{tags weekend cat blogging awww}

I have been obsessing over this recipe for a few weeks now. Subliminally it haunted me to where I secretly made sure I always had ingredients awaiting their big day. The holdup was that I couldn’t find the elusive masa harina anywhere. On three separate trips to the store, I was met with empty shelves which of course made it all the more desirable. Finally, yesterday morning on a covert muffin mission, the aisles did overfloweth. Woot, I was finally in business.

They didn’t come out exactly as planned, but they were still *delicious*. Mine turned out sort of like a mini topless version. Still sexy, just different. You can use anything you like on top, we used pork, lettuce, tomato, onion, and a little sour cream. Chris made his like little sandwiches and was simply beside himself. I couldn’t get them to ‘puff up’ and split like nature intended, but this from girl who thought gorditas were something taco bell invented ain’t bad. They had it all – salty, crispy, hot, cold… YUM.

{tags gorditas recipe}

{tags weekend cat blogging awww}

Have you ever been to a restaurant and had a ceasar salad so good that you savor every bite? You know the one – when the lettuce is crispy, the croutons are so fresh you wouldn’t dare pick them off, and the creamy dressing has that mouth watering tang that’s seemingly unattainable outside of a professional kitchen? Wells, the veil of secrecy has finally been lifted. I found this recipe over at Well Fed and it just had that certain *something*. The dressing is just thick enough to coat each piece of lettuce but not weigh it down. The fresh ingredients, and of course your going to use the best you can find, are a mouth watering combination that you have to try if you’re into a good ceasar salad.

For me, this is big news, I can finally move on with my life. Ceasar salad: done. Next please. This would be unbelievable with grilled salmon on top. Or twinkies, cheetos, whatever… as the hilarious Sher might prefer.

Update: We ate this again the next night with salmon on top. YUM.

{tags ceasar salad recipe}

Every Saturday when I leave for work Max chases me outside miaowing his raspy little miaows in protest. As I descend the stairs into the garage, he leans his body through the iron bars screaming down at me. When I get into my car I can barely still see him but his pitiful little voice echos throughout the garage. It melts me to puddles, he’s so rediculously cute.

{tags weekend cat blogging awww}

>1 lb filet halibut, cut into chunks
>2 zucchinni, sliced into 1/2″ rounds, steamed for only about 3 minutes to get the cooking started
>1 container cherry tomatos
>3 cloves garlic
>1/4 c olive oil
>1 lemon
>salt & pepper

{tags alaskan halibut zucchinni fish skewers recipe}

I’m not sure how this creation came to be aside from having these two cans of artichokes with no predetermined recipe assignments. Luckily, I also had one lemon left over and some good olive oil from Los Olivos to use up. These little morsels turned out with a kind of tapas vibe that would have been super extra tasty if I had a single cured olive atop each one. As it was, we gobbled every last bit up. The manchego totally set things over the top and I keep thinking if I only had that aformentioned single olive I might have achieved some sort of higher level of consciousness.

{tags artichoke spread manchego cheese crostini recipe}

One of the main sources of strife in this house is ice. Either I’m happy Chris brought some home, or pissed I have to go get some, it’s all melted and dripping everywhere, it’s hot I’m thirsty and THERES NO ICE. Why do we never have ice? Why can’t we just have ice like normal people? It’s a rollercoaster ya’ll and I’m not helping.

I’m pleased to announce, however, that I have unleashed onto this kitchen my last sudden onset of Ice Rage. After running away from home to Best Buy* in response, my husband returned with a refrigerator balanced on his back like Atlas, man of stainless steele – a vision of strength and dual cooling power to the rescue. Yes, not only do we have a shiny new silver side-by-side with delicious filtered water and a touchscreen – we have ICE ladies and germs. Crushed. Cubed. At your service. In the door. I am beside myself, this is HUGE. So women of the world, the lesson here is stick to your guns. Nag your man, don’t give up when his ears bleed and his eyes bug out – thats exactly where you want him… Oh sorry, I must have spaced out to the sweet sweet sound of ice cubes forming then falling, forming then falling…

*Also known as the battered husband’s shelter.
{This post has been brought to you by: Dyson – The vacuum that actually fucking works}

Lazing in bed one afternoon, I said to Chris “I’m going to the store, is there anything particular you would like for dinner?” He says nothing, however, the look on his face clearly says meatballs and sauce. I know exactly what he’s thinking; one of my gifts is reading my husband’s mind* when it comes to what he wants to eat. I say “Oh, I don’t know, I can’t really blog that**. But I did ask, and he answered, so I’d better get chopping lest all else will pale in comparison. “Ooh-kay”, I respond. Then he speaks his only verbal communication on the subject “Do you realize we just had an entire conversation about meatballs without ever saying meatball. Thats true love.” I decided to make lasagna also since I was already in the kitchen making a batch of sauce; here’s how you too can have a tasty lasagna full of fresh summer vegitables:

Add a few spoonfuls of sauce into the bottom of each pan and begin with a layer of pasta. Add thin layers of the ricotta and the different cheeses as you see fit with sauce here and there. I like to keep each layer of veggies separate so it looks prettier when you slice it. Once all the ingredients are used up add the rest of the cheese on top and bake at 350°F untill the highly saught after melty and golden state of deliciousness is achieved.

*This, being critical when married to the strong silent type.
**As I’m still unwilling to giveth unto you my ancient D’Antonio family recipe.

{tags veggie lasagna recipe}

Nooosh would like you all to know that it is too hot to do almost anything but this 23 hours a day. He’s upset because the nice lady who coiffes him is away until August. August! Not even his usual haunts inside the china cabinet are sufficient cooling chambers anymore. To express his displeasure he has taken to opening then slamming the cabinet doors over and over and over whilst trying to materialize his visions into reality of a breezy garden in the shade . It’s just too hot and he is poised for attack if I even look at him wrong, let alone try to take his picture.

{tags weekend cat blogging cute kitty}