1:42 am, by bakeyou
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Lluis Ribas,Crisalidad

2:24 am, by bakeyou
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alecshao:

Ran Ortner 

First three images: Open Water No. 24, 2009 - oil on canvas

Bottom image: Swell, 2006 - oil on canvas

(Source: likeafieldmouse)

5:23 pm, reblogged by bakeyou
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Sometimes you really want a hearty Italian breakfast. Sometimes that breakfast takes 40 minutes, but oh will it be worth it. Enter the poached egg on top of polenta with tomatoes and fresh basil. 

Poached Eggs and Polenta

1c Polenta 
2c Water
2c Broth
1c Hard cheese
Salt and Pepper to taste
Heat water and broth in a pot, when it starts to boil slowly pour in polenta. Reduce heat to a simmer and start stirring your arm off, just kidding! Simmer for about 40 min stirring a decent amount so that the polenta doesn’t stick to the bottom of the pot. The polenta will absorb all the liquid and become thick, take off of heat and mix in cheese. Now i used more cheese than a cup but i love Parmesan so it’s all about taste and preference. 
Now for the Poached Egg
Have a somewhat deep pan almost filled with water and about 1 tablespoon of rice vinegar (white vinegar will work too). Crack your eggs in a bowl and when the water is at a high simmer put your eggs in the water, one at a time, they should form into their own little “pods”. make sure they are covered with water if not you can spoon water over them while they simmer and cook. Cook for about 3ish minutes so that the center is still runny. (or dippy and we called it growing up). Remove eggs from water with a slotted spoon.
Next ladle your polenta into a bowl and place eggs on top. Garnish with tomatoes and fresh basil. (and more cheese if you desire) 

Sometimes you really want a hearty Italian breakfast. Sometimes that breakfast takes 40 minutes, but oh will it be worth it. Enter the poached egg on top of polenta with tomatoes and fresh basil. 

Poached Eggs and Polenta

1c Polenta 

2c Water

2c Broth

1c Hard cheese

Salt and Pepper to taste

Heat water and broth in a pot, when it starts to boil slowly pour in polenta. Reduce heat to a simmer and start stirring your arm off, just kidding! Simmer for about 40 min stirring a decent amount so that the polenta doesn’t stick to the bottom of the pot. The polenta will absorb all the liquid and become thick, take off of heat and mix in cheese. Now i used more cheese than a cup but i love Parmesan so it’s all about taste and preference. 

Now for the Poached Egg

Have a somewhat deep pan almost filled with water and about 1 tablespoon of rice vinegar (white vinegar will work too). Crack your eggs in a bowl and when the water is at a high simmer put your eggs in the water, one at a time, they should form into their own little “pods”. make sure they are covered with water if not you can spoon water over them while they simmer and cook. Cook for about 3ish minutes so that the center is still runny. (or dippy and we called it growing up). Remove eggs from water with a slotted spoon.

Next ladle your polenta into a bowl and place eggs on top. Garnish with tomatoes and fresh basil. (and more cheese if you desire) 

10:23 pm, by bakeyou
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Personally I love lasagna but I realllly hate making it, with all the layers and all the left overs, I literally fee like I end up eating lasagna for 2 weeks. Welcome to the lasagna roll up. One is enough for me and I freeze the rest for meals later on. Now not everyone wants to do this and that fine but the single serve lasagna roll up my personal favorite and seems like a cleaner more proportioned meal.
Spinach Artichoke Ricotta Lasagna Roll Ups

12 Lasagna noodles, cooked per box directions
2 eggs
2 1/2 c Ricotta
2 1/2 c Mozzarella cheese 
1/2 c Parmesan
1 can Quartered Artichokes in water
Salt & Pepper to taste
26 oz Jar of Alfredo Sauce (easy version, I made my own but that’s me)
In a bowl, combine eggs, cheeses, spinach, salt & pepper. Pour about a cup of the alfredo sauce on the bottom of a 9x13 inch dish. Spread about 1/3 c of the cheese mixture over each noodle and place one of the artichoke hearts on the end that you will begin the roll with. (so that it’s in the center) Carefully roll up. Place the rolls seam side down over the sauce. Pour a little more sauce over the rolls. Bake uncovered at 375˚ for 20-25 minutes.

Personally I love lasagna but I realllly hate making it, with all the layers and all the left overs, I literally fee like I end up eating lasagna for 2 weeks. Welcome to the lasagna roll up. One is enough for me and I freeze the rest for meals later on. Now not everyone wants to do this and that fine but the single serve lasagna roll up my personal favorite and seems like a cleaner more proportioned meal.

