Category: Cooking

Blank Friday

~ Patrick O'Grady ~ 15 Comments
Chicken cacciatore with succotash.

Another Thanksgiving feast has come and gone (though leftovers aplenty remain) and here it is Blank Friday already and I haven’t snapped up a single solitary bargain, not one.

Herself had requested Emeril Lagasse’s chicken cacciatore for dinner, and I decided to add the traditional accompaniment, Martha Rose Shulman’s stir-fried succotash.

Butter cookies.

Somewhere along The Path for reasons unknown we got detoured into butter-cookie construction, and as a consequence I was a wee bit tardy getting started on my own preparations, which are extensive.

These dishes are not complex — the succotash needs just four minutes in the wok — but they involve more than a few ingredients, among them Emeril’s Essence, a spice mix with eight components.

The cacciatore itself has 20 more. The succotash? Eleven. Many cups and bowls for the mise en place, many, many of them.

For the cookery I needed a large Dutch oven, a pasta pot, and a wok. Knives, spatulas, spoons, graters, cutting boards, colander, oven mitts, rubber gloves, yadda yadda yadda. Clean as you go, etc. Stand back, gimme room, and so on.

A memory with fewer holes in it would have been nice, too. For some reason I had it in my head that the simmering phase of the cacciatore would last only 20 minutes, which was 40 minutes short of actuality. This put a slight hitch in my culinary gitalong and thus we were late sitting down to the actual eating, which annoyed Miss Mia Sopaipilla, who is a stickler for schedules (her own).

Didn’t matter. We’d lunched on eggs over medium and pan-fried potatoes, so we weren’t drooling and ravenous. We didn’t have two-legged guests waiting, growing surly with drink, reawakened memories of past slights, and plans for vengeance. And we didn’t have to drive home afterward.

During the final cleanup, which was extensive, we sang along with Arlo, singing loud to end war and stuff. We hope yous all did likewise. There’s a lot of it about.

Off the pot

~ Patrick O'Grady ~ 11 Comments
Working the breadline.

Tuesday is a good day for chores.

It’s quiet around El Rancho Pendejo. Herself races off to the Lab at 5:30 in the a.m. and it’s just Your Humble Narrator and Miss Mia Sopaipilla manning the battlements. Cat’lments. Whatevs.

Sometimes I’m up before The Boss hits the door running, sometimes not. This morning I managed to see her off and then got down to brass tacks, as the kids don’t say anymore.

Miss Mia must be greeted, loved up on, given a second round of food and drink, and her litter box unburdened of its dark freight.

Then the Winter Palace is to be prepared for Her Majesty, after which I may offer myself a little sumpin’-sumpin’: coffee; toast with butter and jam; either oatmeal with dried fruit and nuts or yogurt with granola; an apple or mandarine; a scoop of crunchy almond butter; maybe a mug of tea.

The news is to be scanned but not dwelt upon lest it hamper the digestion.

OK, so I missed a few needles. I blame management.

This morning saw the last slice of bread slide down the rathole so a new loaf was in order, and I set that machinery in motion.

Next I congratulated myself for taking a moment yesterday to rake up the pine needles scattered across the lawn by last Thursday’s window-rattler, with the goal of restarting the irrigation system for a quick spritz this morning, when I noticed our bird feeders were getting low. So I filled those up. From each according to his ability, to each according to his needs.

This short detour threw a slight hitch into my gitalong. The next items on the schedule were exercise and grocery shopping. If I hadn’t stopped to pat myself on the back I could’ve squeezed in a quick trail run before the sprinklers came on (I wanted to be around to make sure nothing had frozen up during our short cold snap).

Running afterward would put me at the grocery noonish, which is not optimal; the amateurs scuttle out of their holes and get in everyone’s way at noon and 5 p.m. I like to do my shopping between 9 and 10, or sometime after 1, when only pro hunter-gatherers are working the aisles and the registers don’t look like The Big I at rush hour.

Thing is, the meal I have planned for tonight is a slow-cooker deal that wants four hours in the pot.

So, yeah. Here I sit, muttering to myself (and to you) while I update my grocery list, avoid the news, and wait to see whether the irrigation system erupts like Vesuvius.

Summer on simmer

~ Patrick O'Grady ~ 3 Comments
The Chinese pistache would like some rain, please. And thank you.

More clouds. Fewer birds. Lower temperatures. In the morning, anyway.

And come to think of it, in the evening, too. I’m not needing a wee rinse before bedtime to resolve the late-in-the-day stickiness that goes along with life in the desert and a firm hand on the thermostat.

Damp it is not. The drought not only persists, it thrives. The Rio Grande is on the edge of running dry in The Duck! City for a second consecutive year. When I stripped the bed of its sheets in the dark this morning I got a free static-electricity light show for my troubles.

