Construction revenge ten years in making and why I will never have another business partner.
TL:DR at bottom.
A little over ten years ago, when I was a young carpenter, I met a guy who I’ll call “chad” because f*ck chad.
Chad was a new hire by the company I was working for, and became my helper. We got along famously even though he was 10 years older than me, he didn’t mind working under a 23 year old carpenter as an apprentice.
Chad and I had worked together for 6 months when he brought up the idea of starting a business together, he figured between the two of us, we could easily run a crew and build houses.
1 lb large shrimp, peeled and deveined 6 cloves garlic, sliced thin 1 tbsp Spanish olive oil crushed red pepper flakes pinch paprika salt ¼ cup chopped fresh herbs like cilantro or parsley Lime wedges for serving instructions
in a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates
Today’s eats :) Waffles (made with oat flour and protein powder) topped with banana, peanut butter and blueberries. A big smoothie made with frozen bananas, frozen mango, baby spinach, maca powder, turmeric, wheatgrass powder, almond milk and protein powder. My fave Raw Bite. A salad bowl with quinoa, tomato, fermented tofu, cucumber, red bell pepper, chickpeas, baby spinach all sprinkled with gomasio and olive oil. Rice milk chocolate and an apple with peanut butter!
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large zucchini, cut into bite-sized cubes
Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.
2 cups pasta sauce of your choice
1 - 1 ½ cups cheese of your choice (I used parmesan)
Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.
In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend
In a pan/skillet, heat a tbsp or two of olive oil over medium heat.
Cook the chicken thighs over medium heat until they are fully cooked.
Remove from pan into a large bowl.
Par-cook/soften the zucchini in a tbsp of olive oil.
Remove from pan into the same large bowl.
Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.
In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.
NOTE: Use as much or as little sauce as you would like.
In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.
Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.
Remove from oven and let cool for a few minutes before serving.
4 cups broth of your choice 10 oz uncooked linguine 10 oz broccoli florets 1 pound asparagus, chopped into 1-inch pieces 1 small onion, diced 4 cloves garlic, minced ½ tsp red pepper flakes Salt & pepper to taste 1 tsp olive oil 4 oz mushrooms, sliced ¼ cup heavy whipping cream ½ cup grated parmesan 3 Tbsp. fresh parsley, finely chopped
1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir. 2. Add the mushrooms and bring to a boil. 3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs. 4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes. 5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes. 6. Enjoy!
This time on Dungeons, Dragons, and Dives, we cooked up some offerings from Simon’s Snakey Snacks, a food stand serving only the best in monstrous cuisine. For Simon’s full story, check out episode 4.
Let’s get cooking!
~ 1 pack of Beer Brats. I use store brand. I use store brand everything. Just get that out of the way. ~ 8-10 mini peppers.
I used orange, yellow, and red! Just like a salamander! ~ Spaghetti Squash ~ Olive oil ~ cumin, salt, pepper, garlic, oregano, basil, rosemary, sage
Thread those brats back and forth on skewers, and slather them in delicious steak sauce. Grill on medium heat until the outsides crisp and char a bit.
Cut the tops of mini-peppers. Rub the insides with a mixture of salt, ground black pepper, ground red pepper, cumin, and garlic. Skewer and grill on low heat until they soften and char.
Cut in half a spaghetti squash, scoop out the guts, and drizzle with olive oil. Salt and pepper those bitches. Back for 50 minutes @ 400 degrees Farenheit.
Pull out the squash with a fork, shredding it, and toss with basil, oregano, rosemary, sage, and garlic. generous amounts of all, to really give that green color with the flakes to emulate old snake skin! :)
With all of that spiciness, you’ll need something sweet to complement it! This electric drink packs just enough punch.
Squirt (or similar grapejuice soda)
Vodka or coconut rum (optional)
Put some ice in a glass. Fill your glass about a third of the way with Squirt and a second third of the way with pineapple juice. Add a splash of lemon juice (two if you prefer your drinks more sour), and a splash of cranberry juice for just a little pinkish orange color. Add a shot of your preferred liquor if it suits your fancy. Bottoms up!
As always, we’d love to hear your questions, comments, and recipe suggestions! Please follow us at @deardungeon.
On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon.
