#thats right
Huevember: Day Ten
I did some simple lines for @rose-madder-gaze to dramatically color.
Image description: Fan art of Joseph wearing what we’ve established as his T3W standard: black collared shirt, grey pants, and black gloves with red palms. In this image, he’s wearing a leather shoulder holster and carrying a red-headed fire axe. He is wading through a pool of blood, quilting the surface with ripples, before coming to a stop to look at someone off-screen. End ID.
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Recipe #104 -Professor Hotchkiss’ Couscous
Confession time, I had to make the couscous twice because I forgot the whole “boil and then simmer” thing and just flat out boiled it for like 5 minutes straight…whoops. In my defense, the recipe’s instructions were very poorly written. My second batch came out perfectly.
This is a nice and easy-to-make recipe where most of the time and effort just goes into chopping. I highly recommend you chop everything before you start boiling/cooking or else you’ll be scrambling back and forth. I kind of followed my own advice, but made the mistake of waiting until the end to chop the sun dried tomatoes, which I regretted. After everything is prepped, putting it together is a breeze.
I was really excited to find this recipe because I was able to use the golden raisins and slivered almonds leftover from my Dundee cake. Don’t you love it when you can actually use the stuff you buy? According to the original poster of this recipe, it’s based on a dish you can get at the Cheesecake Factory. I would describe it’s mix of ingredients as “hearty” and it has a wonderful combination of soft and crunchy textures as well (thanks to the almonds). It seems like it would be good for any season so it’s definitely one I’ll return to in the near future.
Recipe:
Here is my source
-1 cup pearl (Israeli) couscous
-1 tbsp olive oil
-½ cup chopped yellow onion
-1 shallot, chopped
-6 cloves garlic, quartered
-½ cup golden raisins
-½ cup chopped oil-packed sun-dried tomatoes
-½ cup slivered almonds
-½ tsp salt
-½ tsp ground black pepper
-3 tbsp lemon juice
-1 tbsp butter, softened
I’m so glad to be cooking for this blog again. I only have one semester of grad school left so after that I think I’ll be able to post more consistently. I plan on posting some non-game recipes (books, movies, comics, tv shows) every now and then so look forward to those as well. Happy holidays, Clue Crew!
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