If you follow my twitter, you probably saw this tweet. For those of you who don’t do the whole twitter thing (or are feeling a little lazy to click – no judgements), my camera refuses to turn on. I invested a chunk of money into a new battery, tripod, and camera remote specifically made for Nikons, so I guess I’m officially a Nikon girl. No worries, I do have insurance if it’s not the battery.
Since my usual picture-maker is out of commission, I thought it would be fun to share some pictures from my other favorite camera, my iPhone.
These are some of my friends:
John (we’re going to get married when we’re 65.)
Summer-Tan Alyssa (this is the only picture of her face I will ever get on this blog.)
Roommate Belizabeth (we’re playing with our new iPhones)
Roommate Jay (we have our own language)
Roommate Ed (i feed him, he shovels me out so I can get to work.)
A few pictures of the lunches I bring into work:
Also these tasty desserts:
(Valentine’s Day cookies from my Valentine, Lauren.)
Yes. I will take peanut butter sauce forever forever.
Most importantly this is on my computer at work, it’s my motto:
I love this Post-It.
Now, here are my latest additions to my iPhone pictures:
I would also like to mention that my fake-ry (home-kind-of-sometimes bakery) “Crumble” sold its first baked good this weekend– a delicious 1lb loaf of artisan bread. I mention this, because it’s the toast used in the recipe below is the same kind. An easy, no knead that turned out very sourdough flavored. It was my first time I ever made No-Knead from Artisian Bread in Five Minutes a Day and my customer devoured 3/4 of the loaf just this morning.
You may notice that in the picture, you do not see carrots, peas, and corn. I totally forgot to add these this time around. Okayokay, recipe time:
Favorite Shepherd/Cottage Pie Recipe:
Filling:
1 lb of ground beef
28 oz of strained tomatoes (this will give you quite a bit extra to use later for whatever you’d like)
4 cloves of garlic, minced
2 small onions or one large onion, chopped
1/3 cup of peas
1/3 cup of carrots
1/3 cup of corn
1 T of fresh basil
2 pinches of dried rosemary
1/2 tsp of dried thyme
salt and pepper to taste
Mashed Potatoes:
1 lb of Russet potatoes, diced
1/4 of half and half
2T of sour cream
2T of butter
2 pinches of dill
1 tsp of garlic powder
salt and pepper to taste
Serves four
Preheat the oven to 350 degrees.
Put the potatoes in a medium pot, fill with water until potatoes are covered, add a pinch of salt, turn heat to about medium. Boil for about twenty minutes or until they are very tender.
While the potatoes are cooking, heat two Tablespoons of olive oil in a saucepan. Sautee onions and garlic until soft. Add sauce and herbs and set aside.
Brown meat in the saucepan. Once the meat is thoroughly cooked, add corn, peas, carrots and about a cup and a half of sauce (stick the rest of the sauce in the fridge) and turn to about medium-low heat. When the sauce begins to boil, fill either individual ramekins or a glass, two pound loaf pan.
When the potatoes are done cooking, mash, add other ingredients. Lay gently on top of the meat mixture.
Shove in the oven for about 30 minutes– when the potatoes are golden brown at the edges and the sauce begins to boil.
Let sit for a little bit to cool then serve.
For the toast, while the Shep’s pie was cooking, I heated up sauteed some spinach in olive oil and garlic, adding a handful and letting it shrivel, then adding some more, once the desired amount was cooked (about an ounce of spinach per piece of toast), I threw some salt and pepper on there, mixed it, sampled it, and put it to the side. Then I took three slices of sourdough, put a little bit of olive oil on each side with garlic and toasted one side. Flipped over the slice, put mozzerella, spinach, and walnuts on it. Let the cheese melt then serve.