If you haven’t watched the YouTube Japanese cooking show “Cooking With Dog,” you are missing out. The show features a lovely older woman cooking Japanese comfort food (melonpan, katsudon, omurice, yakibuta ramen) while her pet poodle Francis narrates in English. It’s bizarre and wonderful, and the best part is the recipes are actually delicious. Below, the video for gyudon (beef bowl):
Fall Frame of Mind: 4 to 6
Just as Miss Moss had to psyche herself up for summer, I’ve decided to do a series of posts to get myself and readers psyched for fall. Think of it as a to-do/photo inspiration list. Here are items 4 to 6:
From left: Toast’s cable knit socks (sold out; link is to a similar item); Yokoo’s The Snow Leopard Scarf.
4. Break out the knits: No more trying to mentally suck in your back fat. Time to don your favorite sweaters, cable knit socks, hats, and warm scarves. You’ll be snuggled and warm, and as far as anybody can tell, shaped like Miss World.
Row by row: soft seasoned pretzels with mustard by Joy the Baker; beer stein from Amazon; bratwurst with apples, onion, & sauerkraut from Epicurious (photo by Lisa Hubbard); German chocolate cake from Design*Sponge (photos by Kristina Gill).
5. Oktoberfest: Getting drunk off beer while wearing a dirndl & surrounded by strangers? No thanks. But a mini-homemade Oktoberfest, with friends & hearty foods (and no lederhosen) sounds like fun. Typical Oktoberfest foods include brats with apples and cabbage, soft pretzels with mustard, German chocolate cake, potato dumplings (knödel), and apple strudel; the beer I’ll leave up to you.
Row by row: Bonfire from Tereasa & David’s wedding, via Martha Stewart Weddings; cooking marshmallow photo from What’s Cooking America; fireplace from Country Living; Pillsbury double-stack s’more recipe.
6. Open fires (fireplaces, bonfires, candles): We made s’mores over the grill this summer, and let me say: cooking over an open flame in July is like standing in the mouth of hell. Never again! But open fires in the crisp fall breeze? Pure bliss. Add s’mores (preferably made with Petit Ecolier biscuits) for maximum effect.
Fall Frame of Mind: 1 to 3
I know I said in this post that I was excited for fall. It’s true, and yet…I’m dreading the season too. Not for it’s own sake, but for the cold winter it promises. While I tend to throw myself into fall and winter festivities, it’s largely an act of willful resistance–to the cold, the darkness, and the sense of another year gone.
So, just as Miss Moss had to psyche herself up for summer, I’ve decided to do a series of posts to get myself (and readers) psyched for fall. Think of it as a to-do/photo inspiration list. Here are 1-3:
Row by row: Starbucks pumpkin spice latte copycat recipe by Angie McGowan; pumpkin shake by Martha Stewart; pumpkin chocolate chip cookies and pumpkin spice pancakes by Joy the Baker.
1. Pumpkin-based foods: Something about pumpkin and its attendant spices says fall in the coziest way possible. I’ve only ever had sweet pumpkin dishes like the ones above; this year, I’ll also try branching out into savory pumpkin dishes like this pasta with pumpkin, pancetta, and broccoli rabe.
2. Reading books under a blanket: Thanks to the Borders’ liquidation sales, and as a former bookseller & a frequent thrift store shopper, I have hundreds of unread books in my house. While I believe personal libraries should have lots of “to-read” books (that way you can shop your own shelves, a wonderful feeling), it’s getting ridiculous. My current goal is to get rid of 50 books by the end of October (donated, posted on PBS, or sold on Amazon). Which means lots of reading to figure out what goes.
From left: Luella Bartley AW2008 witch from Vogue.co.uk (love the orange tights!), vintage Betty Grable Halloween photo, and Grandin Road synthetic pumpkins (no longer available, but good D.I.Y. inspiration).
3. Halloween/Día de los Muertos: It’s time to announce it: next week is Halloween Week on She’s A Betty. From Monday to Friday, it will be all Halloween, all the time. I know some of you might not find that exciting, and I hear you–I’m personally not so into Halloween. But even I’ve had a blast assembling Halloween party concepts, costume ideas, vintage Halloween inspiration, scary book lists, and a few original D.I.Y. projects for the occasion. Can’t wait to show you everything!
What about you guys? How are you dealing with the new season?
Recipe: Brunswick Stew with Paprika
Summer flew by, and while I’m sad to see it go, I’m so excited for fall. I can’t wait for holiday parties, winter clothes, and hearty, cold-weather foods. Over the weekend, I got my first cold of the season (boo, hiss), and ended making this spicy brunswick stew (based on this Cooking Light recipe). It was wonderfully soothing, the food equivalent of being snuggled beneath a blanket.
This soup can easily be vegetarian, too, since the best parts of it (the contrasting vegetable textures and spiciness) don’t require meat. Just omit the chicken and bacon, add extra veggies, use vegetable broth, and reduce the amount of tomato sauce used. I also recommend using smoked paprika if you can find it, since you won’t be using bacon.
Brunswick Stew with Paprika
2 cups (¾ inch) cubed Yukon gold potatoes
2 cups thinly sliced yellow onion
2 14 oz. cans corn
1 ¼ cup frozen lima beans
¾ cup tomato sauce
1 ¼ (32 oz) boxes fat-free, less-sodium chicken broth
4 bacon slices, cut into ½ inch strips
Meat off one rotisserie chicken, shredded
1 tsp paprika
1 tsp ground red pepper
salt as needed
Combine the first seven ingredients in a Dutch oven over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. Stir in the chicken, paprika, and pepper, and simmer 15 minutes more. Serve.
Recipe: Houston’s Grilled Chicken Salad Copycat
I love Houston’s Grilled Chicken Salad.
I know it is one of those “bad salads” that morning talk shows are always discovering (“1000 calories for a salad?! Outrageous!”), but I do not care. I love the crisp textures (tortilla strips, lettuce, carrot sticks), the grilled chicken, and of course, the combination of the two dressings, Honey Lime Vinaigrette & Peanut Sauce. However…
Long ago, the salad used to be $9. It is now hovering at $16, and what’s more, the portion size has shrunk. Economic realities of the restaurant industry aside, I hate spending $16 simply to get some dressing.
So I decided: I had to learn how to make the dressings myself. And, after only one failed attempt, I hit the jackpot.
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