roseembolism: (Totoro)
So this Christmas, because it is a holy day at the end of the year, when the nights are longest, I decided to do something special for [livejournal.com profile] racerxmachina . I decided to do something I haven't had the courage to do in ages. I descended the 99 stone steps to the unlit cavern carved out of the living earth, I removed the ofuda, I broke the seals, and I opened the vault. With my left hand, I removed the recipe for EL GUAPO. With my right eye closed and wearing only red, I made one, this my signature drink.

And we survived to tell the tale of EL GUAPO.

There are skeptics out there, I know. "It's just a drink" they say "So what?" They can say that, they are safe in their own houses, with their whimsical and innocuous drinks such as martinis, mai tais and Long Island ice teas. They've never had an EL GUAPO in their hand, seen the earthy deep brown fluid inhabiting the glass staring back at them.

This is EL GUAPO: the mysterious drink that kills with it's love. The drink that Racerxmachina calls "The universal panty solvent. She says the ladies love EL GUAPO...they think. What they can remember of it anyway.

I share the secret recipe for EL GUAPOwith no one.
Well, unless they ask me. Then I tell as much of the recipe as I can remember when sober.

To tell the truth, I'm normally not even completely sure what the recipe consists of. I just wake up in the morning to the smell of cinnamon and chocolate, and I notice the blender is pitted and it's gaskets need replacing.


I do know that a chemist once tried to analyze EL GUAPO; all we know of the aftermath is they never did locate his pants.

You do not have an EL GUAPO as a "Hair of the dog". Because if it were a hair it would be a hair twenty feet long weighing 300 pounds.

Anyway, the recipe (more of a list of suggestions and warnings, really) is back safe in it's vault. I have sworn off EL GUAPO for the next solar cycle. Except as a toast to departed friends, I may bring a small sample to Dundracon. Those who are brave may have a sip.
roseembolism: (Default)
So the other day we bought a bottle of inexpensive Chilean wine that turned out to be utterly wretched. So I decided to save it and use it in a recipe sometime. Tonight I bought a couple pounds of pork shoulder, and decided to make my mom's old recipe for wine braised pork chops. The recipe works as so:

2 pounds of pork: chops, pork shoulder cut into steaks, etc.
Ginger
granulated garlic or garlic powder
Pepper
Teriyaki sauce

Salt
about 1 cup red wine (cheap)
one medium onion

Dust both sides of the pork steaks with ginger and garlic. Sprinkle with pepper and rub in seasonings. Drench with teriyaki sauce.

Heat a tablespoon of oil in pan over medium high heat. Just when oil begins to smoke, place pork steaks in pan. Sear pork steaks on both sides for about a minute on each side until brown.

Turn heat down to medium. Pour wine in pan and cover.
Slice onion into rings, and stir into wine sauce. Cover pan again.
Cook for 5-10 minutes or until cooked through, turning once.

Serve with huge salad, and potatoes. The wine sauce is fantastic on either the pork or potatoes.

Enter food coma.
roseembolism: (Grubs!)

I'd blame Metafilter, but really, England is at fault if my diet goes out the window this weekend.

First they started off with the Royal society of Chemist's recipe for a perfect Yorkshire Pudding

Then they upped the stakes with the recipe for the best Toad in the Hole

Then the British Food trust chimed in with a recipe for Apple Batter Pudding,

And lastly, to wash it all down they had the British Standard Institution's Standard for Preparation of Tea.

Not a siingle green vegatable anywhere to be seen, but I'm still feeling peckish.   And damn it, it's still three hours till lunch. 

Thank you England, thank you so very, bloody much.
roseembolism: (Default)
So, a cup or so of applesauce with lots of cinnamon, and about two-three teaspoons of milk mixed in, and I'm satisfied.

It sounds really really weird, but it's really good to my taste.  The sweetness of the applesauce, the sharpness of the cinnamon, combined withthe creaminess of the milk, gives something with a velvety texture that I love.  It's a very distinctive comfort taste, and I don't expect anyone elese to like it.  But I love it- I think it was the first recipe I ever came up with, barring "put milk, eggs, carrots, oranges bananas and stuff into blender, and watch it go all over the place when the lid is left off".  It was five years before mom let me into the kitchen again., soo when I was around 12 I came up with this.  Num! 


Edit: changed tablespoons to teaspons- I'm adding taste and texturem not making soup...
roseembolism: (Grubs!)

God help me, I'm feeling the urge for something sweet, and there's nothing in the house for it.  It's a bad enough state that I'm eying the Pepsi and the peanut butter, and wondering what I would get if I ran them through the blender...

Stop me before I experiment again!

roseembolism: (Default)
 For lack of anything else, and out of inspiration, I'm going to start posting recipes.  Tonight: how to appease the fierce  [personal profile] racerxmachinawith an improvised drink.  

So the racerexmachina demands a martini, and then abruptly changes her mind and "requests" a fruity drink.  Normally, this is code for a voda-lingonberrry spritzer, but horrors, you have no seltzer water!  What to do?  WHAT DO YOU DO!?

You come up with this version of the highball, which I call, modestly,

The Roseembolism:

You need the following:

Vodka that RxM says is indistinguishable from Skyy, even though it costs half as much
Lingonberry syrup
Diet Coke
a highball glass
ice

Toss the ice into the highball glass
Pour 1.5 jiggers of cheap vodka you want to get rid of as fast as possible  into the glass
Splash lingonberry syrup  to taste into the glass
 fill with diet coke

Serve on a silver platter, or barring that, plop it on the mouse pad, and run.

Go back to the kitchen and make your own.

Enjoy.


 

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