These cookies look good. I had to roll them out on a countertop with flour on it, but our roller is a bottle of champagne. My dad happened to fill the side of the fridge with too many eggs, so I pulled the bottle out, a bunch went splat. He went ape on me and I retorted, “dude, just don’t fill the fridge so full of eggs!” and he’s like, “are you telling me what to do!??!!” and as I’m cleaning the eggs up I’m like “Yeah, I am, coz why would you fill it up that much?” he’s like “why would you open the fridge so fast?!” and im like “I pulled out the bottle of champagne and had no clue the eggs were resting on it as a support, that’s why you don’t fill it that much.” him “Don’t talk back to me” Me: “Have you not shared a kitchen with someone to know that’s just asking for trouble?” Him: “Don’t bake cookies ever again! Next time just buy them!” Me: “I don’t even know what your problem is, I’m cleaning this shit up myself!”

So, I’m going to bring my fucking cookies to my animatory friends tomorrow. I can’t wait til I move out again, maybe with less bothersome roommates or preferrably alone. I have to grit my teeth and deal with my dad’s bitching. I’ve almost forgot how to deal with this assinity.

I’ll just go crash some place else once I’m done cleaning up and packing these cookies. Stupid fucking father.

I thought there’d be no day 9 as I thought I’d be busy, but apparently not so as I went home to rest. My dad’s giving me attitude tonight. He’s always impatient with me, maybe because I am a bit of a bump on a log but I’ve been a producer, so I’m sassy with him back nowadays, he clams up after I’m done with him. So after being harassed by my dad who was irritated I was raiding the cupboard, I decided to make…

Sugar Cookies

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup (1 stick) butter, at room temperature

1 large egg

1 tablespoon milk

1 1/2 pure vanilla extract

granulated sugar or sugar crystals to garnish

1. Sift together the flour, baking powder and salt. Set aside. (My sift is an abnormal yellow…..)

2. Beat together the sugar and butter until creamy. Beat in the egg. Mix in the milk and vanilla, beating until fluffy. Stir in the flour mixture, blending thoroughly. (This got all over my shirt! Basterds!!)

3. Divide the dough in the half and wrap each portion in plastic. Refrigerate for two hours or until firm enough to handle.

So now I’m waiting for it to be firm. I had a good day… my leica reel amazed people which surprised me. I’m going to work on my grad project now. I’m excited. I can’t wait to show it on friday to my after effects class. I’ve gotten this dude in my class to do my music for me, so I’m on track now for my video game.

Ohhh…but nothing helps me feel a bit pooey when my dad spends a while chiding me, so I’m glad to be cooking and find a simple enough recipe for tonight.

Til’ I bake these cookies folks!

I don’t know if there’s going to be a day 9. I’m busy, also I don’t really enjoy being at home, I’ve realized. I am a nomadic person and at school, people either know me by my presence or my Caramel Dansen! in the show downstairs. But this nomadic person would like to make a home. Unfortunately, my room has always been a psuedo storage room for my parents. Now that I’ve moved and come back, it’s worse. I have an extra lamp in here, along with an extra night table, two dining room chairs and two stereo systems. And back in the house of organic, I couldn’t really call it home because I had a space that was entirely mine but I wasn’t comfy. I think I’m the type of person who needs to live alone before I dive into having a boyfriend and making babies, or I will have a mid life crisis.

I’m thinking of a creative way to design my room around this extra shit, but right now I’m vegging out at school. I need to figure out AfterEffects, coz’ I have had one too many Zoolander moments with this thing. You know the part where they’re like “You have to get in the computer!” and they’re like ok. So they go and they have no clue how a computer works, so they think “We have to get insi-de the computer” and start hitting the shit out of the computer like retards. That’s me and AfterEffects, except more retard than Zoolander. Fuck, does anyone else boink their head on their pc tower when they cast their Harry Potter magic and instead of casting a make me good looking spell on someone’s face, you turn them into a snugglehorn?

FUCK MEEEE. I’m not going to be cooking or eating tonight. Infact, I will be eating chicken nuggets that were once frozen. Damn school. I can’t wait to binge drink at the end of term.

I made this this morning, and as you can tell by the time it is not the morning. My dad taught me how to make something to pair with your meat if you just cooked it and you didn’t season it, this is a good flavour add. It’s salty because of the fish sauce but it cleans your palate for the meat with the cilantro in it. I have no clue what it’s called, but I’ll call it Spanish Salad. It’s because my dad’s mom taught him how to cook this and she was part spanish. I’d call it granny salad but that does not sound good.

