Good Gourd You're Beautiful! -Cutiepie Spacepop

Where's my drum roll?

Ok, so you have 2 ideas now for the pumpkin...one for little, pie pumpkins one for the hideously huge, totally inedible pumpkins...this one uses the pumpkin from the latter category.

Halloween gives way to Thanksgiving and you will find the pumpkins start to shrink and the large, carving ones get discounted. You can roast pepitas until you've gained all of your usual holiday weight...or you could dole them out slowly in the form of homemade trail mix and toppings for breads, muffins, breakfast bars...if you want some recipes I use for those, hit me up in the comments and I will accommodate.

Meanwhile, here is something good for you that won't have you gaining an ounce.

Take the huge, totally inedible pumpkin and scoop out all the stringy guts...(save those seeds yo.)

Cut the pumpkin into manageable wedges...depending on the size you might have to chop it a bit or maybe just quarter it.

I like to slow roast it...I find the texture more likable and the long roast heats up my house a bit during the chilly days of November.

You are not at all concerned with appearance or technique as no one is going to be munching on this.

Once the pumpkin is all soft and gooey and browned a bit, take it out of the oven and let it sit for as long as you want...I will do hours and hours...until it is either cool or just a tad bit warm...

Scoop all the flesh into a big bowl and mix it up with whatever you want.

I saw whatever you want because it depends on what you have on hand and what kind of skin you want to treat.

My mother has a natural skin company that is a labor of love...literally because there is ZERO profit in it for her...she is a wonderful resource of inspiration when it comes to using the basic ingredients to make something decadent and wonderful for your body.

Anyway, expect things like that from me because the apple doesn't fall far from the tree and all that...

Basic Pumpkin Mask Base (for all skin, not just the face)

Pumpkin - Roasted
Egg - Raw, for a binder
Honey - good for skin and a natural antiseptic

Basically you want to blend these until they are super smooth...you shouldn't have an issue with moisture as even roasted the pumpkin is full of water. Once you have your basic mask down you can start the experiment.

for Dry Skin
Pumpkin Base
Any combination of the following items:

Oil (think almond, olive, E, or any other rich oil you have on hand...you COULD use canola...but, meh)
Butter (Ghee is awesome but plain butter is fine...use sparingly!)
Lemon, Lime, Orange...think citric
Vinegar (drops people...start small!)
***Add sugar for a scrub...good to get any dry skin exfoliated

for Oily Skin

Pumpkin Base

Any combination of the following items:

Honey is good here too
Oatmeal - ground
Papaya (not really something I have just hanging around in November)
Tomato - pureed
Aloe Vera
***Also oily skin can benefit from a scrub now and then too...so add that sugar.  Make sure if you have oily skin to be very gentle and easy...otherwise you could strip the face and wind up producing MORE oil on the skin....

There are tons more...just depends on the type of stuff you have in your house.  If you have a ton of herbs and spices check out those...essential oils?...there are many good for the skin.

It is really just a matter of what you have to whip up.  Why waste that pumpkin, or overlook a bargain when you can make a super good mask, FULL of vitamins?


So Easy That If You Toss These You Are SERIOUSLY On The Wrong Blog...(but read anyway 'cause we're totally into converts) -Cutiepie Spacepop

Picture fake out...or is that freak out?...

Really quick and even easier than the oven...

Take the seeds and de-yuck them

get a glass pie pan ('cause you know, EVERYONE has a glass pie pan) or a bowl

put in a thin layer of the seeds

pop into the microwave (oh yea, I said it!!!) for about 5 minutes

You can spritz with the oils and the salts and the such...or you could just stir, stir and stir...(they get sticky)

Pop back in for 3-4 minutes

Do that stirring thing again...and repeat until all seeds are roasty toasty yum....

pepitas nd

Pumpkin Crazy -Anti Chef

Sure, it's Halloween again and everyone is pumpkin crazy. Most people want to carve them, smash them, take baths with them....no? Well, no matter what spooky holiday application involving pumpkins gets you excited, the last thing anyone wants to see is a neighborhood full of old, stinky, deflated and rotting pumpkins come mid November. That's just sad and lazy. So be a good neighbor and use a pumpkin as food for once, the idea is not really all that crazy. Just think of all the crazy or even lame ways you have had sweet potatoes, or one of the big orange squashes like acorn, or butternut, and then insert pumpkin. All you have to do is figure out the best way to prepare it for any given recipe. Chances are you will be boiling it or roasting it. I usually roast it for any recipe I make, except for pumpkin soup, like the Ital boys eat down Jamaica way...I think the best place to start is a little Roasted Pumpkin Bruschetta.

