joeyisweet:

"LOOK HUMAN, YOU DO IT LIKE DIS!"

that last gif

They say that real men don’t eat quiche. But would real men eat not-so-real quiche instead? I don’t know; I made this pair of not-so-real quiches for a party celebrating the engagement of a lovely girlfriend of mine, where only women attended. I can say with certainty that real women eat not-real quiches when that not-real component speaks specifically to its crust.

Perhaps the only defining aspect of a quiche–as opposed to an omelet, soufflé, frittata, or tortilla espagnola–is that it’s framed with a buttery pastry crust. Yes, the eggs should be beaten ’til light and airy, enriched with some dairy, and more often than not, studded with additions like vegetables, cheese and bacon. But I didn’t use pastry for the crust. Instead, I used bacon or vegetables to line its dish with and bake until browned and crisp, like a crust.

You get a carb-free, gluten-free, flavorful result and skip the chore of cutting butter into flour, rolling out the dough, and crimping the edge. I am not opposed to the latter tasks–I love making pies!–but when I arrived at an engagement party that I was assigned to make two quiches for less than thirty minutes before it began, armed with only with a bagful of groceries I’d bought at the Greenmarket on my bike ride over, I was pretty glad I wouldn’t be crimping any crusts.

Would it work? Surely, these pieces wouldn’t hold beaten-egg batter so tightly that it wouldn’t seep through. But the pans, greased lightly with oil, would do the rest of that work. Would the bacon and zucchini slices crisp, though? Would they be soggy or stick? That question had to wait about forty minutes and at 350 degrees to have an answer.

Meanwhile, more market finds needed to be prepared for the quiches. Some broccoli was chopped raw, to toss into a creamy batter of eggs and creme fraiche. A bunch of rainbow chard was chopped, sauteed and cooled down before folding into another batter, with some crumbled cheese. Caramelized onions would have been nice with either, but that task takes some serious time. So I skipped it.

The broccoli filling went with the bacon crust; the Swiss chard filling with the zucchini crust. More cheese was sprinkled on their tops and into the oven this pair of hopeful quiches-without-a-real-crust went.

And out they came. I wasn’t sure if there was anyone who was gluten-free at this engagement party, but I  knew there would be some vegetarians, some meat and bacon-lovers, and some who were either/or depending on the day. So the duo would satisfy either persuasion, and/or. But did the eggs cook through in such time that the bacon or zucchini would get crispy but not burnt? Apparently so. The edges did need some prodding with a spatula before they could break cleanly from their mold, but no more than any cakes baked in those pans would. But can you make this in a regular pie pan rather than a spring-form cake pan? I have no idea! I played it safe because I knew these metal, spring-form pans were thinner than my ceramic or Pyrex pie pans, and hence would brown the edges of its contents more easily. Also, because they spring apart and allow the final cake (or quiche) to be presented on a platter nicely, with a browned crust. Also, because I liked the idea of a taller, thicker quiche rather than a flatter disc of eggs with mostly pastry crust.

So give it a try, if you don’t have these spring-form cake pans, and do share your results. I would love to hear. But if you’re running off to a party, or just need to think of something quick to make your quiche-making work even more quick, try these tried-and-tested recipes out. Real quiche can wait for another day (or for the menfolk? Or especially not?). Because these women, at least, appreciated some not-so quiche for what that’s worth. And to me, that’s worth pretty much everything. Here’s our beautiful bride-to-be, Jennie.

No-Pastry Quiche with Broccoli, Cheddar & A Bacon Crust
(makes one 9-inch quiche, about 8 servings)

1/2 lb sliced bacon (about 12 slices that are about 1 – 1/2″ thick)
1/2 lb broccoli crowns, finely chopped (yielding about 2 cups)
6 large eggs
1/2 cup creme fraiche, sour cream, cream, half-and-half, or whole milk
1/2 cup cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil (to coat the pan)

Preheat oven to 35o degrees. Grease a 9-inch spring-form cake pan along its interior with the oil. Arrange a single layer of the bacon slices around the bottom vertical edges of the pan, so that they reach a height of about 1 1/2″. Arrange the remaining bacon in a single layer across the bottom of the pan.

Beat the eggs, dairy, salt, and pepper. Stir in the grated cheese and chopped broccoli. Pour the mixture into the prepared pan with the bacon. Place in the bottom rack of the oven and bake for 35-40 minutes, or until the middle of the quiche can be inserted with a toothpick and come out cleanly. Let cool a few minutes. Loosen the bacon edges of the pan with a spatula and unlock the pan. Transfer to a flat plate and cut into wedges for serving.

