one test injection please

oh beefy you're so fine!

This is the best beef stew I've ever made. Adapted from <a href=”http://www.budgetbytes.com/2014/10/slow-cooker-rosemary-garlic-beef-stew-slow-cooker/“>Budget Bytes</a>.

Prep about 45 minutes. Cook 4 hours. Makes about 10 cups. Serve with a great bread.

Ingredients

  • 1⁄2 lb carrots (4 medium)
  • 1⁄2 sleeve celery (3 or 4 stalks)
  • 1 medium onion
  • 2 lb red potatoes
  • pinch of pepper
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1.5 lb beef stew meat
  • salt and pepper
  • 1⁄4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1⁄2 tbsp brown sugar
  • 1⁄2 tbsp dried rosemary
  • 1⁄2 tsp thyme

Instructions

  1. Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
  3. Heat the olive oil in a large heavy skillet over medium heat. Saute the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay

one test injection please

oh beefy you're so fine!

This is the best beef stew I've ever made. Adapted from <a href=”http://www.budgetbytes.com/2014/10/slow-cooker-rosemary-garlic-beef-stew-slow-cooker/“>Budget Bytes</a>.

Prep about 45 minutes. Cook 4 hours. Makes about 10 cups. Serve with a great bread.

Ingredients

  • 1⁄2 lb carrots (4 medium)
  • 1⁄2 sleeve celery (3 or 4 stalks)
  • 1 medium onion
  • 2 lb red potatoes
  • pinch of pepper
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1.5 lb beef stew meat
  • salt and pepper
  • 1⁄4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1⁄2 tbsp brown sugar
  • 1⁄2 tbsp dried rosemary
  • 1⁄2 tsp thyme

Instructions

  1. Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
  3. Heat the olive oil in a large heavy skillet over medium heat. Saute the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay

fine little beefer

oh beefy you're so fine!

This is the best beef stew I've ever made. Adapted from <a href=”http://www.budgetbytes.com/2014/10/slow-cooker-rosemary-garlic-beef-stew-slow-cooker/“>Budget Bytes</a>.

Prep about 45 minutes. Cook 4 hours. Makes about 10 cups. Serve with a great bread.

Ingredients

  • 1⁄2 lb carrots (4 medium)
  • 1⁄2 sleeve celery (3 or 4 stalks)
  • 1 medium onion
  • 2 lb red potatoes
  • pinch of pepper
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1.5 lb beef stew meat
  • salt and pepper
  • 1⁄4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1⁄2 tbsp brown sugar
  • 1⁄2 tbsp dried rosemary
  • 1⁄2 tsp thyme
  • METHOD: Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
  • Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
  • Heat the olive oil in a large heavy skillet over medium heat. Saute the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
  • Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay

yum yum recipe test

A chiffon cake is a splendidly tall, wildly easy, oil-based cake. It is rich in flavor from egg yolks, yet wonderfully light in texture due to copious amounts of stiffly peaked whites. The cake is whisked together in a single bowl (you're welcome) except for the whipped whites, which get added at the end.

By Jessie Sheehan. Source: <a href=”https://www.washingtonpost.com/recipes/hazelnut-chiffon-cake-nutella-ganache/“>Washington Post</a>. Servings: 12-16 (1 large cake baked in a 10- to 12-cup tube pan).

Ingredients

For the cake

  • 7 large eggs, cold or at room temperature, whites and yolks separated
  • 1 2⁄3 cups (335 grams) granulated sugar, divided
  • 3⁄4 cup (180 milliliters) cold tap water
  • 1⁄2 cup (120 milliliters) vegetable or hazelnut oil
  • 1 tablespoon baking powder
  • don't use too much powder!! it's not that good.
  • 2 teaspoons vanilla extract
  • 1⁄2 teaspoon kosher salt
  • yum yum
  • 2 cups (225 grams) cake flour
  • 1 cup (130 grams) whole hazelnuts, finely ground in a food processor, or 1 1⁄2 cups (130 grams) hazelnut flour or hazelnut meal

For the tartar

  • 1⁄4 teaspoon cream of tartar
  • Chopped hazelnuts, for decorating

For the ganache

  • 1 cup (285 grams) Nutella or another chocolate-hazelnut spread
  • 1⁄2 cup (120 milliliters) heavy cream
  • 1 tablespoon vegetable or hazelnut oil

