ukulele about someone she never dated level break up. I should’ve used a bigger pot.

At this point, Brynne ARRIVES HOME AND STICKS HER CUTE LITTLE FACE IN THE KITCHEN AND WE REUNITE AND ARE HAPPY!!!!!!!!!!!!! 

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WHY IS SHE READING WHEN SHE COULD BE TALKING TO ME????

So we plop the now meat-y (veggie, of course) sauce and some meatballs on top of a thin whole wheat spaghetti (not for nothing, but whole wheat spaghetti is SO MUCH better than REG because it has a¬†flavor!¬†The impromptu combo was actually really good and I can’t wait to eat it for the rest of the week.

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Serve it up hot, bitches!

Stir Fly on the Wall

Are you ever writing a short phrase–for something as important as the title of a blog that 10 people will read (5 of them being your mom)–and get to thinking about capitalization? I mean, as far as prepositions and articles go, those poor souls don’t get capitalized…¬†unless¬†they’re at the beginning of the phrase. Which doesn’t make sense–because that’s not a sentence! You can’t just pick and choose which normal conventions of grammar you get to apply–have you ever seen a proper sentence in which every single word (apart from the prepz and articz, ugh) is capitalized? That’s too many proper nouns, Lady!

Sometimes, words look better capitalized–and isn’t the aesthetic appeal of a phrase more important than the “rules” of grammar? Lynn Truss, my namesake and grammar aficionado, would disagree and write a scathing review of this idea–and my overuse of the dash.

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this Is The book she Wrote;

[Brynne’s note: that caption for the image above HURTS me]

I used to be really¬†into¬†this book and¬†grammar, but then I realized that Grammar is a tool of The Man and the concept of “proper” English & language in general is dumb and also racist. Haven’t re-read this baby in a while but it would probably make my face do the thing.¬†disgust.png

It’s not that I’m advocating for random capitalization of Letters, like some mAniC chIXiE PeeN GirL from a J. Green novel (u know the one I’m talking about. Nat Wolf starred opposite her in the movie), but I was just feeling anguish about the title of this post–and not because I’ve been singing Miley Cyrus nonstop since I typed it.

Before we split ways for our different¬†Food Pathways, these ladies went shopping and picked up some¬†goods¬†for our Vegan Pad Thai–and we hope you’re expecting what’s coming next (maybe with the above look on your face)–this recipe was put together by another white lady. Her name is Cassie. Read the following description of ingredients and hear the words “pad thai” accordingly.

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a pretty pic brynne took of the thing we made

Here’s the story: Lynn (not Truss, unfortunately, though maybe this work would be good for her) got started slicing zucchini into long strands (we were supposed to “spiralize” them, but that sounded silly and we didn’t have a spiralizer #galsonabudget) [Brynne’s note: I oh-so badly want a spiralizer!!!!!] while Brynne began chopping some small broccoli florets [Lynn’s note: I luv that word]. Then, in a panic because they hadn’t quite started the way they were supposed to, they squeezed some liquids out of their¬†Extra Firm tofu, cut it into some triangles, and began browning it in a pan. Lynn also got their rice noodles a’cookin (Brynne said “No instructions on how to cook them? Ahh!”–classic Oscar. Or Felix. Still haven’t looked up who is who in The Odd Couple), stirring occasionally.

They then threw all the veggies (did we mention 2 bb red peppers?) into a pan to fry. It should be noted that their pan was pitifully small, and Brynne would later get a new, larger instrument (a wok, actually) to dump everything in. Thanks, Brynne! As Brynne added garlic to the wok, Lynn mixed up the sauce–a classic pad thai combo of tomato paste (ketchup essentially), soy sauce, garlic powder (she couldn’t find it and Brynne again came to the rescue), rice vinegar, and probably some other stuff, look it up ya’selves.

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Caution: Melonhead stirring

Then it was time for the big combo–the very reason we needed a wok in the first place–the two protagonists of this post and blog entity put the tofu and rice noodles (cooked to timeless perfection, I might add) right in with the SF (stir fry) veggies! After a bit of swishing this way in that, we topped it off with that sauce and were ready to chow (not chow mein, though, because that is a different dish)!

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Brynne made up these two bowls by delicately topping them with sesame seeds, cilantro, and peanuts*

*note: we used honey-roasted because when we were at the store, Lynn practically begged Brynne to get them because they are so tasty and nostalgic. [Brynne’s note: I was into it. Love me some honey-roasted peanuts]

This dish has raised Brynne’s vegetarian bar up to 98% vegetarian, just in case you were curious. Tofu is scary in block form but delicious in pad thai form.

“what did we even make?”