The first thing you will need for this one is a little bit of crusty bread. Nice Italian bread like Ciabatta works really well, but in a pinch, one of those loaves you get at the bakery of your local grocer should do just fine. The thing to remember is don't spend any more money than you need to. If you have some bread, then great, if not, maybe make pumpkin soup...you will also need a couple of cloves of peeled garlic, some olive oil and salt and pepper. If you happen to work near an Italian restaurant or market, and you also happened to have some nice sausage like Cotechino, or some other groovy Italian pork product like Pancetta or Proscuitto then you could really get into this snack. Cheese would not be a bad thing either, especially if you were lucky enough to have come across some Parma Reggiano or Ricotta Salata...mmm, dry and salty, good with the sweetness of roasted pumpkin. Okay, okay....the first part is easy, kill your pumpkin...you know, like on the "great pumpkin" cartoon. I really prefer to work with the small to medium sized ones, a little smaller than a volley ball. But whatever you have...

Gut it, and cut it into quarters. If you want, reserve the seeds and roast them to use as a garnish, or a little snack. Since the pumpkin will be used in a savory application I would even sprinkle it liberally with kosher (or sea) salt and some cracked pepper. Then, plop it flesh side down on a greased baking pan and roast at 350 degrees for 40 to 60 minutes, or until tender when poked with a fork. Once this cools just peel the skin away and there you have it. If the skin acts weird on you, just use a spoon to scoop the roasted pumpkin flesh out. Reserve.

Roasted Pumpkin Bruschetta


- roasted pumpkin pulp
- crusty bread, sliced in 1/2 inch slices
- 2 or 3 peeled garlic cloves
- extra virgin olive oil *
- kosher salt (or sea salt)
- extras *


- grill your bread until it is nice and dark brown, almost burned...by definition, this is a grilled item, but if you must, just toast your bread
- immediately brush the warm bread with the whole peeled garlic cloves, then drizzle with a little extra virgin olive oil
- mix the roasted pumpkin pulp with a little olive oil in a bowl to moisten, then spread it liberally over the grilled bread

* cook's notes:

-if you want to cook the pumpkin seeds,rinse them to remove pulp and strings, toss with a light coating of veggie oil, roast at 325 for about 25 mins., stirring a couple of times

.....if anyone ever see's in print, or hears my voice saying ee vee oh oh instead of extra virgin olive oil, please hit me with a hot brick.

That's it ! You may choose to sprinkle this with a little chiffenade of sage, a little more olive oil, some crushed pumpkin seeds, Ricotta Salata, some crispy rendered pork product, or whatever...but you can enjoy the fact that this snack may have been rescued from culinary nowhere'sville by simply bringing in the family pumpkin before the frost and the coming winter show it no love at all. Aww, nice pumpkin....come on in my kitchen....it's getting coollld out there......yeah, there ya goooo....mmmmmmmm. -AC


Crackers -killertomato

One reason we try to keep our grocery bill down is so that we can still afford to buy good cheese. I've never met a variety I don't like and with all the great options around here, at the weekly farmer's market or the Murray's that just moved into the nearest grocery to name a couple, it's a constant amusement. If you go to the kitchen for a late night snack and discover cheese but no crackers, don't fret. They are so easy and quick to make that you can still get your cheese between them on that very same night. Here is a basic recipe:
2 cups flour
1/2 tsp salt
2 Tbsp oil
1 c. water
salt for sprinkling
Put flour and salt into a bowl and whisk to blend. Make a well in the center of the bowl and pour in oil and water. Combine until a dough forms and turn it out on a lightly floured cutting board. Roll out as thin as possible and make little holes in each cracker and perforations with a fork. Sprinkle salt over top. Turn the cutting board upside down to get the dough onto a cookie sheet. Bake for 15-20 minutes at 350 degrees. You're done!
The recipe can be modified to add rosemary, cheese, seeds and other adornments, wheat or white flour, milk, or 2 tablespoons of butter instead of oil. I think oil makes them a little crispier, but the last time we made them (late at night), we only had lard to use. Oh, lard! They weren't so crisp at first, but after sitting in a paper bag all night, I happily crunched through the rest of the batch. If you do use a solid fat, work it into the flour between your thumb and middle finger until the mixture looks crumby. Then add your liquid slowly until the dough is soft. The dough freezes beautifully.

