Bone Soup

Not stone soup, but bone soup.  Growing up, my mom used to make ox tail soup.  In the winter, the pot would sit on the stove for hours.  If it was warmer out, then usually that pot was sitting outside on the deck on a portable burner simmering away.

Back then there was no paleo diet and we were still in the process of shaking off the cold war era, so ox tail soup wasn’t exactly fashionable, it was downright ethnic.  Even today, I imagine it’s harder to find ox tail in a conventional grocery store.  I don’t actually know since it’s been a long time since I have done any real shopping at one.

In any case, I have fond memories of ox tail soup and the milky soup that comes from boiling bones for a long time.  I remember being told that the soup was good for you, but I didn’t really give that a whole lot of thought until I started paying closer attention to how and what I was eating.

We’ve had a couple of crazy days of weather.  It was 80 degree two days ago and today it snowed.  Somehow bone soup seemed appropriate and well, I wanted to make sure that I don’t waste anything in my fridge.  I doubt I’ll have a hankering for bone soup once the weather warms up properly, but crazy weather and the onset of allergies has me thinking bone soup is a good idea.

*Photos to come when I have a moment where I actually want to tinker with uploading them.  I know, I should embrace the cloud technology more, but I’m hesitant to make any changes to my computer at the moment.*



Sugar and Spice and All Things Nice

I really should not be left to my own devices inside the co-op.  I just spent a good chunk of money buying food…well, more like buying sugar.  I’ve been craving sugar and no matter how much I ate of the good stuff, I still wanted sugar.  While I might eat and subscribe to mostly paleo/primal philosophies, I’m not a rabid diet person.  I never have been and never will be.  So if my body is saying something, I pay attention and feed it.

Between the gray weather and this need for sugar, I wandered around picking up things that appealed to me.  I ended up with a couple bars of dark chocolate, agave gummy bears, and a couple of macaroons.  In my defense, instead of buying the whole tin of macaroons, I bought two individual ones.  See?  I do have self control.

Now, I’ve done my short little confessional, I’m going to go eat real food.  I already ate my fill of gummy bears, and a macroon and now I want to eat food that’s not sugar.  See…much easier to do what my body wants than fight it.


The title is uninspired, I admit, but this recipe is a must try.  Simple and easy, it’s just what I need right now.  I’ve tried the recipe both with fresh asparagus and with frozen.  Fresh beats frozen every time, but using frozen wasn’t bad.

I thought I had a picture, but I don’t.  Go and enjoy the ones on The Perfect Pear.

Short and sweet.

Blueberry Muffins

I was going to come up with some sort of witty title using blue and blueberry and all of that, but it’s late and my brain is fried and I’ve got nothing better than titling this post about exactly what I made.

I used this recipe from Amazing Paleo and just poured the batter into my jumbo size muffin tin.  Worked out great since I got exactly six muffins out of it and not some weird in between number.  I was actually afraid I’d need to make seven muffins…that would just be a pain.





That’s it folks.  I’m too tired and frazzled to come up with any more words for you this time around.  Happy Eating!

It’s Been A Long While…

It’s been a long while.  A very long while.  Almost two months in fact.  I’ve got to be honest, the winter gives me food blues.  Fresh produce is hard to come by and what is there seems to be on continuous repeat.  As much as I loved my farm share, by the last few times, I wanted to run away screaming, “NO MORE ROOT VEGETABLES!!”

Despite my secret wish to throw a tantrum, I don’t know what I would have done without that farm share.  It’s always a comfort to know that your vegetables are coming from a farm with good solid practices that you believe in.  Not to mention that they are local.

We are now officially into spring and that in between time of the year when there is no farm share and the warm has not yet arrived.  It is still snowing here.  In fact we had persistent flurries all of last week.

I spent a good part of the winter being cold and miserable.  I don’t think I could hack it in those middle states that have persistent below zero temperatures in the winter.  I managed to pull myself out of my winter funk a couple weeks ago to make theses fantastically tasty breakfast burritos.

Now, a couple of notes.  For one, I did not eat them for breakfast.  Well, I might have, but I found them more suitable for lunch and dinner.


When I made the filling, I only used onions and dumped in whatever spices I had on hand.  There is a reason I named my blog Funny Eater.  The second time I made this recipe, I made them with my sister and instead of ground beef, she made a fantastic filling with chicken.  Moral of the story, you can make a batch of whatever you want to put inside the wrappers and just dump the yokes in to keep everything sort of stuck together.


These photos are not the prettiest photos because I was up late one night in my very tiny, florescent-light lit kitchen making these guys.  I think this is the last time I ate well.  I told you, I’m having a major crisis in the food department.


