mellis's Profile

this has never happened to me with jalapenos or serranos but it has happened with those little thai peppers. i tried all of the suggested cures, but eventually, i gave up and instead of soaking my hands in vodka, drank enough of it to dull the pain and fall asleep.

Carfeful when grating/zesting; those slivers of skin and flesh are impossible to find and leave weird, tiny grooves in my fingers.

Took the plunge and bought an electric kettle last month. I really feel that it's improved my quality of life.

I think the pickle brine as a hangover cure would be similar to drinking kombucha for the same purpose. It is not always the easiest thing to drink when feeling queasy, but I find that it really does help.

Uh, Earl Grey with a little lemon and honey for my throat.
Some mango banana smoothie juice from TJs.
And then a piece of a Clif bar around ten.

That's just sad.

I bought myself the Agnes Jekyll book as a Christmas present from Mrs. Dalloway's! To be honest, I have no idea what she's talking about half the time, but it sounds delicious anyway.

Looking closely at the pictures, it seems the the stove and sink aren't all that far apart. It's and unexpected and gorgeous space.

I have to agree with the comment that wiping splatters off a mirror would be infinitely easier than the mess I am dealing with in my studio. The previous tenant clearly did not believe in cleaning up after cooking, and I cannot get the oil splatters off the paint.

Last night I was alone and had blanched broccoli spears and baby carrots with a side of A1. I washed down this decadent repast with a beer. Best meal I had all week.

Making one of my favorite and most healthy meals this weekend. It's a holdover from when I lived in England and was especially poor.

Soak black beans overnight. Or any dried beans.
Cook with or without some diced onion, red pepper flakes, and a bay leaf. Salt is a must.
Bring to a boil and reduce heat to a simmer. Cook until beans are soft. I have no hard and fast method for cooking beans. Any suggestions?

Serve over steamed white or brown rice, topped with chopped cilantro, a healthy dollop of sambal oelek, and some "pickled" cabbage. Pickled cabbage is some red cabbage, sliced and left to sit in a mixture of mostly red wine vinegar, salt, sugar, and hot water. Let it sit overnight.
Lots of different influences. Just incorporating everything I find particularly delicious.

For the LONGEST time I thought they were called "ok-nak". Don't know why.