...but instead, loud enough so they can hear you all over the rest of the house. And no, it's not an even remotely fun activity I'm talking about here....it's yet another battle in the break up of my parents marriage. This one fight will probably stick with me forever, that's how vividly I remember it. The time and day, I couldn't tell you, but what my sister and I experienced is still very clear.
I have absolutely no idea what they were fighting about this time...money? maybe. dad cheating? quite possibly. There were shouts of "Fuck you" back and forth. My sister's room was directly above theirs, and we could hear every shout. I couldn't take away the words she was hearing (she was 10, I was almost 13), and all I could do was hold her as she sobbed. Then it occurred to us, maybe they're yelling because of us. So quiet as mice we crept downstairs and did the dishes and put laundry in, and tried to be as perfect as we could, convinced that our doing chores around the house without being asked would stop the fighting. (Our folks had yet to have the "mom and dad still love each other but can't live with each other and it has nothing to do with you" talk yet. and wouldn't for some time.)
Long story short, it didn't stop the fighting...the only thing that did was dad moving out, just before my sister's birthday.
And people wonder why I hate conflict...
Wednesday, February 25, 2009
Friday, February 20, 2009
Pasta Sauce
I decided tonight that what I really needed (mentally, anyway) was an evening making homemade tomato sauce and a glass of red wine. After an entertaining encounter at Dover Wines (a story for another time) and an expedition to Tuttles for appropriate materials, I headed home. The recipe is as follows (if only for me!)
8-10 roma tomatoes
5 on the vine beefsteak tomatoes
1 large shallot
1/2 a green pepper
2 large garlic cloves
olive oil
balsamic vinegar
red wine
pinch of kosher salt
12 basil leaves, chiffonaded
handful of italian parsley, chopped
1/2t dried oregano (fresh would be better, but Tuttles didn't have any, and I forgot to go to Fiddleheads to see if they had any)
1 20 oz can of crushed tomatoes
1T tomato paste
dice up the aromatics, chopping them up nice and small. Soften over med-low heat in olive oil. Shallots first, then peppers, then garlic so it doesn't burn. Add the tomatoes, tomato paste, a splash of balsamic vinegar, crushed tomatoes, and herbs. Dump whatever's left in your current glass of wine (what, you didn't think I'd *just* cook with it, did you?!), pour yourself another glass, and wait for the sauce to be done.
Add tomatoes
8-10 roma tomatoes
5 on the vine beefsteak tomatoes
1 large shallot
1/2 a green pepper
2 large garlic cloves
olive oil
balsamic vinegar
red wine
pinch of kosher salt
12 basil leaves, chiffonaded
handful of italian parsley, chopped
1/2t dried oregano (fresh would be better, but Tuttles didn't have any, and I forgot to go to Fiddleheads to see if they had any)
1 20 oz can of crushed tomatoes
1T tomato paste
dice up the aromatics, chopping them up nice and small. Soften over med-low heat in olive oil. Shallots first, then peppers, then garlic so it doesn't burn. Add the tomatoes, tomato paste, a splash of balsamic vinegar, crushed tomatoes, and herbs. Dump whatever's left in your current glass of wine (what, you didn't think I'd *just* cook with it, did you?!), pour yourself another glass, and wait for the sauce to be done.
Add tomatoes
Tuesday, February 17, 2009
Regrets...
So Kate has started a little blog activity, to post at least once a week on Weds, writing about a given topic. Since my brain seems to be in need of a little creative stretching, I figure it's worth a shot.
Most of my major regrets at this point seem to stem from high school. Some are much more benign than others, almost petty, really, but regrets nonetheless. I will say, while there are times when I think about why I did or didn't do something, I will inevitably follow that thought train until I get to the realization that if I hadn't made the choices I did, I wouldn't be where and who I am now...and by and large, I like myself.
Do I regret leaving Mt.Ararat a year early? Sometimes. Not so much for the education though, but for the people I left behind. At the time, I felt like I was pretty well written off by my classmates, so I fell out of touch pretty quickly with most of them. Now, however, I'm happy to hear from them, but wonder just how much I missed over the last 10 years....
Do I regret not taking my graduation money and hitting Europe? Definitely. However, I have a honeymoon coming where that can all be remedied.