1 tomato

Fish sauce

Cilantro

1 Onion

Cut the tomato into quarter pieces, then dice those into quarters. Chop up the onions into little pieces. Put it into a bowl with the cilantro and mix it up until it’s fully dressed with the fish sauce. This salad put ontop and eaten as you eat pork, beef , fish and fried chicken makes anything bland quite good.

By the way, I’ve gotten feedback from my silly friends who think it’s kinda hilarious I’ve taken to food writing after all my critical writing in school. Apparently I should step my game up by applying some intrinsic thing to my blog.

The other night I was lying on my bed, having an emotional breakdown like a five year old you took a lollipop from. (No, joking. I wasn’t bawling my eyes out, but I was terribly anti social and lay there in silence for a good two hours.) I had all these thoughts like: “FUCK, what am I doing at home? I have a million projects to do, I gotta produce, I gotta get better, I gotta keep my game up, I have to be good at art, be good at art, i’m terrible at art, i’m terrible at art, there’s so many cool artists out there who don’t even try, why do i have to try, i’m terrible, terrible, terrible, art is like beauty, god only gives it to a few, and i’ll always be the awkward obese kid who thinks she’s lady gaga in the back of the class reading nietzsche” Don’t ask me why I suddenly get these spurts of negativity… maybe coz I act like a retard and am genuinely clueless for all my waking life at Emily Carr. (Ahmad tells me not to apologize for anything and strictly show my work with my lips zipped)

Anyway, in the midst of this…I was thinking: “fuck, i need to work on so much shit, i can’t do this damn recipe thing, i have no time to COOK right now…what the fuck”. I rolled off my bed and stared at my sketchbook and tried to draw something for class, but rolled my eyes and went to take a walk. I went to the library as I mentioned before hand and picked up some books to distract myself and found the cook books. I looked at the Berry Fool recipe and decided it was easy and cheap enough to make so I went and bought the fruit. When I made it, all the thoughts of being an uncreative and unskilled university drone just seemed to disappear and it made me happy to see my parents down my food, even though it was frozen fruit and processed whip cream. (Mind you, I used to live in the house of organic where everyone was mindful of what they ate)

It’s kinda Sitji’s theory on the lady in “Cooking with Dog” on Youtube. She was probably some housewife having some midlife crisis because she seems so miserable in the beginning of the season but you can progressively see her mood change and her energy level go up as the episodes go on. People just need some sort of distraction. I can’t run from my problems but I can certainly give myself a break.

There, fuckers! Cooking as therapy! Write an artsy theory on that shit, do it up real good, emily carr kids!!!

Holy hell, it’s cold out. All my winter jackets are rendered useless. Somehow I trekked out in this insanely cold weather to deposit money and do some correspondence and ended up in the library. Originally I just wanted to get a new genre, because I was reading Main Street and was thoroughly getting into the character of Carol, but I’m getting kinda tired of slices of life, 18th century romance, courtship and drama. It’s time to stop when you begin to idealize jerkwad men who are rich but terribly proud and pretentious, in hopes with good manners, a tad bit of strong morals often baed on prejudice and innocence you can tame them. But it would take 300 pages and in between our romantic moments, I’d be weaving and he’d be in the smoke room talking about money and marriage with his fellas. Of course, there are less tame episodes such as Madame Bovary and Pamela, but they’re exceptions.

I need to find a new genre! I’m reading a story about two constantly sexualized and belittled sisters. I forget the title. What am I writing about? Oh right, cooking.

I also borrowed: Mom’s Best Desserts: 100 Classic Treats that Taste as Good Now As They Did Then and Filipino Food Made Easy.

I made a quirky little dish called “Berry Fool” but I switched it up because I didn’t have all the ingredients. My parents are consuming as we speak.

Berry Fool for impatient Fools like me:

Put a pack of frozen mixed berries in a bowl, toss around with some honey (or sugar if you don’t have honey), put into separate serving bowls, scoop whip cream and then sprinkle a macroon cookie you smashed before you did any of this. Then you get a parfait or as this book likes to call it “Berry Fool”.

Berry Fool (original recipe)

2 cups sliced fresh / frozen strabwerries, whole raspberries, gooseberries

1/4 cup sugar

3 tablespoons water

2 teaspoons freshly squeezed lemon juice

1 cup heavy whipping cream

1 tablespoon Kirsch, fraise de bois or cherry brandy

1/3 cup toasted macroon crumbs to garnish.

1. In a small saucepan, combine the berries, sugar and water. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes, until the juices become syrupy.

2. Pour the berries into a bowl, cover, and refigerate for 2 hours or until the berries are very cold.

3. Puree the berries and the lemon juice in a food processor or blender.

4. Whip the cream until soft peak forms, then add the liquer and beat until stiff. Fold the cream into the berry puree.

5. To serve, spoon the berry mixture into six dessert dishes or a 1 quart serving dish. Sprinkle with the macroon crumbs. Serve immediately or cover with plastic and refrigerate for several hours.

