Good morning GUSsanepeople and silkie!!!! Ok, before anything else
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
and that's just the overture -- and not as brilliant as what I heard from the Met Opera Orchestra on the simulcast HD yesterday. Holy crap!!!!!! Silkie said he's not a big Rossini fan and that Il Barbiere Di Siviglia was a poor cousin (paraphrased) of Mozart's Le Nozze di Figaro. WRONG COAST THINKING, BUDDY!!!!
READ THIS REVIEW!!! "A Figaro on the Big Stage, Another on Your Lap." All you need to know about being on the right (as in, CORRECT) coast and Metro North distance from NYC (the center of the universe).
I saw Le Nozze di Figaro at the Met in October -- ok, up in nose bleed heaven but heaven nonetheless. Stunningly beautiful, funny and dark, of course because it is Mozart whose only opera I've heard that truly sucked was La Clemenza di Tito. If I had to be forced to see it again -- think Clockwork Orange and Beethoven's 9th.
Ok, back to the Barber -- who is Figaro. What a perfect production!!!! Everyone was spot on gorgeous with singing and acting. The set was fantastic -- doors, lots of doors. It is sort of a prequel to Le Nozze. Because it is pure Rossini humor, it made Le Nozze a bit darker for me. In Rossini, Rosina (who, in Le Nozze is the Countess) is an innocent and a vixen but mostly an innocent. In Le Nozze di Figaro she is wounded, stripped of innocence, knowing in an incredibly painful way.
I have much to think about these two operas in my pea brain. One thing I do know: if any school system took just 2 hours over 2 days to explain Il Barbiere di Siviglia to 5th graders through high school and then took advantage of the Met's free HD programming for schools -- kids would love this opera. They wouldn't even have to follow the subtitles.
Ok, enough about silkie being totally wrong (on so many levels) let's talk about us and recipes.
Oh, wait -- did Mozart compose this ditty and can silkie sing it????? I THINK NOT!
Although -- Christopher Maltman -- my Figaro -- my new boyfriend -- sang this aria amazingly better if you can believe it. He sings this fast! Here's the snippet from the dress rehearsal -- see why he's my new boyfriend??
Ok, again -- only because of silkie's intransigence on all things not WRONG COAST: Isabel Leonard, who played Cherubino in the Met's La Nozze di Figaro is Rosina (future Countess) via Rossini:
This is the 2012 production -- who knew it was in English???? Lots of people I guess (even silkie).
GUS (Gave Up Smoking) is a community support diary for Kossacks in the midst of quitting smoking. Any supportive comments, suggestions or positive distractions are appreciated. If you are quitting or thinking of quitting, please -- join us! We kindly ask that politics be left out.
You can also click the GUS tag to view all diary posts, or access the GUS Library at dKosopedia for a great list of stop-smoking links. Check it out! GUS library.
A message to ALL quitters. You don't have to avoid GUS if you have a failed quit. We won't give you a bad time and we consider the failed quits as "practice" for the real quit.
Quit Keeper widget which is an outstanding aid for those beginning the difficult path to quitting. It lets you know how long you haven't smoked, how many cigs you haven't smoked, how much money you've saved.
Quit Smoking Counter h/tGDbot. For those of you who have had a problem with Quit Keeper or want a different counter!
The mythical holiday of peace on earth in November, no one calls a team Redskins yet, and Puritans sitting with folks who actually owned the property before the Puritans and others stole it -- is upon us. So, here's some recipes for those of you who haven't bought the frozen turkey yet.
from Temecula Olive Oil Company
Fennel and Cannelini Bean Dip
Ok, I love this olive oil more than the color of my hair (Pink Flamingos reference without toe sucking). In this recipe, their olive oil can be replaced by any good virgin olive oil.
