I am reading a book called "Food, true stories of life on the road." with essays by varoius writers and food people. There are alot of great food quotes.
"We must all eat to live; some more urgently than others." Unknown
"Wish I had time for just one more bowl of chili." Kit Carson's last words
"Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water." W.C. Fields
"We should look for someone to eat and drink with before looking for something to eat and drink." Epicurus
"Tell the cook, thanks for the meal." Buddha, his last words
"I'M NOT REALLY CRYING
it's just
the sheer
number
of chopped
onions
in the world." Francisco X. Alarcon, Snake Poems: An Aztec Invocation
"Be a fearless cook. And never apologize." Julia Child
Tuesday, July 27, 2004
Tuesday, July 20, 2004
More pasta
Tomorrow night for dinner I am making Spicy Farfalle with Roasted Tomatos. I don't remember where I got this one from, but it's a keeper.
For the Roasted Tomatos:
3 plum tomatos
1/4 cup olive oil
1 tsp balsamic vinegar
1/2 tsp soy sauce
1/2 tsp garlic
1 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp fresh basil
black pepper
For the pasta:
8 oz farfalle
1 tsp garlic
1 Tb olive oil
8 Kalamata olives, pits removed and chopped
hot sauce to taste
2 Tb chicken broth
1/2 cup feta crumbled
Preheat oven to 400'. Quarter tomatos and toss with remaining roasted tomato ingredients. Roast for 30 minutes.
Cook pasta. Heat oil and cook garlic until soft. Add tomatos and all juices in the pan, the olives, hot sauce, and broth. Simmer until hot, and season with salt and pepper if needed, but remember you are also adding feta. Toss with the hot pasta and top with feta.
This is such a good meal. It really doesn't take long, and the flavors are great.
Please try it!!!!
For the Roasted Tomatos:
3 plum tomatos
1/4 cup olive oil
1 tsp balsamic vinegar
1/2 tsp soy sauce
1/2 tsp garlic
1 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp fresh basil
black pepper
For the pasta:
8 oz farfalle
1 tsp garlic
1 Tb olive oil
8 Kalamata olives, pits removed and chopped
hot sauce to taste
2 Tb chicken broth
1/2 cup feta crumbled
Preheat oven to 400'. Quarter tomatos and toss with remaining roasted tomato ingredients. Roast for 30 minutes.
Cook pasta. Heat oil and cook garlic until soft. Add tomatos and all juices in the pan, the olives, hot sauce, and broth. Simmer until hot, and season with salt and pepper if needed, but remember you are also adding feta. Toss with the hot pasta and top with feta.
This is such a good meal. It really doesn't take long, and the flavors are great.
Please try it!!!!
My most excellent chicken wings
MY MOST EXCELLENT CHICKEN WINGS.
When I was in college, I worked for a hotel cleaning rooms. Every once in a while someone would leave a magazine behind. I got this recipe out of one of these magazines. It is sooooooo good, but is kind of rich. It needs to marinate overnight, and the recipe makes quite a lot, so make sure you have room in the fridge.
MOST EXCELLENT CHICKEN WINGS.
3 LB chicken wings
1 stick butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/4 tsp dry mustard
Combine all ingredients except wings. Heat until butter and sugar are melted. Cool, and pour over wings. Cover and marinate overnight, turning 2 or 3 times. Bake at 375' for 1 1/4 to 1 1/2 hours.
They are the BEST.
When I was in college, I worked for a hotel cleaning rooms. Every once in a while someone would leave a magazine behind. I got this recipe out of one of these magazines. It is sooooooo good, but is kind of rich. It needs to marinate overnight, and the recipe makes quite a lot, so make sure you have room in the fridge.
MOST EXCELLENT CHICKEN WINGS.
3 LB chicken wings
1 stick butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/4 tsp dry mustard
Combine all ingredients except wings. Heat until butter and sugar are melted. Cool, and pour over wings. Cover and marinate overnight, turning 2 or 3 times. Bake at 375' for 1 1/4 to 1 1/2 hours.
They are the BEST.
Sunday, July 11, 2004
Monday, June 28, 2004
Pasta
Here's a pasta recipe.
All ingredient amounts are approximate, like sometimes a recipe should be!
Chop a couple of cloves of garlic, and cook over fairly high heat in some olive oil. After a couple of minutes, add some red pepper flakes, and stir for another couple of minutes. Then a handful or two of chopped up Kalamata olives, pits removed, obviously. Cook for a couple more minutes, then add a large can of chopped tomatoes. Simmer for 10 or 15 minutes, then season with salt and pepper. You won't need a lot of salt because of the olives. Toss with pasta.
So good.
All ingredient amounts are approximate, like sometimes a recipe should be!
Chop a couple of cloves of garlic, and cook over fairly high heat in some olive oil. After a couple of minutes, add some red pepper flakes, and stir for another couple of minutes. Then a handful or two of chopped up Kalamata olives, pits removed, obviously. Cook for a couple more minutes, then add a large can of chopped tomatoes. Simmer for 10 or 15 minutes, then season with salt and pepper. You won't need a lot of salt because of the olives. Toss with pasta.
So good.
Thursday, June 24, 2004
My fault
I should have known better than to heat up my lunch when my boss was still here. Sure, he goes out for lunch EVERY DAY. But why shouldn't he want to eat my lunch too? That's reasonable, isn't' it? Today I brought in the last of the BBQ pizza, and of course my boss went crazy. I finally had to give him some. He did like it though. He is a bachelor. He eats things like creamed tuna on toast or Frosted Flakes for dinner. So he is kind of like a captive audience. He'll eat pretty much anything, and is always very complementive.(Is that a word?)
And of course, now he has gone for lunch. And I am still hungry.
And of course, now he has gone for lunch. And I am still hungry.
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