Cain Manor

We needed Peanut Butter for the West African Peanut Soup I’m going to make tomorrow. Justine and I don’t eat a lot of Peanut Butter, so I thought…Let’s make Peanut Butter. It’s crazy simple, and we have Peanuts.

The Recipe -
2 cups of Peanuts, salted and roasted (in other words, peanuts you buy most anywhere.)
1.5 teaspoons of some type of oil. I’ve seen vegetable, peanut and olive recommended - we used Olive Oil.

Add half of the peanuts and half the oil to a food processor. Use a metal blade, and let it run for approximately 2 minutes. Then add the remainder, and mix for another 2 minutes. If you want thinner peanut butter, let it run for longer, or you can add a little more oil. Be very careful, as a little additional oil really thins it out. It will thicken when you put it in the refrigerator.

According to what I’ve read, it will keep for approximately three weeks.

A quick recipe full of things I love and BACON (which transcends love)!!

Continue reading ‘Spaghetti with Lemon, Chickpeas and Bacon’ »

Restaurants I want to try for a tasty Mexican breakfast..

From The Stranger

El Sabor De Oaxaca
217 James Street
Seattle, WA (closed on weekends)

452 SW 153rd St
Burien, WA
(206) 242-2326

Memo’s Mexican Food
4743 University Way NE
Seattle 98105
(206) 729-5071

Austin Cantina
5809 24th Ave NW
Seattle 98107
(206) 789-1277

Señor Moose
5242 Leary Ave NW
Seattle 98107
(206) 784-5568

Another very good recipe from the PI

Continue reading ‘Pasta in Vodka Sauce’ »

This is a very tasty and easy to make drink.  It doesn’t require the best vodka  - Stoli works fine.  I lost interest once Martha published it in her magazine a few years ago. Bitch.

1 part lychee juice (from Lychees in heavy syrup.)
1 part simple sugar
2 parts vodka

Combine in a shaker with ice, mix and strain into a martini glass.  Garnish each drink with a lychee.

Justine & I made this recipe a couple of weeks ago. Very tasty, and makes a good amount of food for not much money…

This simple, rich soup is adapted from a dish popular in Cameroon.

Continue reading ‘West African Peanut Soup’ »

2 cups crushed ice, plus extra for chilling glass
2 ounces light rum
1-ounce freshly squeezed lime juice, strained of pulp
1/2-ounce Simple Syrup, recipe follows

If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.

Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.

Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Raising the Bar