Category: Cooking

Cast off, matey

~ Patrick O'Grady ~ 32 Comments
The New Albion Privateer, in matte black.

There’s a new ship in the harbor: a New Albion Privateer.

The temptation is to load it down, saddle up, and sail away. But to where?

Lacking a passport, I’m restricted to the lower 48 states, Alaska and Hawaii being something of a long bunny-hop by bike. I don’t think Hans Rey could make either in one go, even if he started with a bean feast, a lit fart, and a tailwind.

Unfortunately, several of my preferred bolt holes are either hot as blazes or actually on fire. And if I leave New Mexico, I face a 14-day quarantine when I return.

Plus, Herself would have to rassle up her own grub in my absence, in addition to working for our living, catering to Miss Mia Sopaipilla, and assisting the assisted-living place with Herself the Elder, who recently took another digger, this time breaking her right wrist.

HtE is issued a fresh 14-day quarantine every time she leaves assisted living to see a sawbones, which is not nearly as much fun as seeing the road unfold before you from the saddle of a brand-new bicycle.

This is a review bike, of course. Merry Sales provided frame, fork, and a big box of bits, but the Great Parts Shortage of 2020 being more or less ongoing, I had to contribute a few items from my personal collection, among them a wheelset, inner tubes, saddle, and brakes.

Between us it made for a pretty tasty build, and I can’t say much more than that until the paying customers get theirs. In the meantime, I’m getting mine.

Still sticking pretty close to home, though. I’m not getting too far away from the mailbox until our ballots show up. That’s a review I can’t wait to write.

Just another manic Monday

~ Patrick O'Grady ~ 23 Comments

Anybody else feel like their rhythm is a little off? Like you’re dancing with one foot in a bucket?

Makes it hard to shake your moneymaker, that’s for sure.

Today we had a routine AC/furnace check on The List, and in Plague Time these things are scheduled in a window rather than on the dot. Ours was from 10 a.m. to 2 p.m., which is a really big dot. Basically a picture window.

I took five at the Piedra Lisa parking lot to snap a quick pic while letting a fleet-footed woman blast past.

I didn’t like the view, but there it was. I usually do a medium-long hike on Mondays, but we both overslept and by the time the morning chores got done I had about 45 minutes to work with if the dude was closer to 10 than 2. Herself had the usual conga line of nightmares moonwalking through her office and I didn’t want to slip another foot-dragging zombie into the mix.

So, boom, I’m out, I’m back. Zip and zip and zip. So pro. No word from the dude. So I figure I’ll do a little light resistance training just ’cause. The phone rings halfway through, a number I don’t recognize, but I pick up on the off chance it’s the dude, which of course it is. He’s five minutes away and on the move.

Anyway, we passed the checkup. The heat heats and the cool cools. I managed a third of a hike and half of a weights session. Herself made bank. What’s not to like?

Speaking of which, here are two new recipes worth a look:

• A simple no-cook pizza sauce from Kitchn. Herself likes these corn-meal pizza crusts from Vicolo and with two of those, this sauce, some mozzarella, a little leftover turkey-taco meat, and a handful of chopped black olives and mushrooms, we had two nights of dinner dialed in.

• Turmeric and black-pepper chicken with asparagus, from Ali Slagle at The New York Times. This was really good. Simple and quick and versatile and really, really good. It goes into the rotation. But “serves four” me bollocks. The only reason we didn’t eat it all at one sitting was that we wanted some leftovers for the next day’s lunch.

The bad news: Our local Penzey’s Spices shop is closed. And that ominous oinking you’ve been hearing from Portland? It may be coming soon to a town near you.

The fab four

~ Patrick O'Grady ~ 20 Comments
Sick of oatmeal? Four Pepper Hash makes a nice change of pace.

Today being 4/4, it seemed a propitious morning to whip up my world-famous Four Pepper Hash.

Also, I was sick unto death of oatmeal.

Anyway, this dish is a breeze, loosely based on a 1993 Betty Crocker (!) recipe from the early days of marriage and underpaid freelancing.

You start with a couple cups of coarsely chopped spuds (I favor the reds; go figure). Microwave those commie taters for five minutes to speed the process along.

While the taters are nuking, coarsely chop about a cup of whatever peppers you have on hand. For this one I used red, yellow, and orange bells, plus a jalapeño.

Likewise take the knife to a couple scallions (or a quarter cup of whatever onion is nearby); a couple tablespoons of parsley and/or cilantro; a clove or two of garlic; and mebbe a bit of already-cooked meat (I had a chunk of andouille sausage left over from a jambalaya I made a couple days back).

For spices I’ve gone as basic as salt and pepper, especially if I’m not adding meat or if there are sissies at the table. A bit of thyme is nice too.

Depending upon what protein I’m using I’ve been known to add a generous pinch of Mexican oregano and some smoked Spanish paprika or red chile powder, or p’raps a dash of Penzey’s Cajun spice.

When you’ve got everything ready to go, heat two tablespoons of butter (or the alternative fat of your choice) in a skillet over medium heat and dump the lot in. Fry, stirring occasionally, for eight minutes or so until the spuds are nicely browned and the vegetables tender.

Fill your plates, grate a little sharp Cheddar and/or Parmigiano-Reggiano on top, and th’ow an egg over medium onto the sumbitch. Warmed flour tortillas on the side. That’s it.

Let’s eat!

~ Patrick O'Grady ~ 6 Comments
We should be good for a couple more weeks now.

My first grocery trip in more than two weeks was blessedly uneventful.

The parking lots were sparsely populated. A few customers were masked and gloved. And all of us were doing the Alphonse-Gaston routine in the aisles.

“After you, Alfonse.”

“No, you first, my dear Gaston!”

I was surprised to be able to find everything on my list, and doubly so to find everyone bearing up so well. A tip of the Mad Dog chef’s toque to the staffs of Keller’s Farm Stores and Sprouts Farmers Market for keeping the shelves stocked, the checkouts running, and their chins up in trying times.

Beaned

~ Patrick O'Grady ~ 8 Comments
The ornamental pear is blooming … just in time for the morning low
to dip below freezing again.

We’re not down to eating the backyard foliage like Spike the Terrorist Deer. Not yet, anyway.

But it has been about 10 days since our last grocery trip, and we’re having to get creative.

Last night I was scrounging around in the pantry like an old bear fresh from hibernation and thought: “Hmm. Must be something I can do with canned beans other than make emergency burritos.” This is the kind of burrito you make when you don’t feel like going through all the rigamarole involved in making a proper pot of frijoles.

Which I was not. It was my birthday, f’chrissakes.

So I hit The New York Times Cooking site. This is well worth the price of a subscription to The Old Grey Lady. It’s not geared strictly for the condo chef with an eight-burner Wolf gas range and All-Clad out the arse. You’ll find plenty of pantry possibilities too.

And whaddaya know? I unearthed one perfectly suited to my supplies: Cheesy White Bean-Tomato Bake.

I made a few adjustments. Didn’t have any mozzarella, so I used Monterey Jack. Also, I tossed a generous dollop of cilantro-jalapeño salsa in with the tomato paste, and added a pinch of smoked paprika to the spices.

And when it came out of the oven I sprinkled it with some coarsely chopped cilantro and a bit of grated Parmigiano-Reggiano.

Herself contributed a side salad and that was that.

Ali Slagle, who provided the recipe, also offers a snazzier black-bean version. We may try that one down the road. We’re flat out of Jack now, but we still have some sharp Irish Cheddar.