SUPER SPECIAL GUEST BLOG: Sasha Sky! (!!!!)

So, as a result of current events in my life, I decided to go on a meat-fest with my wonderful friend Sasha (!!). We went and bought about 35$ worth of meat. And it's a stunner:

oooohnomomnomnomnomnom

We bought: sausage rounds (wtf?), steak, wings, ground beef, and peperrettes. deeelicious. Sasha decided to teach me a recipe:

INDIAN TACOS

As follows (Sasha in blue text):

First, you must make bannock. Sasha will take over for this. Sasha?

"I don't know, Marc. Don't do that."

"alright. 3 cups flour. 3 teaspoons baking powder. some salt. *pause* um. 1/3 cup of oil, 2/3 water. times two."

- so 2/3 cup of oil and about 1 and 1/2 of water (marc). back to sasha:

"i feel like this is a newscast. put all the dry stuff in the bowl first. mix it together. and then add the oil. actually, add half the oil and half the water, then add the rest and mix it in."

- she seems mildly annoyed. mix it so it's well integrated. no weird dry spots. (marc)

"you're funny. okay. grab a ballful, and flatten it. poke a hole in the middle. fry it up!"

- before you make the bannock, i'd suggest heating up about a half-inch of canola or other frying oil to medium heat. (marc)

And that's that! Drain on some paper towels, and ogle the goodness:

ogle it....

Next up: prepare your ground beef (about a pound) with taco seasoning. We made it in a pot, and that was weird. But it worked! (Suck it!).

"actually, that's the lazy way. usually we make chili, so there's like, beans and stuff"

Whatever Sasha.

Make 'em like tacos - serve with sour cream, cheese, salsa, lettuce, and vodka.

actually, it's just water. dicks.

Now. look at the tacos . identify the tacos. smell the tacos. and the best part: eat the tacos!

Thanks Sasha! (!!!)

"just because" steak and 'taters

Goooood evening friends, I am one full mofo right now.

Why? Deliciousness happened.

Want to replicate it? Well then, you'll need some goodies.

• one big, beautiful steak (ribeye is the best)
• half an onion, cut into small chunks
• two glasses of wine (red, I used white though, and it was fine)
• one good size white or yellow potato chopped into medium chunks
• italian seasoning (look elsewhere, fool)
• good kosher salt and fresh black pepper
• olive oil

First thing! Heat a good pan to medium with olive oil, and toss in your potatoes. Add a good pinch of salt and cracking of pepper, and your italian seasoning (about a pinch). Cover this, and cook about ten minutes a side. Add some bacon fat/duck fat/other rendered animal for added goodness. Health? Fuck that, it's the french way.

While this is happening, heat up a good, heavy-ass cast iron skillet to screaming hot.

Prepare your steak as follows:

Get a good one - don't be cheap.

Salt and pepper the fucker liberally, and rub in some olive oil. Wash those meaty hands, and let it sit.

By now, you've got about ten minutes down on the potatoes, so flip em. Pan should be inanely hot as well. Drop the steak in, and cook about 2 minutes a side, and get a good solid crust on it. NOT a char. A crust. This is called the maillard reaction, and sciencebsscience it's tasty.

See? awww yeah.

Remove your potatoes from the heat, and ogle their crunchy goodness

ogle them.. mm.

Now, here's the tricky part. Remove the steak to a plate, and tent it with tin foil. Don't be forceful, just a light cover.

no need to be brash. be gentle, grasshopper

Let it rest for about five minutes. In that time, add the onion, a bit of salt, and one glass of wine to the cast iron pan. This will sizzle, steam, and smell fantastic. Reduce it down.

Plate the sucker, and shed a tear for how good it's going to be.

so beautiful

and what do you do next?

drink the other glass of wine and eat that sucker!

(thanks to De Luca for the potato tips, and everyone else for... they know what.)

A surprise! (not if you were there)

I could say anything about this, but it would ruin the surprise, so here goes:

- Crisp up half a pound of bacon so it's not chewy at all. Take this, and crumble it up (or chop it), and reserve in a bowl.

- Now, simmer some water (about two inches) in a medium size sauce pan. Top this with a good, sturdy bowl that will handle and transfer the heat.

- Add chocolate chips into this, about half a pound. Melt these down.

- Add the bacon.

half shrouded in mystery, half shitty photo work.

- Spoon these in equal amounts to little paper muffin cups. When finished, remove the bowl (carefully! it is hot as hell) and eat the chocolate from it.

-Put on a baking tray into the freezer to set. Remove, and...

CHOCOLATE COVERED BACON

delicious, salty, creamy, smooth, beige (more brown, really)

Perfect for snacks, gifts, treats, and movies-about-crazy-people marathons