Habeamus Goosie!
Dec. 22nd, 2013 01:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceWe have a goose. I am now much more relaxed about Christmas than I was at five this morning. (Apparently I wake up at five in order to stress, and my inventive mind can be relied upon always to find something to satisfy that condition. Even if it's only OMG-what-if-I-can't-find-a-goose-I-knew-I-should've-ordered-one-we'll-have-nothing-to-eat-and-people-are-coming...)
In other food-related news, Karen wanted a salad for lunch, so I chopped a bunch of asparagus into finger-bone lengths, kept the tips aside and sizzle-steamed the rest for a couple of minutes in olive oil and a splash of water under a lid, then set 'em aside with the tips and sizzled large shrimp and whole shrooms in the same pan. Put the asparagus back in with the tips to warm through, dressed a mix of sweet leaves & arugula and an avocado with half a lemon/garlic/olive oil dressing, tipped the warm stuff on top, poured over the rest of the dressing, deglazed the pan with more lemon juice and tipped that over too, and there it was. Salad: so much better when full of good things and warm enough that it's barely a salad at all...*
*I'm not really so much of a macho dismisser-of-salads as I pretend, it's just that I have to pretend to myself too. I was raised with a 1970s British notion of salad, which meant floppy leaves (I remember when we got excited by this new revelation, the iceberg lettuce, because crunchy! It took us years to notice that it had no flavour whatsoever), half an unripe tomato and a few slices of cucumber. I still have to get myself past that, every time. I have books and everything, but it still isn't easy.
In other food-related news, Karen wanted a salad for lunch, so I chopped a bunch of asparagus into finger-bone lengths, kept the tips aside and sizzle-steamed the rest for a couple of minutes in olive oil and a splash of water under a lid, then set 'em aside with the tips and sizzled large shrimp and whole shrooms in the same pan. Put the asparagus back in with the tips to warm through, dressed a mix of sweet leaves & arugula and an avocado with half a lemon/garlic/olive oil dressing, tipped the warm stuff on top, poured over the rest of the dressing, deglazed the pan with more lemon juice and tipped that over too, and there it was. Salad: so much better when full of good things and warm enough that it's barely a salad at all...*
*I'm not really so much of a macho dismisser-of-salads as I pretend, it's just that I have to pretend to myself too. I was raised with a 1970s British notion of salad, which meant floppy leaves (I remember when we got excited by this new revelation, the iceberg lettuce, because crunchy! It took us years to notice that it had no flavour whatsoever), half an unripe tomato and a few slices of cucumber. I still have to get myself past that, every time. I have books and everything, but it still isn't easy.
(no subject)
Date: 2013-12-23 01:25 am (UTC)