For the Fennel
1 large or 2 small fennel bulbs, trimmed and cut into 1 pieces
2-3 tablespoons TOOC Temecula Valley Blend olive oil
2 cloves garlic, unpeeled
Salt and pepper
Preheat the oven to 400 degrees. Toss the fennel and garlic cloves with the olive oil and spread on a baking sheet. Season generously with salt and pepper. Roast 30 to 40 minutes, turning twice during baking. Remove from oven and let cool. Squeeze garlic out of skin.
For the Cannellini Bean Puree
3/4 cup TOOC Temecula Valley Blend extra-virgin olive oil
2 cloves garlic, peeled and minced
2-1/2 cups cooked cannellini beans, drained and rinsed
1 tablespoon fresh rosemary, chopped
1 tablespoon freshly squeezed lemon juice
1/2 cup grated parmigiano-reggiano
Puree ingredients in a food processor, blender or with a mortar and pestle
This one looks really good to me. I brined a turkey once and it isn't easy if you don't have the space and you are trying it in Southern Wrong Coast in your mother's garage.
Dry brining is a blessing if it works.
from PBS Food: Adrianna Ardame
Adrianna does a lovely job explaining and has great pictures so click the link if you want more than the basic recipe.
Citrus Dry-Brined Turkey
Ingredients
13-pound turkey, thawed (see below for instructions on how to de-thaw)
2 1/2 tablespoons fine-grain sea salt (kosher works great, too)
1 (5-inch) sprig rosemary, leaves removed and mince, plus a few more sprigs for roasting
2 sprigs thyme, leaves removed and minced, plus a few more sprigs for roasting
2 sage leaves, minced, plus a few more leaves for roasting
1 lemon, skin zested and lemon cut into wedges
1/2 naval orange, skin zested and orange cut into wedges
1 bay leaf
1 teaspoon ground coriander
Directions
*To thaw the turkey, either transfer to the fridge for two days or (this is what I did), place the wrapped turkey in a large pot and fill with cold to lukewarm water. When the water turns ice cold, dump out and refill. Keep doing this until it is mostly de-thawed (about 6 hours). Transfer to the fridge overnight and by morning it will be completely ready to be brined.
In a mortar and pestle or a food processor, add the salt, minced rosemary, minced thyme, minced sage leaves and zest from the lemon and half of an orange, bay leaf and ground coriander. Twist and grind and twist and grind again until the mixture resembles a coarse rub. (If you’re using a food processor, pulse it a few times until it’s all mixed together.)
To prep the turkey, remove the gizzards and neck bone and put them in a new plastic bag and place them to the fridge (we’ll use them for the gravy, recipe coming soon!). Pat the turkey dry with a bed of clean paper towels. Note: You can wash the turkey if you like, but I’m of the notion that by washing poultry it actually makes quite a big mess and spreads bacteria around the kitchen.
Transfer the turkey to the center of the brining bag. Roll down the sides of the bag; this will make it easier to get in there and rub the turkey. Flip the turkey over, breast-side down, and rub half of the salt mixture all over the backside. Flip it over, breast-side up, and rub the remaining mixture all over, being sure to even rub some in the cavity of the turkey. Wash your hands (this’ll be messy) and then press the sides of the bag, releasing any air that’s in the bag, and seal it. You want an airless bag. Roll the bag over the turkey and transfer to the fridge, so the bird is sitting breast-side up. Allow to brine for at least 24 hours.
The following day, remove the turkey from the brining bag and transfer to the cooking rack that’s set inside of the roasting pan. Pat dry to remove any moisture from the turkey; allow to come to room temperature for 1 hour. (While the turkey is drying, moisture will drip into the roasting pan and that’s great!)
At the 45-minute mark, preheat your oven to 425 degrees F. Pat the turkey dry one last time. Add a few extra sprigs of rosemary, thyme and sage to the turkey's cavity, along with the reserved wedges of lemon and orange.
Flip the turkey, breast-side down. Place in the oven to brown for 30 minutes.
