Happy NYE from your sometimes-updated-easy-recipe blog! If you need a cocktail shaker for your festivities tonight, make this easy Mason Jar Cocktail Shaker. Click the picture to see how. (Thanks Elayna!)
And we’ll (um, I’ll) see you with more easy office recipes in 2013. Happy New Year!

Happy NYE from your sometimes-updated-easy-recipe blog! If you need a cocktail shaker for your festivities tonight, make this easy Mason Jar Cocktail Shaker. Click the picture to see how. (Thanks Elayna!)

And we’ll (um, I’ll) see you with more easy office recipes in 2013. Happy New Year!

Last Post On Cold Brewing

Almond Milk IS NOT a suitable substitute for actual milk in cold brew. Yeccch. 

(New non-cold brew post coming soon.)


via laughterkey on today’s cold brew post. 

Yep, cheesecloth works and mason jar instead of a bowl works too. You can also use a stock pot. Cold brewing is a wide wide world of options. 

via laughterkey on today’s cold brew post

Yep, cheesecloth works and mason jar instead of a bowl works too. You can also use a stock pot. Cold brewing is a wide wide world of options. 

S.Y.G.C.B. (SAVE YOUR GREEN COLD BREW)

Here’s the deal: I like cold brewed iced coffee and Blue Bottle got its hooks in me early this Summer with their New Orleans iced coffee. But at $4/cup for 8 oz., that’s an expensive everyday habit and that is where we stand up and say ‘NUH UH BLUE BOTTLE NO NO GIRL!’ The point of this blog is to not pay tons of money for things you could do yourself with not a lot of effort. Then Blue Bottle can be an occasional field trip and not a huge expense. Yes.

Cold brew iced coffee is ridiculously easy to make at home and you can do it. ”Let’s gooooo!” - Diddy

(makes about enough for a weekish)

  • 2 1/4 cups + 2 tbsp Cafe Du Monde coffee
  • 5 cups cold tap water
  • a big ‘non-reactive’ bowl (glass, stainless steel, NOT aluminum)
  • a fine mesh sieve and a finer mesh sieve (get ‘em at NYC hardware/grocery stores for a few bucks)
Cafe Du Monde is like rocket fuel if rocket fuel dressed up like coffee but was like “Surprise! Still rocket fuel!” Whole Foods has it for $10/can or scour Chinatown grocery stores and buy it for $5. It contains chicory which gives it that rocket fuel burn that makes it New Orleans-y. 

1. Measure out the coffee into the bowl.

2. Pour 1 cup of water over the coffee. Wet it as much as you can so it’s like wet dirt. Let it sit for a few minutes, then come back and slowly pour the rest of the water over the grounds. You don’t wanna splash too much around so go easy on it. When all the water’s in there, cover it (saran wrap, or a towel) and let it sit for 12 hours. Yep, 12. Take a really long nap. Or just do it overnight.

3. After 12 hours, uncover, and if there’s a crust of coffee on the top, break it up with a spoon (this makes it easier to pour). Now, be careful, and strain the coffee into another container through a fine mesh sieve. After you’ve done that, strain it through a finer sieve. (You don’t have to do this, but you’ll get “cowboy coffee” if you just use one sieve. Lots of grounds in the bottom.)

4. And that’s it! It’s good for 7 - 9 days in the fridge. So simple.

To serve, pour equal parts cold brew and milk (whole or 2% is best) over ice. You can sweeten it too by making some simple syrup - 1:1 sugar/water. Do that on a stove or just do this:

Simple Syrup At Work!

  • 2 sugar packets
  • hot water from the office cooler
Pour sugar in a cup. Add a little hot water and stir until sugar is dissolved. Blammo.
Add a little simple syrup to coffee. Voila. Even make a big cup of simple syrup so it’s cool and ready when you want it - the one drawback of making it right out of the cooler is you’ll have hot simple syrup to pour into cold iced coffee. Not the worst thing, but make it ahead of time if you don’t wanna not deal with that noise.

If you bought Blue Bottle iced coffee thrice a week you’d spend $48/month (aka another cable bill). If you did the same with this cold brew, you’d have to do about 3 batches and that’d cost you about $17 (plus free milk and sugar that you get from work because they have a refrigerator right?). That’s some good scratch saved for a fraction of your time. Look at you. Look. at. you. 