No-Pastry Quiche with Swiss Chard, Cheese and a Zucchini Crust
(makes one 9-inch quiche, about 8 servings)

2 medium-sized zucchini, trimmed and sliced to 1/8″ strips lengthwise (carefully by hand or with a mandoline)
3 tablespoons olive oil
1 small bunch rainbow Swiss chard, tough ends trimmed and chopped (or substitute with fresh spinach)
pinch of salt and pepper
6 large eggs
1/2 cup creme fraiche, sour cream, cream, half-and-half, or whole milk
1/2 cup crumbled or shredded goat cheese, blue cheese, feta, queso fresco, or any cheese you like
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Heat 1 tablespoon of the oil in a frying pan or skillet over medium-high heat. Once hot, add the chopped Swiss chard or spinach. Add a pinch of salt and pepper and stir after ten seconds or so, and continue to stir occasionally until the greens are fully wilted and the liquid has been released and evaporated, about 3-4 minutes. Let cool at least 10 minutes.

Preheat oven to 35o degrees. Toss the thinly sliced zucchini with the remaining oil and another pinch of salt and pepper. Arrange a single layer of the zucchini slices around the bottom vertical edges of the pan, so that they reach a height of about 1 1/2″. Arrange the remaining slices in a single layer across the bottom of the pan.

Beat the eggs, dairy, salt, and pepper. Stir in the crumbled or grated cheese and sauteed and cooled Swiss chard. Pour the mixture into the prepared pan with the bacon. Place in the bottom rack of the oven and bake for 35-40 minutes, or until the middle of the quiche can be inserted with a toothpick and come out cleanly. Let cool a few minutes. Loosen the edges of the pan with a spatula and unlock the pan. Transfer to a flat plate and cut into wedges for serving.

Cost Calculator
(for 2 quiches, or 16 servings)

1 dozen eggs: $4.00
1/2 lb bacon: $4.00
2 zucchini: $1.50
1/2 lb broccoli: $1.00
1 bunch Swiss chard: $2.50
1 cup creme fraiche: $3.00
1 cup shredded cheese: 4.00
5 tablespoons olive oil: $0.50

Total: $19.50

Health Factor

Six brownie points: Those who ate the Swiss chard and zucchini quiche noted that there was so much chard packed into the quiche in proportion to eggs, so it was almost like a veggie side. This looked nice (especially thanks to those rainbow-colored stems) but also made the quiche very dense with leafy-green nutrition, like Vitamin K and Vitamin C. While broccoli is very healthy, the flavors of that bacon crust permeated throughout the quiche–and its cholesterol did as well. This version is surely the heavier of the two, but both quiches are free from a refined-flour and butter crust, eliminating some of those fats and carbohydrates found in a traditional quiche.

Green Factor

Eight maple leaves: I have to say that the quiches tasted so great because of great ingredients: fresh, free-range eggs and smoky bacon from Flying Pigs Farm, tangy creme fraiche from Ronnybrook Farm, and just-in-season early summer vegetables from the farmers market. What else did I use that didn’t come from that market run? Salt, pepper, and olive oil. An easy summer feat.

clothesandbuttons:

bestrooftalkever:

After the madness of Sunday’s U.S.-Portugal game, Jürgen Klinsmann was repeatedly asked whether his squad and Germany—both needing only a draw to advance—would settle matters with a handshake deal and noncompetitive match on Thursday. Klinsmann’s response was pitch perfect: “The U.S. is known to give all they have in every single game, otherwise Mexico wouldn’t be here.”

Great article that explains the history leading into tomorrow’s game.

What a dick! So he’s basically saying Mexico is only in the World Cup because of the US. REALLY.

here’s a michael douglas reaction gif for you.

knowyourmeme:

Very pancake much syrup. 

not sure why, but this makes me a strange combination of jealous and angry.

A few days ago, I was scouting for office space around West 57th Street when I happened to walk by Stack’s Rare Coins shop…

…and noticed what looked sort of like an ATM out front.

Curious, I looked a little closer and realized this wasn’t any ordinary ATM…

This ATM dispenses gold.

Gold or silver, to be exact. Run by Stack’s Bowers Galleries, the collectible coin retailer/auctioneer, the ATM (currency exchange vending machine?) allows you to insert your debit card and buy gold bars in 1 oz ($1,327), 10g ($490), or 5g ($255) on the spot, along with several gold and silver coins. Prices are updated every 60 seconds based on the market.

