Posts Tagged ‘basement’
Uh… sorry I haven’t written lately. I noticed that you never call or write either though.
Whatevs. I guess it doesn’t matter who’s to blame, let’s just catch up on what’s been going on lately.
It’s been frakking hot here lately. It’s hard to cook when it’s 111 F outside. It makes me want to shove the kegerator down the creepy stairs of the creepy basement, and make friends with the spiders.
Speaking of the creepy basement, I took a picture for you.
It’s scary down there, but cool. Which makes it a good place to store my fermenting pickles and kimchi.
I can’t wait to try the kimchi. Firstly, because kimchi is delicious. Secondly, because I sorta made up the recipe as I went along, which could be especially distastrous. I’ll give you the deets if things work out. It should be ready to eat tomorrow. (My lack of being able to follow recipe instructions is 100% of the reason I am a terrible baker. I have switched to using a scale to weigh my dry ingredients, which has helped some.)
Garlic, olive oil, lemon juice, salt and pepper. Cook ’til done at 450 F. Should take about 30-40 minutes. Those brown, seared bits are the best part.
We also made some spaghetti one night when I got home late. Let me give you the recipe:
Marcella Hazan’s Tomato Sauce
One can of San Marzano tomotoes smooshed up with your hands (WASH YOUR HANDS FIRST)
One onion cut in half, remove the skin
5 ounces of butter
Salt to taste
Simmer 45 minutes over medium low heat; which is about as long as it takes to boil the water for the noodles. Throw out the onion. Toss a pound of cooked spaghetti in the sauce.
I kid you not, this sauce will blow your mind. SO SIMPLE. SO GOOD. Make this as soon as possible. And whatever you do, don’t fuck around with it and use olive oil instead of butter, or add garlic and other spices. Make it just the way I said to. You’ll be happy you followed instructions when you’re licking the bottom of the plate to get up every last tasty bit of buttery, oniony, savory sauce. Also, the onion doesn’t taste very good, so don’t be tempted to chop it up and mix it into the sauce. I’m only warming you because I have made all these mistakes myself already, and regretted every one.
There were some other meals, some were repeats and not worth mentioning, but I might save some for later. You see, last night, while I was chopping up some toppings for another pizza I sliced straight through the top of my finger, through the nail, and I’m assuming right into the bone. So, I have a mighty pain today, and Sean is laughing at me as I type away at my little laptop with my index finger sticking straight up in the air.
So, I may not be doing any cooking for a few days. But, that’s not the say that Sean won’t be cooking, because we are cheap, and reclusive, and rarely eat out because it’s so much cheaper and easier to cook at home. Also, we have beer here, and are finding it harder and harder to come up with reasons to go anywhwere but the Farmer’s Market, Trader Joe’s and the Firestone Walker for kegs.
Speaking of which, a beer might ease this pain in my throbbing, still bleeding little finger.
I’m gonna go have a beer and some pain killers.
We’ll have to talk about you next time.
The Beer Bitch