Irish Breakfast at Baker St

What's cooler than having lunch in a dark Irish pub? Having breakfast for lunch in a dark Irish pub? Yes, I think so. I've never had an Irish breakfast, but one of my facebook friends keeps posting pictures of breakfasts from different cultures. Now I want to try all of them.

I guess they like Sherlock Holmes? It's definitely a cool logo.

I don't really like sausage, and there were two different types on this plate. I didn't eat much of that. Of course, I substituted sweet potato fries for regular fries. Then the whole thing was balanced out with toast, eggs, and baked beans. So much food! I felt like I would explode. Seriously, who eats this much? Well.... me, I guess. I'll totally eat it again if I have another chance.

My lunch buddy had sliders with cottage fries. When I saw that in the menu, I thought "wtf are cottage fries?" Now I know, but I don't think I'll be trying them anytime soon. I like shoestring fries and sweet potato fries best.
My buddy and I had an awesome waitress named Hilary. Ask for her if you decide to go. You won't have to wait a long time for her to bring more coffee. I need my coffee. We also had a chance to speak with the manager. She's super nice, and her accent is fantastic. I like Irish pubs so much better when they're run by actual Irish people and not just Ireland enthusiasts.

Irresistible Double Chocolate Muffins/ Christmas Cranberry Muffins

Chocolate always seems safe. In my entire life, I think I've met less than five people who don't like chocolate. I've been trying to get into flax seed and wheat germ, but I've only used them in smoothies so far. So, of course, I found a recipe incorporating all three of those things.

Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl.

Chocolate and chocolate chips. That's such an awesome site. I already knew it would turn out well.

In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth.

Yeah, buttermilk. Now I have a container of buttermilk in my fridge not getting used. I guess I'll have to find a way to get rid of it soon.
I really don't know why they always say to mix the dry ingredients and the wet ingredients in separate bowls. It's all getting mixed in one big bowl eventually.

Gently stir the wet ingredients into the dry, mixing just until combined.

The texture isn't what I would like it to be, but there's nothing I can do about that. It's probably caused by the grainy ingredients.

Spoon equal amounts of batter into muffin cups.

The batter is very thick, so the muffins will probably be dense after baking.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

I left them in the oven a little too long, so the tops were a little hard. I don't think anyone minded because they got eaten. Maybe my consumers were extra forgiving because it's double chocolate.


I wanted to bake something for the holiday season, so I searched for "Christmas muffin recipes". I got lots recipes involving cranberries, but I have no idea what cranberries have to do with Christmas. I decided to make Christmas cranberry muffins since I had all of the ingredients except one.

Chop 1 cup cranberries coarsely

I've never used cranberries before except for that once time a couple years ago when I made cranberry sauce. What? They expect me to cut them up?

Place them in a small bowl, stir in 2 tablespoons of sugar and let them sit for 30 minutes.

I threw them in the blender. Some of them are still mostly whole, so I fished those out and cut them up.

In a large bowl mix the flour, sugar, baking powder and salt. In a second bowl beat together milk, vanilla, melted butter and eggs. Add this to the dry ingredients and mix with a few strokes, only enough to blend.
Fold in the cranberries (and their juice, if any)

And at this point, I started eating it. The batter was extremely sweet, which was great for balancing the sourness of  the cranberries.

Fill greased muffin cups 3/4 full and bake at 400°F for 20 to 25 minutes.

Everyone loved these muffins, except one girl who doesn't particularly care for healthy-type things. She tasted a chocolate one and said "EW!" It was pretty hilarious.

Coney Island Taste

In my mind, I've created a category of food I refer to as "Spanish". I realize this isn't a good term to use because it covers everything from Mexican to Dominican to Ecuadoran, but everyone around me keeps using it and making it more ingrained. The food in this restaurant is actually Peruvian, but when I saw it, my brain went "Ooh! Spanish food!"

Peruvian American? Well obviously I'm not going into an exotic restaurant to get American food.

Maduros! Also known as fried sweet plantains. I love these and I eat them as much as possible. I always get them at "Spanish" restaurants and Chinese restaurants. Yeah, those guys have it, too, oddly enough.