QUICK AND LONELY DESSERT.
OK, I didn’t make this one at work but STAY WITH ME!! DO NOT LEAVE. You could make this this weekend and it’ll take you 10 minutes. It’s so super simple I’m gonna put it up on here. It’s like dummmmb simple. It’s also dumb cheap.
This stuff is called ‘syllabub’ and it’s a simple cream dessert to put over fruit and it’s British so that’s timely (Olympics!). I put it over apples because that’s all I had, but this would be better over blueberries, strawberries or peaches. PEACHES! It’s Summer! Do peaches. Maybe add some honey in the bottom of the dish? LET’S GET CRAZY. TAKE OUR TOPS OFF. JUST GO WITH IT. (Side note, I made this and ate it alone while I watched two episodes of Louie, which is the best way to watch Louie: lonely and eating dessert.)
LEMON SYLLABUB OVER APPLES (AKA ANY FRUIT) - originally from The Kitchn
(adapted for one. one lonely lonely person.)
1/8 cup sweet white wine (get the cheapest sweet one from your wine dude)
1/4 cup sugar
Zest and juice of 1/4 lemon (use that microplane to zest, girl.*)
1 cup heavy whipping cream
a metal bowl to whip the cream in
A WORD ABOUT ZESTING: If the zesting is too much, skip it, just use the juice. But zesting is ridic easy. If you’re not a nerd with a microplane like me, use the fine end of a cheese grater. Scratch the yellow off of the rind, stop at the white, you’re good.
First put your bowl in the freezer for 10ish minutes, ‘til it’s cold. Then combine the wine, sugar, lemon juice, and zest and stir it all to dissolve it. Take out your newly-chilled bowl, and beat the cream with a hand whisk or an electric mixer (inherit an electric mixer from your mom and you will be the envy of no one, but stuff like this will be way easier).
Gradually add the wine mixture, and keep whisking, until the cream is “fluffy with soft peaks”. Basically till it gets really thick. Put it in a bowl, sprinkle some nutmeg over it, and you’re ready to eat alone. You can also save it in the fridge until later. In fact, do that, then call some friends, and live your life. They’ll be impressed and you’ll just say “it’s syllabub!” You’ll sound so smart.

QUICK AND LONELY DESSERT.

OK, I didn’t make this one at work but STAY WITH ME!! DO NOT LEAVE. You could make this this weekend and it’ll take you 10 minutes. It’s so super simple I’m gonna put it up on here. It’s like dummmmb simple. It’s also dumb cheap.

This stuff is called ‘syllabub’ and it’s a simple cream dessert to put over fruit and it’s British so that’s timely (Olympics!). I put it over apples because that’s all I had, but this would be better over blueberries, strawberries or peaches. PEACHES! It’s Summer! Do peaches. Maybe add some honey in the bottom of the dish? LET’S GET CRAZY. TAKE OUR TOPS OFF. JUST GO WITH IT. (Side note, I made this and ate it alone while I watched two episodes of Louie, which is the best way to watch Louie: lonely and eating dessert.)

LEMON SYLLABUB OVER APPLES (AKA ANY FRUIT) - originally from The Kitchn

(adapted for one. one lonely lonely person.)

  • 1/8 cup sweet white wine (get the cheapest sweet one from your wine dude)
  • 1/4 cup sugar
  • Zest and juice of 1/4 lemon (use that microplane to zest, girl.*)
  • 1 cup heavy whipping cream
  • a metal bowl to whip the cream in

A WORD ABOUT ZESTING: If the zesting is too much, skip it, just use the juice. But zesting is ridic easy. If you’re not a nerd with a microplane like me, use the fine end of a cheese grater. Scratch the yellow off of the rind, stop at the white, you’re good.

First put your bowl in the freezer for 10ish minutes, ‘til it’s cold. Then combine the wine, sugar, lemon juice, and zest and stir it all to dissolve it. Take out your newly-chilled bowl, and beat the cream with a hand whisk or an electric mixer (inherit an electric mixer from your mom and you will be the envy of no one, but stuff like this will be way easier).

Gradually add the wine mixture, and keep whisking, until the cream is “fluffy with soft peaks”. Basically till it gets really thick. Put it in a bowl, sprinkle some nutmeg over it, and you’re ready to eat alone. You can also save it in the fridge until later. In fact, do that, then call some friends, and live your life. They’ll be impressed and you’ll just say “it’s syllabub!” You’ll sound so smart.

QUICK PICKLES. OR THE CATCHIER “QUICKLES”.

OK - this isn’t a full meal, but these things are staples and you can make them FULLY in the office. You can put them on anything. Tacos, in ramen, on hot dogs, tons of things. A lot of times I eat them by themselves. They’re also super easy and elicit a lot of “whoa you’re like Mr. Wizard” when I make them in the work kitchen. I got them from a recipe in the Momofuku cookbook. How to down and dirty office it:

Put everything in a cup or bowl and mix together. Wait 10 minutes and the cukes will wilt from the salt and be pickle-y but they’ll taste sweet too. Brush off the salt or sugar if it’s too much.

You’re basically making a 3:1 mixture of sugar to salt to put on the cucumbers. You can even take a paper coffee cup and a smaller water cooler cup and make an impromptu Boston shaker and shake ‘em up to coat the pickles to start. People will probably be like “whaaaaat are you doing?” I put these cucumbers on everything. They were good on yesterday’s reheated BLT. And they will not fail you. They’ll be a faithful friend.

