Technically I've been blogging since I started college in 2001 got my first computer, but the technology wasn't quite what it is today. So when I started looking for a "Real Job" after I graduated I took it down. And then I never posted and I totally forgot the website where it was hosted.
So for your entertainment, here's old school McTatty. This was even BEFORE I got the nickname McTatty. I was skinny. I had no fat on me. I ran 7 - 10 miles almost daily. And I literally bleached my hair as blonde as I could get it. I was your typical sorostitute. Hmm, maybe my life is more interesting than I think it is...
So my college life is out there, somewhere, in cyber space. Life BEFORE Bimmer Man. OMG, McTatty without Bimmer Man. That's really hard to remember... Ok, not so much. It was more like making out with boys and keggers and quitting the Interior Design Program at the U of MN while working 3 part time jobs. I'm definitely NOT that crazy anymore!
Go figure. I'm seriously that organized that I forget which blog hosting site my super old blog is on. I think it was called an "online diary" even...
In any case - here's some favorite recipes since 2005 (ACK! Yes, really, 2005!!).
Byerly's Wild Rice Soup
Crock Pot Chicken Noodle Soup
Chili - with a Twist (this from when I used to eat red meat, now I don't, just use ground turkey instead)
Fake Snicker's Squares
Quaker True Delights
O.B. Tampons (Yes, seriously)
Emergen-C (Click on free samples in the upper right hand corner)
Nature's Bounty Odorless Fish Oil
Tide Total Care Detergent
Trident Gum (I think you'll get a kick out of Joe Biden's teeth)
Have fun with all the free stuff!
Eh, er, um. Not all the time though. Because you wouldn't really want him to.
He makes tacos. With soy sauce. And er, um, well, you know. Taco Bell doesn't use soy sauce.
So he picked out a lovely stir fry recipe and decided to make dinner. So here goes.
I decided not to take pictures, simply because, well, er, um, I was too busy teaching one how to chop garlic and cut thin strips of uncooked chicken.
But BIMMER MAN MADE THIS ALL BY HIMSELF
Quick and Easy Chicken Stir Fry
And amazingly, he also ate the leftovers for lunch today.
I need Bimmer Man to cook more often...
Ok, I've said it. Lazy.
And I have to turn to magazines, blogs, whatever I possible can to get inspiration to decorate.
And the weather. Please Spring, come soon. I'm ready for the sun! But I digress, because I've been so random lately... well, here's some random links to reads if you get bored.
So, all these links are kinda relating to my life at the moment in one way or another. Have fun reading! Sometimes it gets me out of a funk...
Obama's Foreclosure Fix
Decorating the Kitchen from Real Simple
Acorn Birdhouse from Anthropologie $38
Clear Glass Jars from West Elm ($19 & $29)
Eh, I'm in such a random and sluggish mood today. I really do need to cook - maybe salmon tonight?
But I can't forget about my to-do list!
But, whatever. It's steak. And black olives and Bimmer Man's Birthday.
My pee smelled like an old person's home for 3 days.
Recipe courtesy Giada De Laurentiis
- 1 2-inch rib-eye steak, boneless
- 1 tablespoons olive oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Black Olive Vinaigrette:
- 1/2 cup black olives, pitted
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons vegetable oil
- 2 tablespoons chopped fresh flat-leaf parsley
For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.