This is something like a tamale, but they called it something else. You can choose which meat you want inside. I chose pork. I don't know why. It's not that I love pork. It's just that I tend to default to pork when I can't make a decision. Chicken in "Spanish" restaurants is often too dry and stringy for me and it gets stuck in every single gap in my teeth.

I guess that's an olive? I tried to eat it. It was unpleasant. I don't know why I tried to eat it when I don't like olives. I must have been tired. I loved the rest of it, probably because the outside is cornmeal. I'm assuming. I'll eat just about anything with corn.

The little things. They bring your silverware in a little basket. That's so cool. I'd love to be eating at this place right now. I'll probably go back if I'm ever in the area again.

Ellen's Stardust Diner

I found a diner with singer waiters and waitresses. Yes, they actually exist. Ellen's Stardust Diner is located at Broadway and W 51st St. Whenever I pass a restaurant, I tend to stop and read the menu. I was drawn into this diner by the breakfast offerings. Then when I got inside, they told me they don't serve breakfast all day. What kind of diner doesn't serve breakfast all day? Isn't that the main reason people go to diners? I know it isn't just me.

It looks normal enough from the outside.

The interior of the restaurant is full of flashing lights that wreaked havoc with my picture quality. I know I don't take good pictures, mainly because I'm too lazy, but these are worse than usual.

I was already seated when I found out I couldn't have breakfast, so I decided to just try something else. I read the entire menu a few times because I'm that indecisive. Eventually I decided on the "Carl Perkins Pork 'n Beans". The menu says "12 hour slow-cooked braised pork with white bean cassoulet, chorizo and corn bread."

I really like the presentation. Beans and chorizo in the middle with corn bread and pork triangles on the outside. At first, I thought the pork triangles were just fat, but then I decided to try and eat one. I'm glad I did because it was fantastic. I cut the fat part off, though. Yeah, I'm that person. I do the same thing with pork chops and steak and I soak up the grease from my pizza with napkins before I eat it.
The corn bread could have been a little sweeter, but that's just a personal preference. I'm definitely more used to canned pork and beans, and it was interesting trying something fresher and of better quality. I could definitely get used to it.
I also had an egg cream. If you don't know, that's milk with seltzer water, and it also comes in chocolate. At this diner, they make it at your table. Apparently that's how it's traditionally done. I think that's a little bit much. I'd rather have it brought to me already mixed so I can just drink it and not have it overflowing the cup and on the table.

The singers kept walking on this narrow platform that was right behind me. It was a little weird looking up and having someone right there or just feeling them behind me. The wait staff is composed of aspiring musical theater stars, a bunch of Rachel Berrys and Kurt Hummels, I guess. They send around a container for donations, and they're required to use the money to take a lesson in acting, dancing or singing. I guess they're really serious about making it. If you want to be in a musical, it's probably better to have your resume say "singing waiter" than just "waiter," and most of them are really good. Way too many Disney songs, though, and it was very, very loud. Even so, I wouldn't mind going back with a friend some time. I know some people who would really enjoy the experience.

Updated Acne Regimen

This is an update to my earlier entry about my personal skin care regimen. Back then, I was using 5 different products, and I added a sixth shortly after. I'm using 4 for acne and the rest for spots. It's been working quite well. Most of the time, I have no pimples, and when I do get some, it's only a few.

This cream is the first step in the process, when I remember to use it. I wrote an entry about it when I first started using it. It still burns as much now as it did then. I actually tried exfoliating before applying the cream; it doesn't cause more intense burning, but it does cause peeling. Yeah, don't do that. Aside from that, this stuff has really been helping my face. I'm almost out, which saddens me. I'm looking for something else new to try, but I might just buy more of this.

This scrub is currently the second step in the process. I've used it before and I remember positive results. I haven't had any problems with dry skin since I started using it, and I have noticed brighter skin. The microbeads are much gentler than the ones in apricot scrubs, and since I haven't experienced any irritation, I don't think this scrub contains harsh chemicals. There are no active ingredients, but that's fine because I use so many different things.

Third step. I haven't quite finished the bottle of L'oreal cleanser, but I'll be using this one next. I've been extremely stressed, and I'd like to keep that from busting out of my face. If washing my face with this stuff can help prevent that, then I'll try it. Active ingredient: salicylic acid 2%

Fourth step. I always use a cleanser with benzoyl peroxide for this step. This one has a whopping 10%. Before this, I'd never seen one with such a high concentration. I love the way it makes my skin tingle.