Another tip, if you are making whole wheat crackers (which taste fantastic with a sharp English Cheddar), you might substitute a 1/3 cup of all purpose flour for some of the wheat. That will keep them light.


Freeze Your Fruit! -Anti Chef

"Second Hand Smoothies"
If most of you, like me, with small children are always finding your selves with stuff in the refrigerator going bad, because the kid loved it last week, but this week has turned up his or her nose to it, there are ways to still get a good bit of value and use from some would be refuse. My daughter loves fruit, but only when she chooses to. This is a measure I have taken after watching too many half or three quarter bananas go into the garbage. It seems my little girl of 21 months is just confident enough to tell us what she wants, but not so willing to eat once she gets it. The same goes for blueberries, peaches, pears, etc. I have begun freezing the fruit she doesn't eat to make smoothies with. You could also use the frozen blueberries in pancakes(pancake recipe to come). Whenever she takes a bite or two of the banana, and then wanders off, wanting nothing to do with it, I take the banana and cut off the sliver of the end she has chewed on...it's not gross, she is my kid. I cut it up into half inch width slices and freeze them in little baggies, which i will reuse for the next banana. ( i keep perfectly good baggies in the freezer, keeps any would be germs from forming) There are many different combinations when it comes to smoothies, but they almost always involve frozen fruit. There are even "smoothie kits" in most grocers' freezer sections nowadays, but these are pre cut, pre packaged items that you wind up paying way too much for considering you can spend less money and a little of your time to achieve the same product for yourself. Here is my favorite smoothie recipe:

- one frozen banana ( or "most of" one_
- frozen peach slices ( about 3/4 a peach, usually)
- one frozen strawberry
- 5 frozen blueberries
- 4 ounces of yogurt ( i use Stoneyfield, plain)
- enough apple juice to make blending necessary, i usually just measure to the 16 ounce line on my blender for a proper pint of smoothie


-pretty simple really, throw all of this in, and let the machine do the work. most people have a blender, although there are plenty of "smoothie makers" on the market. the good thing about them is they usually have a wider bowl thingy, and some even come with little "stirrers" which you can use to stir with as the thing blends, keep the lumps out. if you choose to buy one, go online, you can usually find a good one there and can bypass the local "large mart" stores in town and keep those evil doers from getting your money, and shipping out of your town. I mentioned earlier that there are many different combinations and flavors that work in smoothies, peanut butter/banana is good, pomegranate is a nice flavor....and i even like to put protein powder in mine, although, it can be a big "up front" cost, at a tablespoon shot per smoothie, one of those oatmeal can sized packages goes a long way. whatever the case, a smoothie can be a quick and healthy snack, or start to the day, and a good way to sneak some of the fruit the munchkin didn't eat the first time back into their little tummy. you have to trick kids some time. or at least i do.


Canning...a tomato love story... -killertomato

Growing your own garden is naturally the cheapest way to get vegetables on the table and by far the most local food you could obtain. Most of the work takes place during planting- then it's just upkeep, which you won't mind once you start reigning in your bounty! If you have never done it, give it a try. You can grow a lot on the tiniest amount of land and if you don't have any land, I bet you could still grow something out on your balcony. You'll just need to research what you can do with where you live. This year, we grew our garden out in the fromt yard. We'd just moved in to a new place and so the neighbors gave us some hairy eyeballs as we tore it to pieces to get everything planted. By midsummer, their children were coming by evenings to see the miniature cucumbers and okra. They plucked cherry tomatoes off the vine and dared one another to try them and then asked if they could pick more. Most of all, they were fascinated by the wasps, spiders and other living creatures that each seemed to protect the plants from pests in their own chomping chain. It sounds like we had a lot of vegetables growing, right? We did! There were radishes green onions and herbs, too. We ate it all up and when there was excess, we turned to canning.

I am not a certified canner, so I wouldn't feel right giving directions on this blog. I mean, your botulism is your own business. KIDDING! Botulism is extremely rare and though you must follow the instructions and recipes carefully, your jars should seal properly. Here's a link from a great source: http://www.pickyourown.org/allaboutcanning.htm There is a lot of information on the internet if you need images, etc. Just don't be intimidated. It's not that hard and after a couple of times, you've got it down. If you mess it up, just remember you aren't the first.