Here’s what I, Brynne, know so far about being an Adult.

  1. Tupperware is an essential. Small kinds, square kinds, circular kinds, rectangular kinds, mason jars–all of it.
  2. Making your own food is very cheap and fun to do with your lovely friend.
  3. Never get sick. We don’t have a nationalized healthcare system and you will pay lots of Money for your Wellness and you will feel Stressed.
  4. Be aware of the architecture of your bathroom surroundings at all times.
  5. Follow the flow of traffic. Especially when on a bike. This one is taken from the mouth of an angry old lady who yelled at us from her window “You’re supposed to wait for the cars to go before crossing the street!”
  6. Learn the name of your yoga instructor. She will be happy when you show up to class and give you a “gold star” even though you suck at working out. These gold stars will mean a lot to you even though they are just words, because Words Matter.
  7. If you make too much food, you will eat that food for lunches 5 days in a row and feel Sad. [Lynn’s note: My b, Brynne. I haven’t been helping much with the leftovers because I eat yogurt and cookies for lunch ;)]

This list is not exhaustive, but it is exhausting at times to be an adult human in this world.

And when you’re exhausted, what is there left to do but make a quinoa risotto?

Here’s what you do. Take out that quinoa you bought a while ago while a peer is making sausage in a pan and oil is flying everywhere and hope you don’t get burned for trying to access your ancient grains. Put a cup of quinoa in a pot with water, turn it on to boil and then to medium, then run away!!! Hide in your room while the quinoa cooks.

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How do you say “YUMMM” in adult?¬†

When 15 minutes have passed, your quinoa is likely done and you have to go back out to the kitchen and start chopping and dicing the following: tomatoes, zucchini, garlic, basil. Get a food processor to make the sauce. Lynn will say “Wow that smells sooooo good,” and you will say “Uh yeah it’s just tomato and basil.” Throwback to when this same thing happened when you were making the mac&cheese roux. Then when it’s all blended you will say “Wow that smells sooooo good” and Lynn will give you a Look like “Really? I just said that and you disparaged me!” and you will say “I’m sorry!!”

Then you combine sauce and quinoa, tomatoes, zucchini, arugula. Place in a bowl and add some cheese and more arugula. [Lynn’s note: I actually made a bed of arugula and put the risotto on top. Can’t believe Brynne forgot that we called hers an arugula canopy.] You can never have too much arugula. Eat in a dramatically lit corner again because there are so many people in every good seating space in your home. Enjoy.

Above, note the two options for arugula and cheese: on bottom, on top, or vice versa. Also useful for spicy sex. The arugula and cheese part, we mean.

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Count Dracula would approve. 

 

Brynne Hates Pictionary

This meal is brought to you by:

  • Alex, Lynn’s friend/high school lover who suggested we make this meal.
  • Cub Foods, who had so many BOGO deals that Brynne’s eyes popped out of her head–and then Lynn’s did, too (for free!).
  • Our Garden, which continues to make basil like nobody’s watching!!!

We present: Business-Casual Girl Picks Greens the Size of her Under-Eye Bags and Tries to Grin and Bear It

We get 1% of the profits that these sponsors get every time you think the word “cool!” while reading this post, so shoot up some endorphins (by smiling or hugging a friend!!!!) and massage those readin’ eyes, babies!

This weekend we made Eggplant Pizza!!!

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A super dramatic photo we took that makes them look like 2 round steaks

After a Long Day in the Twin Cities, we were ready to settle down–and by settle down, we mean frantically cook up a tasty meal to serve our guests, the aforementioned Alex and her boyfie Brandon (or Brando, as Lynn’s phone autocorrects it to). Our timer was set: an hour until they got home. Our oven timer was also set: our circles of bare (naked) eggplant had to roast for 15-20 minutes before we could make pizzas out of them!

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Saucy girl! In both senses of the word! 

But when those round slices came out of the oven, you bet your bottom damn dollar that we were ready to top them off. We had:¬†Pizza sauce, made by Lynn at the last minute when we realized the cans of tomato sauce in our pantry were bland and unseasoned #galsonabudget;¬†Basil, picked by Brynne from the ever-growing lil bush in the garden (COOL, RIGHT?);¬†Spinach, snatched out of the fridge when we realized it was going to go bad soon (fun fact: we have 3 separate containers of spinach in our fridge right now! #galswhosplurgeongreens);¬†Grape Tomatoes,¬†purchased as one half of a BOGO sale and sliced in half as part of our cooking procedure; and lastly,¬†Mozzarella freaking Cheese, which is yum, and ALSO a BOGO deal. We were racking up the deals! We’re telling you!

