18 half lives.

 I’m not a sweet breakfast person, my usual refrain is stolen from Douglas Adams,  “Time is an illusion, lunchtime doubly so” and this goes for breakfast time too. For some reason Americans are generally sweet breakfast eaters, and the idea of eating something not only savory but also spicy, is well, foreign to them. Not me.  I’ve been making steel cut oats for myself for these last many months, and I wanted to share one of my recipes - a simplified korean kimchi tofu stew for one person, made easy for breakfast. Kimchi Jjigage Oats (makes one serving) 1/4 cup of steel cut oats one or two dried shiitake  mushrooms a green onion 1 heaping tsp gohujang 1 teaspoon gochugaru (more if you like spicy) 1 tbsp soy sauce (or more to taste) 1/4 cup kimchi brine .5 tsp msg 1/4 to half a cup of kimchi, cut up (use kitchen shears to cut it up in the pot.  Hell, cut up everything for this with kitchen shears - I do, it makes life and cleanup so much easier. 2 cups water. 1 ts...

Stop using the boxed crap and learn to make a roux - it's so easy I taught my 6 year old to do it. She turns her nose up at the box, and I couldn't be more proud.  14 Oz grated cheddar/etc cheese 2.5 cups milk   (add more if the sauce is too thick) 1/4 cup unsalted butter 1/4 cup flour 1 lb pasta 1-2 tsp or more mustard, or .5-1 tsp mustard powder to taste .5 tsp White pepper - optional 1 tsp Paprika 1 tsp salt Shake of cayenne or hot sauce   boil pasta in well salted water and drain Stove to medium high Equip Whisk Melt Butter in pan - add flour and spices and whisk and cook until it doesn't smell like raw flour this is making a roux - there areplenty of youtube instructions on this If using mustard instead of mustard powder, add it in step 6. add cold milk a little at a time whisking in between until you've added all the milk As Chef John says "Hot Roux, Cold Milk, No lumps!" Add 1 stp salt and simmer gently until the sauce thickens. add grated chee...

I like writing recipes of my own sometimes - Here is one my wife and kiddo really like - I wanted to make a creamy pasta that wasn't a calorie/fat bomb. Please let me know if you try and like it. Spaghetti with Silken Tofu Mushroom Sauce This recipe uses tofu instead of cream or yogurt to create a creamy mushroom sauce - it tastes far more sinful than it is. 1 package silken tofu (16 oz) 1.5 pints cremini mushrooms 1-2 tbsp Grated parmesan  2-3 shallots, depending on size - about 1/2 cup chopped 4 garlic cloves chopped roughly Dried porcini mushrooms, about 1/2 oz. Pepper 12oz spaghetti (could possibly use more depending on how thin you want the sauce. 1 tbsp unsalted butter. few dashes of Olive oil Parsley 1-2 cups baby spinach chopped 1 tbsp Sherry or white wine vinegar 2 tsp thyme pour about a cup of hot water over the dried porcini in a bowl and let it soak while you do the next few steps in fact do this even earlier if you can Make a da pasta, well salted water, yad...