i think i might have overused the #fuckyousandy hashtag. but it was warranted, i think.

because in one week, i went from this:

:to living less than a block from this ...

 ... to day after day of this:

and finally? this:

i promise i'm going to tell you all about it. but right now i'm trying to find a grocery store that has everything i need to finally make that black steak chimichurri that's been requested on "shit i'm making TONIGHT." i already pinned the recipes. and i already know how i'm going to alter them. i just have to find the ingredients. fresh direct can get them to me by wednesday and d'agastino's shelves are pretty bare. ballalalalalas.

thanks to all of you who emailed, facebooked, called, texted and checked in. also, special thanks to jwt for letting me charge up there.

:{D happy movember, btw. i TOLD you you'd thank me for the mustachioed man!

i'm still not going to tell you my secret that's not my secret. but, i have some fun adventures in fail-to-win cooking to share with you. and you're just going to have to deal with that.

i decided that i wanted to make sour cream and onion potato chips. not just that i want to thin slice potatoes and either bake them or fry them. i wanted to make LAY'S SOUR CREAM AND ONION POTATO CHIPS.

and i started out with a big win. before i tell you about it, i'd like to point out that i KNOW this isn't how lay's does it. i KNOW lay's has a concentrated yummy powder they put on potato chips. that i could probably just put powdered sour cream and onion dip on homemade potato chips and call it a day. but, i'd seen a recipe where someone tried something similar to what i did with fake mashed potatoes. so i figured this was worth a try. (plus i'd been drinking, as seen at left.)

"lay's sour cream and onion" mashed potatoes

you'll need:
2 irish baking potatoes
chicken stock
6 cloves garlic
2 tbsp fresh chopped chives
1/2 cup sour cream
2 tsp onion powder
salt and pepper to taste

what you'll do:
peel your potatoes. i know there's this trick that everyone has seen online where you boil the potato, put it in ice cold water for five minutes, and then twist the peel right off. but i peel first, because i boil cubes.

cut your potatoes into cubes.

throw them into a large pot full of chicken stock with your garlic cloves and bring to a boil. boil gently for 10-15 minutes — until a cube falls off a fork when stuck.

strain, reserving your stock for future use. mash the potatoes and garlic together. add the sour cream, chives and onion powder with some salt and pepper.

i promise it tastes like a freaking potato chip.

so, the idea was to bake thin layers of mashed potatoes on parchment paper.

ok, so that was dumb. i ended up with thin burned layers of mashed potatoes on parchment paper. my next thought was to invest in a food dehydrator. then i remembered my kitchen-space and monetary situations. then, my next thought was caviar. 

yeah. i went from potato chips to caviar. it makes total sense.

i kept thinking about those little pancakes that come with caviar. and how a lot of people like their caviar with sour cream.

so, i walked around new york for about an hour in search of a can of caviar that i could afford but should also taste good. west village market: go.

rachel's not so pretty potato pancakes for caviar consumption

you'll need:
leftover lay's sour cream and onion mashed potatoes
an egg
leftover creamy lemon chive dressing
grated cheese (i used my leftover fontina)
caviar
parchment paper

wow, it's been a while. basically, because the one and only thing that's been on my mind is not my thing to share. so i can't. and i'm worried i'll let it slip the more i type. 

but, you can keep a secret, right? so can i, bitches.

i remember before i started typing my thoughts onto this blog i said, "i don't blog because i'm afraid people will read it. i don't tweet because i'm afraid people won't." first it was a facebook status, then it was this:

why did i worry people would read my blog? because i was afraid i'd censor myself. i'm crazy weird on the inside and think totally inappropriate things that sometimes just fall out of my mouth. and maybe you'd think i'm weird. or maybe you wouldn't like what i had to say. or maybe i'm not the person you think i am.

so with that in mind, why was i afraid no one would read me on twitter? because weird feels more appropriate 140 characters at a time? no. because it's a social sharing engine. you want people to read you. you expect them to read you. so you tone the weird down.

and then somehow people started reading the blog. and it seemed no one was reading my tweets. so i was right. 