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Assembled with care and occasional hand-swatting

We slapped ’em on like this: SAUCE–CHEESE–SPINACH/BASIL–TOMATOES–EXTRA LAYER OF CHEESE FOR THE MEMZ [Editor’s Note: This layer was added post-photoshoot] and popped ’em in the oven on¬†broil¬†for 7 minutes.

Here’s the thing about 7 minutes–it was too long. When we retreated to the living room to… live, 5 minutes passed before Lynn jumped out of her seat. Something was wrong. The mozz & basil combination we had prepared smelled… too good, too pungent to endure another 2 minutes in the hot, fiery oven [Lynn’s note: What’s up with that word being spelled “fiery” instead of “firey”??]. She ran to the kitchen, Brynne hot on her tail, and they pulled the pan out just in time. The cheese was a little browned (as seen in above picture), but they liked it. Gave off that “Am I a pizza or a slab of meat?” vibe that we’re always after.

Brando and Alex arrived, and we served them under the dramatic lighting at a very small table. Lynn occasionally had to scoot out of the way of a door that opened directly into her left cheekbone [Lynn’s note: My best cheekbone!!]. They ate and were satisfied. So satisfied that Alex and Brandon decided to stay in Northfield for the rest of the summer; they didn’t really go home to Arizona, right? They’re coming back soon so soon so soon ūüôā ūüôā ūüôā ūüôā ūüôā

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Behind the scenes: Brynne dresses the plate, source of light in full view. 

an Old D but a Good D

That’s right, folks. Just like Lizzie McGuire in The Lizzie McGuire movie, we are Outfit* Repeaters!

*By Outfit, we mean recipe. But also outfits.

But, hey, like animated Lizzie McGuire says in The Lizzie McGuire movie:

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So stop remembering our meals! Forget everything you’ve read on this blog so far! And be prepared to fall in love again with our unique, wacky voice and writing style.

This week, for the first time ever, we made an improvised pasta dish (from the combined brains of Brynne, Lynn, and their boss Julia).Here’s the scenario: a potluck dinner. The issue: everyone wanted to bring a dessert. The solution: Lynn begrudgingly sweats over a stove instead of going to barre class (for this, she was eventually thankful) making a main dish. The results: A Full Meal For All including a garden salad (meaning our boss made it from things in our garden), zucchini cakes & dip (made by a coworker who knows her way around her garden veggies–her garden, not ours), pasta with Fun Things (explanation to follow) also from our garden), and a fine dessert of lace cookies & ice cream. What a night. Let’s get to that pasta!

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Spriggin’ delicious

So if you’re looking at these noodles with an “I don’t think they know how to make pasta” look on your face, please bear with us. The pasta we used was gluten free and Lynn was not used to that kind of stickiness! Regardless, it was tasty and available to the intolerant-of-wheat!

For our SAUCE, we heated up a can of diced (& seasoned) tomatoes, a can of chickpeas, some of the tomato-sauce-turned-paste from our Coconut Vegetable “Curry”¬†#galswhouseleftovers, spinach (thanks Mabel), and–get ready for it–some herbs from the garden! Which ones? Let us throw them at you!z596e55023713f.gifz596e5511893ee.gifz596e552ab3c19.gif

Damn! That is the kind of¬†herb¬†I’m talking about! We kind of just rawdogged (copyright Ellie & Friends) the proportions on this one, added some salt and pepper, and topped it off with some fresh & raw basil and a sprig of parsley.

It was a hit.

Next week’s potluck will also involve a last-minute scrambling of ingredients, though this one might prove to be more difficult due to the abundance of pickles and lack of base foods. Wow! See you then!

Wanna Go for a Leisurely Chop?

hi hows it going we’re fine. let’s dive in.

Here’s the thing–we made curry today, and we got the recipe off the internet from a website called Budget Bytes run by a woman named Beth.

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Beth 

She’s white. And here’s the other thing, guys, in our first post, we made taquitos, and we got the recipe off the internet from a site called Cinnamon Spice & Everything Nice run by a woman named Reeni who is probably also white. And like we are taking these recipes that are not traditionally white dishes (is anything? no!) and making them with like a white lady’s take on them which is icky, and then we (2 white ladies) are posting on this blog about them. And we called the sweet potato black bean things taquitos, and we called this dish curry.

And I don’t know! Just keep that on your mind as we dive in (part II; this pool’s got a deep end) & let us know what you think about co-opting food culture, and about our reproduction of that co-opting.

The food we made is called Coconut Vegetable Curry.

