Rabid Bunnies Drinking Galliano

I know I’ve mentioned it here before, but Broadway Baby and I are currently composing/writing a musical together. Here’s the problem–he’s on the other side of the planet right now. This has led to more than a few “odd hours” writing sessions via skype. Do you know what’s NOT easy to do? Smack someone via skype. So if someone say, starts bursting out in “A Chorus Line” when you’re supposed to be writing a bridge, you can’t just smack them to get them back on track. You mostly have to wait it out.

And when they start singing “Tits and Ass” (an actual song from “Chorus Line”, but actually titled “dance ten, looks three”–no one calls it that.) So I just waited while he pointed to his boobs and butt and sang.  It took me threatening to do “Music and the Mirror” in French. Pretension will calm him every single time.

Needless to say, I’m more than a bit tired today. In fact, I’m on my 4th coffee, and the first hasn’t yet kicked in. I give it about another 20 minutes before it catches up with me, and I’m bouncing around like a rabid bunny on crack. I just need to find a cave to guard.

In the event that I start biting out knight’s throats, I should probably just bite to the chase and give you Sunday Sweet.

You’ve ALL had tiramisu. It’s the classic Italian dessert with coffee soaked lady fingers, sweetened mascarpone, booze of some variety, and cocoa. While that is ridiculously delicious, we’ve been there. This is a twist I think you’ll love. It’s also absurdly easy, and  absurdly delicious.

There is a secret ingredient in this tiramisu that will drive your mouth WILD. Galliano liqueur. Yes. Theoretically, you could use ANY liqueur that you love with orange juice, like cointreau or vermouth, but Galliano is just something unexpected that adds an almost “umami” flavor to the tiramisu.

Berry Citrus Tiramisu with Galliano

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Berry Citrus Tiramisu

by Cat Bowen

Prep Time: 30 minutes

Cook Time: 2 hours (chill time)

Keywords: no bake dessert Italian summer

Ingredients ((varies))

    for the lady finger soak

    • for every 1 cup of orange juice use 1 oz of galliano and .5oz sweet vermouth

    for the mascarpone

    • for every 5 oz container of mascarpone, use 1 tsp vanilla extract, 1 tsp cinnamon, and 3 tbsp of honey
    • ladyfingers (1 cup of oj mix will soak 15 ladyfingers and will need 5oz of mascarpone)
    • strawberries–the amount is totally up to you

    Instructions

    bring oj to a boil with vermouth and galliano, turn off and pour over lady fingers.

    let cool and soak for 15 minutes

    mix mascarpone with vanilla, honey, and cinnamon

    layer berries, ladyfingers, and mascarpone in a loaf pan, in ramekins, in jars, however you like. In any order you like. The only thing you need to know is that they should chill a few hours before you serve them.

    for every 15 ladyfingers you need one container of mascarpone and 1 portion of the oj mix, with as many berries as you like.

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    You Can’t Lie to Dr Feelgood

    Please tell me you all saw the moon last night? I swear I felt as though I should howl at it. It was truly remarkable.

    Moving on from lunar phases and their propensity for bringing out the animal in me, lets talk about food.

    This week, I had a LOVELY conversation with my trainer and one with my doctor, and as it turns out, THEY READ MY EFFING BLOG. This is a problem because they told me all these foods to avoid, and here I am, blogging the ever-loving hell out of them. I could’ve just told them “I only taste the recipes!! They’re for my kids!!”–the man would rat me out and sing like a friggen canary, and here I am with no proper mob connections.

    He’s super helpful that way. I forgive him because, well…shirtless french-press coffee. It’s really worth it. He makes good coffee, and he makes it look good.

    I keep telling him that won’t work forever, but it probably will.

    So therein lies the crux of the problem. I need to nut-up or shut-up about my diet. Typically, I just make sure I eat a very well-rounded diet, and when I have to eat things like “chip-ins jalapeno ranch popped chips” (omg, it makes going to a vending machine worthwhile) I try not to be so hard on myself. But when I add in all of the lovely shite I blog, things get hairy. Let me tell you, Scandinavian trainers and dietitians who happen to double as your best friend will get on you about your sugar addiction–and your gluten addiction–they’re really not nice people. (don’t let the polly-pocket sized blogger fool you, she will three-name your ass and rip you a new one) It’s a damn good thing I could carry her in my purse.

