Kemper doodle's fridge meal for the eve

chicken
asparagus
mushrooms
tomato soup
brown rice

Preheat your oven to 350
Take your chicken and lay it on a cutting board, lay two pieces of saran wrap on top of it and pound with flat side of meat mallet. If you don't have one, use a hammer I know there is one in your garage. Make the chicken flat but not too flat that it will break probabably about 1/4+ inches. Cut the mushrooms into slices, slivers, or however you fancy. Salt and Pepper the chicken, place the mushrooms on the chicken, in a layer, then place three spears of asparagus in the chicken, wrap up and place the open side down.
Prepare rice as normal as this will be the bed for your chicken wrap.
Bake for 30 mins and you should be squared away.
You can do what you fancy with the tomato soup, use it as a sauce, or save it for another night.

Hard Apple Cider, small batch dorm style

What do you need to make a refreshing, yet ETOH rich beverage?
1 Packet of yeast
1 Gallon of Apple juice, cider, or juice of your like Sans (that's without) preservatives. Preservatives such as Sodium Benzoate can kill the yeast.
1 Airlock and bung or Big balloon (one that would fit around the top of the gallon jug)

Sanitize the balloon or the air lock in a solution of bleach, rinse and set aside.
Pour a bit of the cider into a sanitized shallow cup, pour 1/5th a packet of yeast into the cup of cider and set aside for a few minutes.
for higher alcohol contents add syrups or sugars to the cider. If adding white sugar, pour cider into a pan and dissolve the sugar to break its chemical bonds. The yeast will thank you for this.
Add the sugar, replace cap, shake, make sure the cider is about room temperature 70-72 degrees. If the sugar cider solution is too hot it will kill your little friends.
Pitch the yeast into the cider, cap it and give it a shake so that the yeast is distributed, remove the cap and then place bung and airlock or balloon on the top of the bottle.
If using a balloon, poke a hole in the balloon to let CO2 escape.
Let that sit for 2 weeks and you'll be right as rain.
Cheers

Tiramisu

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso,
cooled 2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Whip the Egg yolks and sugar until they look like Michael Chiklis (thick and pale), add the cheese and mix til its smooth looking. Add a tablespoon (the big one if you don't know how to measure) to the cheese yolk sugar mix and stir thoroughly.

Lady fingers are like long nila wafer like things. The proper Lady finger is a spongecake like that is pretty easy to make. I'll throw the recipe for the traditional ones at the bottom.
Take out a wee dish, shallow with proper edges, and add the remaining rum and espresso. Soak each finger (no yours but the lady fingers) in the juice for about 4-8 seconds. Really you're just putting them in there until they're ready to fall apart. You don't want them to do that though. Place the fingers on the bottom of a 13X9 Baking dish, or break them up to fit whatever type of dish you have.
Pour the Cheese yolk mixture over the top of the fingers, even it out. Put it in the fridge for a couple hours and top with cocoa. I like using beans myself, and garnish with coffee bean.
Cheers

this one is from allrecipes
Proper Lady Fingers
4 eggs, separated
2/3 cup white sugar
7/8 cup all-purpose flour
1/2 teaspoon baking powder

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

I actually think some of these were posted on thetartangourmet .

Mummy Beeson's award winning Caramel Creams.

I still remember Natalie and I purchasing that giant mother's day card for her at the local 7-11 in Falls Church. She was tickled right bloody pink by it. Congrats on your prize mummy.

Katherine Beeson of Greenfield took the top prize in the Grandma's Favorite
Cookie category for these tasty Caramel Creams.
Caramel Creams
Makes 4 dozen frosted or 2 dozen sandwich cookies

...1 ¼ cups (2 ½ sticks) butter (divided)
½ cup brown sugar
¼ cup granulated sugar
2 teaspoons vanilla (divided)
1 egg yolk
2 cups plus 2 tablespoons flour
2 ½ cups powdered sugar
3 to 5 tablespoons cream
In large bowl, cream 1 cup butter with brown sugar and granulated sugar
until light and fluffy. Add 1 teaspoon vanilla and egg yolk and mix well. Add flour and mix until dough forms. Chill dough for 2 to 8 hours.
When ready to bake, preheat oven to 325 degrees. Lightly grease cookie
sheets or line with parchment.
Roll dough into ¾-inch balls and place about 1 inch apart on prepared
sheets. Flatten to 1/8 -inch thickness by pressing in crossways pattern with tines of fork or using the bottom of a glass dipped in sugar. Bake in preheated oven for 8 to 11 minutes or until cookies are very light brown. Cool on rack.
In saucepan, melt remaining ¼ cup butter over low heat until it just begins
to brown, about 6 to 8 minutes. Watch carefully. Remove from heat and
blend in powdered sugar, remaining 1 teaspoon vanilla and cream, until it reaches desired spreading consistency. Frost cookies by dipping knife into icing and drizzling over tops. Or spread frosting between two cookies to make sandwich cookies.

