Oh well. I'm sitting in my car, staring down the last 2 sandwiches. My stomach is full, my pants are tight, and my shirt is streatched over my bloated belly. I unbutton my pants and let my belly have room for the 2 more temporary tenents that have to be forced in. I unwrap the fourth one, cover it with sauce, and inhaule it to be sure I get it down. I'm looking at the last sandwich, smothered is cheese and arby's sauce. My tight stomach starts to ache.
I force down the first bite. My stomach groans in protest. I cram the sandwich down and swallow the last bite, lick the cheese off my fingers, put the trash in the togo bag, and lay my seat back as my stomach breaches full compasity. I lay in my car, in a movie thearter parkinglot away from all the other cars trying to comfort my swollen, bloated, churning belly. My pants are undone. My shirt has been slid up to my chest.
I hold back a burp for fear that some food may escape with it. I feels so good to be sooo full. January 9th, , am. Well, the holidays were 'good' to me i guess. It was the usualy eat-till-you-pop thing going on, and ofcourse I didnt want to disapoint.
I've got to say, though, eating 18 develed eggs AFTER christmas dinner plus the huge pieces of the 3 desserts is quite an accomplishment. I'm still waiting for the opportunity to try for a full 2 dozen develed eggs in one sitting.
But aslong as there is pudding around, its going to be first in line. I havent cared to weigh myself, but my belly is rounder than ever.
I'd really love it if I had someone to 'play with me'. October 14th, , am. I had to stuff myself again. Mom made a cake and there was plenty left over, and I couldnt very well let it go to waste. A good 7inch by 7inch slab of cake about 2inches thick and plenty of icing. After I had that I had a big glass of milk, and thats when I got that feeling that I just had to have more food.
We had some chilly the night before and there was some left over so I got a great big bowl of that too. My belly still wasnt full well it was, but that just made me want to eat more! I couldnt finish it all at once. I had about a fourth of the gallon left when i had to stop. So I just took the jug with me to my room, leaned back in a chair, unbuttoned my jeans and rubbed my poor bloated belly. Every once in a while I would take a few more drinks to streatch my tummy even more. If I tried to take more than just 2 drinks I could put my had on my belly and feel it being streatched!
That made me want to drink even faster, but I knew if I did I would have to run to the bathroom, and i wasnt really able to move well by then. When I got to about a pint left, I forced the rest of it down. I honestly thought I was going to pop! I crawled on to my bed and just layed there on my back holding my stomach till it streatched out enough fir me to relax a little without having to worry about 'making a mess'. My stomach still isnt totaly settled. Something in that binge of mine must not have agreed with me very well, or my body knows better than I do and is trying to tell me not to do that again.
August 23rd, , am. I recently had an uncontrollable craving to stuff myself. I went to tacobell and ordered 3 Softaco supremes, 2 regular soft tacos, a burrito delux which I will get more of in the future and two orders of cinnimon twists.
Then I got a large strawberry Milk shake from DQ. The tacos alone had only just filled me up, and the milk shake topped me off. But I wasnt counting on dinner being ready when I got home, and I deffinetly wasnt counting on it being spaghetti!
I can eat more spaghetti that anything else, which is good because even though my stomach was full, I had to eat atleast one plate to avoid susspicion from my parents.
Of course i did a little more than that. I ignored my already stuffed belly and talked about how hungry I was to over come it, then i got a great big plate of spaghetti with lots of cheese and 3 pieces of garlic bread. I actually finished all of it! I went to my room and locked the door, and layed on my bed rubbing my aching tummy. It was the first time in a long time I had eaten so much. Even though I was already full beyond belief and really couldnt have eaten anything else without throwing up, I really wished she would call for me to come get dessert so I could try to eat even more.
If you want a slightly more gooey experience you can use fontina. But don't break your back trying to find some other cheese. Bake all of this in an oven at F for about 20 minutes or until things seem nice and golden.
It should be creamy and rather lovely. Jenner who often finds vegetarian food unsatisfying found this to be quite filling. Go forth and meditate upon your sins Tags food , recipes , vegetarian. February 1st, , pm. I like to eat risotto now and then.
I even like to make it. There are a lot of thoughts on how risotto should be made. I am not inclined to get all Elizabeth David-like about risotto.
She made a clear point that what many people mostly the English considered risotto was not really risotto. The thing is if you go all over Italy there would be emotional discussions about how to make the dish. Like most food in Italy it can vary from region to region, village to village and house-hold to house-hold. That is the beauty of the stuff.
It is very personal. Though David did kind of have a point. There is some stuff done with short-grain rice that really isn't risotto. There is that habit of tossing in a million things into it and saying, "look it is Italian. Not that a Denver omelette doesn't have its place though between you and me, I don't consider it much of an omelette. It is more like someone is trying to stuff a ton of stuff into an egg-made hand-bag. The risotto I made tonight isn't on par with the stuff I have had in Italy.
That stuff is like having sex with the actor Tom Hardy. The kind of sex that accidentally lands a person in the hospital because someone may have gotten a concussion and no one is entirely sure what their name is anymore and you may have seen the virgin Mary at one point. Yeah risotto can be that good. I like to think of this inexact risotto recipe I use as being like a pretty good make-out session with Rufus Sewell. A make-out session with your clothes on. You will enjoy it and want to go back for some more.
Though I don't know if the risotto will have sex eyes. With practice though it will become pretty hot time. The risotto I mean. Though I bet stuff would become pretty darn interesting with Sewell.
You will stir things about so that the rice is coated in the fat and it should slowly become sort of golden-ish but not. You are going to stir in a total of a cup and a half of stock And no you may not stop stirring. You should have flirted with the milkman earlier. There is no time for that nonsense.