    So, because of all of that, I am once again forced to step back and look at my diet and love of beer. In doing so, I created a recipe for my kids that is secretly healthy, and truly delicious. While it is NO WHERE NEAR gluten free, it has no processed foods at all, and is chock-full of nutrition. It also has enough beta carotene to give you super vision or whatever beta carotene does….(this is where I could google….nope–too lazy)

    Healthy In Hiding Sweet Potato Carrot Bread

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    Healthy In Hiding Sweet Potato Carrot Bread

    Healthy In Hiding Sweet Potato Carrot Bread

    Ingredients

    • 1 small roasted sweet potato (about 5"-2") no skin (roast in oven or microwave, peel skin off when cold)
    • 1 medium over ripe banana
    • 1/2 cup shredded carrot
    • 1/2 cup shredded zucchini
    • 3 cups whole wheat flour
    • 6 oz plain greek yogurt (I use Chobani 2%)
    • 1 cup coconut sugar (or brown sugar)
    • 1/2 cup liquid egg whites or 3 eggs
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 2 tsp baking soda
    • 2 tsp baking powder

    Instructions

    1. preheat oven to 375F
    2. beat together the sweet potato and banana
    3. add egg, carrot, and zucchini
    4. add sugar
    5. sift in dry ingredients about a cup at a time
    6. pour into greased loaf pan
    7. bake until a skewer inserted in the center comes out clean, about 55 minutes
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    Party In My Box



    I try not to be one of those Crossfitters that does nothing but ceaselessly drone on about how awesome it is, or how much Fran sucks, or how it is that Sweden and Iceland seem to be the scariest places on earth after you watch their people compete in the Crossfit games.

    Today, I might be a little like “that girl”. I will be that girl because last night I achieved something that I basically never thought possible, but more on that in a minute.

    Let’s start at the beginning. Four years ago this May, I was having your average day. The Captain was blithely eating Cheerios in his high chair, and I was washing dishes. Above the dishes I was washing was a row of canned beans. Somehow, one of the cans of beans jostled loose and fell. When I tried to catch the beans, I instead caught my wrist on a wine glass and severed my ulnar nerve and an artery. I called 911, it was the scariest moment in my life up to that time, and yada yada yada, my hand is now partially paralyzed and is given to ticks and the like. One nerve. Mucho damage. –aside–I no longer use or own glass wine glasses, I am super-duper terrified of them now. I can’t help it. I’m having a party in December, and we’re using stemless wine glasses and silver and gold rimmed/stemmed champagne flutes. Yeah. It’s that bad.

    Because of this paralysis and subsequent weakness, I’ve always had to severely modify my wods at Crossfit. Lately, though, I’ve been slowly but surely building strength in my weak hand and doing things like pull-ups, assisted muscle-ups, etc.

    Last night I had friggen HAD IT. Everyone in the damn box was doing the one thing I’ve never freaking attempted because of my effed up hand: rope climbs. I was so jealous, but my stupid hand tends to be a perfidious beast, not heeding my mental commands, and often just giving up the ghost entirely. I decided to say “well fuck that, I’m trying it!” and got in line to go up.

    The Viking and the Hipster looked upon me with a very strange sort of awe and sense of “WTF?” on their faces. Behind those, more obvious expressions, I could tell they were rallying for me. The Viking sidled up next to me, bumped my shoulder, and said “are you sure you want to try this?”. I nodded in assent, not as confident as my nod implied, and he replied “well, you better chalk up!”

    When upon it was my turn, it was as though time stopped. Everyone in my box understands my physical limitations, and has watched me modify countless times to accomodate said limits. When they saw me first grab ahold of that rope to climb it, all you could hear in the room was muffled utterings and Mumford and Sons “White Blank Page”.

