this just isn't right. december's a week away and i'm still trying to salvage my favorite peppers. these guys are sequestered by my bedroom's south facing window. the serrano's and thai bird chilis all harvested on time (from the greenhouse) and are long since packed and frozen. i depend on hot chili...
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Elena at the cutting board with the wifey and her red wine. Manti prep is 'chop-chop' intensive. we had 3-4 choppers going at a time. chopping concluded the team shifted to dumpling stuffing. technically Elena's here as a client, a horse buyer. this is her second visit and she's becoming a good friend and active participant in the kitchen. her command of the english language seems tentative at first. so it was a blast doing dinner prep having little idea of what we were making...
well darn the photo isn't up to my standards but the only remains of that lunch is the occasional garlicky cucumber burp thanks to the awesome tzatziki which seems to go with lots of things like...a meaty taco. the greek goddess yogurt makes a fine tzatziki. so there's this month's random product endorsement
there was a time when many of my peers referred to me as the 'pork guy'. but quite honestly my heart has always considered chicken #1. i mean look at these gems... drool material for sure. have been a fan of the high temp whole chicky roast for some time now. oil rubbed and seasoned, 450-475 till nicely browned (basted once), turn off...
as a child my buddies Martha and John Gruber would routinely lament that their Mom was making 'swiss chard' (AGAIN!!!). i would sympathize and pass back the rizla strawberry flavored joint. i had no idea what the hell 'swiss chard' was at the time but didn't ask because we were often stoned (or just plain hungry) and wanting to talk about what would be good for dinner. evidently not 'swiss chard'. so these days chard has become a dinner time staple and i wonder if my son gets high and complains to his pals...
i'm learning to bake bread. and it takes time. once the results start tasting promising there's no going back. nothings better than home cooked bread. then may as well master pizza dough? it's easier and almost as versatile....
circa 1990 my roommates and i would spend our off work days practicing the delicate balance of coffee and alcohol consumption. well maybe the wrong choice of words as there was little moderation involved. we were either hair tingling caffeined out or tipsy. back and forth. all day and into the evening when the tipsy part took over. i remember the starbuck's at pike street market. had coffee there once and never again. it was a easy choice. most any other cafe served better coffee. the starbucks espresso had a taste and aroma... my trusted old friend the olympia cremina my wife is sexy. and she loves the fruit from our orchard. the whole family's into the different chapters of summer...cherries in early july followed by august peaches/nectarines/apricots, then apples and pears as we drift off into fall.
a good tortilla is a meal maker. (this blog post is about the kind made w/ flour) the typical off the shelf supermarket tortillas reek of preservatives, a deal breaker. leonas de chimayo is a uniquely delicious tortilla typically found frozen because duh bueno foods makes this product...
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