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Asian Style Tacos with Raw Spinach and Onions


3 Corn Tortillas

1 cup chopped raw spinach

1/4 lb. beef for stir-fry, diced

1/8 cup red onions

1 lime

2 tbsp Green Curry Powder

1 tsp Black Pepper

1 tsp Sesame Oil

1 tsp Soy Sauce

1 tsp anchovy powder

1 tsp lime juice

2 tbsp basil

1 tsp Fish Sauce

2 tsp Sugar

Salt and Pink Salt


1. Heat up 3 corn tortillas on medium-heat in a saucepan with no oil until soft, then remove from pan.

2. Set aside.


1. Marinate the beef in the curry powder, sesame oil, basil, lime juice, soy sauce, fish sauce, anchovy powder, sugar, pepper and salt for 30 minutes in a small plastic bag

2. In a medium Saucepan, cook meat until medium-rare (160 degrees internal temp)

3. Place on corn torillas. (salt to taste, but you shouldn’t really need any)


1. Chop spinach

2. Place in a medium bowl and add about 1/4 tbsp of olive oil and 1/4 tsp pink salt

3. The salt will help to break down the cell wall so that it can release water (It won’t be enough to drain).

4. I coated mine in cracked black pepper, but add as much pepper as you want to taste

5. Throw in the 1/8 cup of chopped onions

6. Place mixture on all 3 tacos


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I’m Still Here!

Sorry I haven’t been updating guys!

Between Spring Break (Yes, I still get to enjoy that but this is the last time) and Uni work, I haven’t gotten to eat anything more than pizza or foods that I haven’t cooked. I should have made some posts about the different beers I’ve been lucky to try but…eh.

Anyway, the only two food related pictures I have from the last few weeks are a accurate range of what I’ve gotten to eat.

Curiosity got the best of me and I had to try the Dorito Locos Taco from Taco Bell. Just knowing that it was being released in more locations made me excited, but actually sitting in my car with one (and a delicious Baja Blast a.k.a. Sweet Nectar) was almost too much to handle. Crunchy, delicious, and surely taking at least an hour off of my life: Amazing. They're everything I dreamed about, haha. Bonus: Cheese dust everywhere after/Orange fingers. I hear that more flavors are coming out. Don't let me find out about the Sweet Spicy Chili ones.


구이! Or Gogigui! I went on a family outing to a Korean Barbeque restaurant, which was delicous, but the service was horrible. I don't think I've ever eaten so much in one sitting, just because I was guilted into finishing everything. Also: the waitress kept putting food on my plate while I was in the middle of eating even though I didn't ask for it. It was yummy though. We ordered Samgyeopsal (삼겹살) and Bulgogi (불고기).
I'm kinda mad I had more to say about the Dorito Taco, haha.

Hopefully Pickle’s twitter has been somewhat interesting. He also hid my stylus for my tablet, so I’ll be drawing more once I figure out where he’s been hiding his toys.



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“Chinese Food” Style Eggplant

Woah. It’s late isn’t it. Here we go, a post-bar dinner. Not as much commentary on this post, because those “whiskey on the rocks” drinks are telling me not to say more than I should. I decided to learn how to make this because I found that only one of my local chinese food restaurants sells eggplant in garlic sauce. I crave that way too often to be messing around with that noise.

I can’t believe I ate all of that. Too much butter.

Chinese Food Style Eggplant (Aubergine)


1 eggplant (I used a regular one)
1 stick of butter (Or substitute with sesame oil)
1 tbsp garlic
1tbsp ginger powder
1 tbsp sugar
2 tbsp Maggi Seasoning Sauce (or Soy Sauce)
1 tsp fish sauce
2 tbsp dried basil

1. Cut eggplant into slices
2. Melt 1 stick of butter in medium sized pan over medium heat
3. Add garlic and eggplant and cook until eggplant starts to soften
4. Add ginger powder and continue to cook until completely soft.
5. Add fish sauce, sugar, maggi,and dried basil
6. Cook an additional 5 minutes
7. Enjoy!

At this point, you can add it to fried rice or eat it alone (hell, I did). Delicioussssss.
Oily, just how it should be.  If I figure out how to make that distinct “chinese brown sauce”, I’ll be set.

I’m pretty sure I cooked this in about 30 minutes, so it’s a quick meal too.

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Sorry about the lack of a post today guys! I’ll get to it tomorrow I promise!

– O ♥

– P =^.^=

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Beef Stew and the Beast


So, for reasons that are only related to living in close proximity a college town, I had about 5 cans of Milwaukee’s Best in my possesion this past weekend. Now, I don’t know if any of my readers have ever had this (If you have, you know how Busch tastes too…), but there’s a reason why it’s nicknamed “The Beast”. I mean, there’s even a section on the Miller Brewing Company wikipedia article about it’s nicknames, “Milwaukee’s Worst”  being one of them.

Everything about this ad should tell you that the beer tastes like garbage. Note that Guinness, Blue Moon, New Belgium, Legend, etc. you know. Decent beers. Don't have ads like this.


So I figure I have to do something with them, because I sure as hell am not going to drink them while dead sober standing in my kitchen. Suggestions from the internet? Bake bread, make a beer float (gross!) or make beef stew. And luckily, I had “beef for stew” in my freezer.