Yesterday I was writing about using the green tomatoes that are no longer ripening on the vine and turning them into a zingy soup. Today I took the firm little cherry tomatoes that were left and pickled them. There were some extremely tiny ones the size of capers, which I am particularly anticipating. I used the same recipe for pickled peppers (the kind whose vinegar you shake onto greens) for it's ready availability. For one quart, about a quart of white vinegar, a tablespoon of pickling salt, a few peppercorns, a smattering of chili flakes, a pinch of turmeric, and in this case a dash of sugar because I think it's going to cut some of the tartness. I'd sterilized the jar, lid and ring (after absentmindedly grating some cheese into the pot of boiling water instead of the bowl beside it- doh! yes, i started over), and filled it with the washed tomatoes. After bringing the vinegar concoction to a boil and briefly reducing the heat, it was poured over the tomatoes while the jar was still hot from sterilization. Lid went on, and jar was placed into a huge pot of boiling water so that the jar was covered. Wish we had a canner, but I did some research on this and it's been working fine. After about 15 minutes, the jar came back out, happy popping sounds ensued and now it sits in the dark pantry to cool overnight. Tomorrow I'll remove the ring around the lid and make sure it's pressed down and a can opener would be needed to pry it off. If not, we'll just have to eat them sooner. I'm pretty excited about them. I have never had one so I don't know what they'll taste like. I'm thinking they could be used in a salad, on a cheese plate when friends come over for cocktails (in a martini?), as an addition the Christmas buffet, to name a few possibilities. Anytime you can pull something from the pantry and add something fun and unusual to the spread without having to cook or run to the store, it's a winner.


killertomato demonstrates...

"When the jar is sealed, you can remove the ring and turn it upside down with no leaking"

Roasted Raspberry Pears -Cutiepie Spacepop

Hey, its me...Cutiepie Spacepop...its my turn to drop the cheap.

I'm the one who likes to know everything that I'm eating...yes organic and local are all very important and when the opportunity presents that is my option...but I'm talking more about how many calories, fiber, that sort of stuff...you may say "Controlling" but I say "Cutiepie"...eat on my cosmonauts.
+ + +

I love pears...its true...I do!  I eat a pear down to the seeds!  A ripe, juicy one right from the fridge is pretty much perfect...but not too pretty.

I like pretty things...its true...I do!  So when I entertain I try to at least look like I gave a-  Well, you know what I'm saying...

One thing that I don't do a lot of is desserts.  I don't know why...I love dessert...just not too into making them...I should change that...(note to self. change that).

So, when I do make dessert, and it is Fall in the Americas and we have ripe, juicy pears...I like to pretty them up a bit when the company hits.  So easy and so delicious and so...cheap (in Fall).

I make it so each person has a 1/2 a pear...I could totally eat, like 6 servings, but for here let's just keep it at a half.

Serves 6

3 large, ripe and juicy pears (any type really and honestly they don't ~have~ to be terribly ripe)
Cinnamon, Allspice and/or Nutmeg if you got it...if not, whatevs...
Mint leaves
About 3/4 c of Raspberry Puree*** (while Pears and Raspberries are super yummy together...they don't really show up at the same time without one of them coming from 4,000 miles away...so either use the puree you made 3 months ago or cheat with a jam or some shiz)
1/4 c of Mirin
Frozen Nonfat Vanilla Yogurt (usually the value is 1/2 a cup...so follow that for your info)

***For calculation purposes I will assume you have fresh (or frozen) Raspberry Puree that you made with a cup of Raspberries and 2T of raw sugar....otherwise, use your labels folks!

Ok, it will become SUPER redundant to keep telling you how optional everything is...but really, that's the beauty...things are optional...and if you don't have Mint...so be it...I don't really eat it anyways...

  • Rock that oven at least 350, I go as high as 425...
  • Cut each pear in half and scoop out the seeds.  Use a small spoon to get just enough and spare as much fruit meat as possible.  Put face down in a roasting pan (or even a sheet of aluminum foil if you don't have any fancy pots and pans).
  • Cook until pretty tender...not pearsauce tender...but soft...
  • While that is going on, mix up your Raspberry Puree goodness...which is just the puree, the Mirin and the Spice you have...you can slice up some Mint (not all of it), super, super thin and bruise it a bit before you toss it into the red lusciousness...but again...not important.
  • I like to flip the pears over for the last 5 mins or so...crank the heat up really high and throw a thin layer of puree on them...let that glaze up a bit...why?  Fawk if I know...I just like the gooey layer between sauce and fruit. 
  • Take 'em out...let 'em cool..but not too much...
  • The puree is for drizzle and I like to heat it up in a sauce pan before I do that...get it nice and thin and easy to move...but also I hate dishes so I might just say screw it and throw it in the microwave.
  • Ok, so now we are at hot jam and pliable pears...combine the two as you see fit and garnish with whatever leftover Mint you have.
  • Scoop out a small round of fro-yo and go to Noshville!
Good stuff I says.