Spaghetti a'la Mycoprotein

1 Bag of MorningStar Farms® Meal Starters™ Grillers® Recipe Crumbles™
(found in the freezer section at smiths in the vegetarian option area)
4 cans of tomato paste
2 cans diced tomato, garlic, basil
2 bay leafs
4 cloves of garlic, not bunches just the cloves
2 large golden onions
1 red pepper
1 green pepper
(we're going to cheat on this due to the fact that you don't have many spices in the house)
4 packets of Spaghetti spice powder in the flavour packet section at Smiths, doesn't matter the brand.
7cups of water
2 tablespoons butter but if going vegetarian route throw the country crock in there


1 in a big pot place the water, tomato sauce (6oz cans) the diced tomato, garlic, basil (a del monte product I believe), the bay leaves, and the butter
Put the heat on low->medium

Chop the onions, the peppers, garlic
add all of this to a saucepan containing a couple tablespoons of olive oil
under medium heat cook the onions and peppers until the onions are a bit clear
add the mycroprotein meat and reduce the heat. This is so that the crumbles absorb the flavour of the onions garlic and peppers.
add all of this to the spaghetti sauce after about 5 minutes
Simmer the sauce for about 20 minutes on low heat, it should bubble a bit but we don't want it to burn.

Prep your noodles and away you go.
Cheers

For the horrible for you Garlic bread
don't bother cleaning that pepper/onion saucepan just wipe it out and throw a cube of butter and 3 finely chopped cloves of garlic
heat up the butter by 2 tbs each and grab a package of sandwich or Hogie rolls
fry only the soft inside portion of them and you have instant fried garlic breads.
Brilliant

John Kuminecz's Recipe for disaster -This is an old post from my hightower's adventures blog but thought It appropriate to move it here.

Recipe for disaster : An evening with John Kuminecz
The funniest thing about this posting is that I give a certain amount of money from my ecommerce to put my search strings first in google searches. That being said, John's name should now pop up under the Hightower's Adventures blog right quick. This posting is for Chris, who's sieve-like memory is up there with my Grandmum's, who like me probably still has bad dreams about this encounter. I am jealous that he has the ability to repress such things. I believe he should make a toon called memento. Anyhow on with the post.

John asked everyone over for dinner one night. The grunts coming from the family could only mean one thing, that they were damned excited to go to John's for dinner. Mary Lou then unfolded the great history of his cooking successes. Thank God for ML for without her, her kids may have developed a worse colons than myself. We got a Roast Chicken for Beth, as she is more picky than a transfusion recipient. We got to his house, removed our coats, looked around a bit and started in on the appetizers. Everyone was awkwardly recounting stories to each other, so I decided to head into the kitchen. John was stirring something but I couldn't make out what the substance in the pan was. I noticed the great amount of grease stored in the wee George Forman grill to the left, and wondered to myself how long it had been there. I asked John what he was making. He told me that he was making Alfredo or a cream sauce. I asked him how he was making this alfredo sauce. I didn't see any cheese, butter, cream or anything that you might actually make a cream sauce with. He told me he was going to add the cheese later and to make a good cream sauce you used Mayonnaise. For those of you who don't know, I have a Ipecacesque reaction to Mayonnaise. I told him how one might make the sauce and he scoffed at me. John has this form of speech which suggests that he knows infinitely more than you. I know this from experience. I helped him move once or twice. He got trapped under a couch because of his vast knowledge. I clued the rest of family in to his creation and they all made the same face I did. We sat at the table, casting odd glances at each other, eating only plain noodles, peas, and small bits of the chicken that was reserved for Beth. I should make a sub blog entitled the misadventures of john kuminecz. kum in ech koomeineshz. kimeinchu. Thats just ramdom ways i've heard the name pronounced.
Cheers for now. Time to go mother this damned headache of mine.
Oh I've included a real recipe for it.


* 1/4 cup butter
* 1 cup heavy cream
* 1 clove garlic, crushed
* 1 1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley


DIRECTIONS

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Posted by Kris Hightower at 10:23 AM

P90X yesterday Cardio X + 1M 104degrees + Back and Biceps =pain today

Cardio X killed me
Ran a Mile outside
drank a litre and a half of water

Back and Biceps
wide front pull up-7
lawn mowers R10 L10 @30lb free weight
21's purple band all
Cross Curl 8@30lb each
switch grip pull up 2 2 2 2
lawn mower elbow out 10@30r 9@30L
full bi curl 6@30 and 2 on purple band
lawn mower stance curl R6@30 2@25 L8@20
corn cob pull up 3 yeah weak sauce
bent over row 12 purple
open arm curls 9 purple
static arm 4 4 4 4 purple
towel pull up 2 2 2 2
congon locomotive 40reps @ 30lbs each
cohen curl 10 purple
corkscrew 6 purple 2@ 30
curl up 6
seated back fly 10 purple
hammer curl 8 and 8 @ 30
max pull up 10
superman 5 ten count
in and out hammer curl 8 each