What a Cruel, Cold World!

It occurred to me a few moments ago that I did not post yesterday.


( I feel like I should be quoting a movie or something, but I can’t think of anything clever to say. The Clever Function in my brain is temporarily out of service. )

And, as retribution, here is my recipe for crunchy, munchy, bagel chips!

I’ve used plain and everything bagels. I have not tried cinnamon raisin, or chocolate chip, or jalapeño cheddar, newspaper, etc. The reason for this is that I haven’t bought those ones, and I like to tear into the in the morning, not delicately nom on them with my pinky up.

If you want these to last for about a week, make sure you buy a dozen; Sigot has bought half a dozen, and we go through the chips a few minutes after they come out of the oven.

– A dozen bagels, whatever kind/flavor tickles your fancy!
NOT frozen, preferably at room temperature; if frozen, let them de-thaw COMPLETELY.

– Olive oil

– Kosher salt, or coarse salt, something with sizable chunks; table salt is too small

– A bread knife, one that has nice, sharp teeth; bagels aren’t friends, they’re FOOD.
(If you get that, then imagine me handing you a cookie).

– Cutting board, or a bread board, if you’re *that* fancy.

– Aluminum foil or Parchment Paper

– Large baking sheet, 12×16 or something around those dimensions

Pre-heat the oven to 350 degrees.

Cut the the bagels into quarters, and cut each piece as thin as possible, a little more than an 1/8 of an inch, but less than 1/4 of an inch. If you have a mandolin, then use that, if you want all of the pieces the exact. same. width.

Take a small bowl and fill it where the bottom is solidly covered.

Wet your finger tips with the olive oil, and rub a little on each bagel piece as you place them about 1/4 of an inch apart. Not too much, just barely enough.

Slide sheet into oven, and bake for 5-7 minutes on that side.

After the timer goes off, take the sheet out, and FLIP ALL of the bagel pieces as fast as you can, without burning your fingers. Tongs would be safer, but they slow me down.

Take the kosher salt, and sprinkle over the bagel chips. I did try mixing the olive oil and the salt together, and adding the salt on *after* baking, but neither gave me a nice salt taste.

Pop back into the over for another 5-7 minutes. OH, if they don’t look done, continue to bake at increments of 2-3 minutes until the chips are a little past golden brown. I don’t know what your taste preference is, but if you want crunch or crunch-y of some kind, then they aren’t going to be light brown, or the color they originally were.

Take out of the oven, and if you don’t want them to cool off, them have at them, with hummus, or Nutella, whatever you like!


I Should Be Drinking Coffee With This..

…but I’m not, because they deserve to have my entire palate’s undivided attention.

Courtesy of Sigot, there is homemade orange biscotti in a tub on top of the fridge.

Hallelujah for America’s Test Kitchen’s cookbook, “The New Best Recipe”!


The biscotti is missing one thing: Dried cranberries.

Sweet and Tart just go together, okay?
Ignore the small, tiny fact that Sweet is also in a relationship with Savory.

No one has to know 😉

Eau de Summer


This is the closest thing I can find that puts summer into a bottle….successfully.

And Scholosinger, Schlamabamadingdong…


That one alcoholic drink that has 24K gold flakes in it, no health benefits, it’s just shiny, and cinnamon vodka.

^ THAT is the Eau de Christmas, or December, if you don’t celebrate Christmas.

Smoke vs. Smoke vs. SMOKE


The reason I’m posting this up is because I don’t own a grill.

Not even a camping one.

…I feel like a bad foodie person because of this fact.

I spent 10 not-so-great years of my life in the South, some may call it the Deep South even, but I did get delicious baked beans, coleslaw, fried chicken, mashed potatoes, creamed corn, corn bread, pies, etc. etc. etc.

Are you hungry yet?
Because I’m not going to apologize for it.

OOPS, I’m going off on a tangent again, my bad!!

But, back to the point I’m trying to make: Year-round BBQ is NOT REAL.
(But fish tacos are, with cerveza!)

Products can have something called liquid smoke in them, or seasonings like smoke salt.

But it’s not BBQ BBQ.


I failed/forgot to post up my made-up recipe for my homemade BBQ sauce!!

( If you want to make homemade ketchup, I haven’t gotten there yet. )

Homemade BBQ Sauce via Ketchup

1 to 1 and a 1/2 cups ketchup

3 Tablespoons molasses

1 and a 1/2 teaspoons of ancho chili powder

1 and an 1/8 of garlic powder

1 teaspoon onion powder

2 pinches of kosher salt, or to taste

1 teaspoon 21 Salute Seasoning, thanks Trader Joe’s

1 teaspoon Liquid Smoke

Several good grinds of black pepper



A. Put all ingredients together in medium pan.

B. Heat over medium-low heat, and add in shredded meat of some kind, or store in a mason jar.

About Lighting…

It just occurred to me that when I’m taking pictures of the food that Sigot and I cook can have a weird color to it.

The reason behind that is I do *not* own a lighting kit, or good/decent lights, for that matter.

There are 2 fluorescent lights in the kitchen, one above the table where we eat, and the other under the hood of the stove.

I just wanted to clear that up.

Tokyo Express

Let me start with this: I did not bring my iPad with me to the Lake Merced Mall.

Therefore, I have no pictures.

Apologies for that, dear Interwebers!

Also, I do not true my brick phone, because the resolution of that is as clear as raining eggshells on a car wind shield on a rainy day.

Tokyo Express has a lengthy menu of selections to chose from, 5 boards strong. Including specials, that were sitting out on the counter, no way to keep them chilled.

I ordered a chicken teriyaki bento box, which included miso soup, a small salad, rice, and 2 slices of oranges. Nice palate cleanser, although it leaves orange juice on my fingers after.

I know that this is short, but hey, it’s a mall. There’s a Panda Express next to it, which I received food poisoning from, and a Hot Dog On A Stick; not the epitome of class.