An Empty Sack

Can't Stand Upright


Veg Out

Veggies are nutritious!

start with an onion…

Beautiful handmade spoon from:

Featured post

Salty Mushrooms

Soy Sauce and Mushrooms. Who knew?


Mushrooms (any kind)
Soy sauce

Cut up the mushrooms if they aren’t already. Medium to thin slices.
Put in a wide, shallow pan. Piled is fine; shrinkage happens.
Add a lot of butter. The more the better. Maybe half a stick.
Splash some soy sauce. More if it’s green/light.
I cap it for like 5 minutes on 7/10, and then remove the cap and let simmer for the rest of the time it takes to cook the meal. (15-40 minutes).
Lessons Learned

Sometimes they come out soggy when I cap them for too long. If they’ere soggy, just raise the heat and let the water evaporate off (no cover, duh).

Mashed Potato Casserole

Oven at 420, preloaded with bacon.


Boiling water
Red Potatoes
Sour cream?


Grab that nifty old boiling water.
Cut potatoes into small cubes. I leave the skin on, but you don’t have to.
Preheat the oven to 420. While the oven is preheating, throw in the bacon. I flip it in ten minutes, and take it out after 20.
Boil potatoes until they’re soft. Stir them every few minutes until you feel them soften a bit. Maybe 25 minutes?
Strain potatoes and put in a bowl with a few pads of butter. Stir with a wooden spoon or a fork. Add a little cream, and stir more. Add a little more sour/cream and stir more. Add more cream and stir more. Until the potatoes have the consistency and creaminess you prefer.
Salt and Pepper and throw in some shredded cheese.
Put mixed potatoes in a glass casserole dish. Top with more cheese, and chopped bacon and chives? Cover loosely with foil.
Put in oven for like 30 minutes. Or longer.

Lessons Learned

Maybe take off the foil and leave in the oven for 15 more minutes for a browner top?

Crispy Onions

Still a work in progress.


stove pot
Salt, pepper, seasoning


Thinly slice the onions. Use a mandolin slicer.
Drench in some milk/cream.
Put some oil in a pot and heat on highest until oil is hot. I put a piece of onion in the oil to test.
Move onions into seasoned flour pan. Toss around.
Put some at a time into the hot oil. Let fry until crispy.
Lessons Learned

If you add egg to the milk/cream wash, you get thicker, onion ring style onions. Also delicious.

Corn Cobs

Oven at 420.


Corns on the cob

Unwrap corn husks.
Rewrap in foil. Put some butter in there too. And salt. And why not some chopped garlic while you’re at it.
Put on a cookie sheet in case of drippage.
Oven for 20-35 minutes. Or something.

Carrot Spinach Salad?

Boiled and sauteed. But still easy.


Olive Oil Salt

Put a pot of water on the stove at high.
While you’re not watching it start to boil, cut up some carrots. I grated mine and kept the skins and ends for my frozen veggie broth bag.
Slice fairly thinly. I used a mandolin slicer on “thick”. Heh. Heh.
Boil sliced carrots for around 10 minutes. Turn off burner.
Strain. Or, use a slotted spoon to pour out the water and don’t wash an annoying strainer.
10-15 minutes before you’re done cooking everything else, pour some olive oil and salt into the pot and toss to coat. (Or stir, but that’s boring.)
Sautee carrots at ~6/10 for 5 minutes.
Add fresh spinach. Wait 3-4 minutes. Stir until spinach starts to break down. Remove from heat and keep stirring until spinach is as cooked as  you like it.
Lessons Learned

If you don’t want the spinach cooked entirely, don’t stir much. 20 turns will thoroughly cook half a bag of spinach.

Brussels Sprouts

Time to use that cast iron pan.

Oven = 420. Cast iron = oiled and on the stove around 7/10.


Garlic (~5-20 cloves)

Cut the little stems off the sprouts.
Cut the sprouts in half.
Unwrap the garlic.
When the oil is shimmering in the cast iron pan, faceplant brussels sprouts. DO NOT TOUCH for at least 5 minutes. Or 8.
I turned down the pan because I got nervous… but I think that was a mistake. Just flip the sprouts and throw on the garlic, salt, pepper. 8 minute timeout.
Move to metal pan and pop in (theoretically) preheated oven. Grounded for 20 minutes (or 30.)
Lessons Learned

The stems of the sprouts take longer to cook than the leaves do (that makes sense, right?…) and so I try to get most of the stalk-ey looking parts off. I’d like to do something with those stalk-ey parts… maybe next time.

Blanched Sauteed Broccolini

Blanching is kindof annoying and takes a lot of dishes for one small side dish. But it’s easier for entertaining– and you can prep it a while before finishing.


Garlic, chopped, fresh
Vegetable Oil
Boiling water
Ice Bath

Boil water.
Submerge each broccolini stalk for about 3 minutes.
When you take out the broccolini, submerge it in an ice bath. This keeps it nice and green colored.
When ready, oil and garlic a sautee pan.
When aromatic, add broccolini. Shake. Leave alone for like 5 minutes. Return and shake. Leave alone for like 5 more minutes. Return and shake and turn off and serve.

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