This, however? This was a HUGE mistake. Pro tip kids: Do not eat salmon you got on sale raw on the second day after you unwrap it. It ends with you throwing up in a Loop restaurant on the way home. Writing the recipe down because maybe I’ll overcome my aversion to it down the road. 

Marinated Salmon Sashimi Salad


  • 1 lb salmon (seriously, make sure it’s sashimi grade or it will end poorly), sliced into thin strips
  • 1 T miso
  • 1 T mirin
  • 1 T soy sauce
  • 1 t sesame oil
  • pinch shichimi
  • dash lemon juice

Whisk together all of your ingredients except for the lemon juice, pour it over your sliced salmon and toss, and top with a bit of lemon juice. 

So, big life news here: I’m about to move down to Chicago in… a little bit over two weeks. so I’m mostly going to be focused on cooking down my fridge, and sticking to mainstay recipes rather than doing new stuff. So, this blog might go dark for a little bit while I move.

That doesn’t mean I can’t dig out an old recipe that I somehow forgot to post (derp). This was a recipe I submitted a few montsh ago to a grilled cheese contest, never heard back, so I’m gonna write this up and hope for the best for the future. Because, I’m gonna be real – this is one of the most amazing grilled cheeses I’ve had, ever.

Red Black and Blue Grilled Cheese
Makes 1 sandwich


  • sourdough bread, two slices (I used a sliced loaf of Stella’s sourdough bread, fantastic)
  • deli rare roast beef (I used about 2 slices, do to your taste)
  • small handful of strawberries, hulled and sliced
  • sprinkle of sugar
  • blue cheese (I used several slices off of a chunk of Hook’s Blue Paradise, crumbles or slices work fine here, do to your taste)
  • butter

First, preheat your oven to 375, take your sliced strawberries, put them in a small ramekin, sprinkle with sugar, and then roast the strawberries for about 8 minutes, until they’re soft. Remove from the oven, and let them cool a bit. 

Meanwhile, take your sourdough slices, and layer between them, in order: your deli rare roast beef on bottom, your blue cheese in the middle, and the roasted strawberries and their juices on top (so that it looks similar to the photo up there). 

Take a small pan, and melt a small pat of butter over medium heat, while buttering the outsides of the sourdough slices. Once the butter is melted, add the sandwich, and grill for about five minutes on each side, until the bread is a nice golden brown and the blue cheese melts. 

And then, enjoy the gloriousness of this grilled cheese. You could also probably add a drizzle of balsamic to make it even more amazing. 


This was a quick little experiment that I did, as I had some leftover feta, and a desire to try it marinated. So, I cut it up into cubes, put in some cumin, coriander, oregano, marjoram, and crushed red pepper in the layers of cubes, and poured the olive oil over it. The result was quite tasty, especially with the roasted olives.

Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with.  I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.

Roasted Olives
Lasts 4 to 5 lunches as a side


  • 10 oz pitted kalamata olives, drained
  • 10 oz garlic stuffed Spanish olives, drained
  • 7 large garlic cloves, minced
  • dash of thyme, marjoram, and oregano
  • 2 T lemon juice
  • .25 c olive oil
  • dash salt

Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400).  Put your dish in, and roast at 400 for twenty minutes.  Let them cool, and then enjoy a nice snack!

I cannot explain the full depths of awesome that this drink is. Maybe it’s because it’s so cold out, and I need to keep warm. Maybe it’s because I like buttered rum way more than I thought it did. maybe because it has the words “pumpkin spice” in it. But either way, this is a fantastic drink for a late fall edging into winter night.

Pumpkin Spiced Hot Buttered Rum
Makes 1 small pot, or enough to get you drunk if consumed over the course of an evening


  • 2 c dark rum (I used Kraken rum)
  • 1.5 c apple cider (obtained from the farmer’s market)
  • .5 c water
  • 1 T pumpkin spice flavoring
  • 2 T butter
  • .5 t vanilla extract
  • 1 T honey

Boil your dark rum, cider, and water. As soon as it reaches the boiling point, add the pumpkin spice, butter, vanilla extract, and honey. Then, keep on low, and slowly but surely enjoy through the night.

Sometimes, after a damn long week, all you need is a good, bloody hunk of meat.  And lucky, one of the local grocery stores was doing roasts for $3.50/lb, so I got a four pound roast for $14, which is pretty damn cheap.

The recipe I’m including also has instructions for a sauce, but honestly, I usually just prefer the bloody meat.  😛  It also has a table for how long to cook your roast to get the desired doneness, at both medium rare, and medium well – I went for mostly rare for my roast.

Perfect Roast Beef
Lasts: Dependent on how big your roast is, and how much you like meat


  • 1 beef roast (my roast was 4 lbs, my instructions will be based on that weight)
  • salt and pepper

Rub your roast with salt and pepper, and preheat your oven to 450 (425).  Put your roast in your baking dish, and put in the oven for 10 minutes. After ten minutes, reduce the heat to 275 (250), and let roast until you reach your desired doneness.  The picture above was obtained by roasting at 250 at my oven’s temp for two hours.  Medium rare is supposed to be closer to two hours fifteen minutes, and medium well two hours forty-five minutes.  

