I made foods, wrote sentences, read books, got stuck six miles from civilization on a pair of inline skates when it started raining, but used it as an excuse to listen to the song "Hard Rain" by Shout Out Louds on repeat as I skated back. I also got upward of 9 hours of sleep a night.
I feel like I was at a deprogramming retreat in the woods.
In other news:
THINGS THAT GO BUMP IN THE KITCHEN

Beets Au Gratin: Well color my fingernails fuchsia. Here's another from the "Chuck brings home foreign substance from the Farmer's Market, I make it into something" files. Obviously I know what a beet is, but I don't think I've ever had one and the only time I ever saw them was when my parents were on some weird diet in the late 80s. (I think they ate a gelatinous version from a can, my dad doing everything but plugging his nose and croaking "Down the hatch.") These. Were. Awesome. Once I got past the part where I couldn't stop thinking they were a dessert. Basically: boil beets, peel and slice, make a roux, put them in a pan, cover with swiss cheese. Bake.
This was obviously a side dish. He brought home cabbage, too, so I made Buttered cabbage. It was fine.

Pho: Making this felt like I was concocting a witch's brew. Things chucked into a cauldron -- shallots, anise stars, garlic, basil stems, etc., then left to simmer for an hour. Discard all solids, serve over rice noodles with a few other things like green onions and bean sprouts.
This was deceptive: way more fun to make than eat. But it made the apartment smell awesome. It was just okay. I think I was hungrier when I finished eating it than before I began . I won't make this version again.

Banana and Black Bean Empanadas: Here in the Up North, this thing would be called a spicy pastey. But instead of being an easy vessel for things like meat and potatoes, this had black beans and bananas, and a spicy mix of seasonings.

This is the best thing I've made in a long time. It was so damn delicious. Why do bananas and black beans taste so good together? They are the chocolate and peanut butter of the warm climates. NOTE: Chuck thought this might be better with some sort of non-invasive tomato-based dipping something.
We, of course, paired it with a sparkling Jupina. I think Whiskey Marie recommended trying this awhile ago with the promise that it was pretty easy. I'd say it was a little trickier than most things I make, but I didn't cry like I did the time I tried to make Butternut Squash Ravioli with Sage.
READING BOOKS ABOUT PEOPLE
Sag Harbor: A Novel
Whitehead admits this himself in his video pitch: “There’s no dead body,” he says as he wanders the streets of Sag Harbor, linking his novel to Stand By Me, and deflating my ego. I thought I was being really clever when I thought to myself while reading “This is a lot like ‘Stand By Me’ without a dead body.” Boo. There are no original thoughts left.
Full review here.
The Adderall Diaries: A Memoir of Moods, Masochism, and Murder
I really liked this book.
Full review will appear here.
MOVIES
Alice
4 comments:
Beet Greens are also very good for you, there are like a kale, a bitter green, but i fry them up and eat them warm.
I just boil the beets 20-30 mins, put them in the fridge and peel them cold and slice them.
I like how they turn everything red the next day.
One thing you should know about me- whenever I recommend a recipe, I'm always going to say that it's "fairly easy" or "not too hard to make" or something along those lines.
I don't know why I do it, but I totally can't stop myself.
You've been warned.
I just finished David Sedaris newest book... something with the words flames and engulf in the title... Would have much rather just read your blog and yes I actually thought that at the end of most chapters.
Hah! I liked that Sedaris, but it might have been more of a nostalgia like.
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