Welcome to Stalker Sunday! (It’s not creepy, I promise…)


So, I was thinking to myself earlier “Picco?” “Yes Picco?” “What is the point of your/our blog? I mean, I/we do gluten-free stuff right? But we’ve kind of gotten off track with the whole Silver Spoon thing. There’s really nothing that makes your/our blog unique anymore. ” And then BAM-I came up with the idea of Stalker Sundays.

What is Stalker Sunday? Good question. Stalker Sunday is going to be a weekly cooking challenge. What’s the point? Yet another good question. The point is to make food from your favorite blogs/websites. And since I stalk follow a lot of blogs, and check on them multiple times a day, AND because stalking and cooking are 2 things I do best, this is going to be pretty easy for me. But the best part of all of this is READER PARTICIPATION!!! WOOHOO!!! How do you participate? Again, nice question. Since I don’t have my own website and I sadly have to share with WordPress.com, I can’t embed a widget into my blog which would let you submit your stuff directly. Instead, you’ll have to email me. Bummer. I can be reached at thespoonatic (at) gmail (dot) com. Or through telepathy. But emailing is much easier. There are two things you can do. If you don’t have a blog, feel free to just email me a picture of what you made, the recipe (if you wish) and where you got it from. If you DO have a blog, post about it (mentioning that it’s for Stalker Sunday, por favor) and send me the link, which I will then put up. And if you do the second one it’s basically free advertising. Does life get better? Probably not. Every Sunday I’ll put up one humungo post with all the food that people have contributed throughout the week, as well as what I’ve made from blogs that I check unnecessarily often…

Don’t let me down, people. You know you want to be part of this.

I’ll start off Stalker Sunday with a recipe from a person we actually know, a lovely lady named Natalie over at the blog Vin de Pêche. As amazing as the pictures on her blog are, they really don’t do her food justice. She made us dinner once and it was AHHHH-mazing. Like, I-don’t-want-to-stop-eating-this-ever amazing. No lie.

A short time ago she put up a recipe for iced chocolate that I just HAD to make. And I made it today. And it was pretty dang fantastic. Just click on the link below and it’ll take you right to her post about it that includes the recipe. Sadly, her version of the recipe doesn’t include the sarcastic remarks I’ve thrown in…

Iced Chocolate from Vin de Pêche

Combine 1 tablespoon unsweetened cocoa powder and 1 cup of milk in a saucepan. Use whole milk, since using 2% or skim in this would be like trying to add vitamins and minerals to Oreos. WHICH ACTUALLY HAPPENS. It’s horrid. I had a vitamin fortified Oreo the other day…. But anyway, simmer the milk/cocoa mixture on low until bubbles pop up to say “hola”. They’re Mexican bubbles, don’t ya know? Then, totally disregard the fact that the recipe calls for 60% bittersweet chocolate and use 54% semi-sweet instead (in my defense, the only chocolate at the store was 54% and 100%. And 100% should be illegal. Blech). Turn off the stove, and add 4 ounces of chopped up chocolate to the chocolate milk…stuff. You know what I mean.

Make the espresso and let it cool to room temperature (or stick in in the fridge if you’re impatient like me). Then combine the milk mixture, espresso, Kahlua, chocolate ice cream and ice cubes in a blender. Blend until smoove.

Totally ignore what Natalie says in her version of the recipe. Whipped cream and chocolate shavings are NOT optional. And serving it in a pretty glass is a must.

I learned 3 things while making this today. 1, we have an ice cream scoop. Not that I didn’t know this, but I had forgotten about it… 2, that Kahlua is yummy :) And 3, everything tastes better in a fancy glass. True story.


So let’s review, shall we? You send links or pictures (making sure to include the name of the food and where you got it from, and maybe a review of it or something, in case I want to make it later…) to thespoonatic(at)gmail(d0t)com , I post it on my blog, and everyone’s happy. Especially me. But you will be too, since you had made yummy food. Oh and feel free to steal the Stalker Sunday logo and stick it on your blog :)

I’m off to go stare at my inbox until I get emails. No pressure to send stuff….*hint hint*…

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Speak of the Deviled Eggs

I’m sick. And it’s the worst kind of sick. I have no symptoms visible to the human eye. No coughing, so sneezing, no nothing. I’m just achy and tired. So what do I do when I’m under the weather? Make deviled eggs. Duh.

And now I’m going to walk you through how I made deviled eggs today. Warning: I’d strongly suggest not following my example of how to make them. Doing so may result in a loss of sanity and/or limbs. I am not responsible for anything that happens if you choose to be stupid and make them the way I did.

DEVILED EGGS. Om-nom-nom.