Another fun bread salad for the summer; I omitted a few things from the original recipe (capers, onions, and the anchovies), but except for the onions (I’m never a big fan of them raw), I’ll probably add them on another go through.

Greek Bread Salad with Tomatoes, Feta, and Capers


  • 2/3 loaf of bread, chopped into bite-sized pieces (used the leftover roasted garlic loaf from the basil scalloped tomatoes + crouton)
  • 2 lbs tomatoes, cut into quarters
  • .5 c basil, torn
  • 2 4 oz packages of crumbled feta
  • 1 T dried oregano
  • 2 T balsamic vinegar
  • olive oil drizzled to taste

Take your tomatoes, slice them into quarters, and then put them on a lined baking sheet, and roast them in the oven at 400 (I did 375 cause mine runs hot) for about an hour. Meanwhile, chop up your bread, and put that down as the bottom layer in your container.  When your tomatoes are done, add them on top of your bread, letting the juices soak in.  Add your basil, and then your feta and oregano on top of it.  Mix the balsamic and olive oil, and then drizzle it over your salad.  Toss your salad to get the balsamic/olive oil all over the salad, and then enjoy!

Looking for a quick late night snack that’s pretty filling?   Make up some rice however you choose to make it (I did 1.5 c short grain rice, to 2 c water, and I used about a third of it in this bowl), take an egg, crack it over your hot rice, and pour some soy sauce on top of the egg.  Mix the egg and soy sauce with the rice using your chop sticks, and then enjoy.  For yea, you have hot rice, a fairly cooked egg (the hot rice semi cooks the egg yolk, so if you’re worried about salmonella, let your fears be put to rest) to coat the rice, and a bit of soy sauce to add even more flavor.

And now, the last of today’s oven/postmageddon.  I could’ve done a process photo on this, but honestly, a) I’ve been cooking for almost seven hours, and I can’t be assed right now, and b) this recipe is pretty fucking simple. 😛  It’s also pure summer, and again, by my friend who has the awesome bath and body Etsy, Paintbox Soapworks.

Tomato Bread Salad
Lasts appx 5 lunches as a side

  • ½ loaf bread (I used roasted garlic)
  • 4 large tomatoes, halved
  • a large handful of basil leaves
  • one 2-3 oz ball of fresh mozzarella
  • ½ c olive oil
  • ¼ c balsamic vinegar

Take your tomatoes, and roast them at 400 (375, standard oven runs hot) degrees for a half hour.  As soon as they’re done, turn your oven down to 350 (325 if it runs hot), and tear apart your bread into small pieces, and put them in for about 20 mins, until they get crispy and start to the color at the very edges.  You could probably roast these both together for maximum flavor, but I’m not sure.

While this is happening, tear apart your basil and your mozzarella into small pieces, and put in your bowl.  Add your halved roasted tomatoes and all their juices as soon as they’re out of the oven, along with the olive oil and balsamic vinegar.  Let the bread cool a bit, and then add it to the bowl, and toss it all together.  Let it sit (in my case, it’s going in the fridge) to absorb all the juices.  And then, enjoy the noms!

So, this salad ended up being a bit weird.  Not weird tasting, it tastes fantastic.  Just weird in the actual making.  The instructions for cooking some of the components were listed further down than the assembly itself, so I ended up missing them entirely. Still a good salad, doesn’t make nearly enough (this gave me one side, a main portion, and one more side out of it, and that was doubling the recipe), so future attempts will likely triple/quadruple the original recipe, and this post will be edited to note such.

Grilled Tuna and Roasted Israeli Couscous Salad
Makes 2 main portions, or 4 side portions


  • 2 tuna steaks (I got frozen, they were appx 4 to 5 oz each)
  • olive oil
  • salt, black pepper, garlic powder, and Italian seasoning, to taste
  • 1 cup couscous
  • 2 T olive oil
  • 1.25 c water
  • ½ c sun dried tomatoes, torn (go for the type not packed in oil if you can, but if you can’t, oil-packed is okay)
  • ½ c roasted peppers, torn (original recipe recommended fire roasted + packed in oil/water, but honestly, you can do them yourself using this recipe)
  • 2 t chopped kalamata olives


  • 2 cloves garlic, pressed
  • 4.5 T lemon juice
  • 4.5 T olive oil
  • .5 t Italian seasoning
  • .5 t yellow mustard

Grill your tuna – brush with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.  Grill to desired doneness, using either an outdoor grill or a grill pan (I did medium-rare, outdoor grill using charcoal). 

To make your couscous, heat the olive oil, and add your couscous, toasting until golden.  Once that happens, add 1.25 c boiling water, and simmer for 12 mins, until the water is absorbed.

Make your vinaigrette by combining all ingredients.

Once you’ve gotten all this done, combine and toss, drizzle the vinaigrette over it, and toss again.