You can see the actual gold bars displayed in a little window below the screen, each about the size of a memory card.

And while I like the idea of spending $1,327 only to have a little gold trinket drop unceremoniously out of the machine, possibly to accidentally bounce into a nearby sewer grate, have no fear – you also get an attractive gift box.

It certainly is an original idea, but does anyone actually use this? A part of me wanted to buy a small gold bar just to do the classic cowboy movie bite test, but I don’t think the standard Citibank ATM would allow me to re-deposit it.

-SCOUT

Are you the kind of person who likes all of your decor to be cohesive, even if it is for your child? Do you enjoy purchasing art that could be in your bedroom as well as theirs? I have always been of the opinion that art for children doesn't necessarily need to be cutesy or pastel. If you agree, check out these ten examples of great art pieces that would work in any room of your home!

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You guys. I’m feeling so ollllllld. Like really, really old.

Last night I watched my littlest cousin graduate from high school and now I’m all “what! I was doing that five minutes ago. Not 12 years ago. WHAT.” And then I proceeded to listen to Delilah on the radio on the drive home which just proves my age so there you go.

Please tell me if you’re driving in the car late at night you listen to that too. It’s feels so GOOD. So wonderfully 90s. It feels like babydoll tees and your first bottle of herbal essences shampoo and mixed tapes while you wear stick on earrings and snap bracelets and way too much Sunflowers perfume.

The only good part about being old is that I now feel confident enough to use the grill on my own, as in not-burn-down-the-house-while-trying-to-light-the-grill. Such a big girl now.

My infatuation with grilled bread isn’t anything new, really. A few years ago I made this chicken and mushroom dish (one of our faves, I actually made it twice last week) with grilled bread and was insanely HOOKED. It’s one of the few dishes that we make over and over and over again… probably just because of the bread. I literally cannot stop eating it. And I mean that in the correct way. The proper use. Cannot stop.

This is the final part of my summertime happy hour with delallo, and this is the recipe I was referring to all week with the omg-it’s-my-favorite talk. This might be rivaling cheese plates for me at the moment.

Which

is

huge.

So four ways you say? Yes, four ways. Here they are. !!!!

First up, and easy and somewhat boring avocado mash but so not boring when it’s on grilled bread. I like to keep the avocado chunky, mix it with some crushed red pepper, salt and a bit of lime. This keeps it more on the avocado mash side instead of the guac side. I don’t know about you, but for me there are two very distinct camps. I do NOT like guacamole on toast. Just not into it. If it’s on some sort of sandwich, maybe, but when it comes to bread and toast and sandwiches, I prefer some regular avocado – almost plain.

Guac on toast is just weird to me. I only want it on chips or on burgers or on ten thousand tacos.

Second, I stuffed some pepperazzi with creamy goat cheese. These cute little mostly sweet peppers are one of my favorite things to add to cheese plates. They taste SO good placed on top of the bread and then drizzled with balsamic.

Next, I did a little twist on caprese grilled toast with a pesto cream sauce, sliced heirloom tomatoes and fresh mozzarella. And more balsamic glaze because I just can’t quit it.

This is absolutely my summer meal of choice and I am already deep in a caprese obsession.

Finally we finished it off with a sweet version, which isn’t super sweet but maybe just semi sweet. I whipped some ricotta and added a bunch of vanilla bean paste for flavor – but no extra sweetness. Slice some peaches, maybe some cherries or other fruit and bring out the honey. Spread the ricotta on the toast, top it with some ripe slices and then drizzle that golden syrup on top – it is just.too.good.

So see? Now you can picture why I am a total fanatic. You must try this. Puhlease. I will pay you in virtual cocktails.

^that’s my version of heaven. ^

©How Sweet It Is.

For the time being the QUITOKEETO studio has no kitchen. It has a warhorse of a sink with two of the legs truncated, but that's about it. If we want to expand our lunch options to warm or hot foods, appliances need to be involved. This has become a favorite topic of discussion. The question is: if you can only have three appliances, what are they? A hotplate seems to be the obvious first pick. A toaster oven and/or microwave also seem like contenders - but my argument is, we don't have either of those at home, so why would we have them at the studio? I'm lobbying for a wine refrigerator to stock with rosé for the summer, and a coffee grinder. This is a position that triggers much eye rolling. Jack thinks the waffle maker should live at the studio. While we figure out appliance #2 and #3, the hotplate was purchased, and made its efficient and unsexy debut this afternoon at lunch - reheating a pot of broccoli soup from its perch atop a beer garden bench. The soup - a simple broccoli and spinach affair - was made with coconut milk broth, double greens (broccoli & spinach), and was topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions.