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3 girls/3 bowls/30 bowel movements

This recipe took a lot of collecting. In fact, 3 separate trips to 3 separate stores (Trader Joe’s was one of them & Lynn is heartbroken that she couldn’t be there, but thankful for Deirdre and Brynne for being there) were required before we were stocked, rattled, and ready to stir these babies up. Do you feel like we return to the same sentence structure using “stir these babies/bad boys/suckers up” too much? It’s too much fun. Food can’t be bad boys! That’s silly!

Do you remember how much Ellie likes to peel/zest? We put her right to it again–and Brynne, too! These ladies PEELed up everything Lynn put in their way–carrots, ginger (fresh, baby)–while Lynn messed up the garlic by saut√©ing it for far too long in olive oil. [Lynn’s note: My hands still smell like garlic. I’ve tried rubbing them in toothpaste, nail polish remover, and St. Ives Cucumber Water & Melon body lotion, and nothing has worked. I am in hell.] Next, Brynne sacrificed her eyes and chopped an onion (sans sunglasses!) and we threw it in with the garlic, along with the carrots, curry powder, and ging-ah. [Brynne’s note: I’m having a rough day with my eyes–my contact lens ripped during yoga class and nothing’s been the same since, so this onion chopping had a particularly powerful effect. It stung.]

AND THEN WE PUT IN SO MUCH BROCCOLI AND CAULIFLOWER THAT WE HAD TO SWITCH OUT OUR FRYING PAN FOR THE BIGGEST FRYING PAN YOU’VE EVER SEEN, baby! Perhaps the difference in size is not quite noticeable from the above tiled photos–but if we had put a human baby’s head in the photo, you’d be able to map that distance.

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Notice how you could draw a perfectly straight line between the tip of Lynn’s ear and that of her nose.

Something that Lynn didn’t tell Brynne is that this recipe called for¬†tomato paste, but these gals only had¬†tomato sauce, so Lynn did some secretive improvisational cooking & put the tomato sauce on a pan to cook out some of that thin juice! Did it work? A little bit. Brynne didn’t notice, anyhow. [Brynne’s note: I was wondering where Lynn got this tomato paste from. I need recipes to be followed!!!! I’m thankful she kept me in the dark on this decision.] When that was thickened up, we added it (a lot more than the recipe said to account for our mounds of brocc & caul) along with half a can of diced tomatoes (#galsonabudgetdonthaveafullcan).

TJ saves the day: our last addition (well, third-to-last) was 1 can of¬†Trader Joes coconut milk–reduced fat. mmmm. We poured it over, reduced our heat to a simmer. 5-7 minutes later (Lynn wasn’t counting!) we added 1/2 tsp salt and 1/2 tsp sugar. 1 full tsp of good. Actually, if you mixed together salt and sugar and ate it straight that’d be nasty.

Serve on a warm bed of rice. Preferably rice that’s been sitting in the fridge for a week so you don’t have to make rice on top of this already multi-step meal. Dig in.

There She Peels Again

Hey!

It’s been a while!

It’s just been too damn hard to face the blog arena and salivate over our delicious pics of food (and ourselves, bc wow summer sweat looks good on us!) while our fridge slowly runs out of the 3 spinach leaves and runny bottom 1/4th of Chobani yogurt that have been sustaining us. These girls need to get to the grocery store–stat.

Pause to pose a q: If I leave the house and tell you that I am going to get groceries, and I come back with a few bags of like notebooks and maybe some medicine and like tampons, but no food, are those still groceries? What makes a grocery-shopping-event different from “going to the store to pick up a few things?” If I got 3 bags of linens and one avocado, did I go grocery shopping?

This week we made “Easy” Sweet Potato & Black Bean Burrito Bowls

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Woah! Busy kitchen! Who are these people?!

Here’s the thing about being #galsonabudget, besides everything we have already confided about it–when you invite yr friends over for dinner, they’re either bringing their own meal (Levi), or yr putting them to work peeling sweet potatoes (Ellie). Luckily, Levi makes a mean quesadilla and Ellie is a PQ (Peeling Queen).

So–Ellie peeled 2 Yamz, which Brynne then chopped up and¬†roasted (after tossing them in extra virgin olive oil [Lynn’s note: s/o to my friend Emma who unironically calls it EVOO, a habit I think she picked up from Food Network], paprika, and chili powder. They roasted for a little bit, and then we pulled ’em out and threw on some bell peppers [Lynn’s note: omg so that’s why we bought those. there was one yellow one and one red one I think!] and roasted again. These babies were getting¬†tender.

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Now That’s What I Call A Burrito Bowl 5!