    I grabbed the rope and set my foot in the loop like I was taught. I grabbed. I slipped. I had to recollect my thoughts, and the Viking and Hipster both patted my shoulders and said “you got this”. I rolled my neck and wrists and grabbed again. I made it up a foot, and then another. At this point, the whole box was starting to shout at me. “Get it, Cat!” “Bitch, please! This is easy!!!” Before I knew it, I was halfway up the rope. The Viking yelled “YOU’RE HALFWAY THERE!!! YOU’RE HALFWAY THERE!!” I kept climbing, climbing, feeling the bite of the thick rope, hearing the cheers of my friends, seeing the Viking nervously rock from foot-to-foot, and the Hipster bouncing on the balls of his feet. Two more pulls, two more and I’d be at that fucking bell I thought I’d never ring. My face was slick with sweat, the hairs falling down from my bun sticking to my neck and tickling my ears. One more pull. One tug. I’ve got this. I heaved a great sigh and stared at the silly polka-dotted cowbell attached to the ceiling with tinsel-wrapped rope. I grabbed the rope, loosed my foot, yanked it up and re-set it. I stood straight, pulling up with every ounce of strength I had left in my arm and hand, and I rang that fucking bell like it was my gods damn job.

    The box erupted. From outside the box I can only imagine it sounded like a sports arena or plangent concert, what with Mumford singing “RAGGGE!!”. The Viking was jumping up and down like a teenage cheerleader with a negative pregnancy test, and the Hipster actually smiled in something other than in smug satisfaction. As I slid down the slick rope, the cheers were deafening.  I was crying. I couldn’t help it. I was–undone–in the best possible way. When both my feet felt purchase on the mats, I was accosted, knocked to the mats, and danced about like a babe just taking her first steps.

    This. This is why I love Crossfit. It’s not that I’ve strengthened my hand more in one year of doing it than in three previous years of therapy, (though that is a huge benefit) it’s not even that I climbed the stupid rope, it’s that my Crossfit family supported me the way they did. It was a party in the box after that, and the acceptance and love I felt was overwhelming. Amazing. Indescribable.

    Yes, in spite of that long-ass story, there is still a recipe.

    I love crackers, I love blue cheese. I made blue-cheese crackers.

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    Blue Cheese Crackers

    by Cat Bowen

    Prep Time: 5 minutes+30 minutes

    Cook Time: 15 minutes

    Keywords: bake appetizer side snack

    Ingredients (64 crackers)

    • 1/2 cup roasted, salted almonds
    • 6 oz blue cheese
    • 5 tbsp butter
    • 2 tbsp cornmeal (extra fine)
    • 3/4 cup flour (plus more if needed)
    • 2 tbsp corn starch
    • 1/2 tsp salt
    • 1/2 tsp cayenne pepper
    • 1/2 tsp black pepper

    Instructions

    combine all ingredients in a food processor until stiff ball forms, adding more flour if needed

    form into a 2″-18″ log and freeze for 20 minutes

    slice into 1/8″ thick slices

    Preheat oven to 400F

    bake slices on greased cookie sheet until golden brown on the edges

    let cool

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    I’M EFFIING ELLE WOODS

    Ok, so I know that on Sunday, I mentioned that I couldn’t wait to start making fun of celebrity gaffes that were bound to accompany warmer climes.

    Alas, I needed only wait an hour or two until Reese Witherspoon decided to get all “celeb high-handed” with a cop.

    Here’s the thing, while I’ve been tempted to go around asking people “don’t you know who I am??? You’re about to!!”, I am feking tired of assholes drinking and driving. It’s by far the BIGGEST, DUMBEST, ASSHOLE MOVE EVER.  If I even breathe in boozy fumes I stay as far away from my keys as humanly possible. Just because you’re all fancy, and have more money than a shipping magnate, doesn’t mean the damn rules do not apply to you. It doesn’t mean that your car can’t kill someone.

    Seriously, it is MUCH funnier if you’re being driven around, and you’re randomly yelling out of the window of the limo, “Don’t you know who I am? I’m ELLE WOODS, MOTHER TRUCKERS!!!” Seriously, you may even get good press out of that particular gaffe. Everyone loves a story about tipsy, funny ladies being socially drunksponsible.

    Everyone should be drunksponsible.