For those of you who like options: I blended the soup for dinner last night, so I could bring the leftovers to the studio in a jar for a quick reheated lunch. I think blended is the way to go, with broccoli soup, if you're going to enjoy leftovers. That said, if you're going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole - skip the blend. With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality - same toppings (tofu/almonds/scallions). Enjoy! xoh

I guess I’m a little bit of a snoopy person, or as I would prefer to think about it, I’m just naturally curious. I’m endlessly fascinated with what people eat for breakfast, what they buy at the grocery store and what the inside of their fridge looks like. There aren’t many things that truly gross me out, but one of the things that gets me every time is a fridge that is bursting to the seams with food. I’m sorry if you fall into that category, but the idea that there is food in the back of a fridge that may be expired or rotting or kept at less than ideal conditions just gets me every time.

That said, our fridge is always operating at lean as possible while still having everything we need for the week. With the exception of eggs, milk, yogurt and butter (which, as you know, we buy in bulk at Costco most of the time) we usually only have just enough food to get us through the week. I’m not super Type A in all things, but I certainly am in this manner.

So what’s in our fridge? Let’s dive in!

Top Shelf
Greek Yogurt: Joe prefers Greek yogurt with fruit while I favor plain Greek yogurt so we stock up on both types.
Eggs: As I mentioned in my last post, I buy cage-free, organic eggs from Costco in bulk.
Fresh Berries: We usually have one or two types of fresh berries on hand. These organic raspberries are from Costco.

Second Shelf
Whole Wheat Sandwich Bread: For lunches throughout the week for Joe and toast for breakfast
Jumbo Costco Container of Sabra Hummus: We go through hummus like crazy!
Guacamole Packs: These don’t last long at our house, either. I love guacamole with my sweet potatoes and on salads.
Meatloaf: Sometimes I bring home food leftovers from projects at work. This meatloaf will make quick meals for Joe this week.

Third Shelf
Mini Sweet Peppers: These are so easy to toss onto salads or use as dippers with hummus, guacamole or salsa.
Organic Hearts of Romaine Lettuce: We usually have two bags of lettuce for the week. I love large salads for lunch so it doesn’t last long.

Fourth Shelf
Organic Whole Milk: We switched to whole milk a while back and I love it! It feels like a treat every time I put it in my coffee, which is usually the only time I drink milk.
Almond Milk: For smoothies and oatmeal.
Burger Buns: White bread! My hubby prefers white bread for his burgers and I can’t say I blame him. Sometimes classic is best.

Produce Drawer (not pictured)
Costco-Sized Bag of Green Beans
2 bunches of kale
4 zucchini
Bag of celery
2 heads of broccoli

Beer Drawer (also not pictured)
Yes, Joe gets a whole drawer for beer. And most of the time that drawer is totally stuffed!

What’s your fridge style? Do you stuff your fridge to the max or keep it lean and streamlined? I’m guessing that once we have kids it may be a little harder to keep our fridge this organized, but for now I love having it all in order. 

Madison

I think that the Patents office reflects a natural checks and balance mechanism. 

I don’t think the government overstepped its bounds. It made a legal decision that many expect to hold up in courts.

I for one, am making fake Washington jerseys to sell in my apartment. I expect to have one for sale in the next 5 months. 

Students from the MIT Media Lab have created SproutsIO, a soil-free growing method that nurtures plants with nutrient-rich mist. Controlled by a smartphone app, you can care for your sensor-equipped plants while you're away from home or just check up on them via a camera.

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Los Angeles-based design studio Okum has redesigned the tangled mass of cords that becomes a power strip into a playful collection of plugs. The Oon reimagines the office staple with colorful cloth cord and wooden blocks.

READ MORE »

matt-t:

Let’s have a noted wife beater in our engagement pictures!

matt-t can give me impromptu speeches, mix my impromptu drinks, and impromptubomb my photos whenever he wants.

The crib is often one of the first purchases a family makes in preparation for welcoming a child home. Some people don't sweat it and pick something quickly and without fuss. Others hem and haw...and then hem and haw some more. Personally, I love seeing products in real homes before I buy them. A few months ago we showed you the affordable Sniglar crib in ten real homes and now we're back with the Stokke Sleepi.

