It’s hot let’s make gazpacho!

gazpacho and tequila time!

Fuck yes cold soup. Camping somehow inspired me to cook again (so sick of boxes of soup and cans of chili, ugh), so I made some souper (see what i did there?) yummy Gazpacho for dinner tonight, lunch tomorrow, and demanded that my friend Jay come over and try some as well.


Prep: 15 Minutes
Cook: 15 Minutes

Serves: 8


2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste


In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

i was not fancy enough for shrimp. instead i added toast with melted goat’s milk cheddar for protein. 

and to drink on this hellishly hot day? my new favorite drink that i’m pretty sure i invented: Sex on the Moon!

Sex on the Moon

  1. 2 ice cubes
  2. 2 shots of tequila
  3. 2 shots of ginger beer
  4. 3 shots of club soda
  5. squeeze some lime on top
  6. stir.
  7. enjoy out of a mason jar, preferably while sitting on your porch in the 80° evening heat.

recipe from: by way of

Lemon Garlic Tilapia, Sautéed Broccolini, and Quinoa


  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
  3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

… and quinoa. i ate it too fast to take a picture. but trust me… it was amazing. or ask Tom. he was there too.

Wednesday Deliciousness

oohhhhh my goodness. what a feast!
(much of which came from Phat Beets Produce, my newest CSA)

Had my first dinner party in a long while, sadly without the Sugar D (but we saved her both pot pie and dessert pie! come home and eat it!).

The Courses
0: bread with olive oil, balsamic, and za’atar
1: fresh green salad with carrots and cherry tomatoes (greens super fresh from Phat Beets), orzo salad
2: Bill’s epic pasta/tomato sauce/coconut milk/kale/garbanzo bean concoction
3: EPIC VEGAN POT PIE! (most of veggies from PBP!)
4: delicious vegan cherry pie
5: a very sweet cantaloupe, apparently with some identity issues

My main contribution was this gorgeous pot pie, with help from Jesse and Gregg. Recipe below…


ain't she a beaut?


For the crust:
1 cup whole-wheat pastry flour
1 cup all-purpose flour
(i used 2 cups of all purpose and it didn’t turn out as flaky as i would’ve liked)
4 tbsp vegetable shortening
1/2 tsp salt
1 tsp dried herbs (rosemary and thyme work well)

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.

For the filling:
1 medium onion, diced
4-5 cloves garlic, minced
a few small sweet potatoes
1/2 cup green peas
a handful of diced red potatoes
a handful of diced squash
a handful of diced sweet potatoes
a handful of diced zucchini
1 tsp of the same herbs used in the crust
1 cup almond milk
2 tbsp all-purpose flour
1 tsp ground black pepper
Salt to taste
2 tbsp vegan “butter” like Earth Balance
1 tbsp canola or other vegetable oil


Heat the oil in a saucepan.
Add the onions and stir. Add the garlic.
Cook on medium heat until the onions are translucent, but not brown.
Add the veggies and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.
Add the almond milk, vegan “butter,” and all-purpose flour. Stir together. The mixture will thicken.
Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.
Turn off the heat and set aside while you prepare the crust.

Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.
Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.
Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.
Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.
Make two sharp cuts (shaped like an X), about 2 inches each, in the center of the pie.
Brush the top of the pie with a mixture of 1 tbsp almond milk + 1 tsp canola or other vegetable oil.

Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top. (we had to keep extending the time, and raise the temp up to 400 it probably took like 90 min total)

Remove from the oven and let stand 10 minutes at least before cutting into slices. The filling will be oozy and a little runny initially, but it will firm up the longer the pot pie stands.

(adapted from Holy Cow! Vegan Recipes – Health Comfort, Vegan Pot Pie)

The Cast of Characters…

a wonderful evening indeed! here’s to many more!

Drunk Cooking with the Suz: Chicken Piccata, Green Beans, Egg Noodles…

Last night i made epic dinner with Miss Fawn, which was followed by ecstatic burlesque costume doodling and rolling around on the floor in plumes of tulle. It was most lovely.