Prep time: TOO LONG
Cook time: Even longer, but I didn’t keep track of time. I’m smart like that.
Total time: Not sure, but it might will be the hugest waste of your life. Ever.

What you’ll need:
A pot
Water
6 eggs
1/4 cup mayonnaise
Dijon mustard
Salt
Paprika
Sanity and patience. And if you have only 1 of those, it’s ok. And if you have neither, like I do, you’ll be just fine! I mean, look how I’ve turned out. Don’t comment, please.

Step 1. Hard boil the eggs. But make sure you use slow-boiling water, like apparently I did. Oh and make sure that your mom and sister are bidding on stuff on Ebay that has 1 minute left. That way there’s a general theme of stress throughout the house. And remember: a watched pot never boils, but a girl staring at a pot of water (for over 10 minutes) waiting for it to boil never stays sane. Do you understand? No? Good. Neither do I.

Step 2. Once your water boils (which could take anywhere from 5 minutes to 48 years), turn off the stove, cover the pot and, yes, wait a little longer. 10-12 minutes to be exact. During this time you might rethink why you ever wanted to make these stupid eggs. And if you’re not thinking that yet, no worries, you will soon.

Step 3. Wait for the eggs to cool. Or just rinse them in cold water and scald your hands in the process. Once cooled, proceed to crack them and realize you haven’t cracked a hard boiled egg in a while and you’re a little out of practice. While you take the shell off the egg, make sure to take off lots of the white stuff too. It makes it look quite attractive.

Step 4. Cut the eggs in half and scoop out the yolk, but keep in mind that the yolk is just cooked baby chicks. Have the thought of being vegan flash through your mind, and then remember how delicious pork steaks are and continue with the scooping. Mash the yellow stuff up and add the mayo, salt and mustard. This might be the most calming part of the process so far, so savor it.

Step 5. If you’re feeling elegant and aren’t at your wits end just yet, put the filling mixture in a sandwich bag, cut off a corner of the bag and pipe the contents into the egg. Or just grab your spoon and wildly fling the egg yolk stuff around the kitchen, hoping that some of it ends up in the egg. Then sprinkle the paprika on the eggs, just to have your mom say “You’re supposed to put it on just the yellow part, not the whole egg.” Resist the temptation to fling the eggs at her face, but only because she’s your wonderful mother. If she were anyone else, feel free to proceed with the egg throwing.

Step 6. Put the finished product on a plate, step back to admire your work, blink, and then *poof* the eggs are gone. This is because your little siblings have taken the eggs and are chowing down on them in the other room. While cleaning up the mess you made, yell at them to stop eating them this instant. Oh and make sure both your parents are busy and you have absolutely no authority over the…lovely children.

Step 7. Once clean up is done, go to the other room and see that only 3 of your 10 eggs are left. Oh yes, I forgot. When you’re cutting one of the eggs, have it fall apart on you so you’re down from 12 egg halves to 10.

Step 8. Eat the last few eggs in exactly 12 seconds. But remember that they are totally gluten free, so your sister can eat them. Everyone wins. Except for you, since you just inhaled the eggs that took you well over 45 minutes to make.

Step 9. Make a note to self to never make deviled eggs again. Ever. No, I’m dead serious.

Nothing screams fun quite like studying for the PSAT

Ok, the PSATs aren’t fun at all. In fact, that is a total lie. Like, the biggest lie since Eve said “Hey Adam dearie, I swear this apple is good!” So when I say that studying for the PSAT is fun, just assume that, like most things I say, I am being sarcastic.

Actually if we’re going to get all “technical”, I’m really studying for the NMSQT. But the PSAT and the NMSQT are basically the same thing, but you take the former as a sophomore and the latter as a junior. And PSAT is pronounced P-S-A-T, while NMSQT is pronounced nimsquat. And frankly, saying nimsquat sounds like a lame insult or some awful exercise my old personal trainer would have me do. So let’s stick with PSAT, shall we? Yes? Lovely.

And as for the photo of my books and stuff, I was trying to take a picture of them without making it look all staged and cheesy. Did it work? Nah. And now I’m going to submit that picture to Lillian Vernon or something…

In the food department (which sounds like an amazing department, if you ask me) my mom defrosted chicken against my knowledge, so I was pretty limited to what I could make. I turned to my best friend AllRecipes.com and BOOM. Right on the first page was the recipe of the day, which was Spicy Garlic Lime Chicken. I know you’re thinking to yourself “Spicy Garlic Lime Chicken? That’s a lot of adjectives to describe chicken. How will it turn out?” These are all very good questions! Will the chicken taste semi-decent? Will the garlic powder and lime juice refuse to coexist? Will Christian Bale finally get help for his anger management?! Tune in next week and find out!