But at least my rides and runs have not been the usual rolling boil for the past week. Maybe I can resume my habit of slipping out nine-ish instead of kitting up in the dark, when I need a headlight to see, not just to be seen.

It’s not summer’s end; not yet. But it’s around the bend, just flyin’.

Open for business, but no customers.

There’s a smaller crowd queueing up at our bird feeders, and they’re getting a later start, too.

On yesterday’s looping ride through Sandia Heights I didn’t spot a single solitary quail, not a one. Didn’t even hear any. Just last Sunday Herself and I saw them by the dozens as we spun leisurely through the Heights.

This morning I made our oatmeal on the stove, instead of mixing up a müesli version to “cook” in the fridge the night before. We added diced peaches, chopped pecans, and local honey, and washed it down with a side of hot tea.

At the stove, with the windows open, I caught a whiff of bacon frying nearby. The pig is Herself’s spirit animal and she won’t tolerate it on a plate, but apparently marrying one is OK, as long as it makes a pork-free breakfast.

Then, suddenly, at 9 on the dot with the breakfast dishes washed, the birds turn up. The hummers re-enact the Battle of Britain around their feeders, and the finches perch greedily at theirs while the doves stalk the ground hunting misplaced morsels.

Is this the summertime equivalent of Punxsutawney Phil seeing his shadow? Do we have six more weeks of summer on tap?

I’d best kit up and get out there. Don’t forget the sunscreen. Might be another scorcher.

Heat it and eat it

~ Patrick O'Grady ~ 20 Comments
If there’s any rain in ’em, it’s not for us.

Don’t let the clouds fool you. It ain’t even cool around here.

Yesterday we roasted another record with 102°, the old mark of 98° having stood since 1952, two years before this old dawg was whelped.

Naturally, being an eejit, I was out for a ride. Nothing strenuous — not quite 30 miles, a couple of hours in the saddle, a couple thou’ of vertical gain.

Getting big air over I-25 (with the help of a bike-ped bridge).

But I confess I felt a tad toasted by the time I got home. I’m glad I didn’t go for the extra-credit mileage I’d been contemplating. I’d be a rank smear of B.O. and bad ideas in the valley some’eres. Even the coyotes would give me a miss.

“Sheeyit, homes, smells like sunscreen and chamois cream ladled over old scars and regrets. Let’s hit the Dumpster behind Golden Pride.”

Speaking of eats, it should go without saying that I’ve been rooting through my archives for recipes that require a minimum of cookery in this heat.

For breakfast, oatmeal is out, fruit smoothies are in. Lunch is something equally light, either sandwiches or leftovers from the previous night’s dinner.

Last night’s dinner was Martha Rose Shulman’s pasta with cherry tomatoes and arugula. I don’t object to boiling water for pasta; it helps humidify the house.

Night before last we had Melissa Clark’s shrimp salad, layering the shrimp and its sauce over a bed of arugula, red cabbage, red leaf lettuce, sliced grape tomatoes in a variety of hues, and various another crunchables from the fridge and pantry. I foreswore the diced red onion (Herself hates raw onion), but snuck in a few thin slices of scallion when she wasn’t looking.

Hetty Lui McKinnon’s tacos de papa require a little stove time, but not enough to have you sweating into your skillet, especially if there are some leftover taters on hand.

We’ll be revisiting Martha’s recipe this evening, with a side salad. Today’s record high of 100°, set in 1910, might be a goner, too, because by 3 p.m. it was already 100° at the airport.

Erin go blaugh

~ Patrick O'Grady ~ 20 Comments
Snow makes the coffee taste even better.

I will never be smart. But occasionally I am correct.

On Wednesday, I had been thinking about going for a run, but decided to gallop around Elena Gallegos Open Space on a cyclocross bike for 90 minutes or so because Thursday’s weather was looking iffy and I’d probably need to run then.

On Thursday, the weather was indeed iffy — as in raining — and I considered taking the day off entirely. But then I reconsidered and Herself and I went for a run, because Friday was shaping up to be even worse.

And now, here it is Friday, March 17, and it is snowing. From several directions at once, too.

Emboldened by a short streak of rightness, I announced with authority, “This almost never happens.”

And boom, just like that I was back to being not-smart. Also, wrong.

This is why we take notes. I glanced back through a half-dozen old training logs and found reports of March snow in 2019 and 2022, and as late as April 28 (2017 and 2021).

The forecast for St. Patrick’s Day — and for several days afterward — is for more of the same. I guess it’s a good thing I made a big pot of soup last night, because it sure doesn’t look like we’ll be getting a Paddy melt today.