Chicken Piccata


  • 4 boneless, skinless chicken breast halves, about 6 ounces each
  • ½ cup all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 cup chicken stock preferably homemade
  • white cooking wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • Additional salt and pepper to taste
  • Thin slices lemon and chopped fresh parsley for garnish


Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound the shit out of that chicken’s breasts until about ¼ inch thick. Repeat with the remaining 2 breast halves.

Mix the flour with the salt and pepper in a shallow plate. Heat half the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock, wine, and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up any browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and more wine. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

(thank you cookstr!)

Green Beans

Steamed with paprika and Braag’s Sauce. Might have added some white cooking wine.

Egg Noodles

boiled, easy peasy. Served with sauce made of butter, parmesan cheese, and white cooking wine. (Can you see a trend here?)

So! 8 dark ‘n stormys and half a bottle of cooking wine later, stuffed full of tasty, moist chicken, green beans, slurpy egg noodles, fresh sunflower loaf, and goat gouda, Fawn and I got to doodling some fantastic costume ideas for my next burlesque number. Watch out world, Laika Fox will soon burn away her false self and rise again!!!

Black Strap Molasses Ginger Cookies

Sara (Mahdu) came over to make cookies. Oh man. Heavenly. Chewy, gingery… the damn things sparkled for fuck’s sake. Pictures to come…


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup black strap molasses
  • 2 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
  4. stuff your face. nom nom NOM!

Blueberry Lemon Muffins

coop loves my muffins


2 1/2 cups unbleached all-purpose flour

3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins

1 tablespoon baking powder

1/8 teaspoon fine salt

Freshly grated nutmeg

1/2 cup (1 stick) unsalted butter

1 cup whole milk

2 large eggs, at room temperature

1 tablespoon finely grated lemon zest

1/2 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried


Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.

Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.

Melt the butter in the micro-wave. Whisk the milk, eggs, lemon zest, and vanilla with the butter.

Pour wet ingredients into the dry ones, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar. Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. Goes great with coffee.

Yay! Muffins!

Cooking with the suz: butternut squash, kale, cheddar bread pudding

Oh man, that must have been a very happy plate.

2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated


Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Cooking with the suz: Bowties with Mushroom Cream Sauce

12 ounces bowtie pasta
2 tablespoons olive oil
1 pound mushrooms (i used crimini but would like to experiment with other kinds next time), stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped yellow onions
2 tablespoons chopped garlic
2 teaspoons ground thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups milk
1/2 cup finely grated Parmesan
pinch of flour (for thickening)
2 tablespoons finely chopped chives

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the onions and cook until translucent. Then add mushrooms and cook, stirring, until soft, about 5 minutes. Add garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the milk, increase the heat to high, and bring to a boil. Add flour. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.

Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives (and more cheese, if you please) and serve immediately.


ZOMG, it turned out perfect. Jess and I totally mushroom cream-sauced ourselves.

Cooking with the suz: tamale pie in the sky

1 tablespoon unsalted butter, at room temperature

1 tablespoon olive oil

1 package of soyrizo (soy chorizo, yum yum)

1 medium yellow onion, chopped

handful of different colored bell peppers, diced

2 garlic cloves, finely minced

2 teaspoons ground cumin

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce) can salsa

1 jalapeño pepper

1 cup grated cheddar cheese

1/2 cup chopped fresh cilantro leaves

1 (8.5-ounce) package cornbread mix

1 egg

1/3 cup milk


Preheat oven to 400 degrees F.

Grease an 8-inch baking dish with the butter and set it aside.

Heat the olive oil in a nonstick skillet over medium heat. Add the soyrizo, onions, bell peppers, and garlic and cook about 8 minutes.

Add the beans, salsa, and jalapeños to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cilantro.

Spread the mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.

Coat with a layer of cheddar cheese.

Combine the cornbread mix with milk and egg. Spread the cornbread batter over the mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.



Sugar D was there. Had the Hanz over too. they brought salad and chocolate cake.
Then we watched the It’s Always Sunny In Philadelphia Christmas Special.
A night to remember, truly.

Happy New Year!!!


Cooking with the suz: Butternut Squash Lasagna

the gang gets squashed


1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan


Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.



Yay!! Tremendous success! We had Nina over for dinner and alongside the lasagna I made some tasty chard. Mmm.