At least, making these tasty guys got me out of my gluten-free Annie’s Mac and Cheese on repeat routine.  Hopefully, now that I’ve stopped that I can shake off this winter blah and move onto better eats.

Now, it’s your turn.  Go make these “burritos.”  You’ll be making them over and over again because that’s how good they are.

Hot Chocolate

I don’t know about you, but I’ve been thinking about hot chocolate for about two months now and more so in the last couple of weeks.  The only problem is that I’m always inevitably disappointed with the hot chocolate that I order or make.  These days I can even tell when a mocha has been made with a packet of hot chocolate mix or made the right way.  (For the record, there is almost no coffee shop out there that makes a decent mocha much less makes it the right way.)

I have fond memories of childhood when I would go to the grocery store with my dad to buy hot chocolate.  Back then being fancy was getting the packets of hot chocolate with the marshmallows in it.  Don’t ask me why I liked those dried up crusty tiny marshmallows, but when you’re a kid you have some weird predilections.

Now that I’m older and my eating style has changed, I don’t really like packet hot chocolate (is it me, or is it just not that good anymore??) much less those teeny tiny dried up white chunks they tell you are marshmallows.  (I’ll always have fond memories from childhood, but please keep those things away from me so they don’t ruin my warm, fuzzy memories…thank you.)  The few times I tried hot chocolate as an adult, I found it to be watery and gross.  Why do people drink that powdered nonsense??

I want a thick, creamy, and decadent hot chocolate.  And decadent and tasty is what I got once chilly night in Berlin in a cafe in back corner of an alleyway somewhere.  (Alleys are not the sketchy narrow places that Americans think of…or maybe it’s just the New Yorker in me that thinks of alleyways as dark, scary, and usually filled with dumpsters and odd bits of trash being blown about.)  It was quite a pleasant cobblestoned cafe before I knew anything about drinking beyond a couple sips of wine and beer.  I was cold and the amaretto hot chocolate caught my eye.  I didn’t want any of the coffees because I knew that would keep me up past my bed time and possibly make me a crazy person.

Now, that amaretto hot chocolate remains in my mind one of the best food/drink experience of my life.  (I keep a mental list of these things.)  Warm and comforting with the taste of amaretto laced through, I never wanted to stop drinking that hot chocolate or leave that cafe.  Well, leave I did and I’ve been craving that kind of hot chocolate ever since.

With thoughts of hot chocolate running through my head and spending the better part of this past weekend in bed due to a nasty cold, I decided I needed some cheering up and googled hot chocolate.  Then I thought, I want to amp that hot chocolate up and looked up rum laced hot chocolate.  I’d have preferred amaretto, but I don’t have any and I’m trying to cut my spending down and not buy anything that I don’t absolutely need.  (A difficult proposition because I love wandering around my local co-op and grocery store and finding new and interesting things to try.)

What I found was this: Rum Hot Chocolate Recipe.  I had heard of Chef Marcus Samuelsson a while ago (probably on TV) and not only am I hoping that I will one day be lucky enough to eat something that he has created, I love the name of his restaurant – Red Rooster Harlem.  Anyway, I digress.  The reason I chose his recipe to try is because he uses coconut milk in his recipe.  (Full disclosure, I have some left over coconut milk in the fridge that I wanted to use.)

As much as it would have been lovely to use a real stick of cinnamon, a real vanilla bean, and a freshly grated whole nutmeg, those were not at my disposal, so I made what you might call the poor woman’s version of Chef Samuelsson’s rum hot chocolate.  I used the powdered cinnamon and nutmeg and the vanilla extract from my cabinet.  I also used the heavy whipping cream that I had instead of whole milk.  Milk and I haven’t really gotten along in a while and I wasn’t about to go out and buy some.  Oh and the chocolate…I used whatever chocolate I had around.

Verdict: Even though my version is the poor person’s version, this hot chocolate is amazing.  I think the coconut milk is key.  It’s something like this that shows the true genius of a famous chef.  I’m pretty sure a rum-free version would be just as good.  Since I have coconut milk left, I think I’ll be drinking a few more cups of this.

It’s cold out, go make yourself some – Rum Hot Chocolate Recipe.

Stay warm!

Mmm Spaghetti (Squash that is)


I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
  3. Roast for 20 minutes and then flip for another 10 minutes until soft.
  4. While squash is baking, melt butter on low heat and add garlic.
  5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
  6. Cook until garlic gets slightly browned.
  7. Scrape your spaghetti squash into spaghetti and plate.
  8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
  9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
  10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.