    This includes having a DD or $$ for a cab, or taking the train if you live in an area with good metro.

    This also includes sending me drunk texts. I love them. They’re special in my heart. Personally, I’m given to ambien texting people. (my sister and the WebMistress can attest to the awesome.)

    Also, bonus points if you bust out in song. Preferably from the 90s, preferably Sir Mix-a-lot or Vanilla Ice. Boys II Men if you have a group.

    If you can quote obscure literature or poetry while being drunksponsible? You win at life.

    If you can make a tahini dressing, you must be ME!

    Today’s recipe is off-the-charts delicious.

    If you’re like me, as soon as the good asparagus hits the farmer’s market, you gobble that shit up like a Kardashian gobbles attention. (and quite possibly the souls of the damned) This recipe elevates the delicious spring vegetable with something more. Healthier than a hollandaise, but with the same, buttery mouth feel, this tahini dressing will make anyone wake up in the middle of the night craving asparagus.

    Roasting Asparagus is easy. Spray the spears with olive oil, toss with salt and pepper, and roast at 400F until crisp-tender. (about 8 minutes) The dressing is also sort of stupid easy, but damn oh damn is it good.  Spiced with the Moroccan spice, ras el hanout, it is also equally good on pita or as a salad dressing!

    Lemon Tahini Dressing

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    Lemon Tahini Dressing

    by Cat Bowen

    Prep Time: 2 minutes

    Keywords: appetizer side soup/stew condiment dairy-free gluten-free kosher low-carb nut-free paleo soy-free sugar-free vegan vegetarian

    Ingredients

    • 3 tbsp tahini
    • 3 tbsp extra virgin olive oil
    • juice of one lemon
    • salt and pepper
    • 1/2 tsp ras el hanout
    • 1/2 tsp crushed roasted garlic

    Instructions

    whisk together ingredients and drizzle over vegetables

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    Justin Bieber’s Panties

    I had an extra super crappy day yesterday, but I refuse to take it out on you!! Therefore, I come bearing booze.

    Let’s be honest, nothing sounds less appealing in the spring and summer than heavy donuts, or elaborate cakes, or overly sweet and fat anything. It’s simply unappealing. There are however many, many things that sound very appealing. Here they are in no particular order:

    • bonfires
    • beaches
    • bonfires on the beach
    • tomato sandwiches
    • reading books on the beach
    • reading books on the beach while eating a tomato sandwich (notice a theme?)
    • beer
    • fresh fruit
    • iced coffee
    • cute new dresses
    • making fun of celebrities who forget to wear panties with their cute new dresses
    • making fun of Justin Bieber when he forgets his panties
    • Sangria

    Today, I can only help with one of these things. I will try to get on the Justin Bieber thing ASAP, though. His panties seem to be in a twist, and not missing at all as of yet. I give it a week, they’ll be on his head or something. 

    I will help you with sangria. It is the QUINTESSENTIAL summer wine beverage. While there are two types, red or white, I am quite partial to the red. It gives you more options with the liquor you choose!! With white sangria, you’re mostly limited to cointreau, with red? Oh my, brandy, cognac, cointreau, grand marnier, tequila….all good options.  Today’s choice? BRANDY!! It’s like happiness and sunshine dipped in sin and awesome. It also goes down like fruit punch, and much like Bieber, you might end up with your panties behind your ears if you neglect to pace yourself.

    So, this week’s Sunday Sweet is….

    Cabernet Sangria

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    Cabernet Sangria

    by Cat Bowen

    Prep Time: 5 minutes

    Cook Time: 1 hour (marinating time)

    Keywords: beverage breakfast snack gluten-free dairy-free kosher nut-free soy-free vegan vegetarian Chinese New Year Christmas Cinco de Mayo Easter Mardis Gras

    Ingredients (enough for 6 people or one per)

    • 1 bottle cabernet
    • 1 cup brandy
    • 1 cup OJ
    • 1 cup sparkling water
    • 1/2 cup macerated strawberries (strawberries chopped and sprinkled with sugar)
    • various fruits

    Instructions

    combine all in a pitcher and let sit one hour

    serve and serve responsibly

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