Yes. Yes they did. The county proclaimed both Tuesday AND Wednesday snow days.
My immediate reaction? “HALLELUJAH!”… not. Actually, it was pretty much like the title. Oops.
Why did I curse two more days off from school?
1) That’s one more day cutting into spring or summer vacation. Would I prefer staying in during winter on a snow day doing nothing, with homework at the back of my mind, or going shopping, sightseeing, traveling, and hanging out with friends in the WARMTH of spring/summer?! I’d pick the latter, thank you very much!
2) Welcome back to school! Here is your chemistry midterm!
3) I haven’t had bio for three classes. In bio time, that’s like three weeks! We were supposed to take two tests and three quizzes within that time period. And now there’s even more. Rarrgh. There’s also an “extra credit” field trip on Thursday, and that’s something I’m praying the snow will give me (and everyone else) an excuse not to go to.
4) I won’t be going to school on Friday + Saturday, ‘cause I’ll be in NYC. HOWEVER. Friday, if we have school, is precisely the day I have bio. So I’ll miss a class, except this time, no one else will have missed it! And I’ll have to make up so much crap next week… awwww shiznit. >:(
Should I be ecstatic about the snow? Everyone else seems to be. Am I thinking too far ahead? Is my mind too old? I know I’m putting unnecessary stress on myself, but the stupid, “worry worm” (as my dad calls them) thoughts just won’t go away!
*deep breath* Okay. Rant over. Moving on to the *fun* things I do when stuck at home in a snowstorm!
I joined TasteSpotting and FoodGawker a couple of days ago, and submitted some pictures yesterday. FoodGawker’s verdict? Dingdingding! Green light! To say the least, I was a very happy kid when I noticed. I didn’t even feel that bad when I realized that TasteSpotting rejected them! :D
With my culinary trash –> worthy of critics’ cash experience not too long ago, I had a little déjà vu with that today when my idea for clean-out-the-fridge-and-pantry pancakes totally and completely failed.
I still had half a roasted spaghetti squash (my first!) from last week that was sitting in the fridge covered in plastic wrap. Okay, need to use that up. I scrounged around in my bookmarks to find a suitably scrumptious recipe to use, and the spaghetti squash gratin from Chocolate & Zucchini happened to be the only one.
Clicky clicky. Read read read… cheese… PANCAKES? She mentioned that her friend used spaghetti squash to make pancakes. Pancakes? Dingdingding! Green light!
So I set out to make some très délicieux pancakes with my little squashie. But I couldn’t make pancakes with just watery squash, oh no. The answer to that should have been “bread crumbs.” Or “tofu.” Or “flour,” maybe?
The answer was year-old canned black beans.
Scoop, drain, mix, mash; spice, taste, fold, smash. Ergo—
… Gross-looking stuff, isn’t it? It tasted good, I promise, especially with the addition of various goodies such as chopped emmental cheese, red miso, white sesame seeds (I need to buy toasted black, but I’m kind of stuck here), and a big scoop of hot gochujang. To balance out the spiciness, I finally stripped my orange blossom honey jar of its plastic wrap and drizzled in the sweet nirvana.
Nirvana, say hello to goop.
And then, as what must happen to all foods tagged “pancake,” it was time to fry the goop into glorious, crispy, fragrant patties of cheesy, spicy deliciousness.
Pan-frying, of course, with the last of my wakame furikake sprinkled on top for good measure. There’s no way I’m going to clean up a deep-fried kitchen!
Buuut it didn’t work. You see, without the magical addition of breadstuffs, the goop was much too flimsy to be flipped. Basically, it went from cold goop –> hot, charred goop. Fail.
Maybe it’ll work if I spread it out over the pan so the edges can crispify?…
… Uh, I guess not.
At least the goop didn’t stick to my pan…
I began racking the corners of my mind for a way that I could use this goop. I contemplated using it as a burrito filling or just… *gulp* eating it straight up as goop? No, no, no.
Gimme my oven… I popped these in there for 15 minutes at 350*F. I wouldn’t say they came out crispy, but they were definitely firm, and if anything, the pan-frying beforehand really brought out that deep, charred, spicy flavor. It smelled amazing, too. Not quite like the heaven that is eau de freshly-baked muffins per se, but my mom and sister were swooning from the aroma. Needless to say, they were pretty disappointed when I told them it was spicy. :]
So, this is the result of my supposed-to-be pancake goop turned pattie turned burger pattie…
… Actually, I think I’ll post about that next time. This post is getting much too long! :P I’ll try to get a recipe for this, too. I think this would’ve worked fabulously had I used rice as my carb base, seeing how good it tasted when I ate two patties smashed into rice today for lunch. Crispy, pan-fried rice = love love LOVE… = idea for Sophia’s challenge?
Okay, I’m off to fill my brain with fun chemistry stuff! Hah… fun. I’d burn the book at the end of the year, but in cases of $$$ vs. rebellion, $$$ wins. Always.
Question: How do you use up your leftovers? All of my cooking lately has involved using up leftovers from long, long ago. That’s pretty much the ONLY reason I cook, haha!
Have a wonderful day, everyone! I wish you warmth and good eats… love you lots and lots more :]
ox ~ c a n d i c e