Spinach Artichoke Ricotta Lasagna Roll Ups


12 Lasagna noodles, cooked per box directions

2 eggs

2 1/2 c Ricotta

2 1/2 c Mozzarella cheese 

1/2 c Parmesan

1 can Quartered Artichokes in water

Salt & Pepper to taste

26 oz Jar of Alfredo Sauce (easy version, I made my own but that’s me)

In a bowl, combine eggs, cheeses, spinach, salt & pepper. Pour about a cup of the alfredo sauce on the bottom of a 9x13 inch dish. Spread about 1/3 c of the cheese mixture over each noodle and place one of the artichoke hearts on the end that you will begin the roll with. (so that it’s in the center) Carefully roll up. Place the rolls seam side down over the sauce. Pour a little more sauce over the rolls. Bake uncovered at 375˚ for 20-25 minutes.

3:31 pm, by bakeyou
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Dance reel from my friend Kara. Oh how I wish I could’ve been a dancer… 

9:39 am, by bakeyou
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Shrimp Panzanella Salad

This is seriously so delicious and super easy! And it won’t heat up your kitchen since you’ll be using the grill.

What you need:

1 1/2 # Raw de-veined but still has the tail shrimp (I used large sized)

4 Tablespoons Olive Oil

Salt and pepper

2 1/2 # Tomatoes, Heirlooms are preferred but plum and yellow cherry are what I used (heirlooms were 4 bucks a lb!! hell no)

8oz Baguette 

1/2 tsp of lemon zest

juice of one medium lemon

2 cups of basil (roughly)

What you do:

Zest 1/2 the lemon (about 1/2 tsp) and combine with the shrimp ans 1 T of the olive oil and 1/2 tsp of salt and pepper, toss to coat shrimp. Cut the baguette in half and brush with 2 T of olive oil.

Heat the grill to med high heat. Put the shrimp on the grill and cook 2-3 min per side until shrimp is colored and cooked throughout. Grill baguette till crisp and golden on each side about 2 min. 

Cut baguette to bite size, cut tomatoes to about the same size, tear basil and combine with shrimp remaining olive oil, lemon juice and 1/4 salt and pepper. Toss all together!

Serve and pig out! 

9:53 pm, by bakeyou
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Balsamic Pork Loin with Roasted Red Potatoes

Stuff you need 

2 tablespoons steak seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast


So dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade over top. Squeeze out air and seal bag, I marinated this for an hour, when i re make this I’ll do it for an hour and a half. nothing crazy. Preheat your oven to 350˚ Place pork into a glass baking dish along with marinade. Bake basting occasionally until the pork reaches an internal temperature of 145˚ about 1 hour. Let it rest for 10 minutes before slicing and serving. 


For the potatoes i used maybe a poundish? I  just quartered them and drizzled some olive oil over them, then salted and peppered them (to taste with fresh ground sea salt and pepper) sprinkled a little bit of garlic powder over them and then crushed some dried rosemary and sprinkled that over as well. Using my hands (my favorite kitchen tool) i tossed it all together on a baking sheet making sure every potato was coated and put them in the oven with the roast during the last ten min of the roasting time. Then while the roast was resting i cranked up the heat to about 145˚ and let the potatoes crisp up a bit more. 
BOOM easy dinner that we couldn’t get enough of. 

6:29 pm, by bakeyou
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"Do I have to do an introduction?"

"No…"

"Fine. I’ll do it." 

This is what conversations with myself sound like, I’m pretty sure that Italian guilt my mother has weaved throughout my life is why I do half the stuff I really hate doing, even if I’m arguing with myself. I’m fairly obsessive compulsive but not in that fun “I’m really organized and neat” way. I’m more of how Elaine in that episode of seinfield where she starts dating a stranger because he agreed with her about how he never wanted kids. There is a scene in that episode that describes me perfectly:

KEVIN: Oh, I get all jazzed up about something and I go way to far with it. 

ELAINE: Really?

KEVIN: Oh, yeah. Like last summer. I’m watchin’ TV and I saw one of those jet-skis. $4000 later and it’s sitting in my garage.

ELAINE: You know, that’s weird, actually, ‘cause I’m sort of the same way. I mean once for like, no reason, I flattened my hair and I had all these strands hanging in my face all the time…

KEVIN: Sometimes I think I do want kids. Maybe a lot of kids!

ELAINE: Sometimes I think about wearing my hair real short. 

KEVIN: Yeah! I think I like short hair. Really short.

ELAINE: Yeah!

KEVIN: Yeah!

Later on in the episdode Elaine comes in sporting a super short haircut. 

That my friends is me. Once I get an idea in my head that’s it, i become completely obsessed with it. Many have said it’s because I’m a virgo, *cough horseshit cough* but none the less it is what it is. It actually may have attributed to my current career of choice and why I am insane when it comes to my job. It also leads me to feel super disappointed when things don’t turn out the way I imagined them in my head (usually artsy painting projects I think I can do). 

So in conclusion, if this blog seems to be all over the place that’s because it is and well that just how my thoughts come out. Like a rainstorm in the middle of a beautiful day in florida. Quick and all at once. 


1:12 pm, by bakeyou
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