This is the first year my brother and sister-in-law are hosting Thanksgiving. My brother doesn't like turkey, so we're having prime rib.
Happy Thanksgiving, guys.
Showing posts with label deliciousness. Show all posts
Showing posts with label deliciousness. Show all posts
Thursday, November 24, 2011
WHOO BEEF
This is the first year my brother and sister-in-law are hosting Thanksgiving. My brother doesn't like turkey, so we're having prime rib.
Happy Thanksgiving, guys.
Saturday, November 12, 2011
FALL FOOD
Sorry, my life is not lending itself to long blog posts at the moment.
One thing that has been characteristic of my time at home: FALL FOOD.
I find the dreary weather and shortened days overwhelmingly depressing on occasion (though I do find the angled light, clarifying coldness, and spectacular leaves quite pleasant), which means I must DO SEASONAL BATTLE. And, given my personality, I do seasonal battle with a cutting board, a frying pan, a mixing bowl, and an oven. (That's a rather. . . incomplete list.)
I've been baking and cooking quite a bit, and while I didn't photograph either the squash spice bread or the squash foccacia (best way to get rid of a vegetable you hate: bake it into bread), many of my other experiments I have indeed captured digitally.
Firstly we have the staple of my existence: the noodle boodle. This is a soothing reminder of independent days in Kyoto, as well as on of the only ways in which I regularly and willingly consume vegetables. (Cough.) The recipe is some variation on: one onion, chopped; one glove of garlic, chopped; one slice of ginger, chopped; carrots, julienned; and some mixture of whatever else we have -- mushrooms, celery, cabbage, sometimes chicken or pork. This is fried until the onions are brown; I add a plastic cup of water and probably a quarter-cup of Kikkoman teriyaki sauce, a package of ramen and seasoning, and cook for 5-10 minutes until all is pleasantly mushy. Usually at this point I crack an egg over the whole business and stir so that it cooks up in little sweet bits.
One thing that has been characteristic of my time at home: FALL FOOD.
I find the dreary weather and shortened days overwhelmingly depressing on occasion (though I do find the angled light, clarifying coldness, and spectacular leaves quite pleasant), which means I must DO SEASONAL BATTLE. And, given my personality, I do seasonal battle with a cutting board, a frying pan, a mixing bowl, and an oven. (That's a rather. . . incomplete list.)
Firstly we have the staple of my existence: the noodle boodle. This is a soothing reminder of independent days in Kyoto, as well as on of the only ways in which I regularly and willingly consume vegetables. (Cough.) The recipe is some variation on: one onion, chopped; one glove of garlic, chopped; one slice of ginger, chopped; carrots, julienned; and some mixture of whatever else we have -- mushrooms, celery, cabbage, sometimes chicken or pork. This is fried until the onions are brown; I add a plastic cup of water and probably a quarter-cup of Kikkoman teriyaki sauce, a package of ramen and seasoning, and cook for 5-10 minutes until all is pleasantly mushy. Usually at this point I crack an egg over the whole business and stir so that it cooks up in little sweet bits.
One thing I have decided is this: If I'm going to be home for a while, I'm going to be home -- which means I want to enjoy being Iowa, specifically, as a place apart from other places, with its own specific place-things and charms and also FOODS. I have used this as a justification to buy local foods such as this GOAT CHEESE from the Honey Creek Creamery. It had (because I ATE IT ALL) cranberries and horseradish. It was delicious.
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