Sometimes I forget about the joys of pure, unadulterated, simple carbs. No talk of protein, fiber, the glycemic index, or–even worse–gluten, just starchy goodness. I love wholesome, hearty brown grains as much as humanly possible (pretty sure), but there’s no substitute. You know what I’m talking about–apples are good, oranges are good, but they’re not the same. Let’s stop pretending.
Also, it’s spring. It’s time to reawaken those taste buds with bright, delicate flavors like lemon, and peas, and what’s that–fresh mint?
Posted in Main courses, Spring, Vegetarian
Tagged angel hair, carbs, cheese, fresh, herbs, lemon, mint, parmesan, pasta, peas
Things that have gone through my brain today:
-I can’t believe Insane Clown Posse have a spokeswoman (my only takeaway from that article).
-Moreover, I think I kind of want that job?
-Furthermore, no, I don’t.
-If I made it to 26 without getting a tattoo, it’s probably not meant to be. GOODBYE WAYWARD YOUTH.
-My lunch is really delicious.
Posted in Main courses, Picnic food, Salad, Sides, Summer
Tagged bacon, cantaloupe, cheese, couscous, melon, mint, pancetta, pasta, ricotta salata
Normally, if a recipe doesn’t work out, I just send it off on a Viking funeral (figuratively, rest assured) and graciously let it go. It happens, sometimes even with trusted sources; cooking is a combination of art and science, and I’m comfortable with that. There are dozens of food-related ideas swirling in my brain-sphere at any given moment, and when something doesn’t pan out, I’m happy to move on.
I wasn’t even that into you, coconut rum cake. Whatever. Onto the pyre you go.
I’m always happy to move on, but the exception remains in these zucchini-feta pancakes. I dutifully followed my beloved Moosewood Cookbook‘s guidance.
Step 1: I grated, chopped, whipped and folded as instructed.
Step 2: I ended up with goo that stuck to the pan and was never going to form itself into cohesive pancake units no matter how hard I tried.
Step 3: I ate that mess anyway. It was a delicious, sad mess.
Step 4: So, I thought about what might have gone wrong and set out to fix it.
I imagine this is ranch dip after it has had a good talking-to from RuPaul. ”No no no NO. You get out of that plastic Dixie cup; you are too fabulous for this. Get yourself some fresh herbs–all the herbs–and anchovies. You heard me! Now go werk.”
I have never seen her show. Is it obvious? Should I do something about that?
It’s the “goddess” part. It sparks the ol’ imagination.
Anyway, green goddess dressing was REALLY created in San Francisco in the 1920s to honor the actor George Arliss and his play, which happened to be called… The Green Goddess.
Still, it’s really fantastic: lots of green, fresh herbs, plus anchovy, for savory depth. It’s a multidimensional showoff.
Posted in Appetizer, Condiments
Tagged anchovy, basil, chives, dip, herbs, lemon, mayonnaise, mint, parsley, tarragon, yogurt
Wow… It’s been a “keep your head down and roll with it” kind of week.
Oh, hey, mechanic. You think I should get rid of my car because you’re sick of getting my money, or you just pity me at this point? Oooookay. Bless your heart.
Yo, work? I’ll be covering for five people for a couple of days? Alrighty then.
Hey, used car salespeople. You’re generally no more tolerable than the last time I interacted with y’all? Oooookay.
Hello, computer. Your cord thingy is broken and you can’t suck electricity juice from the wall anymore? Ooookay. Fine.
One step at a time. That’s how we do this… One step at a time, and before you know it, you’re back. In my case that means making something that isn’t scrambled eggs for dinner… again. Something more like this. It’s got crunchy texture, lots of fresh seasonal produce and a sweet-and-salty tang.
Posted in fruit, Healthy (?), Main courses, Salad, Sides, Vegetarian
Tagged bulgur wheat, cucumber, grains, lemon, lemon juice, mint, parsley, strawberries, vegan