The point here is that you do what you can...you have pears and strawberry jelly...like the kind that looks like Jell-O...use it!  You have no idea what the heck Mirin is...(a sweet Japanese cooking wine)...use sugar...or sherry...because for some reason this dish really is elevated with a tad bit of spirit from some Spirits...don't have sherry...use wine...and sugar....you get the picture.

Don't have a functional oven but you have a microwave and a skillet...do that!  

Point is you make something beautiful out of something ordinary and you do it for next to nothing.

Enjoy your meager rations piglets!

Remember, this is just for the Pears and Raspberry Puree....

1 point

Roasted Raspberry Pears Nutriton


The Third Breast -Anti Chef

Hang on to your hats and cinch up those granny panties...Anti Chef is here...you never know the madness he will create...but madness it will be...Read More.

Okay, my Mom was, and is a genius when it comes to the "creative re use" of meal items. As kids, we always had the "first night" offering, whether it was a roast, or baked chicken, or spaghetti, and then there was the "next night" end of the deal. She makes something now which my nieces refer to as "Chicken Chow Chow", which is alright because they are ages three and five. It really doesn't matter how you come to find yourself with left over chicken to use or lose. There are many ways to roast a bird. Some may choose to use boneless and skinless fillets right out of the package and into a casserole dish with a can of cream of chicken soup, while the more masterful may choose to begin with a whole chicken, breaking it down and braising it in a roasting pan. Like I said, who cares, you are not on television, what do you do with your left overs? Mom's take on that will give you a great platform from which to launch your "next night" chicken adventure. All you will need is some left over chicken breast, and some sort of sauce or gravy.

This recipe works great for families like mine or my brothers'; two parents (on the smaller side) and a young kid or two (lighter eaters). If you have a larger family and older kids, you may want to jump up a little on portion size, but for a small family like ours, this is perfect. This recipe came from my Mom's need to use the "third breast" you get in most packages of boneless and skinless chicken these days. I prefer to use the whole bird, or at least split breasts with the skin, bones and rib meat, which IS cheaper BUT, if you have candy ass "kids" around that don't like bones...blah blah blah, the boneless/skinless pack o' three works great, and saves a little time. There, weak justification....and they are usually pretty large breasts, 7 to 9 ounces each, so even on a "first night" basis we usually only eat part of one breast each, sharing a little of ours with our daughter. This will leave one large breast to chop up and cut with some egg noodles, sauce, and veggies, for a tasty "next night" casserole.Sorry, I go on a bit, I am long winded, like Mom, so here...."Chicken Chow Chow".


-1/2 stick of butter
-one cooked chicken breast, cut into chunks
-one celery stalk, washed and trimmed and diced
-one carrot, peeled and diced
-barely an eighth of an onion, a quarter of a quarter even, a little bit, but diced
-tablespoon of chopped pimiento
-about a half to one cup of sauce or gravy
-2 cups whole milk
-1/4 cup frozen peas ( or leftover cooked peas)
-about 2 cups cooked egg noodles ( about 1/4 of a 16 ounce package)
-4 ounces grated cheese ( cheddar is good, but whatever you have, play around)
-a good handful of crushed potato chips to sprinkle on top


-preheat oven to 350 degrees
-cook egg noodles according to package directions and reserve to the side
-in a large skillet, melt butter, and saute the onion, celery and carrot until softened.
-add the pimientos, chicken, sauce, milk and peas. stir to blend well and heat to just simmering.
-add the cooked egg noodles* and the cheese and stir to mix well.
-pour the contents of the pan into a greased 9 x 13 casserole, top with crushed potato chips and bake, uncovered for
35 minutes, or until bubbly and golden brown on top.
-serve hot, or give to a family member who has no time to cook, like my Brother. that's why Mom makes this usually.

* cook's note:

- it is easy to ruin this with too many egg noodles. you DO NOT want this to be dry, so keep that in mind when you add the noodles.
don't add them all at once, if you should cook too many to use in this dish, you can always re heat them by running them under hot water
later, and tossing them with a little butter and parma-, or tomato or meat sauce for a kid's (or midnight) snack.