There were two slight alterations we made to this recipe, apart from adding in a sprinkle of Love– 1) We used regular run-of-the-mill white rice instead of brown basmati rice because we were Hungry and the white rice was already made and we were not about to wait for brown rice to cook! It takes so long!! 2) The recipe calls for a dressing that is essentially spiced mayo? Uh-Uh. No way lady. We just topped this shit off with avocado chunks (not slices) and the last of the aforementioned dwindling spinach leaves.

Update: Brynne’s toes still look beautiful. Will she go professional?

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2 friends enjoying a meal. 1 of them is a robot whose neck can only turn at odd angles. Can you decipher the true friend?

This was a good meal, however rushed it felt because we had to put the peddle to the metal to make it to relaxation yoga on time. We’re aware of the irony of that sentence. Also, we know that the whole farting in yoga thing is a pretty trite/tired/we GET IT joke, but have you ever gone to a very quite room to contort your intestines in wild ways right after scarfing a burrito bowl?

Pfffffft

Anyhow, please wish us well in restocking the fridge–today Lynn’s lunch is a cold plain tortilla with a side of granola crumbs and the salt from the bottom of a Triscuits box.

 

 

Are We Going To Become Extreme Couponers?

As Lynn puts our thoughts to type, Brynne is snipping coupons from the Northfield Newspaper, which she¬†hid in our room before brunch¬†so that no one else would take them. Because, you know, when you come to brunch, you’re really coming to steal coupons.

For this fresh meal, we didn’t actually use any coupons at all–most of our ingredients came right from this house. Hearing that, I bet you’d be surprised to know that we made Spinach Ricotta Gnocchi, bitch.

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“I feel like Aziz Ansari!” –Brynne

Sidebar to ask whether y’all are tired of the fact that making pasta is now more associated with our boy Aziz than with this boot full of flowers that people sometimes talk about: [Brynne’s note: I had to ask Lynn to show me where the flowers are. I see it now.]
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We have a friend who told us he learned how to make pasta while he was abroad, and when Brynne said “Oh my god, you’re like Aziz!” he practically flipped us over in a batter of egg and flour because he’d heard that so much from everyone he’d spoken to in the states. We don’t care. We love Aziz.

Gnocchi’s actually way easier than you’d think!

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Including this picture because this is the face we make when someone suggests that they are easier than you might think.

Really, it wasn’t super easy, but like, we got better as we went along! Flour was key. Lynn was afraid that we were messing it up, but it turned out ok. I’m impressed. Definitely cook your gnocci for more than 4 minutes, because some of ours turned out a little too raw-ish, but was still: yummy.

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Bowl ‘o gnocc dough

We ate this meal in the heat of an early July day, and boy, it was a fill-up-you-tum-and-complain-about-men-and-the-problems-of-society night. (A meme I recently saw said [and I’m paraphrasing here]: Notice how anytime something bad happens you say “aw man/boy”? It’s because men are the worst. I liked it.) Omg forgot to include that we also had an app (appetizer) of cher (cherries), and a side dish of exactly 4 string beans and some chopped carrots #galswhouseleftovers.

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Check our spread (and toenails!)

We finished up the meal with some lovely chocolate mint ice cream to Cool Off. Good purchase, us.

TTFN,

Lynn & Brynne

Wanna-be Spice Girls

This spice bowl

The talk of the town

(specifically, our town. specifically, our house. specifically, between us because we were so excited to make these bowls)

Bowls? This fad? Overrated? I don’t know if you can say that, because people have literally always made things and layered them in bowls, it’s just that at some point, instead of calling it “tofu and vegetables,” someone messed up and included the dish ware in which they stored this meal– “oh this? just a spicy veggie bowl. damnit,” and it caught on.

Which led us to create the Spicy Cauliflower Power Bowl!

These aren’t just any old bowls, friends. And we didn’t even completely follow the recipe. Zoinks! (Alternative to Zoinks is #galsonabudget.) They’re packed with newly roasted sesame chickpeas (remember when Brynne messed up the chickpeas? Roasting them like this saved them [Lynn’s note: They were so fking good, I took a bowl of them with me to a coffee shop & rudely ate them using their silverware!]), avocado, spiced up cauliflower and onion. The goodness is all topped with arugula (we love it) and cradled by a bed of quinoa. All the good stuff! We didn’t have any siracha, so we didn’t add it and can’t speak to what the recipe would be like with siracha included [Lynn’s note: my guess is that it would be pretty darn good. Brynne can’t give a note because she just left to go shower, but I think she’d agree]. Sorry!

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Bold. Powerful. Strong. Apathetic?

After consuming these bowls, we felt powerful. Strong. Well nourished. A bit parched. But strong all the same. Would highly recommend this dish. Make sure you have an avocado on hand.