Ingredients for Sunday Sauce
2 ½ cans of whole, peeled San Marzano tomatoes
1 large yellow onion, diced
1 lb ground beef
½ lb ground turkey
½ lb ground sirloin
1 lb Italian sausage, removed from casing
4 cloves garlic, minced
¾ cup red wine
Freshly minced parsley and basil
Red pepper flakes
Salt and pepper to taste
Directions for Sunday Sauce
In a food processor, pulse the tomatoes until they are completely broken down, with few chunks
In a large pot, heat a few tbsp of olive oil over medium heat.
Add in the ground meat and cook until browned. Season with salt and pepper.
Once all of the ground meat has browned, remove from the pot and set aside.
Repeat the above steps with the Italian sausage and set aside.
Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.
Add in the garlic and cook for 30 seconds.
Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.
Add in the meat and cook for 2 minutes.
Add in the tomatoes, season generously with salt and pepper and red pepper flakes.
Bring the sauce to a boil and let boil for 3 minutes.
Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.
When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.
Today’s lunch consisted of Broccolini, red bell pepper, cucumber, celery, olives, cherry tomatoes, red radishes, soppressata, and havarti cheese. I made a dip with sour cream, Greek yogurt, mashed avacados, green onion and dill weed. 🌱
This recipe restores 240 energy and 108 health. It can be obtained from Emily after reaching 7 hearts and increases maximum energy by +50. It sells for 400g.
Difficulty: Easy, 35 minutes. Serves 4.
Fire up the barbeque ‘cause this dish requires some grillin’.
-A dozen radishes -1 red pepper -¼ head of red cabbage -¼ red onion -4 tablespoons olive oil -½ teaspoon salt, pepper, thyme, tarragon, and oregano -Greek salad dressing
Remove and discard the stems and tails of the radishes, and then cut them in half. Cut the red pepper into six large chunks, removing seeds and the stem as well. The red cabbage can be cut into wedges or slice off a few layers in large pieces. I chose the latter. Cut the red onion into thick slices, try not to separate the pieces.
In a small bowl, combine the olive oil, salt, pepper, thyme, and oregano. Toss the radishes in the oil and then place them in a piece of tin foil and wrap it up well. Leave the excess oil in the bowl.
Light the barbeque and keep it over medium heat. Place the tin foil-wrapped radishes on the grill and add the red cabbage. With a silicone or pastry brush, coat the cabbage with the olive oil mixture, and then close the lid to the barbeque and let it cook for 10 minutes.
Flip the red cabbage and add the pepper and the onion, coating both with the olive oil. Cook everything for about another 6 minutes in total, uncovered, flipping the vegetables as needed.
Remove all the vegetables from the barbeque and shut it off, then cut the cabbage, onion, and red pepper into smaller chunks. Taste a piece and adjust the seasonings as needed, and then combine it all to make a salad of sorts. Toss or drizzle with Greek salad dressing, and serve as a side dish while still warm.
The grilling process caramelizes natural sugars and brings out the flavours really well, and provides a good crisp but not crunchy texture.
SPICY GARLIC HUMMUS
1 can cooked chickpeas
¼ cup tahini
2-3 cloves of garlic (lightly chopped)
1 tbsp red pepper chili flakes
About 1/3 cup olive oil*
Pinch of salt
In a food processor, start by adding in the chickpeas, tahini, lemon, garlic, chili pepper flakes and salt. Begin pulsing the mixture together. Once the mixture is lightly combined begin adding in the olive oil. Do this in small increments to avoid using more olive oil than is necessary. Once the mixture begins to blend through the food processor smoothly no more oil is needed and the hummus is done. *I go by the texture of the hummus without measuring, so the amount of oil may vary. I prefer my hummus thicker rather than overly oily.
Kara could smell the food cooking half a block down the street from their apartment building. She clutched the bouquet of flowers and cake box in her hands and quickened her pace. Both she and Lena had been anxiously anticipating this night all week. They’d been so busy lately they’d hardly had a moment to spend together.
The heavenly aroma of garlic and red pepper flakes simmering in olive oil, and what had to have been several large, freshly-caught filets of fish baking, carried her all the way to the front entrance to their building. She crossed through the lobby, and the security attendant at the front desk shook his head and chuckled when she almost dropped everything in her hands trying to wave at him.
The elevator ride took far too long, especially since she could already hear the strains of Smokey Robinson’s voice emanating from their speakers, and under that the sound of Lena singing along, beautifully off key. It made her heart full near to bursting because Lena only sang when she was happy.