Spagbol because it's quick and easy. Actually, no it's not, what am I talking about? It's supposed to be quick and easy but there's a time dilation going on; it took over 45 minutes to get it all done. That's ridiculous! Ok, I'm going to sit here in the corner and sulk.
I had some "foodie" friends over last evening -- they got Arancini Beef Stroganov with papardelle Avocado chocolate mousse (actually it wasn't proper arancini - I made it with some leftover couscous, finely chopped onion and balled around a lump of mozarella; served with some pepper/sun-dried tomato/grilled artichoke antipasti it was a very good starter)
Mrs. A is out, so I made myself a nice burger. Got an instant (hah!) read thermometer, so no more unintentional "medium-raw" for me, but the consistency was still pretty sloppy. This should not be that hard, dammit! Actually, it should be that hard, not all falling-aparty every time. Failed American, reporting for reeducation through labor.
Gimme!!!!!!!! Ahem. I mean, um, may I please have some avocado chocolate mousse? No clue what I'm having for dinner tonight.
It sounds awful, but if the quality of the chocolate is there, I can see it working. Certain flavors neutralize avocadoes, so they just become a fatty base that has a similar quality to butter. There's a recipe from the 80's for avocado pie that used to make the rounds of potlucks when I was a kid, and it wasn't bad--and had no chocolate to help it out. ETA: Also, I'm thinking Haas avocados would be key. They're creamier and have less of that bitter thing people who hate avocados find unpleasant. (I used to be one of them.)
I didn't spend enough on Valentine's Day so I will be cooking tonight. I think I will do Baked Spaghetti. Any wine suggestions?
Can't decide between making enchilladas or buying some pizza from Papa John's. We were going to have pizza night tomorrow but on the other hand I've been waiting for delicious pizza since July! I'm not quite sure if Papa John's pizzas are better than all I've tried in Sweden or if my found memories of them has more to do with the fact that I last had one when I was deadly sick and hadn't eaten anything for days. Still have to come up with something to make on Thursday as well. I don't mind cooking, but I hate having to come up with the idea...
It was actually one large Haas and one... "other" (Hall?) avocado and there is no way you would ever believe that it was made with avocado - I should have taken bets from my friends, they wouldn't have guessed in a million years. All it is is avocado, crème fraiche, cocoa powder, and icing sugar (blended the cocoa with the sugar and crème fraiche to make a paste then blitzed it in the word-processor) I think it might be a vegan thing (not with the creme-fraiche, obviously) but I was served it last year by my ex-mother-in-law who is basically a walking example of illnesses and afflictions (cancer, diabetes, degenenerative spine, high blood pressure, you name it) I think it is healthier than egg-based mousse although I made it not too sweet and blopped a bit of sweetened whipped cream on the top which is neither vegan nor healthy but it is very easy to make and absolutley delicious - I had a little leftover for lunch today; it is easier to be objective when you're not feeding others, and I was quietly impressed. Still got a little bit left - I would love to share but I am going to have it with a banana for breakfast tomorrow (c:
Veggie burglars*. We take only the finest, value veggie burgers and put them in buns, the bread kind. Lettuce, tomato onion and maybe a slice of cheddar from a pack of ready sliced cheddar. Oh, and not forgetting ketchup. I'll be slaving over that hot stove for at least fifteen minutes. *Yeah, we call them burglars - so?
Hey, do people in the U.K. eat mustard greens (or Collard Greens) ? Or is that strictly an American South thing? Do they even grow in the U.K.
Eat the mustard. Although, staggering from the construction site after a day labouring, then steaming in a bath, then descending the stairs to a veggie burger and processed cheese I'd stick the fork in my eye. Even if there was a fork. ... We have fancy cabbage, I think we say 'collared greens.'
Not sure what a mustard green is. But we do eat something very similar to what you call collards (loose leaved cabbage). We call them 'spring greens'. I luv'm. Nummy num num.
Nuh huh, not called fancy cabbage here. https://en.m.wikipedia.org/wiki/Collard_greens So, are they in the U.K.?
Wow, that'd be a scene. Just imagine: A sweet elderly man naps in his armchair in the basement, while a multitude of vats full of molasses drip drip drip to the floor. Some time later.. 'Yep, looks like foul play all right Fribblinton' DI Bramsquire examines the evidence. In his mind he sees the killer walk between the vats, opening each tap, laughing silently to himself as the deadly black fluid slowly oozes forth. 'That poor man died slow, real slow. Real, real slow. Really, really, really slowly. I can't even begin to imagine how slowly.'
Yes, spring greens - I forgot my words. The whole country says 'cabbage.' My own addition was the word 'fancy' to distinguish between the ordinary cabbage and something more elevated. Buying cabbage is like a national duty - English cabbage and not jumbo-freighted string beans from big pharma farmer kale is same family as cabbage as spring greens as collard greens as caldo verde brassica-brassicus as brocolli
