Apparently deep love excludes it from staying on as much sexual attraction as previously. Sad. Really is. Because then I don't love deep enough. Maybe I don't wanna? I don't feel even close to desired.
Tuesday, June 9, 2009
Ain't that a bitch
Apparently deep love excludes it from staying on as much sexual attraction as previously. Sad. Really is. Because then I don't love deep enough. Maybe I don't wanna? I don't feel even close to desired.
Monday, June 8, 2009
Hello all!
I decided to make my diet more health-based and less ana-like, so embarrassing reading the previous posts, lol
So my daily intake is a bit over 1200 kcals and I try to keep myself in moderate movement.
I decided to start to cook for fun, I'm a vegetarian, so I cook meat dishes for mum and my bf, I have a great recipe for a creamy chicken with tagliatelle, so here;
Boiled tagliatelle
Chicken fillet
One onion
Full fat creme fraiche
Cooking cream
Milk
Black Pepper
Herbal salt (not regular, the taste is too spikey in regular salt)
A tiny bit of chili
Paprika powder
Lots and lots of Basil
Start by chopping the onion in tiny bits and fry in a little bit of oil/butter on a low temperature to make it "melt", meanwhile it "melts", take the fillet and cut it into nice sized chunks (not too small) and then put them with the onion and fry them (you'll have to bring up the heat a little bit when the chicken is added). When they're cooked through (no pink, that's dangerous) add about a tbsp of the creme fraiche and stirr around, add about ½ dl of the cooking cream and first off a little bit of milk. Then add the spices, remember that the chili is only there to give it a kick, so be sparing about it. Black pepper should be a big giver to the flavours though. Add more milk (it should be covering the chunks halfway if you use a fryingpan, so it's supposed to be "saucy", no pun intended) and let all the flavors melt together underneath a saucepan lid. Add some special flour (the kind people use to thicken sauces, ask at your grocerystore what they call them there) and let it thicken under the saucepan lid.
Serve with tagliatelle and ENJOY! No ketchup or anything to this, the flavours of the dish speaks for itself.
Some pointers;
- Don't be afraid to use a lot of spices, when you add the milk it can get a bit weak in taste if you didn't put enough spices in and the flavour isn't the same if it's added afterwards
- This dish is about the creamy taste and it's not to compete in spicyness with a Texas ranch chili, so be sparing on the chili ;)
- Never leave the pan unguarded after adding the dairy products, milk gets burned so easily, so watch out for that.
- Don't use the highest heat on this dish besides to get it warmed up fast, the onion and chicken requires higher heat (especially chicken so it doesn't turn out rock hard, lol), but after that, lower the heat.
Good luck :)
So my daily intake is a bit over 1200 kcals and I try to keep myself in moderate movement.
I decided to start to cook for fun, I'm a vegetarian, so I cook meat dishes for mum and my bf, I have a great recipe for a creamy chicken with tagliatelle, so here;
Boiled tagliatelle
Chicken fillet
One onion
Full fat creme fraiche
Cooking cream
Milk
Black Pepper
Herbal salt (not regular, the taste is too spikey in regular salt)
A tiny bit of chili
Paprika powder
Lots and lots of Basil
Start by chopping the onion in tiny bits and fry in a little bit of oil/butter on a low temperature to make it "melt", meanwhile it "melts", take the fillet and cut it into nice sized chunks (not too small) and then put them with the onion and fry them (you'll have to bring up the heat a little bit when the chicken is added). When they're cooked through (no pink, that's dangerous) add about a tbsp of the creme fraiche and stirr around, add about ½ dl of the cooking cream and first off a little bit of milk. Then add the spices, remember that the chili is only there to give it a kick, so be sparing about it. Black pepper should be a big giver to the flavours though. Add more milk (it should be covering the chunks halfway if you use a fryingpan, so it's supposed to be "saucy", no pun intended) and let all the flavors melt together underneath a saucepan lid. Add some special flour (the kind people use to thicken sauces, ask at your grocerystore what they call them there) and let it thicken under the saucepan lid.
Serve with tagliatelle and ENJOY! No ketchup or anything to this, the flavours of the dish speaks for itself.
Some pointers;
- Don't be afraid to use a lot of spices, when you add the milk it can get a bit weak in taste if you didn't put enough spices in and the flavour isn't the same if it's added afterwards
- This dish is about the creamy taste and it's not to compete in spicyness with a Texas ranch chili, so be sparing on the chili ;)
- Never leave the pan unguarded after adding the dairy products, milk gets burned so easily, so watch out for that.
- Don't use the highest heat on this dish besides to get it warmed up fast, the onion and chicken requires higher heat (especially chicken so it doesn't turn out rock hard, lol), but after that, lower the heat.
Good luck :)
Subscribe to:
Posts (Atom)