Perhaps I’m a little nuts, but I think the cross-section of a garlic bulb is one of the prettiest things on earth. The smell of a raw garlic bulb sliced open is another thing altogether, but its middle is nice, all tightly-layered and pressed together, each little nugget with a golden yellow eye in its center. I won’t be persuaded on this: I think it is wonderful.
On an unrelated note, I browned some chicken thighs the other evening; when they cooled, I tore off their skins. The recipe I was following indicated I should discard this, the crisped-up skin, but I couldn’t resist having a taste. Fatty skin, how lovely… I probably would have crunched on the skin of all eight thighs if I didn’t stop myself, though I couldn’t help but yearn yet again (again, or still?) for a dog — if we had a dog, I would have happily mixed my unwanted skin into his food bowl and watched as he fastidiously picked out all of the good bits. This dream dog of mine, he would love me. He would probably also be very fat.
Another non sequitur: today marks the one year anniversary of this mostly culinary, vaguely literary and somewhat travel-oriented experiment of mine. Isn’t it spectacular, what can take place in three-hundred and sixty-five days? Here’s a breakdown for you:
126 meals out
85 books read
8 get-togethers with book club
2 digital cameras
1 supper club dinner
And so, here I am, one year later: infinitely happier, metaphorically fatter and undeviatingly hungrier. Hopefully you all feel the same. Thank you so much for reading.
It’s hard to believe summer is almost over, especially since our CSA box has been steadily growing, all but inundating the fridge with its contents. In fact, I emptied the CSA produce out of the fridge just to see the difference its removal made, and Keith said, “It looks like there’s no food in here.”
This week’s box consisted of the following:
Garden Peach tomatoes
Spicy salad mix
Sungold cherry tomatoes
Watermelon (which was out of the box, if you want to get into specifics.)
I needed to put together a super-fast dinner for Keith and me; it had to get on to the table in fifteen minutes or less. I had just read an article on CookThink about boiling garlic for pasta; since I had several heads, I decided I would use them all. Though the CookThink piece indicates the use of unpeeled cloves, I threw in my cloves unpeeled, along with some gemelli. While the pasta boiled, I halved each of the tiny Sungolds; after I strained the gemelli, I picked out the cloves, which I then mashed into two tablespoons of melted butter. I tossed everything together — pasta, raw Sungolds, garlic-butter — and added some Parmesan. Had I any fresh herbs (sage, maybe, or even thyme) I would have given them a rough chop and added them to the mix. As it was, everything came together nicely for a quick, light dinner, and I’m pleased to say that it took precisely fifteen minutes. Not bad at all.