Good things: weekend edition

1) Payday pot roast. The day money appears magically in my checking account happens also to be the day the public gets to purchase formerly educational meat at the University of Florida meat processing center (a.k.a. “the meat lab”).  Win-win!  This coincided with my finally breaking down and buying Marcella Hazan’s Essentials of Classic Italian Cooking, new, off Amazon, after years and years spent clinging to stubborn hope that I would find it, used, at a book sale or store. Something that occurred to me: nobody ever wants to part with this book, as nobody ever should.  Something else: $23.10 is not so steep a price on happinessGo buy it now. BEFORE IT’S TOO LATE.

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February 28, 2010. Tags: , , . Soups & stews. 4 comments.

Felix Horrorwicky’s catfish curry stew

If there’s anything my friend Felix is proud of it’s his fish stew prowess, and for good reason: there’s this thing he does with lentils, white fish, and spices that can really knock a person’s socks off.  Probably this has something to do with the surprising disparity between the phrase “fish stew” (unpalatable) and the the thing itself (delicious).  Whatever the case, there’s a lot to like: it can be made fancy, with halibut, or the opposite, with any cheap white fish; won’t cause your one-bedroom/ practically studio apartment to reek of fish (but smell sweetly of curry instead); is not only tasty, but also nutritionally comprehensive (Omega-3s!  Vitamin A!  Lycopene!  To name a few!); and is the perfect thing for chilly, rainy, wintry spells.  (Also, the leftovers are killer, even as cold, straight-out-of-fridge fish mush.)

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February 23, 2010. Tags: , . Soups & stews. Leave a comment.

I dip you dip we dip

Pretty much I am like goldfish to flakes when it comes to chips and guacamole and, really, who— but the weird, resilient few among us— is not?  Which is why, come any sort of party-time, instinct #1 is to set about rounding up every soft avocado in this city, smushing up the biggest possible bowl of them, and— last/ not least— devouring with tortilla chips or carrots cut length-wise or hamfists.

But!  When, weeks ago, the lovely Terita of Veggie Mine and corn chewing/ spitting virtuosity sent W. Songs an invitation to a non-denominational dip soirée (“Let’s all enjoy this timeless tradition of dipping things into stuff!” said Terita), there seemed no better occasion to make the descent, so to speak, into the wide-underworld of cheesy-vegetable dips.  Because I had also been fretting mildly (as I am wont, etc.) about this can of artichoke hearts sitting pretty in the pantry, a can I’d at some point impulse-bought or perhaps sleep-purchased, it was this artichoke plus spinach dip that came into being.  Delivered via Triscuit and washed down with whiskey-lemonade (thank you Scott!) is, I think, the proper, most ideal, most delicious way to go.

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February 18, 2010. Dips & spreads. Leave a comment.

Heat on the cheap!

Most effective, inexpensive, eco-friendly way to stay warm: SALSA.  I refer to the food, though probably it is also true of the dance.  Important to make liberal use of jalapenos and do not seed.  Taste frequently.  If you should you find yourself freezing and unable to pay your heating bill, why not try salsa-drowned huevos rancheros all the day long?

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February 15, 2010. Tags: , . Uncategorized. Leave a comment.

Aberrant breakfast

Normally it is oatmeal.  On this day— Jan. 26— it was broccoli, eggs, sour cream, avocado, and languishing sunflower sprouts, plus Tabasco. Nothing beats oatmeal, I’m aware, but TRY THIS THING.  The sprouts, let’s just say, are super key.  Enzymes! They give you wings.

February 13, 2010. Tags: , , , . Uncategorized. 1 comment.