Fifth step. I was always afraid of lightening products because I don't want to end up with an abnormally pale face. Fortunately, this one isn't doing much. Sure, my skin is brighter, but that could also be from the scrub, and I'm not satisfied with how this cream treats the spots. Since the container is pretty much empty, I can move on to something else. It was too expensive, anyway. $20 is too much for only 1 oz, especially if it doesn't work.

Future fifth step. I've been waiting to use this No Marks stuff until I finished with the dark spot corrector. It came with a sample of face wash, which was nice. I really have no idea what to expect with this, so I'll just have to use it for a few weeks and see.

I like this astringent because it isn't as harsh as most others, but I feel like it cleans just as well. It claims to reduce the appearance of spots, but I haven't been seeing that. However, it definitely reduces breakouts quickly and does so without causing irritation. In my experience, that's very rare. Active ingredient: salicylic acid 2%

Seventh step. Yes, there are seven steps. Yes, I know it's crazy. I always try to use a cream with 10% benzoyl peroxide for the last step. I've found that any time I omit this step, I break out horribly. It's more than my skin reacting to a change in the regimen; my skin needs this stuff to be kept in line, kinda the same way my hair needs oil-based products. I'm just weird, I guess.

For a long time, I only used Terminator 10 by Acne Free, and it worked great. I always saw Persa-Gel by Clean and Clear commercials on tv and thought the stuff was garbage. Well, one problem with the Terminator 10 is I can't always find it when I need a refill, or I can only find it in a lower concentration. Obviously that's not helpful. The last time I need a refill, I decided to try the Persa-Gel. It's the same concentration and it's been around longer, so why not? Turns out it actually works better, so I decided to try the generic brand to save a little money. And that might be why I'm breaking out a little now. The CVS brand cream is great, but I just need something stronger. I'll be going back to the Persa-Gel as soon as possible. As far as the spots go, maybe I'll be shelling out a lot of money to try that Clinique stuff.

New Haircut!

I know I keep saying I'll get my bangs fixed and then I keep not doing it. Well, I finally did it. I decided the best time to get my hair cut is before my roots start growing out, so I treated myself to a wash and set before the cut. For those of you who are unfamiliar with a wash and set, here's a quick summary. Wash hair and rinse, condition hair and rinse, add deep conditioner and sit under the dryer, rinse, put rollers in hair with some sort of moisturizer, get back under the dryer until hair is completely dry, comb or blow dry to get desired style.

This was my first time under one of the big dryers. My rollers were so big that my head could hardly fit in there. Then I could hardly get out. I've found I don't like the big dryers because it's way too hot under there.  The little metal clips used to secure the rollers got really hot, and I had a nasty burn on my scalp. From now on, regular dryers for me.

Here's the end result. Honestly, I'm not completely satisfied with the bangs. They need to be shorter next time and less to the side, but they're definitely better than last time. Also, there's some nice face framing stuff happening. Of course, there's now way I'm going through all the work of putting rollers in my hair.

I borrowed my mom's InStyler just to see how it would turn out. It's nice, but I'll probably use a curling iron a little if I'm going out.

Thanksgiving Pies - Part 2

 I wanted to make a pumpkin pie, but I knew the oven would be occupied by the apple pie. Then I discovered the world of no-bake pumpkin pies. I'm not making it up. This really exists. I chose a double-layer recipe with cream cheese on the bottom and pumpkin on the top.

In a large bowl, whisk together 4 oz cream cheese, 1 tablespoon of milk, and 1 tbsp sugar until smooth.

Gently stir in 1 1/2 cups whipped topping.

Spread into bottom of crust.

 First layer finished. Time for some pumpkin-y awesomeness.

Pour 1 cup of milk into large bowl, and thoroughly mix in 7 oz instant vanilla pudding mix, 15 oz pumpkin, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves.

When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.

This pie was so heavy. My arms got so tired carrying it to the party. It's too bad I didn't get to taste it. I guess I'll have to make it again.

