know thy oven

If only…

As some of you know I moved recently. My husband and I had lived at our last place for nearly six years and in those years I held parties and cooked and did what I love – baking. So to say I knew my oven is a misnomer. I was intimate with my oven.

It burned me, it steamed in my eye, it emitted foul odors when I didn’t clean it right and it fed people from across the boroughs. It also ran hot.

Which to those who don’t cook I’m not making a joke. Ovens can run hotter or colder and still say 350 degrees. My mother’s oven for example runs a little cooler. Take for instance a batch of brownies to be cooked at 325 for 25 minutes. My mom’s would take about 28 – 29 minutes, with my old oven, I’d clock it around 22-23.

With the move, I lost my beloved oven.

Now I’m stuck with the  a temperamental oven.

Yesterday’s recipe for the pound cake came out dry. Wanna know why? My oven runs hot. Sometimes.

I followed the recipe, stopping it about 3 minutes before the recipe called for it and the cake was still dry.

Granted, I should have checked a little more frequently if I knew my oven was pms-ing but hey, I didn’t ask for your logic. So just take it and move along.

Move along….

So, I have to break in my oven. With baking. My meat dishes tend to come out well (thank you meat thermometer) and frozen foods (yes, not everything can be magically whipped up into … well, magic) come out fine.

It’s just by baked goods.

I’m telling you this because if you follow the previous recipe, watch your oven. Love your oven. Unless it doesn’t love you back and then spite it by using the microwave.








saturday night’s all right for drinking


Saturday and you’re ready to party! Whoo hoo!
But you’re broke and can’t go outside and play with the pretty people 😦 Boo!

This is a martini that I tried out about two weekends ago with some ingredients that I already had in the house + one that I needed to go to the store for, so overall it was cheap and it was worth it. I didn’t measure any of this as I’ve been making martini’s for a while, so I pretty much went by eye. I’ll do my best to tell you the measurements but it’s probably best if, after you try it this way, you experiment so that you get the juice/vodka ratio you prefer.


Watermelon Martini

1 1/2 jigger of vodka

Watermelon Agua Fresca

Splash of Triple Sec


Martini Shaker


Start by putting your ice in your shaker (I use a Boston shaker), then throw in the vodka (the higher quality you use, the smoother this will be), pour your agua fresca into the shaker until you hit about a centimeter below the rim, throw in a splash of triple sec.

Shake it like a Polaroid picture.

Pour into a chilled martini glass and enjoy.
Simple, easy, and refreshing.  You can also rim this with crushed watermelon jolly ranchers as I did on my second go round. Note: those candies are a pain in the ass to clean off!


What are some of your favorite Saturday night specials?