Flip the turkey over so it's breast-side up. Reduce the oven’s temperature to 350 degrees F. Cook for an additional 2 1/2 hours, until the internal temperature of the bird (inserted into the thickest part of the thigh) reads 165 degrees F. Be sure to check on it periodically. (I gave it a peek every 45 minutes or so.) If at any time the bird begins to brown too much, turn the heat down to 300 degrees F and don’t be afraid to tent it with a loose piece of foil. (Note: A “loose” piece of foil is important because you don’t want to steam the turkey!)
When the turkey is done, carefully remove it from the roasting pan and transfer to a cutting board to rest for 30 minutes, before slicing it. While the turkey is resting, feel free to use the drippings to make gravy (this recipe is coming soon). Carve the turkey and serve.
from
Cook's Illustrated
Roasted Butternut Squash
WHY THIS RECIPE WORKS:
Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath, ensuring supremely tender squash. To encourage the squash slices to caramelize, we used a hot 425-degree oven, placed the squash on the lowest oven rack, and increased the baking time to evaporate the water. We also swapped in melted butter for olive oil to promote the flavorful Maillard reaction. Finally, we selected a mix of toppings that added crunch, creaminess, brightness, and visual appeal.
SERVES 4 TO 6
For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.
INGREDIENTS
SQUASH
1 large (2 1/2- to 3-pound) butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING
1 tablespoon sherry vinegar
1/2 teaspoon mayonnaise
Pinch salt
2 tablespoons extra-virgin olive oil
1/2 cup coarsely shredded radicchio
1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler
3 tablespoons pine nuts, toasted
INSTRUCTIONS
1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3. FOR THE TOPPING: While squash roasts, whisk vinegar, mayonnaise, and salt together in small bowl. Gradually whisk in oil until smooth.
4. Transfer squash to large serving platter. Drizzle vinaigrette evenly over squash. Sprinkle with radicchio, Parmesan, and pine nuts and serve.
More recipes on Tuesday (I hope!) I'm just making biscotti to bring to friends. Yayyy!!!!
Weekly Schedule
Sun AM: gchaucer2
Sun PM: Open
Mon AM: aoeu
Mon PM:Open
Tue AM: gchaucer2
Tue PM: Open
Wed AM: Homers24
Wed PM: Vacationland
Thu AM: anodnhajo
Thu PM: Open
Fri AM: flumptytail
Fri PM: Open
Sat AM: Open
Sat PM: Open
Buddy List from the Amazing anodnhajo as of 10/09/2014!!
1BQ, 2thanks, 3rdGenFeminist, 417els, A Man Called Gloom, Abra Crabcakeya, Actbriniel, addisnana, AfroPonix, aishmael, Alise, Alpha99, also mom of 5, ambeeeant, American in Kathmandu, amk for obama, andsarahtoo, angry marmot, Anne933, anodnhajo, aoeu, AoT, aquarius2001, arcadesproject, Archie2227, arodb, Arthur Wolf (in memoriam), assyrian64, Aunt Acid, awkawk, b4uknowit, BadKitties, bamablue, BARAKABETH, barnowl, b barrie, bdizz, beatpanda, beefydaddy18, betterdemsonly, BFSkinner, bgblcklab1, BigAlinWashSt, Bike Crash, BirderWitch, BJKay, bleeding heart, blingbling65, blue husky, Blue Intrigue, bluedust, BluejayRN, BlueJessamine, BlueMississippi, Bluerall, bluestatedem84, BoiseBlue, Boston Beans, boudi08, Brahman Colorado, breedlovinit, BrenP, BrianParker14, Bronxist, broths, BrowniesAreGood, bsmechanic, Buckeye