Sunday, December 17, 2017

These goddam things

This is what happens when you plant crap you don't really know what to do with.
I got a hunnert of these. I mean, I know what to do with them but really? 

I wrote this nearing the end of the summer. I had so many goddam tomatillos I didn't know what to do with them. Finally I composted them. My fear now is that all those seeds will sprout and I have thousands of them next year.

Saturday, December 16, 2017

Eventually I am going to get over these

This is my 5th batch. They are soooo good. So easy. I made them with Swiss cheese...OH MY GOD. My sister Peggy's cheezy poofs. (happy now?)

Friday, December 15, 2017

Butternut squash gnocchi

I bought this little gnocchi-ridge-making contraption in a cute little shop in Florence (within spitting distance of the vile and revolting Eataly, so long Mario, you asshole). It has sentimental value more than it is effective. I eventually resorted to using a fork to get those ridges into the pasta. 

The gnocchi, which I fried in sage brown butter, was freaking delicious.

Thursday, December 14, 2017

It was better than it looks

And it looks spectacular. The last pork roast I had from my friend Pam's farm. I made an herbed rolled roast, a sort of porchetta, and slow roasted it for 7 hours. Served it with ho-made butternut squash gnocchi.

It was glorious. And there were leftovers!

Wednesday, December 13, 2017

I wonder if Nigella and Martha are friends

The cake itself is a Nigella Lawson recipe that is beyond weird to make. You use boiling water and the batter is looser than pancake batter. The frosting is Martha Stewart's. And, aside from it being frosting so is something I am unfamiliar with, it is easy enough (if messy) to make. It went on like a dream.  I hope they don't have any kind of conflict.

I took the leftovers to work where the jackals ate it practically before I could get it on the table, whatever issues Martha and Nigella have, not withstanding.

Tuesday, December 12, 2017

Marquise au whatever

So freaking much hoopla about this. A splashy half page with Dorie Greenspan in Saveur magazine. Créme fraîche. Whatever. I seriously have no idea why anyone thinks this is so special. I made this exactly like the recipe in Saveur using the finest Finnish chocolate I had saved for something special. The recipe called for créme fraîche and being unfamiliar with it (and certainly not having any laying about in the house—for the record, thin down some sour cream with whipping cream or use Mexican crema . . . NOT ONE SOUL WILL KNOW THE DIFFERENCE). Good Lord such a hoopdedoo. It's just frozen chocolate mousse covered with "fondant." Melted chocolate and cream. It's good although a little too sweet but I napped it with the creme fraiche and that was a nice touch. But on the whole. . . meh.

Monday, December 11, 2017

So against my nature

Leftover fish. Cold. I cannot begin to describe the nausea this idea causes to well up in me. And still, it was pretty good. Cold fish salad. The phrase is enough to make me leave the room. My house still smelled like fried fish and yet, cold fish salad was better than edible. Of course, capers will do that to any dish. As will mayonnaise.

I cannot imagine that I will ever make fish again, but in the event that I do, I hope there are leftovers.