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Monthly Archives: January 2008
Pasta fagiolis
My version of my sister, mother, and grammarays’ pasta fagiolis Makes about six servings 1 and one quarter cup tubettini boiled to just before al dente 1 and one quarter cup dry adzuki beans*, soaked in cold water for several … Continue reading
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Meyerade un hiver
In pursuit of a more perfect prandium I have yet to address using fine white sugar to sweeten this summer in winter treat. There are four varieties of honey in the larder and meyer slices dripping with it have been … Continue reading
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Healthcare prevention is in the food supply
Hillary and Obama are having a conversation.
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Viva la Ro
One from the archives.. A fine and rare example of—very likely one of its kind—a cup of café con leche from long live our beloved fallen La Rosita. Happy happy joy joy missus Q Beaucoup buen provechos..
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Late edition
I’m in the kitchen starting to make my pasta fagiolis. I’ll share with you how I’m doing it while I’m doing it. I know it’s late, but I am energy loading for a good day tomorrow and a post-prandial slumber … Continue reading
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Lima beans
I cannot stop thinking about it. Using lima beans in the cass-olé was somewhat a shot in the dark, for me. I hadn’t eaten them since I was a kid. Yes, I liked lima beans then. Monsieur would make bowls … Continue reading
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Une grande salade
This grande salade is indeed a very simple salade.. Une salade simple Put a small bunch of field greens and one good size endive, cut into half inch sections, into your favourite bowl. Use a fork and spoon to mix … Continue reading
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A meyer miracle
It seems affordable meyer lemons aren’t just for folks in Salinas anymore and have made their way to the right coast. On the weekly sojourn to dearest Fairway, boxes of twelve medium meyers selling for $4.99 welcome folks at the … Continue reading
Get your pra’nce on
KCRW From Gotham, the sun’s setting to the south and a bit west. Slowly, it’s taking it’s time. Tonight is eating une grande salade. Q&D assessment of recent weeks’ prandia shows a diet around sixty percent fats,–vegetable and animal–but grain … Continue reading
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I. Wake up
Stand at the sink and wash dishes from yesterdays prandium.. Stance centered, form engaged, gaze trained forward, eyeballs move around, focusing..
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II. Dreaming again
..Monsieur’s tomatoes sliced into my favourite little omelette. Synaesthesia is a seasonistas savior. Une jeune l’omelette Two eggs beaten but not homogenized with fine chopped fresh fine herbes, pinch of sel, cracked piper, crp, poured into a drop of olio … Continue reading
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III. Café con leche
Stovetop.. Chopping block.. ..two minutes.. Bon appétit y buenas dias..
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Fancy little stars
There is much to be said for the power of comfort food—but I won’t. The last hundred paws of a brisk and long walk with poodles included a debate to introduce the Cotswold to pastina. I did, then said a … Continue reading
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One for the guba gallery..
..and a gift for a friend who sometimes steals food from me.. A prize to whoever guesses where this snap was taken. A hint for you.. It’s one of mine new favourite places on the planet. B p.. Disclaimer.. Daily … Continue reading
Slant edge wooden spatula
Some call it wood lust.. ..I say they’re stunning. The shot is terrible; the colour and lighting are wrong. The wood is all right.. Chestnut oak Purple heart Lilac Cedar Ginny Gartlein from Raintree Farm is the craftswoman and they … Continue reading
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Chilé relleno burrito
If you live near this Mexican kitchen,—it’s located on route 1 somewhere between Pismo Beach and Guadalupe, I think—I suggest you eat their chilé relleno burrito. I cannot get the memory of its taste out of my mouth. I must … Continue reading
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Bad Mexican in Salinas
If you live in Salinas, or are traveling through to meet Rocinante I suggest you do not make the turn off onto the auxiliary road, but keep on rolling into town. They serve what may be, to me, the worst … Continue reading
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Suppenküche
Tapped like a gonzo foodist in CA.. This woman of the prandium is enjoying a most delightful morning. Overnight I watched the winds blow nasty clouds out and woke this morning to blue skies. My spirits are returned. Strawberry casting … Continue reading
Hale to the groves
I was introduced to a sweet juicy citrus treat in 0’00. The honeybell is a hybrid crossing the Duncan grapefruit with the Dancy tangerine. They have larger pits like grapefruit but a bib is recommended to eat them. Did I … Continue reading
Not your Monsieur’s cass-olé
Cass-olé Four skinned legs and thighs des poulets (no antibiotics/hormones..) Two fresh sausages with brocolli rabe cut lengthwise Lima beans soaked overnight in a bowl on the stove One large-ish carrot and two medium turnips well scrubbed and cut lima … Continue reading
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Too weak to fight it
I mean no disrespect to recent events, indeed to lighten up a bit from the heaviness of it all, and poke some funny bones at myself.. I’ve been supporting a ten dollar a week raging sweet tooth habit since returning … Continue reading
It’s another one down
It’s likely to be the same song sung recently. But today is a day of mourning. John Patrick Ayrey
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Cass-olé
All day I played admin to the publisher and maid to the lady of the house. We can finally begin to write, and prepare and cook the week’s prandium, tonight’s cena. KCRW is playing in the big room loudly enough … Continue reading
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Coming to a prandium on your screen: cass-olé
I soaked the dry lima beans a la Farm Fresh Produce and will begin the week with preparing a cass-olé. Check back later today. I should have it in the oven by then and will share the goodness how to … Continue reading
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Good night pr’ack
The weather chased me outside today. Somehow I thought it was warmer out there than in here. Oh yeah, icebox kitchen. Several birds with that cold stone. But did I enjoy a Sunday downtown? I didn’t mind freezing with A … Continue reading
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Dry roast chicken soup redux
It’s been five days since I made the dry roast chicken soup. It’s been keeping in its pot, covered in the oven with the whole grain brown rice in its pot, covered. The window next to the stove is kept … Continue reading
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SLO tuna omelette
This appears to be a tasty dish. Evidenced by delight of the feeder. The preparer opted to rely on said response. Tuna omelette Entire preparation and cooking times are not more than eleven minutes Feeds one hungry ghost Two brown … Continue reading
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My sister will love this one
This is dedicated to my sister. When we swam in the family pond as tadpoles, she told me she’d go through my things and laugh at my lists. Well, I’m listing less now and this comes kind of late into … Continue reading
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Sticking to resolution 18
Missed the morning’s yoghurt. Walked right past the fridge and didn’t grab one to go. Didn’t stand at the counter a minute to breathe, eat, relax a moment before heading out. Sore throat persisted tonight. No sleep for it. Thought … Continue reading
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Horse
… – – – … There’s a guy who lived in Newburgh, New York, a town on the Hudson River. That would be in upsk8 NY and the 914 before Westchester stole it and left us with 845. He died … Continue reading
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One of those nights in SF
This is typed up from some gonzo fooding I played with traveling. I dined alone a lot and played with my treo and tapped at it while I drank my wine and waited and ate and wondered and ate some … Continue reading
Avis y Lucia
If you were a fool and didn’t fuel on the peninsula, driving from the north—and got hit with fuel prices in Big Sur, or gunned it the rest of the way—or coming from central coast or inland also gunning it, … Continue reading
Huevo
Did you boil some eggs last night Rise at the buzzer and crack one open This will be your snooze bar Tap roll it along the counter in your flattened palm See if you can wedge the shells off in … Continue reading
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Daily Prandium 