Suck It, Rachael Ray. (Part 1)

Yo Folks,
Sorry about the delay. I realized I hadn't posted at all this year yet... even though I have been documenting all of my cooking. I mean that is the easier part. The whole posting part is the pain in the ass because I have to be all witty and articulate. Anyways, so I don't like Rachael Ray (that was one hell of a transition). And this is why:
1- too perky.
2- she spells her name "Rachael" instead of "Rachel"
3- not a good chef (if you can call her that).
4- says every BS Italian ingredient in some pompous accent that doesn't even sound right.
5- this is the most important reason, she doesn't make good recipes. I mean just putting leftovers in a pot and calling it something dumb like "stoup" (a cross between 'soup' and 'stew', how clever) does NOT make you creative.

I think her 30 Minute Meals concept is a great idea but she dropped the ball on it. So this is my version of 30 Minute Meals and I will be posting several of these "Suck It, Rachael Ray" posts. Let's start with my take of Clyde's Grilled Steak Salad. So Clyde's is a restaurant chain in the DMV-area and one of their locations is literally steps from my office and we go there a lot but mostly when someone else is paying or if we want a long lunch. Their Chevy Chase, MD location has this salad and its epic. This is me recreating it in 20 minutes... so suck it, Rachael Ray.

Step 1: put mixed greens in a bowl.... (sorry, the lighting was weird in the kitchen when I took theses)

Step 2: put crumbled blue cheese, bacon (I used bacon bites), diced mango (I used dried mangos)

Step 3: mix the salad with Honey Balsamic dressing (Ken's Steak House makes this, its at any grocery store)

Step 4: Cook steak, let it sit for a few minutes, slice it up and put it on top of the salad (I had some steak leftover so that was easy)

(optional) Step 5: give bone from steak to dog...

Step 6: put it on a plate and eat it (I actually omitted this step and just ate it all out of the bowl but I put it on a plate for affect)

So that's it. Since I already had cooked steak, this actually only took me 5minutes to make. It actually tasted really similar to the one Clyde's makes except I didn't have fresh mango (which would of been delish) or cashews (I wasn't too upset about not including these).

Clyde's Grilled Steak Salad

Ingredients:
1 pre-washed bag of mixed greens lettuce
1 handful of crumbled blue cheese
3 strips of cooked bacon, diced
1/2 of a fresh mango, diced
Honey Balsamic salad dressing (i.e. Ken's Steak House 'Balsamic with Honey' dressing)
1 cooked steak, sliced

Instructions:
Place clean mixed green lettuce in a salad bowel. Top with blue cheese, bacon, and mango. Toss salad in dressing. Cook steak until medium-rare and let it rest for a couple minutes. Slice steak and place on top of salad. Serves 2 or 1 really hungry person.


So that's it. I swear I'll be better about posting. And as always, Rachael Ray please don't sue!

Peace out,
Liz

Alfredo.

Hey ppl,

Sorry I've been weak about updating this blog. It's funny because I've been photographing all of my cooking and then just not posting it. Anyways, so my friend Kelsey pulled a bold move and asked me if I wanted to cook at her apartment because "I need new blog posts." Thanks for doing me that favor Kelsey. My friends and I have been pretty into X-Factor (except now I hate it because all of the good people are out now and that is primarily the judges' fault) and we have been watching it basically every Wednesday. So when Kelsey asked for me to cook, this was conveniently on X-Factor night AND when UNC was playing Wisconsin (we won. Boom.). I found this recipe from Giada de Laurentiis (I had to look up how to spell that) but I changed it around. I loved her concept of how to make it because it was really easy and made sense but there was wayyy too much lemon in the original recipe and Kelsey wanted to add chicken so that was an adjustment also. Let's DO IT....

There is everything right there. Obviously, you need pasta. I stuck with tradition and picked Fettucini pasta, which I hate to cook and regretted picking because it can easily stick together when you cook it and I'm just a big fan of Linguini. Any kind of long noodle pasta would work and is highly recommended to use for a creamy base sauce like Alfredo. Anyways, start by boiling the water and making the pasta. Make sure you salt the water and when you do it salt it AFTER it comes to a boil. While all of that is happening, start with cooking the chicken.

