A Single Gay's Cooking

Welcome to my new blog. The plan here is to post my failures and successes in cooking for one. Yes, as the title says, I am gay...don't like it, then leave. This blog will be safe for work and will only picture meals I've created, or tried. The only exception is if I have a date, then you might get a pic of me and whoever, but I doubt that and it will all be G rated.

June’s almost here so here’s a list of sandwich recipes for each day of the month. I don’t know how many of these I’ll try but I think I’m going to make a few of them.

June’s almost here so here’s a list of sandwich recipes for each day of the month. I don’t know how many of these I’ll try but I think I’m going to make a few of them.

wisforwonder: Seattle’s vision of an urban food oasis is going forward. A seven-acre plot of land in the city’s Beacon Hill neighborhood will be planted with hundreds of different kinds of edibles: walnut and chestnut trees; blueberry and raspberry bushes; fruit trees, including apples and pears; exotics like pineapple, yuzu citrus, guava, persimmons, honeyberries, and lingonberries; herbs; and more. All will be available for public plucking to anyone who wanders into the city’s first food forest. “This is totally innovative, and has never been done before in a public park,” Margarett Harrison, lead landscape architect for the Beacon Food Forest project, tells TakePart. Harrison is working on construction and permit drawings now and expects to break ground this summer. The concept of a food forest certainly pushes the envelope on urban agriculture and is grounded in the concept of permaculture, which means it will be perennial and self-sustaining, like a forest is in the wild. Not only is this forest Seattle’s first large-scale permaculture project, but it’s also believed to be the first of its kind in the nation. Read More More reason to live in Seattle. I like this concept but I think I’d like to see it in action first before I decide if it needs to spread or not.

wisforwonder:

Seattle’s vision of an urban food oasis is going forward. A seven-acre plot of land in the city’s Beacon Hill neighborhood will be planted with hundreds of different kinds of edibles: walnut and chestnut trees; blueberry and raspberry bushes; fruit trees, including apples and pears; exotics like pineapple, yuzu citrus, guava, persimmons, honeyberries, and lingonberries; herbs; and more. All will be available for public plucking to anyone who wanders into the city’s first food forest.

“This is totally innovative, and has never been done before in a public park,” Margarett Harrison, lead landscape architect for the Beacon Food Forest project, tells TakePart. Harrison is working on construction and permit drawings now and expects to break ground this summer.

The concept of a food forest certainly pushes the envelope on urban agriculture and is grounded in the concept of permaculture, which means it will be perennial and self-sustaining, like a forest is in the wild. Not only is this forest Seattle’s first large-scale permaculture project, but it’s also believed to be the first of its kind in the nation.

Read More

More reason to live in Seattle.

I like this concept but I think I’d like to see it in action first before I decide if it needs to spread or not.

This is one thing I ALWAYS have to look up, Kitchen conversions.

This is one thing I ALWAYS have to look up, Kitchen conversions.

Today was my first day with making a Japanese style bento. Here we have a Parmesan and Italian Seasoning Tamagoyaki (rolled egg omelette) with rice and sauteed garlic spinach and mushrooms. It was actually very tasty, sorry for image quality was in a hurry and just used my phone. Also just an FYI all I have is a bento jar, no cute boxes so you’ll probably see these same grey jars more as I try new recipes. Tamagoyaki recipe came from Justbento.com (well from the Just Bento Cookbook).

Today was my first day with making a Japanese style bento. Here we have a Parmesan and Italian Seasoning Tamagoyaki (rolled egg omelette) with rice and sauteed garlic spinach and mushrooms. It was actually very tasty, sorry for image quality was in a hurry and just used my phone. Also just an FYI all I have is a bento jar, no cute boxes so you’ll probably see these same grey jars more as I try new recipes. Tamagoyaki recipe came from Justbento.com (well from the Just Bento Cookbook).