Thanksgiving Pies - Part 1

I actually made these pies a couple weeks ago for an early Thanksgiving dinner with a bunch of co-workers. I didn't have a good time and ended up leaving early, so I didn't actually get to try any of these pies. I've still got almost an entire bottle of tequila from when I made the trifle, so I wanted to make something that would help me get rid of it. I found this list of alcoholic pie recipes and made two black russian pies and one whiskey apple pie.

Melt 24 lg. marshmallows (or 2 ½ cups small marshmallows) with milk in microwave, stirring occasionally. Place in freezer to thicken.

These marshmallows are more like medium size, so I just estimated how much I would need.

Stir in 1/3 cup Kahlua.

Beat 1 cup whipping cream until stiff and fold into mixture.

Pour into pie crust.
Chill 30 minutes. Freeze, if need be.

That one turned out pretty well, I think. I'm not so sure about the apple pie, especially since I haven't made one in about 10 years.

First, I used the wrong kind of apples. These were labeled as Golden Delicious, but they're definitely Red Delicious. I know everyone says to use Granny Smiths, but those are kinda nasty. The recipe says to use 6-7 apples, but I only did 4 before I got tired of peeling and cutting.

In a saucepan, mix 1/3 cup sugar, 2 tbsp flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt.
Add the 1/2 cup bourbon and 2 tbsp lemon juice, and whisk until evenly blended.
Cook over medium-high heat, whisking frequently, until the mixture boils and thickens slightly.

Add the apples and stir and toss them until evenly coated with the mixture.
Set aside for about 20 minutes, stirring twice.

Pour the apple mixture into the pie crust, mounding slightly in the center.
Cover with top crust and seal the edges.  Cut several steam vents.
Bake for 25 minutes, then reduce the temperature to 350 degrees and bake an additional 45 minutes.

I remember I was in the grocery store looking at the deep dish pie crusts and thinking "I don't need all that drama!" Well, apparently I did need it. I didn't even use all the apples. I forgot to take a picture of the finished pie with the top and everything, but that's probably a good thing since it was kinda ugly, all lumpy and creepy-looking. I think maybe apple pie just isn't my thing. Maybe I'll try again at Christmas.

Death By Chocolate Trifle! Finally!

I've been waiting months to make death by chocolate trifle. I needed a large gathering of people to make sure it would all get eaten, but it had to be outside of work because there's alcohol. I ended up serving it near the end of work. Whatever. No one minded having alcohol-laced dessert in the office while there was still work to be done.

After baking the brownies, I poked a LOT of holes so I could pour in the Kahlua.

This recipe didn't say how much Kahlua to use, so I looked at a few other recipes that use alcohol. Most of them used around 1/3 cup. I ended up using around 1 1/3 cups. After I used the first 1/3 cup, I felt like the brownies could hold more. I was right. I just kept pouring until the Kahlua started to leak out.

Then I cut the soaked brownies into very small squares while trying not to eat too much of it.

The recipe says to use Heath or Skor bar bits, but I don't want to kill any nut allergy folks. I decided to try out these nifty things instead. Obviously, the dairy free doesn't matter since I'll be using chocolate mousse and Cool Whip, but I might keep using these in the future. I know vegan cheese doesn't melt well, so I'm not sure how I feel about vegan chocolate, but I'll just have to wait and see.

I didn't feel like making chocolate mousse, so I just bought a couple packs for these. It turned out not to be enough. I should have gotten 4 packs. Next time I'll probably just make the mousse myself.

Fat free Cool Whip. This thing seems like it'll have plenty of calories and fat, so I thought it would be a good idea to try and cut down on that wherever possible.

First, a layer of brownie clumps on the bottom, and then a layer of chocolate mousse on top of that. Spreading the mousse was a lot harder than I anticipated. I really have no idea what I can do to make it easier. I'm open to suggestions.

Then layers of Cool Whip and chocolate chips. I considered using chocolate Cool Whip, but I thought that might be too much. I also considered making Kahlua-flavored Cool Whip, but I was afraid of over-beating it.

Keep layering.

I ran out of the chocolate mousse, but I found a few of these things in the fridge. They're strawberry flavored, so it made the trifle less chocolate chocolate chocolate.

Finished product. Everyone said they loved it, and that always makes me feel good. The next time I make trifle, it'll be one with fruit, and maybe pound cake or angel food cake. I just have to find people to eat it.