I LOVE the Perdue individual packaged chicken breasts so I just used 2 of those but I should of used 3. Kelsey wanted me to do a shout out about her Rachel Ray orange pots and pans. So I put some salt and pepper the chicken and cooked it in olive oil and a clove of garlic.

Do like 7 minutes per side or until you think its cooked through. When its done, put the chicken on a plate and let it sit while you do everything else. So in a pot, put in: 2 cups of heavy cream, 1/4 cup of lemon juice, and 1 1/2 sticks of butter. Cook this until the butter is melted and stir it now and then so it doesn't burn and the butter is mixed with everything else.

Once you are done with the sauce, turn off the heat and then add the cooked pasta. Add 1/2 cup of heavy cream and A TON of parm (about 2 cups). But, you can can add more or less based on what consistency you want. Then add a pinch of nutmeg, salt (only a little because parm is already salty) and pepper. Toss all of this together until you get exactly what you know fettucini alfredo should look like. After that, taste it and make sure you don't need to add any more pepper. Finally, slice up the chicken and toss it in the pasta. Look at beautiful below.

Boom shaka laka. Yeah this is actually pretty good and easy alfredo so I highly recommend you guys trying this. It was great and its a great go to.


Fettucini Alfredo

Ingredients:
18 ounces fettucini (1 box)
2 1/2 cups heavy cream
1/4 cup cup lemon juice
12 tablespoons butter (1 1/2 sticks)
2 cups grated Parmesan cheese
Pinch of nutmeg
Salt and ground pepper
Cooked meat of choice (chicken, shrimp, bacon, etc.)

Instructions:
Cook the pasta in a large pot of boiling salted water until al dente, stirring occasionally. Drain.

Stir 2 cups of the cream and the lemon juice in a pot to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce.

Add the nutmeg, salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly. Stir in cooked meat of your choice. Serve.


Well I hope everyone tries this because its easy and thus worth trying. Below is a photo of my challenged friends enjoying the pasta....

Peace out,
Liz

Confused Apple Dessert

For TGives I usually make a dessert and its usually something with apple or pumpkin. This year I chose to make an Apple Crumb Pie. This is basically an apple crumble in a pie. To be honest, I don't know where I found this recipe, I think I just googled "apple crumb pie" and chose the first link that looked look and legit. This pie turned out very good and was even better with some ice cream on the side but why wouldn't you have the ice cream on the side in the first place? BTW, I did not do step by step pics because TGives was a blur and I didn't even think about doing step by step pics until after the fact. Lets get going....

So I used Fiji apples because I read a couple of articles and they said that Fiji apples give the best flavor and texture when you cook/bake with them and since I had no effing idea I listened to the bullshit articles I found when I googled "whats the best apple to bake with." Also, I used frozen pie crust because 1- I'm too lazy to actually make pie crust and 2- I wouldn't test out making pie crust for the first time on Thanksgiving.


If you're using frozen pie crust, take one of the shells and place it in the fridge so it thaws a little. You don't have to do this for too long but just do it for good measure like before you start everything.

Let's talk about the filling. Start with dicing up 5-6 peeled, Fiji apples. Place the apples in a bowl and add brown sugar, a little flour, cinnamon, allspice, pure vanilla extract and lemon juice. Mix all of this together. It will look dry but do your best at making sure all of the apple chunks are even coated with everything. Let the filling chill for like 10-15 minutes so everything melts together.

Now the topping. In a mixing bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Melt and cool 1 stick of butter. After it is fairly cool, pour it into the dry ingredients of the topping. Mix all of this together and break it up into little pieces. I actually just left it in big hunks and broke it up over the pie.

So lets put it all together. Take the pie crust out of the fridge and pour in the apple mixture and even it out so its all about the same level. Now take the topping and break it over the apple pie and basically cover 90% of the apple mixture or cover it all, up to you. Either way, you probably won't use all of the topping. Cover loosely with foil and pop this into a preheated oven that's set at 425 degrees for 20 minutes. After 20 minutes, reduce the heat to 375 degrees and continue to cook for 35 minutes.