We shot this with Anthony Bourdain at work. Negronis are the Summerjam so get into ‘em. Bourdain is a one take miracle.

BLT’s ARE PEOPLE TOO.
I stayed up til 1:15am last night when I got home and fried up about 1/2 a package of bacon because it was gonna go bad soon and I’m tired of paying $12 for unsatisfying midtown lunches (or $6 for satisfying and fat-dude-making halal). I used to not “get” BLT’s because they seemed like a sandwich with everything but the meat in it. We put B. L. and T. to dress up other sandwiches, but we’re just gonna do B., L., and T. here? You sure?
But I’ve since been won over and realized BLT’s are real sandwiches too and they should be able to vote like all the all the other sandwiches and have full sandwich rights. Especially when you dress them up and make them look like they’re going to sandwich prom at the hotel ‘Your Mouth’ (sorry).
This guy was pretty simple. The only thing that takes a tiny amount of time is the mayo which was a lazy version of the spicy mayo in this month’s Lucky Peach. I took 2 tbsp-ish organic mayo, juice of 1/4 lemon, fresh ground pepper, and some Indian red curry spice I had leftover. Also I used to hate mayo. I can now take it in small doses. Like how I’ve been with cats. (Although unlike cats, I’m not allergic to mayo. On the other hand I don’t eat cats. Like this monster.) This was all pretty easy, although it made for some serious assembly in my workplace kitchen. More time to talk to co-workers and interns, and have them all be like “Why didn’t you just bring soup?”
BLT with Endive “Lettuce”, Avacado, and Hack Spicy Mayo
1/2 package of bacon
1/3 thinly sliced endive to make “lettuce” aka THE L
1/3 sliced tomato
1/3 sliced avacado
1 Trader Joe’s gluten free French Roll
1 smear on each bun of ‘hack’ spicy mayo
Smear your mayo and stack it up. Cut in half with a sharp knife. Eat only half because it’s filling and you don’t wanna hate yourself and you need to do more pull ups.

BLT’s ARE PEOPLE TOO.

I stayed up til 1:15am last night when I got home and fried up about 1/2 a package of bacon because it was gonna go bad soon and I’m tired of paying $12 for unsatisfying midtown lunches (or $6 for satisfying and fat-dude-making halal). I used to not “get” BLT’s because they seemed like a sandwich with everything but the meat in it. We put B. L. and T. to dress up other sandwiches, but we’re just gonna do B., L., and T. here? You sure?

But I’ve since been won over and realized BLT’s are real sandwiches too and they should be able to vote like all the all the other sandwiches and have full sandwich rights. Especially when you dress them up and make them look like they’re going to sandwich prom at the hotel ‘Your Mouth’ (sorry).

This guy was pretty simple. The only thing that takes a tiny amount of time is the mayo which was a lazy version of the spicy mayo in this month’s Lucky Peach. I took 2 tbsp-ish organic mayo, juice of 1/4 lemon, fresh ground pepper, and some Indian red curry spice I had leftover. Also I used to hate mayo. I can now take it in small doses. Like how I’ve been with cats. (Although unlike cats, I’m not allergic to mayo. On the other hand I don’t eat cats. Like this monster.) This was all pretty easy, although it made for some serious assembly in my workplace kitchen. More time to talk to co-workers and interns, and have them all be like “Why didn’t you just bring soup?”

BLT with Endive “Lettuce”, Avacado, and Hack Spicy Mayo

  • 1/2 package of bacon
  • 1/3 thinly sliced endive to make “lettuce” aka THE L
  • 1/3 sliced tomato
  • 1/3 sliced avacado
  • 1 Trader Joe’s gluten free French Roll
  • 1 smear on each bun of ‘hack’ spicy mayo

Smear your mayo and stack it up. Cut in half with a sharp knife. Eat only half because it’s filling and you don’t wanna hate yourself and you need to do more pull ups.

STATEMENT OF PURPOSE.

I have many interests, aka, ADD, and I end up filling time with nuancey things I enjoy. Cooking was one of those that came out of boredom originally. I started cooking for myself when I was 20 and living alone in Madison, WI doing an internship. Beans and rice all summer man.

That evolved into me buying an illegal hot plate and cooking Zatarain’s Jambalaya mix in my two person dorm room instead of eating at the campus dining hall (much to the warranted disappointment of my roommate whose clothes now smelled like a bodega spice aisle).

Since then I’ve always been fascinated with how you can cook cheap good food on your own, a lot of times with little effort. I make weird food in the kitchen at my job so I don’t have to pay $12 for an unsatisfying salad some guy chopped with a scythe.

Hopefully this blog might show you how you can save some money on lunch and help you spend that money on something you really want. (A deep V t-shirt. That’s all we want. Deep V’s.)

I hate paying for unsatisfying lunches in midtown Manhattan. I like making cheap food at work. So this made sense.

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