I'm sure there are other things I will think of (and of course, add) as the day goes on...
Most of my major regrets at this point seem to stem from high school. Some are much more benign than others, almost petty, really, but regrets nonetheless. I will say, while there are times when I think about why I did or didn't do something, I will inevitably follow that thought train until I get to the realization that if I hadn't made the choices I did, I wouldn't be where and who I am now...and by and large, I like myself.
Do I regret leaving Mt.Ararat a year early? Sometimes. Not so much for the education though, but for the people I left behind. At the time, I felt like I was pretty well written off by my classmates, so I fell out of touch pretty quickly with most of them. Now, however, I'm happy to hear from them, but wonder just how much I missed over the last 10 years....
Do I regret not taking my graduation money and hitting Europe? Definitely. However, I have a honeymoon coming where that can all be remedied.
I'm sure there are other things I will think of (and of course, add) as the day goes on...
Wednesday, February 4, 2009
Monday, January 5, 2009
enough already
an open letter to the migraine which popped up as i was getting ready for work today:
cut it out. I know you've been waiting for the perfect time to strike, but I assure you, today is not the day. I think i've dealt with enough this morning, finding out Matt died suddenly yesterday, and dealing with in game shenanigans...stoppit. just eff off.
OR, make yourself useful and help come up with ideas of stuff we can do to help out Matt's widow.
cut it out. I know you've been waiting for the perfect time to strike, but I assure you, today is not the day. I think i've dealt with enough this morning, finding out Matt died suddenly yesterday, and dealing with in game shenanigans...stoppit. just eff off.
OR, make yourself useful and help come up with ideas of stuff we can do to help out Matt's widow.
Thursday, January 1, 2009
Roast Beast
Made roast beef for the first time in YEARS tonight. Probably since I was in high school. Maybe before. Came out really well, here's the recipe for posterity.
1 Eye round
1 white onion
beef stock (store bought is fine)
jane's crazy mixed up salt
rub eye round liberally with jane's. Slice onion into 8 thick half moons. put 6 on the bottom of the pan, dice up the other 2. put beef on top of onions, pour in beef stock to cover onions. sprinkle the diced onions on top of the roast, cover with tin foil and bake at 375 for 40 minutes or so. remove foil and continue roasting until the beef is browned and about 150 degrees. remove from pan, allow to rest covered with foil for at least 10 minutes, while you make the gravy (and, in our house, make the mashed potatoes!).
to make gravy, strain the onions out of the stock, putting the stock into a small sauce pan. dissolve some gravy flour into beef stock or cold water (stock is better) and add to the hot stock and drippings. cook until thickened. done!
1 Eye round
1 white onion
beef stock (store bought is fine)
jane's crazy mixed up salt
rub eye round liberally with jane's. Slice onion into 8 thick half moons. put 6 on the bottom of the pan, dice up the other 2. put beef on top of onions, pour in beef stock to cover onions. sprinkle the diced onions on top of the roast, cover with tin foil and bake at 375 for 40 minutes or so. remove foil and continue roasting until the beef is browned and about 150 degrees. remove from pan, allow to rest covered with foil for at least 10 minutes, while you make the gravy (and, in our house, make the mashed potatoes!).
to make gravy, strain the onions out of the stock, putting the stock into a small sauce pan. dissolve some gravy flour into beef stock or cold water (stock is better) and add to the hot stock and drippings. cook until thickened. done!
Monday, December 29, 2008
Omnivore's dilemma...
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) italicize any items that you would never consider eating.
The VGT Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos Rancheros
4. Steak Tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9.Borscht
10.Baba Gahnoush
11. Calamari
12. Pho
13.PB&J Sandwich
14. Aloo Gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom Tomatoes
22. Fresh wild berries
23. Foie Gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna Cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken Tikka Masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly Pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S'mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggins
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. lapsang souchong
80. bellini
81. tom yum
82. eggs benedict
83. pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. kobe beef
86. Hare
87. goulash
88. flowers
89. Horse
90. Criollo chocolate
91. Spam
92. soft shell crab
93. Rose harissa
94. Catfish
95. mole poblano
96. Bagel and lox
97. lobster thermidor
98. polenta
99. Jamaican blue mountain coffee
100. Snake
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