and twitter became my safe place where i could say "penis" for no reason or share my political beliefs without the Facebook nazi's belittling them or even just put a "secret" out there into the ether if i needed to get it off my chest.  until this happened:

and that wasn't all. but it was the beginning. a tweet about my safespace, twitter, was favorited. retweeted. responded to. people sent me personal emails. they'd heard me.

and now, shit, you're reading it too. so now that my entire brain is consumed by this thing i can't tell, i feel like i can't say anything else. because you're listening. and i might slip up.

then i read about this guy: 

since 2007, some guy has tweeted and facebooked as that guy, "dave on wheels," a 24-year-old deaf quadriplegic with cerebral palsy. but he's not that guy. that guy's name isn't even dave. it's hunter.

i mean, what that guy did was wrong. he says he was trying to be a motivational inspiration. and to many he was. but he's also been accused of pretending to be that guy to get close online with pretty girls. and he was close online with a lot of pretty girls. (seems like a kinda fair accusation)

but that doesn't mean that i can't just take his lead and go be someone else, right? why couldn't i just go off and blog/tweet/book as " beyond bridgette" or "susie smiles" and spill my secret?

but, dammit. it's still not my secret to tell. 

so you'll have to wait for new apartment photos, to know which kitchen island i chose, or for the "black steak chimichurri" "shit i'm making TONIGHT" pinterest post. because i'm currently consumed by this secret that isn't even mine. 

we're going a little loosey-goosey with this episode. because i did some weekend cooking, some weekend experimenting, and some weekend day-drinking. and it's wednesday. 

so, i have no fun pic of a bottle of wine to start with. i don't have finished pics of one dish. there's even going to be a whole second installment of one-off food blog to chronicle all of the things i did with food over the weekend. (and if you have a gross mind, get it out of my gutter.)

we're going to start with where i started: jalapeño deviled eggs and cilantro-lime chicken salad, both from my pinterest board, "shit i'm making TONIGHT" and soon to be seen on "i did it."

which one will i make again? both. which one first? the eggs. because i'd do things differently a second time around.

first thing i'm gonna do is teach you how to boil an egg. yes, i know you THINK you know how to boil an egg. 

but, to be fair, i have an ex who didn't know how to boil water. he filled the pot to the brim and put it on a burner set to high. most of us know how THAT turned out. 

no, i'm going to teach you how to boil and egg without that strange green ring around your yoke. while i dislike the green ring because i think it makes for a dry yoke, it's also not aesthetically pleasing. and you see a lot of yoke in deviled eggs. so aesthetics are important.

get yourself a medium-sized pot with a lid. gently put 6 (or however many, it's 6 for this recipe) eggs into your pot and cover with water about an inch higher than the eggs.

why do we put the eggs in first and not the water? because people seem to acquire an irrational fear of water when dropping things into it and never let their fingertips get wet. so you tend to drop them in and crack your eggs when they hit the bottom of the pot.

why do we not bring the water to a boil before dropping in the eggs in? because the fear of water is rational at this point — as it's BOILING — and you're even more likely to crack your eggs.

put your pot on a burner at medium-high heat and bring to a boil. not a full-on rolling boil, but a baby boil. once you hit boil, put the lid on, turn off the burner and remove from heat. let it sit for 20 minutes. then run your eggs under cold water.

gently tap them all over on a flat surface and remove the shell. cut open. no green rings. perfect.

jalapeño deviled eggs

you'll need:
6 large boiled eggs, cooled and peeled
1 jalapeño, deseeded and minced
3 tbsp mayo (i'd actually do less, see my notes at the end)
2 tsp chopped cilantro
1 tsp dijon mustard
1 teaspoon citrus champagne vinegar
the juice of a quarter of a lime
pinch cayenne pepper
pinch paprika
salt and pepper to taste
a plastic baggie

you'll notice i already switched out the vinegar and added paprika. the paprika was an accident, i grabbed the wrong jar. and the vinegar was what i had on hand and it worked.

but the addition of the lime juice was very purposeful. i just feel like if you're going to have cilantro and jalapeño, you gotta have lime juice. 

what you'll do:
cut your eggs in half lengthwise and remove the yokes with a spoon. mash the yokes in a bowl. like really well. 

add everything else to the bowl and mix. 

i put it all in a plastic baggie and kneaded it a little. then i cut off the corner of the baggie and used it to pipe the whole mess into my little egg boats.