Apple Crumb Pie

Ingredients:
Filling--
5-6 large, peeled Fiji apples
1/2 cups of brown sugar
2 tablespoons of flour
1 3/4 teaspoon of cinnamon
1/4 teaspoon of allspice
1 teaspoon of pure vanilla extract
1/2 to 1 tablespoon of lemon juice

Topping--
1 1/4 cups of flour
1/2 cup of brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 stick of melted, cooled butter

Instructions:
Preheat oven to 425 degrees. Prepare dry ingredients for the filling in a large bowl. Peel and dice the apples into small pieces. Transfer apples to the dry ingredients and then top with vanilla and lemon juice. Toss to coat the apples and set aside for 10-15 minutes.

For the topping, combine all of the dry ingredients in a medium sized mixing bowl. Pour cooled melted butter into bowl. Toss and cut until small to medium sized chunks are formed. Break up the larger chunks, if needed.

Put filling thawed piecrust and then sprinkle crumb topping over the entire pie/apple mixture.

Cover pie loosely with foil. Bake at 425 degrees 20 minutes, then reduce heat to 375 degrees and continue baking for an additional 35 minutes. Cool and serve with ice cream.

This was a great TGives dessert and I would def make this again. I hope you all had a great Thanksgiving!

Peace out,
Liz

Hayes T-Gives

Hello Fatties,

Sorry for the hiatus, Thanksgiving break made me really lazy. Anyways, I decided to do a whole Thanksgiving post (I'm not waiting until next for this). So a typical "Hayes Thanksgiving" comprises of us going to dinner on Thanksgiving night and then having family Thanksgiving the next night where we (me) do all of the cooking and have a big ol' merry time... well kinda. To be honest, we do this because we all want the leftovers but we really like going to our club for Thanksgiving. On the Wednesday/day before TGives my mom sends me to the grocery store to get everything for Friday night... including the turkey. That makes sense right? On our Hayes TGives (the Friday after real TGives) my mom usually makes the turkey and I make everything else. In the early years, I would be very overzealous and do fancy shit that I didn't know how to do but I've smart up lately by just going to the classics. I apologize because I did not do step by step photos this time because I was way too overwhelm making everything with my brothers coming in everything 5 minutes asking when dinner is--usually they offer to help at the end to speed things up. ANYWAYS sorry for my Hayes TGives rant... LETS DO IT.


Let's start with the most important part, the turkey and stuffing. I do NOT make my own stuffing, I mean I easily could but why? Stove Top is really, really good and it takes maybe 5 minutes. I mean shit I am not going to make all of this effing cornbread and then chop up all of these veggies and bullshit when I could do it in 5min.

Anyways, I digress. So first make your stuffing (however you want to) and preheat the oven for the bird. For the bird, take out all of the insides and then rinse it to make sure its clean and there aren't any stray feathers. Now stuff the bird. Then season with salt and pepper the bird and put some butter on it....

For cooking a bird, the oven should be at 350 degrees and you should cook it for about 15-20min per pound or until the little thermometer thing pops up.


The 2 sides we had were green bean casserole and mashed potatoes. Every year we have mashed potatoes because you have to and then the next side is a free for all. Sometimes I'll add an extra side dish if we have more than 6 people.

For the green bean casserole, I used Paula Dean's recipe, which I doubled and probably should of tripled because it was epic.

So chop up the fresh green beans, mushrooms, and onions. After all of the chopping, melt butter in a skillet and then saute the mushrooms and onions and boil the green beans in chicken stock for 10 minutes.

After the 10 minutes, drain the green beans and add to the skillet with a can of cream of mushroom and some salt and pepper (Paula says to use her "house seasoning" and yeah right like I was going to to make that). Also, you're suppose to add those French's Onion Rings but my mom doesn't like those because it reminds her of the "shitty" green bean casserole from when she was a kid. After everything is melted together in the skillet, place it all into a greased 1 1/2 quart glass baking dish or bowl. Bake for 20 minutes on 350 degrees and then dump some cheddar cheese on the casserole and put it back in the oven for another 10 minutes.

Paula Dean's Green Bean Casserole

Ingredients:
1/3 stick of butter
1/2 cup of diced onions
1/2 cup of sliced fresh mushrooms
2 cups of sliced green beans
3 cups of chicken stock
1 (10 3/4-ounce) can of cream of mushroom soup
1 (2.8-ounce) can French-friend onion rings
Salt and Pepper
1 cup of grated Cheddar cheese

Instructions:
Preheat the over to 350 degrees.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken stock for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and salt and pepper to the onion mixture. Stir well. Pour into a greased 1 1/2 quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.


