Saturday, May 7, 2011

A Philly Moment

I know many of you have joined the race to be part of the Real Women of Philadelphia contest.  Good luck to each and all who have entered.
I'm kicking around over there on the community, but I can not enter. (If you wish to friend me on there, poke me in the tummy, or just share some links you can locate me under the name Domestic Damned)

So I thought I would share my favourite Philly cream cheese cheat.  Yes, I call it a cheat.   Why, because it's a too simple recipe for cucumber sandwiches.  

 I used Italian bread, and the Philadelphia Herb and Garlic cream cheese, sliced cucumbers. 
Honestly, it's the easiest thing to create.  Simple, fast, and a perfect for when you get company last minute. 

I'm sure some of you are more skilled at making things look pretty compared to me.  But if you like cucumber tea sandwiches, you have to try it.

Sidenote,   I just got my hands on a copy of As Always, Julia The Letters of Julia Child and Avis DeVoto Food Friendship and the Making of a Masterpiece  by Joan Reardon

You know the book that was inspired by all the letters in the movie Julie/Julia.

Though, I have no idea when I will have the chance to read it.  I might try sneaking in bits and pieces between the books I do for review.

The weekend update

Okay my Spudguns.  
You remember last week I mentioned having bought that package of tofu noodles.  Well, I finally had a chance to try them yesterday.   Here's the thing.  When I was at the grocery few days ago, I asked one of the staff if anyone had tried them.  He said he had and that they worked better with a broth and not a sauce.   So, going on his advice, I made a veggie broth for it.  And the second the noodles hit the broth, the broth turned green.   GREEN!  I don't know if you can see it proper in this photo, but there is a greenish-blue liquid in the bottom of the bowl.  GREEN!  

Another recipe I decided to pull out of retirement, was veggie burgers with eggplant.   I've made this before and it's been beauty.  If you slice the eggplant into thicker pieces, and then fry them up in oil with garlic, onion and mushrooms, they can take on a beefy taste.  I normally like this version of a burger better then the portabello tops one.  Normally.   When I remember to use the right oil which is olive oil - this time I screwed up and used canola oil- and I forgot the mushrooms.  So this time around they just ended up being bland eggplant. 

Wednesday, May 4, 2011


I just posted this on my main blog {} but since it's a kitchen thing...

As you can see, cream of mushroom soup went everywhere.   This is what I get for multitasking.
I was cooking, watching wrestling and this was on the weekend when I was distracted in general.

Oh and this is not my kitchen either.  It's mom's.  What you see is only part of the mess.   It was gross.  Took awhile to mop it all up too.

Note to self, when using heavy machinery such as a can opener, make sure that there are no tag team matches on tv.