I truly like vegetarian meals, not necessarily for any political or ethical reasons, but because they're yummy, healthy, and there's such a variety of options. Tonight I'm preparing Spinach Dal, with the primary ingredients being lentils, and of course, spinach.
Two hours later... I added enough spices to bring the tasting experience to a mildly (for me) intoxicating and pleasant heat. For some reason I decided to play the Zippy soundtrack as I was cooking and felt right at home. Tumeric, cumin, garlic, salt and pepper were added and a happy time was had by all.
Monday, November 28, 2011
Tuesday, November 22, 2011
My Thanksgiving Menu for 2011
Grazing begins @ 5 p.m.
At the bar: cashews, madelines, grapes, cashews, roasted pecans, zucchini blinis w/sour cream and caviar, and gravlax on pumpernickel bread.
Main events: options for vegetarians and omnivores: boulliabase, turkey, dark meat smoked and white meat roasted, root vegetable puree, sausage and sage dressing, roasted french green beans with onion topping, freshly made cranberry sauce, mushroom gravy and turkey gravy.
Desserts: seasonal pies (tbd) zebra cake.
Libations: apple cider; polluted and un-polluted, light reds, bubbly, and apertifs.
Ages of participants: 1 1/2 through 90 years of age.
At the bar: cashews, madelines, grapes, cashews, roasted pecans, zucchini blinis w/sour cream and caviar, and gravlax on pumpernickel bread.
Main events: options for vegetarians and omnivores: boulliabase, turkey, dark meat smoked and white meat roasted, root vegetable puree, sausage and sage dressing, roasted french green beans with onion topping, freshly made cranberry sauce, mushroom gravy and turkey gravy.
Desserts: seasonal pies (tbd) zebra cake.
Libations: apple cider; polluted and un-polluted, light reds, bubbly, and apertifs.
Ages of participants: 1 1/2 through 90 years of age.
Thursday, November 17, 2011
Localvore
After a considerable leave of absence, I'm back in business. Todays comments will be about a few local businesses which supply some of the most delicious foods in the area. My first stop was at Krakus General Store on 1733 Fleet Street. The main event, for me, is their excellent smoked Kielbasa, a Polish sausage, which is as close to the flavor and texture of the Kielbasa of my childhood in N.Y. as any I've tasted since moving to Baltimore.
My next stop was at Di Pasquales on 3700 Gough Street. That venerable institution has been in business coming up on 100 years and they're kind enough to make a special sausage for me which I buy several pounds at a time. My preference is for mild sausage with no fennel, which is a custom order. Although I do enjoy fresh fennel as a side dish, fennel seeds don't do it for me in sausage. While I was there I bought some lard for cooking purposes (it's healthier than you think) and a container of white beans and escarole for my lunch. It was, as per usual, delicious.
When suitably inspired by such a plethora of delicious foods, both ingested and anticipated, I find it very easy to make good headway with my music composition. Today I'm working on a new set of lyrics for the new act of "Zippy the Pinhead: the Musical" and a new melodic line for a poem which was written by Michael Salcman. When motivated by hunger pangs I'll head back to the kitchen, perhaps uncork a bottle of wine, and make my dinner selection du jour.
My next stop was at Di Pasquales on 3700 Gough Street. That venerable institution has been in business coming up on 100 years and they're kind enough to make a special sausage for me which I buy several pounds at a time. My preference is for mild sausage with no fennel, which is a custom order. Although I do enjoy fresh fennel as a side dish, fennel seeds don't do it for me in sausage. While I was there I bought some lard for cooking purposes (it's healthier than you think) and a container of white beans and escarole for my lunch. It was, as per usual, delicious.
When suitably inspired by such a plethora of delicious foods, both ingested and anticipated, I find it very easy to make good headway with my music composition. Today I'm working on a new set of lyrics for the new act of "Zippy the Pinhead: the Musical" and a new melodic line for a poem which was written by Michael Salcman. When motivated by hunger pangs I'll head back to the kitchen, perhaps uncork a bottle of wine, and make my dinner selection du jour.
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