So, when my laptop refused to fire up this afternoon after sitting dormant in my office all day it became clear that all my hard work would have to wait for another evening. The diary doesn't exist in draft form on Daily Kos. It resides on my hard drive in Microsoft Word, the very first time I have ever done that. Also the last time I will do that.
As a result of this frustrating turn of events, I will treat you instead to some food pr0n below the fold. Brace yourselves for last minute writing and a quick construct. If I were still a drinking man I would be into my second triple tequila by now, so I'll have to ask you to have three for me instead. Beverage of your choice, I'm buying.
But First, A Word From Our Sponsor:
|Top Comments recognizes the previous day's Top Mojo and strives to promote each day's outstanding comments through nominations made by Kossacks like you. Please send comments (before 9:30pm ET) by email to firstname.lastname@example.org or by our KosMail message board. Just click on the Spinning Top™ to make a submission. Look for the Spinning Top™ to pop up in
Make sure that you include the direct link to the comment (the URL), which is available by clicking on that comment's date/time. Please let us know your Daily Kos user name if you use email so we can credit you properly. If you send a writeup with the link, we can include that as well. The
Please come in. You're invited to make yourself at home! Join us beneath the doodle...
This dish is nameless, as I pulled it out of thin air the other night while trolling the aisles at Central Market for something yummy to treat my family.
Typically I begin in produce but my crisper is newly stocked with green things, so I made my way to the other end of the store for some sampling of the olive bar, which usually helps me think about my menu. They were out of my habanero stuffed giants, so I headed to the deli..
CM always has good deals on meat ends, usually prosciutto and sometimes even the expensive stuff. I had some beautiful rapini just waiting to be browned with cured meat but I wasn't expecting to find a ¼lb package of quality pancetta. For $1.75 (!) you can't beat it. Dinner was on. Chicken with rapini, mushrooms and pancetta.
Please note that I do not measure when I cook, except with my eye and my hand. All ingredients are in bunches, pinches, handfuls and bits. Oil means good extra virgin olive oil unless otherwise noted, salt means it comes from the sea and pepper is always ground fresh. I cook for 5 people every night and there are always leftovers so amounts are large. Pots are always cast iron. YMMV.
Add your chicken and onions into the pot and close the lid for 20 minutes or so. Fire is on low. It should end up looking something like this:
A Note on making rice:
Some people have a tough time making good rice. Here is what works for me, every time. I learned this from my ex stepfather, a long gone hero of the kitchen and all around complicated guy. Paul, you are a fucking asshole but I miss you. Hope you are well and/or alive.
No matter the size of the pot, if you add water to meet the top of the first knuckle of your index finger when your fingertip is resting on top of the rice it will always turn out right. Cooked, dryish and fluffy, never sticky.
Having said that, wash your rice at least three times and until the water is clear of scum, foam and starch. Use quality rice, always.
And always enjoy your family, even when they drive you nuts. Don't forget your friends, either. Please use the best ingredients you can afford and always cook with passion.
Love one another.
And now on to the meat and potatoes of the diary!