Instructions

  1. Active: 30 mins | Total: 3 hours 15 mins
  2. Position a rack in the middle of the oven and preheat to 325 degrees. Have ready an ungreased 10- to 12-cup tube pan with a removable bottom.
  3. In a large bowl, whisk the egg yolks, 1 cup (200 grams) of the sugar and the water for about 30 seconds, until the mixture lightens slightly in color. Whisk in the oil, baking powder, vanilla and salt.
  4. Sift the cake flour into the bowl, add the ground hazelnuts and whisk until just combined.
  5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low until the egg whites become frothy, about 2 minutes. Next, whip the mixture on medium-high until, when you lift the whisk out, a soft peak forms and flops over at the tip, about 3 minutes.
  6. With the mixer on medium, slowly add the remaining 2⁄3 cup (135 grams) of granulated sugar to the egg whites. Increase the speed to medium-high and continue whisking until stiff peaks form, about 3 minutes. If they flop over, they need more time; if they hold a point, you're set.
  7. Gently fold a third of the whipped whites into the batter until they disappear. Be sure to fold with the lightest touch, so as not to deflate the whipped egg whites. Add another third and fold them in, followed by the final one, folding until just combined.
  8. Transfer the batter to the pan, smooth the top with a small offset spatula and bake for 1 hour to 1 hour and 10 minutes, or until the top springs back when pressed with a fingertip and a cake tester inserted in the middle comes out with a moist crumb.
  9. Remove from the oven and, if possible, invert the cake onto a thin-necked bottle, such as a wine bottle. Cooling the cake upside down keeps it from slightly deflating. Let cool for about 1 1⁄2 hours, or until it comes to room temperature.
  10. To remove the cake from the pan, gently run a long knife around the outside edge of the cake and around the inside tube. Remove the sides of the pan, run the knife between the bottom of the cake and the pan and carefully lift the cake off the pan. Place it on a cooling rack set over a baking sheet.
  11. To make the ganache, place the Nutella in a small bowl. In a small saucepan over medium heat, warm the cream until tiny bubbles appear around the edges, about 3 to 5 minutes. Pour the cream over Nutella and let it sit for about 1 minute. Using a fork, begin stirring from the center of the bowl until the cream and Nutella are thoroughly combined. Add the oil and continue to stir until emulsified.
  12. Generously drizzle the cooled cake with the ganache, letting it decoratively drip down the sides. You will have some ganache left over. Let the glazed cake set briefly, about 15 minutes, before serving. Slice and serve with more ganache.

Notes

  • Chiffon cakes are traditionally baked in an ungreased tube pan with a removable bottom, in a low oven, for a long time. When the cake emerges from the oven, invert it to cool rather than cooling right-side up on a rack. Many tube pans have tabs or feet for inverting; if yours does not, suspend the pan on the neck of a wine bottle. This helps the cake retain its height. (If you don't have a suitable pan or bottle, the cake should deflate only slightly.)
  • There is no need to peel the hazelnuts, as the skins add color and texture. If you do not have a food processor, consider buying hazelnut flour.

roolz test

Refrigerator Rolls from the 1940s — the rolls the Hateley kids grew up
on. Very good.

Servings: 2 loaves

Ingredients

  • 1 cube butter
  • 1 cup boiling water
  • 1 cup cold water
  • 1⁄2 cup sugar
  • 1 1⁄2 tsp salt
  • 2 eggs (beaten)
  • 7 cups flour
  • 2 yeast packages dissolved in 1⁄2 cup lukewarm water (a yeast package is about 2 1⁄2 teaspoons)
  • INSTRUCTIONS: Pour boiling water over cube of butter; stir until melted.
  • Add 1 cup cold water, then sugar, salt, eggs and flour. Beat well.
  • Turn into greased bowl, cover and place in ice box for minimum of two
  • hours and up to 24 hours.
  • When ready to use remove from ice box and shape into rolls. Shape into
  • rolls. Let rise until light, about 45 minutes to an hour.
  • Grease pan with butter; bake at 375 degrees until brown, about 15 to 18
  • minutes.

Notes

  • Can also make this into 2 loaves of bread and 1 small pan of rolls. Bake
  • loaves at 350 degrees for 45 minutes.

test egg

This is a quick way to scramble an egg that my siblings and I enjoyed, and one Bernadette enjoys now. 

Ingredients

  • 1 egg
  • 1 tbsp milk
  • pinch of salt & pepper
  • 2 tbsp ketchup 

Instructions

  1. Using a fork, whisk together egg, milk, salt, and pepper in a microwavable pyrex or mug. 
  2. Heat in a 1200w microwave for 48 seconds.
  3. Serve with ketchup on the side.

