Wednesday, May 23, 2012

I Made Some Things!

(A) I got into NYU's Summer Publishing Institute. Woot. woot! I have lots of preprogram work to dp, which I am naturally taking my sweet time doing. In between legitimate bouts of work I do stuff like this:

(B) Making Stuff.

I don't know if you know this but I am seriously addicted to avocado. I never liked avocado before refused to give it a chance. I only discovered months ago that I love that creamy little fruit. Since then, it's like I've been making up for lost time. Whenever I can get my hands on avocado I do it. On burgers at restaurants, whatever. Of course then there's guacamole. A culinary gem. I had my mother buy me some from the store the other day-- add a couple tortilla chips and you have a solid snack. I tore through that guacamole like it was nothing. Gone in days. So my mom had this bright idea to buy the ingredients and I would make my own. Here's what's in it:


-Lemon and lime juice (fresh-squeezed)
-Cayenne pepper
-Salt & Pepper

There are no exact measurements, I just chopped and added as I saw fit. If you're into jalepenos, add those too. This is just how I prefer my guacamole. The cayenne pepper adds a hint of heat without detracting from the flavor. I could eat it with a spoon. Dads prefer the tortilla vehicle.

Green means GO!

After all that guacamole excitement, which took 10 minutes, tops (really, it's so easy), I still wanted to be making things. I wanted something just as quick and dirty as guac, with readily available ingredients. And so, rice pudding. It's one of my dad's favorites. I don't so much follow a recipe for the dessert, either. The recipes all have stuff (raisins) my dad doesn't like, so I have to adjust everything in my head anyway. Still, it's simple enough, as long as you have:

-White rice, long grain
-Milk (I used a skim/2% combo)
-Vanilla extract

Sorry about my laziness, I'd give you a full breakdown, but I was doing a lot of winging. I used around three times as much milk as rice, let the milk boil, pour in rice, reduce to a simmer, cover, and let it cook until it reaches a custardy/creamy consistency. Remember to check that the rice is fully cooked. Remove from heat, add sugar, vanilla, and spices to taste. That's about it. Watch the milk when you're boiling it might burn. Other than that, it's easy peasy. I prefer it chilled, it sets a little more and has a thicker consistency. And here it is:

I heart making stuff.