Cord’s Life

Me and my friend Tony are drinking a wonderful new drink I just invented called a Drunken Toucan. The recipe is:

1 part rum ( we used Cruzan, really good for the money)
1 part coconut milk (new milk subsistute or actual coconut milk)
2 parts pineapple, orange, banana juice

Serve mixed, on the rocks, or blended with ice.

I recently discovered that my roommate owns a nice waffle iron. So this year for 4/20 we made an organic epic feast.

I made buckwheat waffles with mixed berries and real maple syrup and real homemade whipped cream, bacon, ham steak, scrambled eggs with optional Tillamook cheese, and cranberry orange scones.

It was ridiculously good! Since then I have been making waffles most mornings, they are amazing!

Here is my personal recipe for a really great tuna salad. The recipe is a little weird sounding the first time you read it, but try it before you change it, it all comes together amazingly! I like to take 2 pieces of bread, put tuna salad on 1 side, and thinly sliced, fresh tomato, and a small amount of salt and pepper on the tomato, topped with cheddar cheese, then put both halves in the toaster oven till hot and melty and put them together for a wonderful tuna melt!
Ingredients:

• 1 can tuna fish
• 3-4 tablespoons mayonaise
• 1.5 tablespoons yellow mustard
• 1 large kosher dill pickle (or 2 medium or 4 small), chopped
• 1 small clove garlic, finely chopped
• freshly ground black pepper, to taste (careful!)
• pinch of sugar

INGREDIENTS

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

DIRECTIONS

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

This is my own recipe for quiche, enjoy! Quiche is better the more liquid you can remove from the filling. Use the Flaky Butter Pie Crust Recipe I posted before this as your crust.

Filling:

• 4 eggs
• 1.5 cups half & half or 0.75 cups milk and 0.75 cups cream
• salt to taste
• freshly ground black pepper to taste
• red (cayenne) pepper to taste
• corn (kernels, whole or creamed)
• onion (diced)
• cheese (torn or shredded)

Optional Additions: (really anything you like, but make sure to remove as much liquid as possible for the best quiche!)

In a large mixing bowl combine eggs, half & half (or milk and cream), salt and black and red peppers. Stir thoroughly. Saute the onion in light butter until it is translucent. Place on a paper towel or strainer to remove as much liquid as possible. Quiche will have a hard time setting-up if it has too much liquid from the filling, so anything that is likely to add water should be cooked first. I steam: broccoli, saute: onion, mushrooms, zucchini, cook till crisp and crumble: bacon