For the mashed potatoes, I used the recipe I use every year, which is Ina's Buttermilk Mashed Potatoes. I usually double this recipe because the original I think only serves 4 people. So I usually get all of the potatoes (Idaho) and bring them over to the TV with a trash can and a peeler and just peel them all while watching TV. No, seriously. After peeling all of the potatoes and feeling like I was punished for something, I return to the kitchen and chop up all of the potatoes...

My dicing has become pretty awesome over the years, if you can't tell. So boil a big pot of water with some salt in it and let that boil until its fork tender. While its boiling, get out a saucepan and heat the milk and butter-- do not bring it to a boil. When the butter is melted and its combo-ed with the milk, take it off the heat and put it aside until the potatoes are ready. After the potatoes are done and drained either mash them with a masher or use a hand-mixer. While mashing, add the butter/milk and it will become a lot easy to mash. After its all smooth and awesome, add enough buttermilk until you reach your desired constancy and finally add salt and pepper, to taste.

Ina's Buttermilk Mashed Potatoes

Ingredients:
Salt
1 1/2 pounds of potatoes
1/4 cup of milk
1/2 stick of unsalted butter
1/2 cup of buttermilk
1/4 teaspoon of ground black pepper

Instructions:
In a large pot, bring water to a boil and add 1 tablespoon of salt. Meanwhile, peel the potatoes and dice them into cubes. Add potatoes to the boiling water and bring the water back to a boil. Lower the heat and let it simmer uncovered until potatoes are fork tender.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

When the potatoes are fork tender, drain and return to pot. Begin mashing the potatoes with either a hand-mixer or a masher. Add the milk mixture to the potatoes gradually while mashing. When smooth, whisk in enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper. Serve hot.

The dinner turned out pretty awesome and was maybe the best TGives dinner we've had at home. I hope everyone had a great Thanksgiving and realized what they really are thankful for. Food, family, friends.

Peace out,
Liz


Cooking Tips:
~While cooking any meat (chicken, turkey, beef, etc), you have to let it rest after cooking. For example, once you take the turkey out of the oven you need to let it sit for 10-15 minutes. You do this so all of the juices stay in the meat and don't come pouring out when you cut it. This keeps the flavor in the meat.
~ While making casseroles, make sure all of the ingredients/vegetables are about the same size so it cooks evenly.
~While making mashed potatoes, start with little liquid and then add more as needed. You'll regret not doing this because you don't want soupy mashed potatoes.
~Never use salted butter for cooking. Unsalted butter helps you control your flavor in dishes and the salt in the butter could over power the flavor you really want out of the dish.

BEC Sammie

So I'm a little tired (hungover) from last night and of course I decided to make something to get me going for the day. Well realistically I'll probably go back to bed after this. Last night I went to Galerie Lareuse in Georgetown because 2 of my friends had an art show. It was really cool and by the end turned into an aggressive pregame that led us basically getting kicked out. Anyways, it's been a rough morning so I decided to make a Bacon, Egg and Cheese sandwich with a big vitamin water to help stop my head from splitting in half.

The first step for all of this is making the bacon. For something like this, you should probably have 1 strip of bacon for every 2 eggs unless you are at my level you can add extra bacon. Bacon can be difficult to cook because you can burn it pretty easily if you aren't paying attention, so pay attention to get something beautiful like this...

While waiting for the bacon to cool down, get the eggs going. In a mixing bowl, crack 4 eggs into it with a splash of milk.

You need a little milk because it brings the eggs to a good consistency. After you mix it up with a fork, break up the bacon and add it to the egg mixture. This is my special trick for making a great BEC because adding the bacon to the egg will ensure that every bite you get will have bacon in it and it makes the eggs taste awesome. So stir in the bacon and dump it all into a hot skillet that has some melted butter in it. The skillet should initially be hot but turn it down to medium-low heat when you're cooking the eggs so you don't burn them.

Once you add the egg mixture to the skillet, wait a sec and let it cook. Basically, don't touch it for about 15-30secs. After that, stir the egg mixture and slowly cook the eggs until this is the end result.

If you can tell I forgot to add butter to the skillet so some of it stuck to the bottom of the pan. Whatever, still good. So after this, add a little pepper to the eggs and toast up an english muffin. Once you got that all in order put some of the egg/bacon onto the english muffin.