If you have small children around you begging for attention or complaining that someone hit them or they are bored you can put on a television show for them. You can defend yourself in therapy later on by pointing out that you were making risotto. You have stirring to do. As you stir it wouldn't hurt to reduce the heat a little bit and continue adding a bit of stock. Maybe a quarter cup here and there and oh the stirring goes on. Maybe put on some music while you stir or an audio book.
Learn to speak Swahili! You will have the time as you will be stirring. And I will be honest with you this may take about half an hour or so. What you want to achieve is something that is creamy because of all of that starch being put to good work and the rice to have a slight bite. Not so much that you are picking your teeth but you don't want to feel like you are eating sad dreary porridge.
A balance! You can add some seasoning and a bit of parmesan at the end if you would like. Tonight I took some artichoke hearts about 1 cup's worth or 12 hearts and sauteed them in a bit of olive oil and salt and then added the juice of half of a lemon. I stirred that into the risotto at the very end along with a bit of truffle salt. I plated it and garnished with a bit of pecorino. It was savory and tart and creamy and absolutely beautiful.
This recipe should make enough for two adults and a couple of ungrateful small children who will likely ignore their small portion. They will be put out that there isn't macaroni and cheese. You can take solace in the fact that they want your home-made macaroni and cheese but you are still mildly irritated that they don't appreciate your effort.
But that is life and they are going to bed soon. Tags cooking , italian , recipes. December 13th, , pm. One of my earliest memories involves egg nog. I recall waking up because I heard my parents talking and I came out into the kitchen area and found them sitting about and having egg nog.
I recognized the buttery yellow carton that Darigold eggnog came in. I might not have been able to read but I knew that carton was special. I have such a fondness for that stuff when I spy it in the grocery store every holiday season with its recipe on the back for "egg nog french toast".
Which is brilliantly simple Some like to cut theirs with milk but I like mine full strength. Just a small glass. My toes wiggle and I can't help but smile.
Equally it is fun to make egg nog. It is a bit thinner than store-bought but it has its own special appeal and you can control the sweetness or spice. When I was a kid I went to a Christmas party at the public library and there was an egg nog that was barely sweetened but had a healthy dose of freshly grated nutmeg that was enticing. It was like tasting the spice for the first time but softened with the milkiness of the beverage. I have been reading a book about the period immediately following the Great War and there is a section of the book that talks about a hospital that was created to help rebuild the faces of men who had been horribly injured.
The doctors were doing some amazing work in the early field of reconstructive surgery and it would take a long time to do the work and to recover. Often the men in various stages of healing couldn't really eat or drink much as it was painful but one thing many could ingest was egg nog. It was high in calories and provided protein. The hospital had its own farm with chickens and cows to make this drink.
It reminded me of something my Mother mentioned. When she had braces as a kid -it was pretty painful when they would tighten things and it made eating a bother.
My Grandmother would make my Mom some egg nog. Her recipe involved whipped egg whites so it was rather frothy. Ideally you want to use whole milk and considering what you are making the idea of going light just seems a bit silly. It is also Christmas. You want the full experience. I won't judge you too harshly. Again you can add more if you feel that you really need to relax all those muscles. Like the one in The Apartment. When you want to serve this you will take your six egg whites and whip them up until they form stiff peaks.
As if you were going to make meringue. Gently fold these beautiful clouds into the nog. You don't want to crush them. It isn't like you are Mommie Dearest trying to ruin their hopes and dreams.
They should float gently on the surface and just ever so slightly begin to melt into the nog. Just like you will after a couple of drinks. Sprinkle Nutmeg on top for a garnish.
Or if you want to do something a little different why not sprinkle some cardamom on top. It will be spicy and citrusy but not overwhelm the rest of the nog. This should make about six servings if you are in the mood to share. Tags beverage , christmas , dairy , family , recipe. November 26th, , am. We had another entertaining Thanksgiving. Lots of friends and family and big eating. People left slightly in pain from eating too much and with plenty of leftovers. We keep slowly bringing more people to the table each year.
I suspect next year we may end up with a kiddie table or something. We will definitely need more chairs. Anyways here is this year's menu. A new recipe from the Nigella Christmas book.
Now to think about baking Christmas cookies! Tags thanksgiving. November 17th, , pm. Maybe you have someone who is vegan at your table or maybe someone who can't eat gluten and you want to feed them something besides a rice cake and sympathy. Here is a pretty side dish that can also work as a main dish for your restricted dining companions.
Maybe some Finns, a mountain rose and one of those deep purple ones that can stain your cutting board. Peel and slice 2 carrots and a turnip as well. In a large baking dish you will toss together 2 sprigs of thyme, 1 Tbs of oregano and 1 Tbs of parsley. Add your root vegetables and cloves of chopped garlic.
Some people like a more pronounced garlic flavor, some We must be gentle with those sorts. Season with salt and pepper. Toss toss toss. Everything should be coated and look somewhat appealing. Pop that in the oven at F for about 30 minutes. The kitchen will smell fantastic. Once things have slowly cooked you will remove the dish from the oven and then add more vegetables! You could add green but then I wouldn't touch the dish.
Any successes or failures for you lately? What is the oldest canned food you've eaten? R U DED? Anyone still read this comm? I don't normally buy juice, but I bought a couple of Odwalla juice smoothies last night bogo sale. I opened one this morning, drank a little bit of it, put it back in the fridge. How long before an opened refrigerated bottle goes bad? It says it's "extremely perishable".
Long time listener first time caller here. Tossed it in the oven for 3 hours, and came back to find the meat hadn't changed color. Apparently my oven needs repairs. So I called my landlord and was told that they couldn't send someone to fix it until Thursday. Well, Thu came and went and they blew me off.
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