Holiday wish list
-a bottle of Junipero gin
-dinner for 2 at Coi or Eleven Madison Park
-episodes of Good Eats on DVD
Happy holidays!!!
(*This is my realistic, 3-item-limit wish list. One can get greedy and start asking for pie-in-the-sky, like having Michael Chiarello as a personal chef.)
In case of emergency
I am grateful now for all the work and research he did to compile our emergency backpack. Now we have to set aside some nonperishable food stuffs as well as lots of water. Here's my list of food that I pray will be in the house when the big one hits: (To be more precise, these foods will at least make me feel better about imminent death.)
1. Figs
2. Spinach (arugula, kale, chard, dandelion, collards, etc. are suitable substitutes)
3. Acorn and butternut squash
4. Coffee
5. Bourbon
And my shopping list for goods to stash:
1. Cannellini beans
2. Tuna
3. Veg-All
4. Coffee
5. Bourbon
What's on your list?
Summer lovin'
Yes, the sewing has dwindled. I made baby slings for my pregnant younger sister. I finished off some grocery and produce bags, which will get some good use with the summer bounty. We're attempting to grow basil again, in the dining room against one of the few sunny windows in our apartment. If it lasts for several batches of homemade pesto, I'll be very happy.
Stitch in time
Boil, boil, toil & trouble
Adding the pellet hops
The brew is resting now and may be ready to drink as early as next week. Hopefully, we'll tap the keg while our good friend--a beer lover--is visiting from Japan. Kampai!
Holy chili!
I think about the fried eggs atop nasi goreng, fresh tempeh (I'm not usually a fan), young coconut juice, flavorful bananas, thick coffee, the salt on my lips after a swim . . .
. . . and, of course, the chili peppers. I love chilis, in all of their delicious manifestations: fresh, stuffed, sauted, stewed, in paste, sambal, salsa, sriracha. It's not a macho thing, like how much heat I can handle before my eyes water. It's about complementing food, like giving an edge to sweet tomatoes, a savory depth to tangy limes, and fresh spice to salty proteins. Chilis also teach me a thing or two about fine balances. I think a cocky overindulgence on vacation led to a short bout of "Bali belly." Ouch!
Distracted by Bali
Stack 'em up!
Roasted beet + roasted fennel + blue cheese stacks
3 medium beets
1 fennel bulb
salt + pepper
olive oil
blue cheese
Preheat oven to 400 degrees. Clean beets and fennel. Slice beets into ¼” rounds. Cut fronds off fennel bulb and discard any tough, outer layers. Cut fennel lengthwise into ¼” slices. Arrange beets and fennel on a baking sheet/roasting pan in a single layer. Drizzle with olive oil, then season with salt + pepper; toss to coat evenly. Bake for 30 min, or until beets are tender and fennel is golden brown.
Stack beets, fennel, and blue cheese to desired ratios and heights.
Windy days, warm soup
Carmelized broccoflower & onion soup
2 Tbsp butter
2 Tbsp olive oil
1 medium onion, sliced thinly
(optional: ½ tsp sugar)
1 bunch broccoflower/broccoli/cauliflower, cut into florets
4–5 c vegetable broth
1 clove garlic
1 bay leaf
(optional: ¼ c milk or cream)
Blue cheese, extra virgin olive oil, lemon juice and/or mint
Composing, then composting, the perfect sandwich
I woke up earlier than usual to move my car for street cleaning, the bane of my city-dwelling existence. I had about 10 minutes to spare so I decided to pack a lunch, which is something I’ve been trying to do more often to save money and eat more healthfully. I pulled out all the ingredients to make a Vietnamese sandwich, or “banh mi”: baguette, pickled vegetables, seasoned tofu, cilantro, and Maggi seasoning. I also grabbed some sriracha sauce and homemade chimichurri because they seemed like they would be nice, spicy additions.
I threw the baguette into the toaster to warm it and give it a little extra crunch while I prepped the other ingredients. I washed the cilantro and picked off the leaves. I sliced the tofu to resemble cold cuts. I drained the pickled daikon and carrot. Ready for assembly! Within a few minutes, I had a 4”-high tower of spicy, salty, vegetable-loaded deliciousness. I grabbed some plastic wrap to package it up. And then I heard my sandwich tumble to the floor.
“Shit.” I stood over the mess for a few seconds, in complete disbelief. My beautifully composed banh mi was splattered all over the floor like a drip painting. I considered putting it all back together and taking it for lunch anyway (I adhere to the 20-second rule), but it was pretty scattered. And the sriracha and chimichurri were smeared into the throw rug and across the linoleum. So I grabbed my compost bin and offered my delicious banh mi to the mulch gods. Happy Earth Day to me.
P.S. The banh mi debacle set me back a few minutes, so I literally ran out the door and to my car parked 8 blocks away. The parking police have ticketed me for not moving my car at 7 minutes into the 2-hour window—it’s perfectly legal but completely annoying—so I was desperate to avoid the $60 penalty. When I got to the block where my car was parked, I noticed that no other cars were moved; their windows were still dewy. I checked the signs: “Street Cleaning, 8–10 AM, 1st and 3rd Wednesdays of the month.” Yesterday was the 3rd Tuesday, and today is the FOURTH Wednesday of April. Am I having a bad day?
Sweltering spring
Zucchini ribbon salad
Because this salad is so simple, use the highest-quality ingredients: organic zucchini and lemon if possible, a fruity olive oil that you reserve for eating (not cooking), aged Parmesan, gray salt, and freshly cracked black pepper.
2 medium zucchini
Juice from ½ lemon, ~2 Tbsp
Parmesan-Reggiano cheese
Extra virgin olive oil
Salt + pepper
Using a vegetable peeler, shave zucchini into long ribbons. Drizzle with olive oil and lemon juice. Season with salt and pepper, to taste. Top with parmesan shavings. Toss lightly before serving. The longer the salad sits, the more marinated (and soft) the zucchini will be.
Hello, world.
My life revolves around words and food. So here I am, mincing words for mulling over. (You’ll find that I’m not terribly good at mincing words.) Enjoy!