This meal I made is kind of Italian in that it's inspired by pizza and the sausage is "Italian" flavour, whatever that's supposed to mean. Local turkey sausage, caramelized shallots, chanterelle 'shrooms and Swiss cheese on a polenta-thyme base. We ate it with a fairly nondescript salad of local greens and other stuff. Absolutely scrumptious.Anyway, GP just said "Think about how many strangers you'd have reading your blog if you actually wrote interesting stuff". Who the hell does he think he is? I can't think of anything more interesting than delicious food and my cat. If my blog has attracted 10 followers and one Italian vegetarian who hates Sarah Palin and his own corrupt government, that's good enough for me. In that spirit, here are some photos of food I've made recently. I still can't find the battery for my fancy camera, so you'll have to use your imagination and pretend the photos are good.
An authentic Thai green curry with not-so-authentic butternut squash, scallops, prawns, and salmon. It was so nice to have a spicy warm dish like this when it was so frigid and snowy. It's really supposed to be eaten on top of rice, but we bastardized it and ate it as a soup because we're "watching our figures" and we try to limit carb consumption to breakfast... 'Cause coconut milk is just so low in fat...
THE most AMAZING bran muffins ever. Even if you don't normally bake, you have to try this recipe. I scoured the internet for one that piqued my interest and promised other-worldly results. This recipe produces the shangri-la of bran muffins. And if, like me, you are concerned about keepin' regular, top-notch bran muffin recipes are important to you. Sure, the tops aren't perfect domes, but anyone who needs to eat perfect food is probably not going to eat bran muffins for the reasons I do anyway.
Last but not least, a simple fast, and easy meal. It's just a kale and crimini mushroom frittata with shallots, thyme and Swiss cheese melted until bubbly under the broiler. To go with that I made roasted carrots with balsamic vinegar (pet peeve: I don't like it when people just call it "balsamic". That's an adjective. Learn how to speak, you pricks), some grapeseed oil, thyme and S&P.
That's all I got for now. I don't want to overwhelm you with too much foodey goodness. Also, GP is making dinner tonight and I have to go make sure it doesn't burn.
PS, I handed in my LAST ENGLISH PAPER EVER last night. The trumpet sounds within-a my soul!