Or you can just keep reading. Whatever floats your boat.

To answer your question (which was really my question…), the chicken DID turn out quite beautifully. I’m pretty horrid at cooking meat since it never cooks all the way through, but nosiree. Not tonight. It wasn’t pink on the inside at all! The chicken was with me. Kind of like how the force is with me, but much tastier….Hmm…Now I’m curious. What do you think the force tastes like…???

If you would like to recreate tonight’s epicness, I’m supplying my adaptation of the recipe. You’re welcome.

And now, like the fat kid in dodge ball, I’m out.

Spicy Garlic Lime Chicken

Makes 4 chicken thighs

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley

4 boneless, skinless chicken thighs

2 tablespoons butter
1 teaspoon garlic powder
3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Rub spice mixture onto both sides of chicken.

Heat butter in a large skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 1 teaspoon garlic powder and lime juice. Cook 7-10 minutes, stirring frequently to coat evenly with sauce.

And voilà. Instant deliciousness.

Confessions of a First Time Driver

It’s official. As of last night, I’ve started driving. And that picture there pretty much sums up how my first driving lesson was. Except I’m not blonde, I don’t drive with a pained/confused/weirded out expression on my face (at least I think I don’t…) , and dad was only screaming on the inside.

Honestly, it wasn’t *too* horrible. With my anaconda death grip on the wheel, I drove up and down the street a bunch, turned around a few times, and managed not to hit anything/anyone. I know, I’m just as impressed as you are. AND, the whole time bugs were flying in the car and scaring the bajeebers out of me. But the best part was that the entire time, I had the Brian Regan skit about show horses running through my head. Why? Not sure. So here it is. Enjoy!

And thus concludes our post for today. It’s short and lifeless. Like a dead Oompa Loompa…*ehem* …ANYWAY…I know people always say “Haha, I’ve started driving. You’d better stay off the roads!! ;) ” But no, I’m serious. I’m now driving. Fear for your life.

I’m on cloud nine, in a George-Harrison’s-final-solo-album kind of way…

I love George Harrison. Really, I do. He is probably my favorite singer ever and I love everything about him. But this album cover is scary. Seriously, whoever did the cover art deserves to be banned from humanity. As creepy as this is, it pretty much describes how I feel right now. Minus the guitar, and the dorky sunglasses…and the fact that I’m not George Harrison. Awkward.

But I’m seriously on cloud nine right now. I had a friend…well, have…err…had, up until 2pm today and then it became “have” again. Anyway, this girl and I were really good friends. Long story short, we had a falling out. We had our first fight and, although it was little and totally stupid, it destroyed our friendship. We didn’t talk for months. And then, being the mature person she is, she wished me happy 16th birthday last week. And then we started talking again. And then we went shopping together today and saw each other for the first time since November 1st of last year. And now we’re friends again. Hmmm…the story is much more interesting if you know all the details, but I’ll spare you those. Anyway, I just want to go hug all my friends right now and tell them that I feel like being social again. So if you get an email from me saying HEY! I’ve been in hiding for a while. Want to get together?, please don’t think I’m totally kooky-town.

Since I’m in such a good mood and I can’t really call up someone without it being weird, I decided to bake something totally delicious about an hour ago. And I did. I made Lemon Bars from my favorite cookbook ever, Gluten Free Baking by Annalise Roberts.


These fit my mood perfectly. Light and fluffy and lemony. Ok, I don’t really feel lemony right now, because I’m not entirely sure what someone would do to feel lemony…


But I’m in a great mood now and nothing can tear me away from it. Not the burning cheese at the bottom of the oven that filled the house with a smokey-cheese smell, or the lemon juice that got in the cuts on my hand while I was juicing the lemon, or the fact that I got stopped by a mall cop today because you couldn’t be at the mall if you’re 16 or younger past 3pm, unless you’re with a 21 year old. But luckily the mall cop was…a few fries short of a happy meal, and she took one look at my permit and said “Oh ok, you’re 17. You’re good to go.” Epic fail. But I didn’t get kicked out of the mall! YAY DUMB MALL COPS!

That stupid fight I had with my friend has been hanging over me for a while. So, now that I feel a bazillion times better, I’ll be blogging more and hopefully my posts will be funny/funnier from now on :) And now please enjoy this random picture. Because I’m feeling random. Deal with it.

Life is very short, and there’s no time
For fussing and fighting, my friend.
I have always thought that it’s a crime,
So I will ask you once again.

Try to see it my way,
Only time will tell if I am right or I am wrong.
While you see it your way
There’s a chance that we may fall apart before too long.
We can work it out.
We can work it out.

And, *end scene*.