Notes

  • I know you want to hit +30 seconds twice, but you'll overcook it.

shredde dbrussel sprouts test

This is a sprouts salad that my friend Brussel (the weightlifter) taught me. I usually have this with chicken tendies, which I’ve included as well.

Chicken tendies seared and tossed with mustard and tarragon pan sauce, aren’t you fancy? Shredding brussels sprouts to serve in a salad on the side gives them flavor and crunch.

Ingredients

For the salad

  • 1⁄2 cup pecans (chopped)
  • 1 lb brussels sprouts (shredded)
  • 1 tsp mustard (use Dijon if you want texture, but just know that “fancy” mustard is all bs — make it yourself and you’ll know why)
  • 1 tsp wine vinegar (red or white wine)
  • 1 tsp honey
  • 3 tbsp olive oil (avoid all European OO, it’s unregulated crap; California / Australian is the best)
  • 1⁄2 cup cranberries, dried
  • 4 oz goat cheese

For the chicken

  • 2 cloves shallots (diced)
  • 2 tsp tarragon (chopped)
  • 1 lb chicken breasts (cut into big strips, like tenders)
  • 1 tbsp cooking oil
  • 2 tsp wine vinegar (red or white)
  • 1⁄3 cup stock (I use Better Than Bouillon and it’s great)
  • 1 tbsp mustard (again, whatever mustard you want; I go with generic because the ingredients are pure & simple)
  • 2 tsp honey

Instructions

Prep

  1. Pecans / Shallots / Tarragon — prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead.)
  2. Brussels sprouts — put the slicing disk in a food processor and shred sprouts. If using the Breville Sous Chef, turn the slicer to just under 2. We’ve had it thinner as well; it makes it more voluminous which you may prefer, but make extra dressing to compensate. (Can be done up to 3 days ahead.)
  3. Chicken breasts — slice into thick strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead.)

Make

  1. Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
  2. Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
  3. Serve chicken with extra pan sauce over top and salad on the side. Enjoy!

Notes

testing line wraps with grandma egg recipe

This is a quick way to scramble an egg that my siblings and I enjoyed, and one Bernadette enjoys now.

Ingredients

  • 1 egg
  • 1 tbsp milk
  • pinch of salt & pepper
  • 2 tbsp ketchup

Instructions

  1. Using a fork, whisk together egg, milk, salt, and pepper in a microwavable pyrex or mug.
  2. Heat in a 1200w microwave for 48 seconds.
  3. Serve with ketchup on the side.

Notes

  • I know you want to hit +30 seconds twice, but you’ll overcook it.

testing line wraps with llm plugin

This is a quick way to scramble an egg that my siblings and I enjoyed, and one Bernadette enjoys now.

Ingredients

  • 1 egg
  • 1 tbsp milk
  • pinch of salt & pepper
  • 2 tbsp ketchup

Instructions

  1. Listen to people and identify the main issues. People LOVE complaining about their jobs, and if your job is bad enough, it probably won’t take too much prodding. You already have your own reasons and your own things that you want to fix, but organizing at work is about finding out what everyone wants. If you talk to people in different departments, there might be an issue you didn’t know about that’s on everyone’s mind: for example, say you work day shift, and the night shift manager is an abusive sexually harassing asshole that makes everyone’s life miserable.
  2. Get your key people together. McAlevey has an important concept of the “organic leader,” which is basically the person at work that everyone respects and looks up to. They’re probably not in any different official role, they’re just that person. Basically, if you talk to people about issues at work and they go “I dunno, what does Bella think?” and Bella is just one of your coworkers, Bella is that organic leader that you need on your side. These people also just naturally know more about what’s up at work, because people trust them, so they hear more from more people.
  3. Take action. This can, and should, start small- everyone signing a letter to the boss, or wearing a matching button or T-shirt on the same day. Will these initial small actions solve everything? Almost certainly not. But the goal is to build power and build solidarity. People are going to be scared shitless just of wearing that button, then they go “oh shit! Even Bella’s wearing the button!” and they feel encouraged, proud, and powerful.
  4. Escalate. Wearing a button didn’t work? Have everyone march into the boss’s office at the same time. Have everyone leave their shift exactly on the dot instead of working free extra minutes like you’re expected to. Be creative, it’s different for every workplace. Keep escalating until you get what you want.

Notes

  • I know you want to hit +30 seconds twice, but you’ll overcook it.