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!¬†

IMG_0221
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!

IMG_0224
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.

IMG_0225
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.

IMG_0238 (1)
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!).

Advertisements

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.

giphy.gif
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.

IMG_5461.jpg
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!

IMG_5458
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.

IMG_5457.jpg
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!!!!!!!!!!!!! 

IMG_5460.jpg
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.

img_5459.jpg
Serve it up hot, bitches!

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.

IMG_5308.jpg
“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.]
455px-Italian_regions_provinces_white_no_labels.svg.png

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!

IMG_5310.jpg
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.

IMG_5311
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.

IMG_5314
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