This french toast bagel looks funky but it’s so good. It’s not sweet at all, only if you put lots of syrup. Yum yum! The potatoes in the eggs–not all cooked according to my dad but I swear I make them alright on normal days. Yay, I’m sticking to my cooking still!

Apparently, since breakfast is the only time I have this weekend to cook, Mr. Breakfast has been my savior for this cause during Karlo’s shoot.

I’m going to make a freaken awesome breakfast this morning to cleanse my system of the chips and granola bars I’ve been downing during the shoot. (Needless to say, I should take a jog.)

Though, I have a bit of my DIY fusion Mr. Breakfast going on here.

I posted two recipes here (hasbrowns and eggs) but I’m going to merge this together. I used to make this for my roommates, and it was always gone. It’s tasty!

Potato Omelette

Cut potatoes into thin slices or chunks. Cook them a little before you add two or three (depends on how much you want) eggs beaten and cook as you would an omelette.

French Toast Bagel

I have a bag full of French toast bagels, so why the heck not…

From Monsieur Breakfast:

Bagel French Toast

(2 servings)

• 2 plain or sweet bagels – day-old works best
• 2 large eggs
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 Tablespoons butter

Slice each bagel into thirds horizontally so you end up with 6 flat-tire pieces.

In a large shallow baking dish, beat the eggs with the milk and spices. Add the bagel pieces to this mixture and let them soak for 20 to 30 minutes, turning occasionally to coat both sides.

In a large skillet over medium heat, melt the butter. Carefully transfer the bagel pieces to the pan (using a spatula prevents the pieces from breaking). Fry each side of each pieces to golden brown – about 2 minutes per side.

Enjoy with a pat of butter and syrup as you would regular French Toast.

…Alright, so I’m going to share this with my parentals. This is way way way too much, I will gain all that weight back I lost for the weight loss with my friend Sitji. Oh how I miss him. I have his scarf we used to stuff the fake Sachuko (an actress) stunt double we both made for Karlo on set, and it has his smell on it. I know that sounds creepy but I have a really good sense of smell, and apparently Sitji smells like cologne and some sort of faint faint asian herb. Oi, how can I say this without being too unflattering? Poor Sitji. This is on the internet now.

Shoots are very long specimens of time. I think I am going to binge drink sometime after this. Term is ending and I am a mad cavewoman.

I made this in the morning of yesterday..but it’s kind of a simple recipe, so I have one more, but I didn’t make it…my friend Lynn did for our shoot and I tried to break it down. Lynn was a mad chef for our shoot, apparently she stayed up all night til’ 8 am making us food. We’re slowly running out of our food supply because we are fairly stranded on this film island until Sunday ends. But it’s an island full of good energy, so I quite love it here.

White and Green Tuna

A really simple recipe to make in the morning: get a can of tuna, put the contents in a bowl. Mix it up with two tablespoons of mayo. Chop up some celery and onion into little pieces and mix it in with salt and pepper. Add a little bit of green relish to give a sour tinge to it.

Lynn’s Pasta

I think it’s something like this:

The Sauce:
Tomato sauce/ragu
Canned Mushrooms (though raw ones are just as good)
Slices of sausages (although you could still do hotdogs)
Chick peas

Sautee the mushrooms, slice the sausages, wash the chickpeas, warm up ragu/tomato sauce and mix all together. Add salt and pepper. (If I cooked it, I’d add a little chunk of cheese to melt…but that’s just me liking cheese)

Cook the pasta to al dente and serve.

Everything just happened yesterday: my midterm, the shoot, pub night, party. I have been a producer, a student, a careless 20 year old girl dancing around and reverted to being a grip at the end of the night. But I have done the unthinkable: I’ve scrapped my cooking goal for a bag full of McDonalds. Mind you, it was the best damn thing on the long shoot when I was starving and tired. People are so picky. Fast food is fast food. It’s not something you eat every day but when you absolutely need food, McDonalds serves its purpose.

I am terribly busy today! I have a full production day, plus a partay! to go to later. So I doubt I’ll have time to cook any other time besides breakfast. This is a preeeeeeetty easy college recipe:

Banana Buttermilk Pancakes

Get some aunt Jemima ready made mix. (Or combine flour, sugar, salt, some baking powder and soda and you have the same mix). Add an egg or two depending on how much you’re making and instead of using water to moisten the mix, use milk. Then get some bananas, one or two and mash em’ in the mix. Wala, you have banana buttermilk pancakes that doesn’t require too much time/ ingredients.