Smoky Tomato Soup -killertomato

What better way to introduce to you killertomato by posting the FIRST OFFICIAL "throw it together food concoction" with killertomato's own killer tomatoes? Read on dreamers...and tell us your thoughts...you can comment anonymously so no need to be shy...even if you won't reveal yourself...

(a short excerpt from killertomato's bio: "When debt, babies and line cook's salaries all come together, it doesn't leave a whole lot on the dinner plate sometimes. This is a day to day sketch of how we get by on a very minimal food budget, the experiments, successes and failures, while still keeping our priorities in check." Read More here.)

The first cool days of October often leave behind a few green tomatoes that will be stubborn to ripen in the autumn sun, especially if you planted late in the season. This year, I have quite a lot, including a small bucket of green striped cherry tomatoes. I feel a twinge of disappointment when this happens, there was so much promise!, and maybe that’s more the reason I relish creating something delicious with them. While doing some volunteer gardening at the Coan Edible School Yard in Atlanta recently, a discussion ensued about how this unripe harvest can still be used, as we pulled up tomato and okra plants to make way for turnips and lettuces. Fried green tomatoes go without saying, curried green tomatoes? OK, I’d try that. I was already planning to make my annual green tomato soup with ham, which is like a tangier version of split pea soup in my mind. One of the organizers, who sounded like she must be a certified canner, plunked a handful of the green cherries into a bucket and said, “I like to pickle these”. This has been the summer of pickling around our house and we’ve got quite a store of cucumbers, okra, and even mangoes but green cherry tomatoes sound so perfect for it, I don’t even know if they’ll make it to Thanksgiving. (More on that project a little bit later. If you happen to have small children who throw tantrums and hang on your legs while you are not paying enough attention to them, some things just have to wait until tomorrow. If you do not, then what are you waiting for? Get moving!)
No ham bones lying around right now, so I’m going with some Southern smoked hot links that my SO (BC) brought home. While they aren’t top of the line sausages or anything, I used them in a pot of red beans and rice over the weekend and the flavor was right on. We’re talking about using what’s in the pantry here and getting the most from your garden and the things you’ve already purchased. For the simplest concoction, here is what you can do: Take 3 lbs of green tomatoes, quarter and roast in the oven slowly at about 200 degrees until they begin to soften. You can turn them out quicker at 350 degrees too, but I find they start to char and drip, leaving a bitter taste in the soup. Take some fat- oil, butter, bacon fat, what have you, and saute a medium onion and large garlic clove. Since I had sausage in this case, I cut it in half (it was a big one!) then split it down the middle, and browned it with the onions and garlic. Add salt and pepper (don’t forget your meat may be salty already!). Now throw your tomato pieces on top, season some more and stir all together for a few more minutes. Add stock to cover well and simmer for about an hour. You can blend it until smooth or eat it chunky. In this case, I needed to use some leftover rice and added it for a more stewy effect.
You don’t eat meat? You could use a vegetable stock and smoke the tomatoes at home in a skillet with wood chips (does your kitchen have good ventilation? do you care?) for a meatier layer. The end result is a zesty and peppery solution to your fall tomato problem that is sure to give your palate a break from the norm and bridge the gap between summer and fall.


What? This Old Thing?

So what's the saying about ambition? Something about hell's highway...no, that's not right...

Anyway, so yea, ambition...

Back when I predicted the total collapse of the economy I started this blog...it was a good idea then and its a GREAT idea now....you see...I've teamed up with some of the best (read: twisted, dark, brilliant) minds that I have found thus far on this freeway we call living...

Let me introduce to you:

Anti Chef
and Cutiepie Spacepop

...to name a few...

Each has their own way of thinking, writing, cooking and consuming...sure there will be lots of overlap...we all found each other for a reason...but for the most part you will get to see each of their methods of madness in the time of un-plenty.

There will be roamers...hobos if you will...visiting and dropping down some knowledge on how they keep up their vagabond lifestyle by stretching and saving on the food. They should be entertaining and probably loaded with how to cook over an open flame and stuff.

So here it is,

the official


do over.

For those of you (mom) who wanted to continue to read my ancient post all about my economic prophecies and how to cope deliciously...well tough...you're shit out of luck.

So here we go my hungry bunnies...let's get chompin'!

oh!-and don't be shy...leave your comments...give us suggestions...ask us questions...we can't guarantee you will get something intelligible back...but we can say we will certainly hear you!

*original happy hobo by Chris Warren