kat_h's Profile

Ohhh man this is me. I like to make myself homemade baba ghanoush. If I don't eat it all the night I make it, it is DEFINITELY breakfast the next morning with a nice squishy fried egg on top. Takeout pizza and green Thai curry are also aces for breakfast.

As someone else commented above, if you're any good at math you can calculate how much salt is in your salted butter based on the nutrition info. I use the fancier kind of my grocery store's house brand (PC FOR LIFE) and it's about 1/8 tsp per stick. It's not worth it to me to keep both salted and unsalted on hand, and since unsalted is unacceptable for spreading on toast salted is always my pick.

That's a bad place to keep potatoes! Everything else is so cute, but the taters are distracting....they'll go green and poisonous, you guys!

My boyfriend (23) and myself (24) can both claim proficiency, I think, but we've both worked in professional kitchens. I can poach or fry you an egg to your preference of soft/med/hard without a timer, and 15 meals in a flash sounds simple. I'm pro at quick breads, muffins, cakes, and cookies, but not so much yeasted stuff....my one big blind spot. Bf's great at bread, so I let him do it.

I think it just comes down to having confidence, being adventurous, and putting in the hours of practice. If it took til 55 for some, that's just a function of their life and the multitudes of other stuff they were undoubtedly up to at the time.

I'm not down. I've got a lumberjack appetite in a ballerina body and it makes me feel gluttonous eating 5 mini-somethings instead of the equivalently sized regular portion I want.

I have been known to make lil' frittatas in a muffin tin, but they freeze/thaw better that way. And then I still eat 3.

I use 2% or homogenized milk when I make mine, rather than cream. It's a bit lighter that way, and still totally delicious!

ALSO: real Finnish kesakeitto is slightly sweet. This is supposed to come from the vegetables: the idea of the soup is that you make it as soon as the freshest, sweetest baby vegetables first appear in your garden. However....if you're just using grocery store veg, you're going to have to help it out a little.

My mom, maternal grandmother and paternal grandfather all make kesakeitto, and so do I. My mom has wondered aloud why the grandparents' versions are better. The secret, which they've told me since, is adding 1-2 tsp of sugar. It seems gross and counter-intuitive and I never let guests see me doing it....but it is KEY to making kesakeitto taste just right.

My Finnish family does something pretty similar...it's not uncommon for a relative to show up mid-afternoon, at which point the only acceptable thing to do is put some coffee on and sit down for a chat. My mom/grandmothers always have some sort of pastry on hand, or at the very least in the freezer, so that there's always something to nibble on. I think it's really nice! It's weird to me that my friends won't come over for a little while in the afternoon ever.

Too bad it'll oxidize quickly and you'll have to work on it frequently to maintain that sheen.

My family is Finnish, so generally speaking potatoes were the reigning carb. My grandfather doesn't consider a day complete if he hasn't eaten a potato. Finns do eat some rice though, usually a shorter grain rice cooked down into a semi-risotto, pudding-ish state with a bunch of butter and salt. I grew up eating that maybe once a week/every 2 weeks, and I liked it well enough.

I live with my boyfriend now, and he has a rice cooker.
1. I didn't know such things existed (Finnish-style rice...you just boil it in a pot?)
2. I didn't know I could love a kitchen appliance as much as I love the cooker.

A bad day is no longer quite as bad when you get home and the place smells like perfect jasmine rice....along with some amazing curry to put on top!

Those are chilaquiles, and they rule.