Beef Stew and the Beast
Stew cooked with Beer, Beef, and Vegetables


1 lb. Chopped Beef
1 lb spinach
2 potatoes
1 cup chopped frozen carrots
1/2 a can of peas
5 cloves of garlic
1 can of The Beast (or decent beer. hopefully decent beer)
4 cups of beef stock
1 tbsp fish sauce
1 tbsp soy sauce
5 tbsp tomato sauce
1 tbsp Tomato paste
1 tsp thyme
1 tbsp onion powder
1 tsp sugar
2tsp olive oil
1 tsp rendered bacon fat
2 tbsp butter
1 bay leaf
black pepper
coarse sea salt

Got everything? Ok.

1. Heat butter, rendered bacon fat, and olive oil in a medium pan until warm. Add one garlic clove and cook until fragrant.

2. Add meat (but don’t crowd the pan!) and let cook until browned. Take outta the pan and set aside (but don’t let your cat run away with a piece of it).

3. Add the rest of the garlic to the pan and let cook until fragrant. Add beef stock, beer, fish sauce, tomato paste, tomato sauce, thyme, onion powder, bay leaf, and sugar to the pot. Stir and mix together, then add the beef into the pot.

4. Go watch a movie or something for over an hour (I watched The Saddest Music in the World) and let it cook.

5. Add the spinach, carrots, peas, and potatoes to the mix. And cook until potatoes are soft. Then remove the bay leaf. Add salt and pepper as needed. (or Honey. Because I like honey in my soup sometimes).

6. Enjoy!

I thought the beer added another dimension to the beef stew, which I’m fairly certain is a stock food in most households that have a number of people living there. I’d like to try this with a chocolate ale or something a lot heavier in the future. If anybody else does this with different beer off of this recipe, lemme know how it went!

Beer bread soon to come!

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Something to listen to while cooking…

“Do the Astral Plane”
Flying Lotus

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Eggs Baked in Avocados (Is there a cute name for this?)

Everybody I know has been forwarding me the Eggs in Avocado Recipe from i talk to food and The Family Kitchen.
I can’t believe I’ve never heard of this before. This should be a popular thing.

Like Eggs in a Basket/Birds Nest/Toad in a Hole/Egg in a Frame. 

Eggs Baked in Avocados (Alligator Eggs)
Ingredients (you really only need two):

One Avocado (or however many)
2 eggs for each avocado

1. Cut avocado in half and remove pit
2. Slice off rounded back of avocado so it can rest flat
3. Using a spoon, make the hole in each half a little bigger so the egg can fit
4. Separate yolk from white when cracking egg. Place yolk in avocado hole (ha)
5. Sprinkle with salt, pepper, and parsley
6. Bake in a pre-heated oven at 350F  until yolk is just set.

Enjoy! ( I pan fried some salami to eat with it!)


I vote they be called alligator eggs.

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Frostbite Worthy Tomato Bisque with Sage and Swiss

LEVEL UP! +10 hp, +50 xp. You have learned FROSTBITE!

Against my better judgement, I somehow ended up biking in a snowstorm this past weekend. As a direct result, I’m still sick and have had the pleasure of eating salt (Campbell’s Soup) everytime I get sick. I decided I should start making my own versions of the soups I like to buy.

My hands were frozen, as were my ankles (I negected to wear socks because the snowstorm wasn’t supposed to happen until hours later). And my hair was literally ice/frozen. Having to be wrapped in a blanket by other people is always an interesting experience.

Anyway,  I present you a frostbite worthy bowl of Tomato Bisque.

4 cups of chopped tomatoes
2 cups beef broth
1 tbsp white sugar
2 bay leaves
1 tsp chopped fresh basil
1 tsp black pepper
1/2 cup butter
1/2 cup flour
6 cups heavy cream
2 cups chopped spinach
1 tbsp thyme
2 tbsp minced garlic
2 tsp powdered sage
1 cup shredded swiss cheese

1. Heat up 1 tsp butter in a medium saucepan and simmer garlic until fragrant
2. Add chopped tomatoes, beef broth, sugar, bay leaves, sage, thyme, bail and pepper to saucepan and let simmer, simmer, simmer for 45 minutes.
3. Using an immersion blender, puree the tomato mixture.
4. In a separate pot, create a roux from the rest of the butter and flour. Let cook for a minute or so, then slowly add in heavy cream. Add in the tomato base and let cook for 5-10 more minutes.
5. Add Spinach and let cook for 5 more minutes/before spinach loses color.
6. Add swiss cheese to taste.

Enjoy! (And keep warm!) 😉

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The Pickle Report


A wild LAUNDRY BASKET appears!

HP: 5/5 MP: 0/0

Throw Up
Potion (2x)

CLAWS equipped (+14 ATT)


You take 2 points of damage

HP: 3/5 MP: 0/0


With your CLAWS, you topple the maniacal LAUNDRY BASKET with ease.


You gain 5 experience points
You gain 1 weight point
LEVEL UP! You are now LVL 2. Gained 2HP and 1MP.
You have learned “Secret Cave.”

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