The Man Who lives in my house-swirling something in a wine glass: "Mmmm, taste this."
Me, sipping: "Wow. That's good. I can taste really good shoes."
The Man Who Lives In My House: "Ha Ha Ha, that's funny because it is Italian."
(The Wine in question was a 2004 Ronco Malo Barbera. And I meant the part about tasting of shoes in the nicest possible way. Lovely new, unworn shoes, hand made by a cobbler in Rome. Nice.)
Tuesday, November 9, 2010
Monday, November 8, 2010
Too pretty to eat:
Sunday, November 7, 2010
Bellowing Rhinoceri Overhead
I fear I will be trampled. They've been at it since 6:45 a.m. Curse Daylight Savings. Fall back indeed. I think it is happy bellowing, at least. I believe I will retreat to the basement. That's what I would do if it were a tornado or a bomb.
Saturday, November 6, 2010
Multi Tasking: A Cautionary Tale
If you happen get a notion to make a complicated dessert--one involving batches of shortbread, caramel, and melted chocolate, it is imprudent to simultaneously saute garlic and onions on the other burner.
When you chop the onions, you see, you might accidentally drop them into the bubbling hot sugar syrup.
Bacon infused caramel...maybe. Onion? no.
We're having shortbread drizzled with chocolate for dessert. Forget the caramel.
When you chop the onions, you see, you might accidentally drop them into the bubbling hot sugar syrup.
Bacon infused caramel...maybe. Onion? no.
We're having shortbread drizzled with chocolate for dessert. Forget the caramel.
Friday, November 5, 2010
Mother of Intergalactic Freaks
Wednesday, November 3, 2010
Opposites
The Larger Hooligan is a Candy Spendthrift. He brings his Halloween candy bag with him everywhere and proffers it right and left. This seems sweet and open-handed, but he has a secret agenda: the person who accepts his generosity is unlikely to say, "Now you've had enough, buster!" He helps himself to a piece, too, in solidarity, you understand. Every time I see him, he looks like a squirrel, his cheek bulging with a jawbreaker. When he sees me he offers his bucket with a muffled, "Take a piece, Mom!" Works like a charm.
My other child is a Candy Accountant. He sorted his haul by type. Then he counted up the total. Then he broke open the packages of gummies and jellybeans and got an even more exact total (363 pieces). He ate one carmel, crossed out 363, and wrote 362. Then he looked at me balefully. "I'm going to count it every day," he announced. And marched upstairs to hide the bag under his pillow.
My other child is a Candy Accountant. He sorted his haul by type. Then he counted up the total. Then he broke open the packages of gummies and jellybeans and got an even more exact total (363 pieces). He ate one carmel, crossed out 363, and wrote 362. Then he looked at me balefully. "I'm going to count it every day," he announced. And marched upstairs to hide the bag under his pillow.
Monday, November 1, 2010
Dinner for the Beleagured
By the beleaguered I do not mean me: I am referring to the teachers at the Hooligans' school. (Look for a post in the next few days re: their beleagured-ness. In short, budget cuts, possible lay offs, and general economic fall-out appears to be about to land directly on their heads. Why doesn't shit happen to people who actually deserve it? This is not right.)
Today is a conference day, which means that the Hooligans are riding out their post Halloween sugar rushes with various compadres while their teachers strike the balance between diplomacy and the naked truth with parent after parent. ("He's so creative and independent." might really mean "He never follows directions.") A call went out for volunteers to bring dinner for the teachers at school (Conferences go to about 8:00 p.m.). Well I was going to cook anyway, so why not: Here's what I'm making:
Tuscan Lemon Chicken
feeds 12
12 chicken thighs, bone in,
4 onions
6 cloves garlic minced
6 lemons, zested and juiced (about 1/2 C juice)
1.5 cups green olives,pitted--I like the castelvetrano kind that is meaty and not too salty
2 T capers
6 carrots, chopped
2 sprigs thyme
1 cup white wine
4 cups chicken stock
lots of pepper
parsley for garnish
I really hate canned stock, but I go through it as fast as I can make it. When I make stuff like this I buy a package of chicken wings and throw them in a pot with all the vegetable peels, carrot tops, etc. and boil it up--semi-instant stock. I add the squeezed lemon rinds and olive pits and boil it for an hour or so. If I want it to be fancy, I brown the chicken thighs while the stock is boiling. If it's just for us I skip that step.
Throw the chicken thighs (browned or not), onions, garlic, lemon juice and zest, carrots, thyme, capers, pepper, wine and olives into the crock pot--or a big dutch oven over low heat. Pour the stock over, let it simmer for a couple of hours and garnish with parsley. When I use canned stock (I prefer the low-sodium kind) I add extra lemon juice and garlic to liven it up. Serve with crusty bread and some sort of green vegetable or salad.
Given the season, dessert will be whatever Halloween Candy the Hooligans are willing to fork over. I'm guessing I'll get a Twizzler or a dum-dum if I'm lucky.
Today is a conference day, which means that the Hooligans are riding out their post Halloween sugar rushes with various compadres while their teachers strike the balance between diplomacy and the naked truth with parent after parent. ("He's so creative and independent." might really mean "He never follows directions.") A call went out for volunteers to bring dinner for the teachers at school (Conferences go to about 8:00 p.m.). Well I was going to cook anyway, so why not: Here's what I'm making:
Tuscan Lemon Chicken
feeds 12
12 chicken thighs, bone in,
4 onions
6 cloves garlic minced
6 lemons, zested and juiced (about 1/2 C juice)
1.5 cups green olives,pitted--I like the castelvetrano kind that is meaty and not too salty
2 T capers
6 carrots, chopped
2 sprigs thyme
1 cup white wine
4 cups chicken stock
lots of pepper
parsley for garnish
I really hate canned stock, but I go through it as fast as I can make it. When I make stuff like this I buy a package of chicken wings and throw them in a pot with all the vegetable peels, carrot tops, etc. and boil it up--semi-instant stock. I add the squeezed lemon rinds and olive pits and boil it for an hour or so. If I want it to be fancy, I brown the chicken thighs while the stock is boiling. If it's just for us I skip that step.
Throw the chicken thighs (browned or not), onions, garlic, lemon juice and zest, carrots, thyme, capers, pepper, wine and olives into the crock pot--or a big dutch oven over low heat. Pour the stock over, let it simmer for a couple of hours and garnish with parsley. When I use canned stock (I prefer the low-sodium kind) I add extra lemon juice and garlic to liven it up. Serve with crusty bread and some sort of green vegetable or salad.
Given the season, dessert will be whatever Halloween Candy the Hooligans are willing to fork over. I'm guessing I'll get a Twizzler or a dum-dum if I'm lucky.
Subscribe to:
Posts (Atom)