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Breakfast

Super Flaky Buttermilk Biscuits [Photograph: Robyn Lee]

• Super Flaky Buttermilk Biscuits
• Puff Pastry Breakfast Egg Tarts

Appetizers and Sides

Easy Fingerling Potato Salad with Creamy Dill Dressing [Photograph: J. Kenji Lopez-Alt]

• Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)
• Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba
• Shanghai Baby Bok Choy With Black Bean Sauce
• The Best Barbecue Beans
• Quick Barbecue Beans
• Easy Fingerling Potato Salad with Creamy Dill Dressing

Mains

Roast Chicken With Asparagus Panzanella. [Photograph: Daniel Gritzer]

• Roast Chicken With Asparagus Panzanella
• Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta
• Juicy Turkey Burgers With Sriracha Mayo and Charred Scallions
• Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta
• Juicy Turkey Burgers With Avocado-Cumin Mash and Sprouts
• Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish
• Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
• Grilled Pizza With Grilled Broccolini, Chilies, and Garlic
• Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan
• Potato-Chorizo Sopes With Avocado Crema

Desserts

Puff Pastry Plum Tarts [Photograph: [Photograph: Yvonne Ruperti]

• Blitz Puff Pastry
• Puff Pastry Plum Tarts
• Puff Pastry Apple Turnovers
• Chef Stephen Collucci's Vanilla Cake
• Wedding Cake Vanilla Italian Buttercream

Drinks

Rhubarb-Ginger Cooler [Photograph: Lauren Rothman]

• Rhubarb-Ginger Cooler
• Grilled Summer Smash
• Cherry Sumac Swizzle

From The Kitchn → How To Make 2-Ingredient Nutella Brownies

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Anti-Redskins commercial that only goes to remind us that Dan Snyder is terrible and that the fact there is even a discussion on the topic is silly.

The name should be changed. That is the end of the conversation. 

From The Kitchn → 10 Salads to Eat for Breakfast

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Have you made any lavender laundry detergent yet? Good news: to make lemon dishwasher detergent pods you only need two additional ingredients (kosher salt and powdered lemon). They are fast and inexpensive to make, you know exactly what's in them — and they work really well! Read on to see how to make yours.

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Looking to spend the summer in style? You can rent Jonathan Adler's chic Shelter Island abode in July. The 1,299 square foot A-frame has three bedrooms, two baths, and a 75-foot heated swimming pool with an outdoor shower. The price tag? $11,000 for the month.

READ MORE »

Have you guys seen the latest from Nike Football?

From Slice

[Photography: Nicholas Edelman]

• According to the New York Times, Sbarro, founded in 1956 in Brooklyn by Naples émigrés Gennaro and Carmela Sbarro, has filed for bankruptcy protection for the second time in three years. The rise of the fast-casual dining experience has seen a decline in mall goers which, coupled with their growing debt, necessitated the closure of over 180 restaurants (and 50 more are expected to shutter imminently). Michael Whiteman—restaurant consultant and president of Baum & Whiteman—says, "Sbarro has been stuck with an outdated business model...it sells food that has been sitting out for a while and more people want food made to order." As a short-term plan, closing money-losing stores will help, but whether or not these next steps are enough to turn the business into a sustainable one remains to be seen.

• Health wars seem to rage eternal, ebbing and waning in one direction or the other—only eat meat, only eat seafood, only eat avocadoes, only eat chia seeds. Pizza too, has fallen victim to the fight; it's good for you, it's terrible for you, some of it is good and/or bad for you, and so on and so forth. Well, the folks over at The Daily Beast decided to get in on the action, with doctor Daniela Drake musing on the potential pitfalls, noting that the excessive quantity and simultaneous lack of quality in nutritional research makes answering questions like these almost impossible. Some potential "health threat" suspects: gluten, dairy, tomatoes, anchovies, mushrooms, and onions, with side effects ranging from digestion issues to behavioral problems to arthritis. I think, as with all the other nutritional advice we're constantly bombarded with, it should be taken with a grain of salt—something to consider but not necessarily live or die by. The upshot of the piece is that perhaps as a society we overprescribe medicines for issues that could be alleviated by dietary change, which I'm generally in agreement with, but the sort of alarmist click-bait tone to the piece as a whole kind of rubs me the wrong way—what about you?