Now let's get to the important part... CHEESE. I suggest using shredded cheese because it melts faster and looks so awesome. Like this...

BOOM.  So between the warm english muffin and warm eggs/bacon, the cheese should melt up pretty nicely without you having to microwave it. You can live on the wild side like me and add some Sriracha sauce on top of all of this to add a kick of deliciousness.

BOOM. This is getting awesome. So that's basically it, go nuts and savor this beauty.

Don't forget the Vitamin Water, I suggest the "revive" flavor because it brings you back to life. All of this should make about 2 BEC sammies. OR you could put all of this onto a tortilla and make a solid breakfast burrito. I almost did that... well I'll probably do that right now because I have some eggs/bacon left over. Sonic commercials get me every time.


Bacon, Egg & Cheese Sandwich

Ingredients:
3 strips of bacon
4 eggs
1/4 cup of milk
1tbsp of butter
Pepper
2 english muffins... or 2 torillas... or 2 biscuits
Shredded Cheddar Cheese
Sriracha sauce (optional)

Instructions:
Cook bacon in a skillet on medium-hot temperature. After cooking the bacon, transfer it to a plate with a paper towel on it to cool down. While the bacon is cooling, crack 4 eggs into a mixing bowl and add the milk. Whisk the egg mixture until desired consistency. Break up the bacon into little pieces and stir it into the egg mixture.

Melt some butter in a skillet to grease it. Add the egg/bacon mixture to a warm skillet and cook the eggs. Toast the english muffins and add the egg mixture onto the english muffin. Add cheese and Sriracha sauce on top of the eggs. Serve immediately.

Makes 2 sandwiches.

Ellie likes the BEC sammie too.

Dear God it's Cold Out

Since it's starting to get cold as balls out (especially today in DC), I felt like I should start things off with something seasonal. Obviously a winter soup was what I decided on and I chose this AMAZING Butternut Squash soup recipe. I thought it would be nice to have a nice seasonal soup that utilizes seasonal produce... and seasonal produce is usually pretty cheap. So this recipe comes from this restaurant in Chapel Hill, North Carolina called Weathervane. Weathervane is part of a speciality foods store called A Southern Season and their food is awesome. I was bored one night and went to their website because I wanted to check out their menu and see if maybe I could find something that could lead me to making this soup. Amazingly enough, Weathervane's website has a "recipe" section and it only had 1 recipe on it... THE EPIC SOUP! Of course as soon as I got back home to DC I tested this bad boy out and made little to no adjustments. So let's dive into this...

Start out by chopping 4 cups of butternut squash (should equal out to 1 top half of the squash) and 3 cups of sweet potatoes (should equal out to about 1 and half sweet potatoes) into a cubed dice. After all that chopping, dump it into a medium sized pot (min. 4qt pot) with 2 1/2 cups of veggie stock.

Bring this to a boil and let it boil for about 15-20minutes. Don't forget to stir it a few times during this so it all boils out evenly. You should reach a point where the squash/sweet potatoes are fork tender... aka this:

After everything in the pot is pretty soft (soft enough that you could probably mash it up with the back of a spoon), transfer everything in the pot to either a food processor or a blender and puree the mixture. If you're fancy like me you can use a handheld immersion blender.

Take your time with this step. You can't over puree it but you can under puree it and you'll end up with a random big chuck of squash in your soup. This soup is suppose to be very pureed so run with that. You should get to about this consistence...

After everything is all pureed, add cream, apple cider, maple syrup (use real maple syrup, you actually can tell the difference), and cinnamon to the puree. Whisk it all together until its all mixed thoroughly and it should look like this...

So your Weathervane Butternut Squash soup is ready to go. However, there is an optional garnish that you can make... I highly recommend making it. The garnish is sour cream, cream, sugar and cinnamon all mixed together and dollop on top of the soup.

So I hope you all love this soup like I do! Its perfect for the season and quicker to make than it was to write this post. If anyone visits Chapel Hill, I highly recommend you to eat at Weathervane! Stay warm, I know I'll try.


