Voder-Vocoder

1. 1 glass of cold skim milk
2. 1 or 2 packets of aspartame
3. half a capful of vanilla extreact or equivilent artificial flavoring

Mix with a spoon. Drink.

I assume that tofu keeps in the refrigerator for a month. Otherwise, I may be killing my dinner guests. Sorry.

I’m setting cooking goals for myself. One thing I want to do is perfect my chili recipe.

I also want to learn to prepare more Japanese food.

I just made chili for the first time in my life. I didn’t even try to follow a recipe, I just started with a canonical chili sin carne, but I couldn’t help but make changes to the recipe as I went along. I added an extra bell pepper, because I like them a lot, and I added a bit of tofu, but not enought that you notice it. And I increased the amount of chili powder until I could taste it; then I added some more.
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Bachelor Chow. Serves 1 (duh).

1. Make some ramen noodles. Feel free to substitute whatever other pasta or rice you have on hand.
2. Drain water. Use of a collinder is discouraged, because a true bachelor will make this with one pot and one fork. No other dishes to wash.
3. Add a can of Hormel chili with beans. Mix together.
4. Heat on medium until everything is hot.
5. Eat

This meal costs less than a dollar. You get what you pay for.

Definition:

Bloody Omelet. Omelet with a liberal amount of salsa in the middle.

My Aunt gave me a George Foreman grill for christmas. I didn’t realize how cool these things are. I managed to cook the tastiest chicken breast today, with very little effort.

Here’s a recipe:

1. Get two slices of bread. (I like whole wheat)
2. Let some butter sit out for a few minutes, until it gets mushy. Noone likes firm butter.
3. Slice some cheese into thin slices. I like medium chedder or colby.
4. Get some thin slices of smaked turkey or other meat. I simply used lunch meat from the deli.
5. Put it all together: bread, layer of cheese, layer of meat, layer of cheese, and bread.
6. Then spread a large amount of butter evenly on the outside of the bread.
7. Put a pan on the stove. Heat to medium-hot.
8. Grill until the bttom layer of cheese looks kinda soft. Flip and repeat. Then flip once more for the fianl bit of toasting. Bread should be a beautiful golden color.
9. Cut in half.
10. Eat.

Here’s your basic shish-kabob, using my favorite general-purpose meat: chicken.

1. Take your chicken breasts out of the freezer. Cut each breast into aprroximately six equal-sized chunks. Marinate in a lot of black pepper, lemon pepper, some random herbs from your garden, and the chicken’s own juices.
2. Wait 24 hours.
3. Cut up a several bell peppers of different colors into 8-12 large pieces. (Remember that non-green bell peppers are more expensive, so you don’t have to buy more than one token pepper of each color.)
4. Cut an onion up into little pieces.
5. Also have little tomatoes and mushrooms.
6. Invite your guests to build thier own kabobs. Audience paricipation makes everything more fun. Differenciate your kabobs by having different items on the ends.
7. Grill over hot charcoals until meat is nolonger raw and veggies are well burnt. Don’t forget to rotate and flip.
8. Enjoy.

(serves one).

1. Go out and buy a little rosemary plant. Plant it in your garden.
2. Pull off a sprig. Take it inside.
3. Take one frozen chicken breast, and cut it up into thin slices. Marinade with rosemary and crushed red and black pepper.
4. Go watch some TV
5. On medium-high heat, fry the chicken with a dab of olive oil.
6. While the chicken is cooking, cut up onegreen bell pepper and one small onion
7. When the chicken is almost done cooking, throw in the veggies.
8. Stir it all around for a minute or so.
9. Pour in a large splash of merlot
10. Stir it all around for a minute or so.
11. Add a cover and steam for a minute or so.
12. Stir fry until the juice is almost gone, then serve.