tk all the way

seriously
Dad’s got my number. Happy New Year!

Dad’s got my number. Happy New Year!

For Sale: Super needy six-year-old ket.
Loves
deli turkey meat
bacon
straws
balled up pieces of trash
lasers
cat nip
cleaning himself
Hates
letting you sleep past 4:45AM (any day of the week)
not being pet when he wants to be pet
getting pushed off the bed (he will jump back on and then sit on your face. direct butthole to cheek contact.)
hands under pillows (he will burrow and find your fingers)
- being ignored (he will “Hallooo?” and generally cry in an obnoxious way until you make a sign of life)

- flat pillows (will aggressively fluff + walk on your hair)
$1,000.00 or Best Offer*
*i’m not actually selling my ket. i just want him to let me sleep. 

For Sale: Super needy six-year-old ket.

Loves

deli turkey meat

bacon

straws

balled up pieces of trash

lasers

cat nip

cleaning himself

Hates

letting you sleep past 4:45AM (any day of the week)

not being pet when he wants to be pet

getting pushed off the bed (he will jump back on and then sit on your face. direct butthole to cheek contact.)

hands under pillows (he will burrow and find your fingers)

- being ignored (he will “Hallooo?” and generally cry in an obnoxious way until you make a sign of life)


- flat pillows (will aggressively fluff + walk on your hair)

$1,000.00 or Best Offer*

*i’m not actually selling my ket. i just want him to let me sleep. 

TK’s Mutha-Huggin’ Cioppino

It’s been gloomy for the past week or so. May has brought nothing but (much needed) rain and clouds and cold. So when Mo and I were trying to figure out what to make for dinner last night, we decided that cioppino (seafood stew) would be the perfect.

I had never made cioppino before, but after doing it - I can tell you…it’s pretty easy. Also, it’s a one pot meal so the post-cooking dishes are minimal. It doesn’t take super long and it’s really delicious. If you’re not so much into the seafood part, you could easily make this a vegetarian delight by subbing chicken stock & clam juice for veggie stock and adding some beans. 

You want in on this? Make it so!

Ingredients

  • 2 shallots, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced (or one really really big clove)
  • extra virgin olive oil
  • 4 medium gold potatoes, cubed
  • 1 fennel bulb, sliced thinly
  • 1 28oz can of whole peeled tomatoes + juices, diced (or diced tomato if yr lazy)
  • 1 bay leaf
  • 1/4 C tomato paste
  • crushed red pepper
  • salt + pepper
  • Old Bay
  • 1 1/2  C dry white wine
  • 1 C clam juice
  • 5 C chicken broth
  • 1lb clams, scrubbed clean
  • 3/4lb grouper, cut in 1in cubes
  • 1/2lb shrimp, cleaned and deveined (and de-tailed if yr me!)
  • 1/4lb cleaned squid, cut into rings (tentacles in tact!)
  • juice of 1/2 a lemon
  • crusty french baguette

So for the stew base, I pulled out my arsenal of goodness. Veggies and stocks and a can of San Marzano whole peeled tomatoes. Sidenote: I did end up chopping the tomatoes…so technically you could just buy a can of diced tomatoes and be done with it - but diced tomatoes always have some creepy skin in the mix and it freaks me out. It’s whole peeled or nothing for me.  ALSO: that brand of San Marzano tomatoes are the only ones I buy. I don’t know what it is about that brand…but OMFG so delicious. Trust me.

In the biggest stew pot I had I got the party started with some extra virgin olive oil, a couple shallots, an onion, the largest piece of garlic I’ve ever seen and the fennel.

The fennel looked like that volleyball from Cast Away. 

I let the veggies cook down for about 10 minutes and then added the potatoes, salt + pep and crushed red pepper. Seasoning every layer is important. Everyone in the pot!

I let the potatoes get happy and then added a couple turns of dry white wine. *Not pictured: me drinking the rest of that bottle…*

In goes the tomato paste, the can of tomatoes + juices, bottle of clam juice, a box of chicken stock, a bay leaf and some Old Bay. Let the whole thing come to a boil and then let it simmer for about 45 minutes (or until the potatoes are fork tender).

Really, you could stop here and have a delicious stew. You could also make the stew part the day before and reheat and add the seafood. I got over excited when the stew was ready for seafood that I forgot to take a picture of it. Instead, I preheated the oven to toast a couple pieces of crusty baguette. (Delicious)

I added the clams and let them simmer (lid on) for about 5 minutes. Then, the shrimp and grouper. I let all those friends hang out for another 5 minutes. Lastly - my cleaned squid for about 3 minutes.  Almost ready!

Near the end I added the juice of half a lemon, salt and pep to taste.  Then I dished up some mutha-huggin ciopinno.

Nothin’ wrong with that.

We sat in silence and cried for joy as we ate this one. So hearty and warm and all around good.

Bruce approved.

Photo Booth Picture Breakdown
50% with Bruce
13% with Mo
37% on the toilet

Photo Booth Picture Breakdown

50% with Bruce

13% with Mo

37% on the toilet

I love technology. iPhone + YouTube = many more videos of Bruce to come