i call them boats because the "deviled" was too runny. it formed lakes into my little boats and sunk them. the whole plate was deviled. (which was fine, as i have no shame in licking  palate. it's just not presentable. and deviled eggs are normally a presentation-type thing.)

what would i do differently? more yokes. less mayo. refrigerated the deviled baggie for an hour or two before piping into the boats.

and i AM going to try again, soon. they were totes good. i might even make me some paelo-mayo and try it like that.

what you're supposed to do is pipe it into the egg boats and refrigerate for an hour or more before serving. but i'm liking my refrigerate in baggie idea to let the deviled set a little. 

so, now i have an assload of cilantro. and another jalapeño. and lime. i should make cilantro-lime chicken salad.

you'll need:
3 large boneless, skinless chicken breasts (if i were to do this again i'd do 2 large breasts and 2 thighs. i'll explain later)
chicken stock (recipe found here, subtract the lemon. or you can use what you have frozen or even store-bought.)
1 jalapeño, deseeded and minced
4 tbs chopped cilantro
the juice of one lime
one finely-diced red onion
1/3 cup mayo
1 tbs dijon mustard
1tsp cumin
salt and pepper to taste

how to poach chicken
in a medium-large pot, immerse the chicken in chicken stock.

bring it to a boil over medium-high heat. once it starts boiling, reduce the heat to a simmer and partially cover for 10 minutes. 

remove from the heat and let the chicken hang out in the stock for about 15 minutes.

after that, the rest of the recipe is pretty simple.

what you'll do:
use two forks pulling in opposite directions to shred your chicken.

put it into a large bowl with the rest of the ingredients (well, minus the chicken stock, obvi. the chicken stock you re/freeze for later.). stir it all around.

let it cool in the fridge for several hours before serving.

now, while this recipe was so good it actually inspired me to make a sammy (and we all know my crazy aversion to all things bread.), it IS a little dry.

when i made my sammy i put mayo on the bread, even though most normal people wouldn't on a salad sandwich. and the tomatoes helped.

but it wasn't really a "needs-more-mayo" kind of dry, it was an "i-used-all-white-meat" kind of dry. next time i'll use some thighs, as noted earlier.

i have my first request. black chimichurri steak. i'll look into that and maybe this weekend try it out. if not, for sure next week.

follow my board, and remember: ALWAYS drink responsibly when you cook, you could lose a finger.

*all shitty photos taken with my iphone

this is where rachelwriteson "started." as an idea:

and i actually started using an acne face wash. i took one photo, the "before." then i never really followed through. that should have signaled doom for my one-off blog idea. i have no follow through. but here i am writing a one-off blog entry, and here you are reading a one-off blog entry.

you'll never see the "i ordered an acne wash that takes 3 weeks and here's my 'before' photo" photo-a-day blog. mainly because i have no idea what i did with that photo, but also because the entry would just be a pic of me with acne. 

you've seen plenty of "my boyfriend is a caveman and i cooked paleo once" food blogs. and i owe you some "shit i'm making TONIGHT" entries, because i've been cooking up a storm. but, i thought i'd address the "i had crazy sex adventures that one time" sex blog.

hence the mom-shutting-her-eyes part. except that, really, i'm gonna be pretty pg about this. 

so this one night, i was out with friends. one was a fellow copywriter. a DUDE writer. and we got to talking about "50 shades of gray," which neither of us has actually read, and decided we could do better. you know, a danielle-steele-esque sexcapade novel that both girls AND guys would want to read.

then we drank more and it turned into something else all together. see, both of us are in successful adult relationships. but there are still times when i'm like, "what in the hell does THAT mean?" or he's like, "what's the right answer in 'does this make me look fat?' situations?". 

so, we decided to write something else entirely. kind of a handbook for the opposite sex. or, at least that's how i remember it. there was wine. and a lot of it. 

the next day, he sent me some topics: foreplay, hooking up on first date, meeting the fam, what you look for in the opposite sex, signals, marriage, and cheating. i sent back more topics: porn, the morning after, pregnancy scare, sharing 'numbers', "we were on a break," one night stand, "i kissed a girl," work wives, the second kiss is actually the important kiss, the proper answer to "does this make me look fat?" is always sex, girls share everything with their friends (including that picture of your penis you sent to her phone), who has to sleep in the wet spot, and to snuggle or not to snuggle. (don't worry mom, i'm not an expert on all those topics. but i know enough people who are to do the research.)