Weathervane's Butternut Squash Soup

Soup
Ingredients:

4 cups Butternut Squash (about 2 large), peeled, seeded and cubed

3 cups Sweet Potatoes, peeled and cubed

2 ½ cups Vegetable Stock

1 ½ tablespoons Apple Cider

1/3 cup Heavy Cream

2 tablespoons Maple Syrup

½ teaspoon Cinnamon

Instructions:

In a medium pot over medium-high heat, boil vegetable stock, butternut squash and sweet potatoes. Cook until all pieces are fork tender, about 20 minutes. Remove from heat and puree with an immersion blender or food processor/blender until smooth. Add the apple cider, heavy cream, maple syrup and cinnamon. Mix until everything is combined thoroughly. Serve immediately. 

Garnish

Ingredients:

½ cup Sour Cream

1 tablespoon Heavy Cream

2 teaspoons Sugar

¼ teaspoon Cinnamon

Instructions:

Mix together sour cream, cinnamon and sugar. Add heavy cream, about 1 tablespoon, or until the desired consistency is reached.

Cooking Tips:

~When you are cutting up a butternut squash, it is easier (and safer) to just cut it in half at the section between the bottom bulb part and the long top part. After that peel it and then slice up the top part and then dice those slices up or seed the bottom bulb part and go after that.

~When making soup, do all of your chopping before you start cooking. Sometimes people just chop when they need it and that can really create anxiety and you could accidentally burn things and eff it all up. 

~When you are packing up leftover soup, wait until the soup reaches room temperature before putting it in the fridge. This is more important when you have a soup with meat in it because that meat will get tough and gross but its just a good thing to do to keep your soup at its best quality. 

Peace out,

Liz

Ok Let's Get This Started...

Hey Everyone!
So this is my food blog. Some of my friends have suggested that I make one because apparently I'm not too shabby with cooking and baking. When I asked my mom if I should make a food blog her response was, "Yeah! So many people blog now!" Soooo OBVIOUSLY I'm making one now.

I guess I should give a little history as to why I started cooking. Well I'm not one of those people who grew up with "old family recipes" or whatever. My mom is a preheater and did not make anything from scratch... I mean shit if I had 3 kids (especially 3 kids like us) I wouldn't even think about cooking something that took longer than 20minutes to make. The only home cooking I experienced from my direct family was on Sundays when my dad would make his mystery chicken, which basically was just chicken tenderloins and a ton of different spices... he use to open up the spice cabinet and say "We have way too many spices and we don't use any of them." So obviously let's dump 5 different spices that don't work together and make chicken.

I started cooking 5 years ago when I was a freshman in college. I went to this really boring college in central Ohio where is was overcast for 75% of the year and I slept about 16hrs/day. Luckily I peaced the eff out at the end of the year and transferred to the greatest college ever, UNC-Chapel Hill. Anywho, so during lunch every day freshman year, I would grab food from the cafeteria, go back to my dorm room and watch TV while I ate. As everyone probably knows, there is NOTHING good on TV around noon so I started watching the Food Network (it was either that or soap operas). Everyday I found myself coming back to my dorm to watch Ina Garten, who I'd like to say taught me everything I know about cooking via TV. So Ina's catchphrase is "How easy was that?!" and I'd watch and think to myself "Eff, this shit does look easy!" During school vacas, I would come home and try to master this skill that I assumed I naturally had, which I found at first I did NOT have. To make a long story short, I taught myself how to cook and bake in the true fashion everyone my age learns everything, from watching TV and googling anything and everything.

Soooo since this is my blog I'm going to explain what I plan on doing with this load of crap:
1- This will only be about cooking, especially my cooking. This will NOT have anything to do with my life or random events I go to or anything like that. Not saying blogs about your life are bad or lame, I just don't care and don't expect you guys to care either.
2- The majority of the recipes I use come from somewhere/someone else (don't worry I'll give credit to the sources) and then I adjust them to what I think is better to make them mine. And yes I am qualified to do that because I'm awesome.
3- I'm going to try and make the majority of these posts step-by-step so my cooking impaired friends could possibly learn something from this or for my bored friends to do something at work that isn't work. Also, I'll try and add cooking tips to bring out my inner Ina.

If anyone wants me to make something specific then feel free to reach out to me. ALSO, would like to give a shout out to Garland "Geege" Potts for making my blog look so cool. If you want her to work on yours just hit me or her up. I hope everyone likes my blog and learns something from it!

Peace out,
Liz