• Finally, The Telegraph reports that Heston Blumenthal (of The Fat Duck) is opening the Perfectionists' Café in Heathrow Terminal 2, aiming to deliver fun, familiar, and stimulating food. Classic fish and chips and other "nostalgic British favourites" will feature on the menu, and the overall vibe will key to the 60s heyday of air travel. Canoe notes that pizza also makes an appearance. The final recipe was a product of trial and error. Blumenthal and his team traveled to Naples to test the optimal oven temperatures for achieving that perfect Neapolitan crust, and ended up constructing the first ever wood-burning oven to be built inside an airport. To the jetsetters among us—let us know how it tastes!

About the author: Kate Andersen is a Contributing Editor for Slice.

In Pula, Croatia, cranes in the shipyard are transformed into art. Architectural lighting design studio Skira lit the machines with LED lights that created 16,000 color combinations. The display, entitled "Lighting Giants," took place earlier this month at the Visualia Festival.

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So much hair, so little patience.

It takes nearly all day to dry.

Paramount Pictures / Via zurf.com

And your hair never looks good after you've worn a hat.

Disney / Via hatssotrue.com

Or even with a hat on.

John Shea / Via mobypicture.com

Bed head is the worst.

Via s570.photobucket.com

View Entire List ›

Can we pretend these are pancakes?

I have good reason.

Two weeks ago, Eddie and I had a little pancake cookoff. Not just any pancake cookoff either. For months – actually, probably two years now? – he has been obsessed with the idea of making lucky charms pancakes.

It all started when we were at one of our favorite restaurants for brunch. Our server told us that the previous week, they were serving lucky charm pancakes with a glaze made out of the cereal and everything. I am telling you that I have NEVER seen him so crazy over an idea for so long. I mean, under normal circumstances he doesn’t even remember what we had for breakfast three days ago let alone what he DIDN’T get to have for brunch nearly two years ago.

Makes no sense. No sense at all.

Before I continue, I have to tell you something weird. He doesn’t eat the lucky charms marshmallows from the box. In fact, he doesn’t eat them unless the are totally soaked in the milk.

And it all comes back to styrofoam. Eddie has the worst aversion to styrofoam. The sound and texture is like nails on a chalkboard to him. He can barely even say the word. He cringes and makes the most hilarious faces and just can’t STAND it. If he ever has to open a package where the product is enclosed in the foam or if something is packed with the foam peanuts, I have to sit there and watch him open it. The holidays are equally as hilarious when he opens gifts because my brothers purposely throw styrofoam at him.

He is probably reading this right now totally losing his mind over how many times he has had to read the word styrofoam.

ANYHOO. The lucky charms marshmallows remind him of a styrofoam texture. Yep. When I suggested that we top our pancakes with marshmallows, he looked at me like I had forty heads and said quite nonchalantly that “no one eats the marshmallows.” Um. What? Hello. The marshmallows are pretty much the ONLY reason people buy the cereal and I know a certain person (definitely not me) who used to eat every marshmallow out of the box and leave the rest behind for her brothers. Again, definitely not me.

I’m still very confused at his marshmallow thoughts.

So a few Sundays ago, we each attempted our pancakes. That was a feat in itself because working together in our small kitchen makes us have hateful thoughts. But we did it – first my way, then his.

Uh, did you know that when said marshmallows are blended and mashed and combined with other things, they turn a lovely shade of greenish brown? Yes. That shade of milkshake up there is the shade of the crushed marshmallows. Can you imagine some beautiful greenish brown pancakes? How lovely.

That was issue number one, but issue number two was the major lack of flavor. Neither of us could really remember what lucky charms tasted like, but obviously I scooped about four handfuls out of the box during our pancake-off.

The pancakes didn’t taste like lucky charms. I tried the whole cereal-milk thing (my friend Megan rocks at this) but the lucky charm cereal – neither that marshmallows or the other… things? got soggy in the milk. Like at all. Like after 24 HOURS. No sog. What exactly is in this stuff? I don’t even want to know. I’m just going to blend and drink.

Oh. But. We kind of… bought… more than one box of lucky charms for our little weekend contest which left me with quite a bit of cereal. Two months ago I made these rice krispie treat milkshakes soooo… it was happening. I decided to try blending the marshmallows and then soaking them – which worked much better in terms of flavor. You can also throw a few extra handfuls of cereal into the blender and let it do it’s thang.

And then add vodka.

And then to be worse (or wonderful), swirl some marshmallow frosting on top.

Or whipped cream. But at this point, that’s kind of boring.

I think I am now done trashing up things with my childhood cereals. I think.

P.S. I totally got him to eat the marshmallows.

© How Sweet It Is