and that's where it ended. except that i soft-lobbed the idea to a couple friends — a "would you read this?" sort of thing. and they got excited at the idea. i never told the dude. so, question for you: would you read it? 

what if it were one of those books that on one side is for "her" called "Walking on Mars" written by a dude and on the other is for "him" called "Vacationing on Venus" written by a girl like me? and they cover off on the same topics chapter-by-chapter. 

all under pseudonyms, of course. for honesty and privacy's sake. and now that the idea is out there on the interwebbings, really, it could be ANYONE writing it. even the mustachioed man :{0 

for episode 2 of "shit i'm making TONIGHT," i really changed up the recipes i tried. like a lot. i'm almost reluctant to tell you where i started. but for the sake of the structure of these one-off blogs, i will: pork chops and squash. sounds simplistic, right? not once i was done with it, but oh-so-good.

let's start with the wine, as i always do. what you need to note here is that i'm not a sommelier, and i'm not trying to be. i'm not truly pairing wines with meals. i'm having a glass or two of a bottle i think i'll like while i cook.

this time it's a cab sauv out of oregon. eh, it's ok. their sauv blanc is way better. and much more reasonably priced. and usually, i would have chosen a heartier, chardonnay-type, white to go with pork. but with the pungent flavor of blue cheese (which i didn't even use), i thought a red would work.

then i changed up the recipe a ton and the wine was anyone's guess. i should prolly just get to the recipes.

i'll call them 'savory stuffed chops' and 'squashed pot bake.' (it will all make sense later.)

i'm going to take you through the two recipes together, because you have to use the oven for both so it effects temperature and cook time. but you can separate them. remind me, and i'll tell you how at the end. (funny, it's that sentence that will remind me. you don't actually have to do anything.)

savory stuffed chops and squashed pot bake

you'll need:
(for the chops)
two large boneless pork loin chops
4 oz fontina val d'aosta
3 slices prosciutto 
2 tbsp chopped fresh chives
salt and pepper to taste
toothpicks

(for the squashed pot)
1 medium butternut squash
1 large sweet potato
1 bulb roasted garlic (mashed into a paste)
drizzle of olive oil
aluminum foil
1 tsp ground nutmeg
1 stick butter (browned)
salt and pepper to taste

first things first, we roast the garlic.

why did i roast a whole bulb into paste when the recipe called for just 3 lightly-roasted minced cloves? i wanted to bring out the nutty flavor of roasted garlic. and adding the nutmeg helped soothe the pungent-nature of the garlic.

spread evenly on a large cookie sheet and bake at 400 degrees for 20 minutes. reduce the heat to 325, put the chops in the oven and remove both after 20-30 minutes, depending on the thickness of your chops. but, i'm getting ahead of myself.

during the first 20 minutes of the squash pot baking, prepare your chops. 

grease a small pan.

chop your cheese into tiny cubes, about 1/8 inch by 1/8 inch. chop your prosciutto the same way. mix them together in a bowl with your chopped fresh chives.

divide into halves and roll into 2 loose balls.

with a sharp knife cut a "pocket" into your chops, much the same way you'd butterfly them, only leaving three sides intact.

push one ball into each pocket and flatten your chops. close the pocket with toothpicks.

place them in your greased pan and salt and pepper the top.

bake for 20-30 minutes at 325 degrees with your squash pot bake.

the flavors of the fontina are woodsy, nutty and mushroomy. the prosciutto is salty. the chives are savory. making the sweet pork more flavorful. 

the squash pot only serves to accentuate that nutty woodsiness. try amuche-bouching them together for the one perfect bite.

plus, the sweet potato will be softer than the squash. it's a nice contrast in one dish.

if you're going to make them separately, cook the chops in a preheated oven at 325 degrees for about 20 minutes and the squash pot at 375 degrees for 30 to 45 minutes.

don't forget to follow my pinterest board, and stay tuned for the next episode of shit i'm making TONIGHT.

*once again, all shitty photos taken with my iphone.