This morning I learned zombies can run a mile in about 12 minutes at the Ghoulish Gallop 5K. I had to work off that binge on brains somehow…
Baked Tonkatsu Donburi
Thanks to The Worry-Free Kitchen I can recreate many of my favorite Japanese dishes without stressing over the calories or how to fry food without burning it or myself horribly. Normally a fried panko-crusted pork cutlet, this version is baked to perfection and served over tender shredded cabbage, Taiwanese sweet cabbage if you can find it.
The secret to the golden pseudo-fried presentation is to toast the panko breadcrumbs in advance until they are a golden brown on a rimmed baking sheet. I do so while preheating the oven to 350 degrees, it takes my oven about 20 minutes.
Mix 1 egg, 3 tablespoons flour, and a dash each of salt and pepper, dreg the pork cutlets in the mixture before coating with toasted panko. Bake on a lined baking sheet at 450 degrees for 13 minutes or so.
About 375 calories for a 3.5-oz cutlet with Kewpie mayo and Tonkatsu sauce.
Sausage, Apple, and Manchego Sandwich
Adapted from: @tastingtable
Even reducing the oil and cheese and swapping chicken bratwurst for regular brats, this sandwich is about 500 calories. Worth it! Made with rye bread and three-month aged manchego from Whole Foods, which is the best place for bakery bread and cheese in my opinion.
Roasted Delicata Squash Fries
I need to go buy all the delicata squash ever for my new favorite goto side dish. Plus discovered a new favorite spice, chaat masala, which can be found at Indian grocery stores. It has all the usual Indian spices mixed with dried mango powder, why yes.
What I love about delicata squash is the skin is thin and doesn’t need to be peeled. I roasted the fries for 20 minutes at 375 degrees, plus and additional 25 at 325 and they were perfect. One squash serves two, 70 calories minus the optional chopped honey-roasted peanuts.
Baked Apple Chips
Picked half a peck of Cortland apples with my favorite elegant gothic Lolita girl pixilation a couple weeks ago, then spent a Saturday making baking apple chips. My Benriner mandoline makes the job easy if a bit deadly. I soaked the apple slices in lemon water to help prevent browning and baked them longer than the recipes actually called for to get them crispy.
The end results did not last very long.
8-foot giant squid pillow.
- 2 yards of felt
- 1 yard of patterned fabric (I suggest a polka dot-type pattern so it looks like suction cups)
- 1 medium piece of black felt, 1 medium piece of white felt (for the eyes)
- white thread, black thread and thread of the same color as the felt you’re using
- about 5 lbs. of stuffing
- a couple big sheets of paper to draw your pattern
First, you need to draw out your patterns. Here’s a basic template to get you started, although most of the measurements are reasonably fudgeable. If in the likely event you don’t have any four-foot-long pieces of paper lying around, just tape a few pieces together.
Once you’ve drawn out your eight patterns, it’s time to cut the fabric. Pin the pattern to the fabric, laid flat, and cut out the following, leaving a half an inch or so of extra fabric around the edge of the pattern:
FOR THE ARMS: 8 felt and 8 fabric cutouts of piece 1
FOR THE, UH, LONGER ARMS: 2 felt and 2 fabric cutouts of piece 2
FOR THE BODY: 2 felt cutouts of piece 3
FOR THE FIN: 4 felt cutouts of piece 4
FOR THE HEAD: 1 felt cutouts of piece 6
FOR THE EYES: 2 white felt cutouts of piece 7 and 2 black felt cutouts of piece 8
So now you’ve got all your pieces ready, it’s time to start sewing them together. I did mine by hand because my sewing machine is busted and I get a kind of Zen buzz from sewing by hand, but if you have a non-busted one I recommend that you use it as it will be MUCH EASIER. You’re going to be sewing everything with the nice side of the fabric facing in, then turning it inside out to stuff it.
THE ARMS: Pin together one patterned fabric piece 1 and one felt piece 1 (with the nice sides facing the inside). Sew down around the U-shape and back up, leaving the top open. Then turn the arm inside out, stuff it (it’s easiest to do both of these things if you sort of scrunch it up like you’re trying to put on a pair of tights, excuse the non-dude-friendly reference) and sew the top closed. Do the same for the other seven arms and rejoice in the fact that this is the most tedious part. Same deal with the two long arms, they’re just harder to stuff.
THE FINS: Pin together two of your piece 4s and sew together the curvy outer edge. Turn the piece inside out, so the seam you just sewed is on the inside, and start sewing up the other side, stuffing gradually as you go along. You should end up with a triangle-ish puffy thing. Repeat for the other two piece 4s.
THE BODY: Put down one piece 3, then place the two fins you have down with the point up and the curvy side pointing in, then make a sandwich by putting the other piece 3 down on top. Pin it all together and sew around the edges with the two fins still inside, as shown. Turn it inside out and move on to…
THE HEAD: So take piece 6 and the ten arms you’ve already done. Lay the arms, fabric side facing you, out with the arms’ top seams in a line half an inch from the top of piece 6. The order should be arm arm arm arm BIG ARM arm arm arm arm BIG ARM. The legs should be almost entirely covering piece 6. Pin them in place and sew a straight line through the individual legs seams to attach the legs to piece 6.
When you pick up the other side of piece 6, you now have something resembling a really weird untied hula skirt. Sew together the two 9-inch ends of piece 6 with the fabric side of the arms on the outside, and keep it inside out for the moment.
PUTTING IT ALL TOGETHER: Fit the open end of the body through the arms (still fabric side facing out) and pull the edge all the way through the felt cylinder so it’s even with the edge that DOESN’T have arms attached to it. Sew around the diameters of the head cylinder and the body cylinder to attach them, then pull the legs down over the head and you’re almost done!
Stuff the body, then seal it off by sewing piece 5 over the open end (even if you do have a functional sewing machine, you’ll probably have to do this part by hand).
THE EYES: Sew the black circles on the white circles and whipstitch the eyes onto the head. You do this last because you can’t tell where they’re going to end up on the end product if you put them on before stuffing the body.
Roasted Apple and Cheddar Salad
It might be apple season.
Attack on my maturity.
-featuring my supplier friedcheesemogu