Nut Schell, buddabelly, Bugsydarlin, bumbi, BusyinCA, cactusgal, cagernant, Carol in San Antonio, CathiefromCanada, CathodeRay, CDH in Brooklyn, Cedwyn, cee4, Cen Den, ChocolateChris, Christy1947, ChurchofBruce, ciganka, cinnamondog, citizenx, ClapClapSnap, claude, Cleante, Code Monkey, codobus, Coldblue Steele, Colorado is the Shiznit, coloradomomma, common green, Common Sense Mainer, congenitalefty, coppercelt, CwV, dadanation, Damnit Janet, dangoch, DarienComp, dauber, Dauphin, Dave in AZ, David54, deedogg, deha, demkat620, Dexter, Diana in NoVa, Dickie, DiegoUK, Dingodude, dirtdude, distraught, djMikulec, docreed2003, dolfin66, donnamarie, Donna O, dotsright, Dr Teeth, Dreggas, DRo, droogie6655321, Dube, duckhunter, Eclectablog, Eddie C, EdgedInBlue, edr, effervescent, elbamash, El barragas, el vasco, electricgrendel, entrelac, ericlewis0, Everest42, Ex Con, exiledfromTN, exlrrp, ExpatGirl, ezdidit, fat old man, fauve, fhamme, Fineena, fiona2, fishhawk, Flea, flumptytail, Friend of the court, fritzi56, FrugalGranny, Garrett, Gator, gchaucer2, GDbot, Geiiga, GenXangster, glpaul, gooderservice, gooners, Gordon20024, gravlax, GreenMountainBoy02 (in memoriam), greylox, grndrush (in memoriam), GrumpyWarriorPoet, GuerillaLiberal, GulfExpat, gzodik, Haningchadus14, Haole in Hawaii, HappyinNM, henlesloop, here4tehbeer, HeyMikey, hideinplainsight, High Tide, hiliner68, history first, hold tight, Homers24, Hugh Jim Bissell, hulibow, I love OCD, I said GOOD DAY sir, Im a frayed knot, imisa, Indexer, indubitably, indyada, Interceptor7, Inventor, Isaacsdad, ItsaMathJoke, itsbenj, itsjim, Jahiz, James Earl, JamesEB, janl1776, Janeo, jarbyus, jayjaybear, jbalazs, JBL55, jbou, Jeffersonian Democrat, jillwklausen, jmadlc55, jmonch, Joes Steven (aka Steven), john keats, john07801, johngoes, johnny wurster, jsfox, just another vet, JVolvo's Mom (in memoriam), jwinIL14, Kai99, kailuacaton, Kamakhya, kat herder, katchen, Kelly of PA, khloemi, Khun David, Kitsap River, kittania, kos, KrazyKitten, Kristina40, Ksholl, labwitchy, ladypockt, Lahdee, LamontCranston, langerdang, LarsThorwald, LA rupert, last starfighter, LaughingPlanet, Laurie Gator, Lava20, Leo in NJ, LiberalVol, lightarty, Limelite, Lipstick Liberal, litoralis, lmdonovan, lockewasright, Lonely Liberal in PA, Lonely Texan, longislandny, Lorinda Pike, LtdEdishn, lunacat, lunachickie, luvsathoroughbred, lying eyes, maggiemay, magicsister, mango, Marc in KS, MargaretPOA, Marjmar, Mark E Andersen (Kodiak54), marknspokane, marsanges, maryabein, Matf, Matt Esler, Maxiemax, maybeeso in michigan, MBNYC, mdemploi, Meteor Blades, Micburke, michael1104, MillieNeon, minerva1157, MinervainNH, Missys Brother, Miz Trom, mjbleo, MnRaindog (in memoriam), mntleo2, mollyd, Morague, MotoGP, Mr Bojangles, mrsgoo, mskitty, msmacgyver, MsWings, Murphoney, nannyboyz, Naturalized Texan, ncsuLAN, NearlyNormal, Nedsdag, Nespolo, Nick Zouroudis, NinetyWt, nokkonwud, NotGeorgeWill, notgivingup, NY brit expat, occupystephanie, oceanview, Ole Texan, OleHippieChick, Olkate, one pissed off democrat, One Pissed Off Liberal, Onomastic, operculum, OrangeMike, Ordvefa, Overseas, Over the Edge, Pager, paige, PaintyKat, paj1, palmer18, paradox, parryander, paulitics, peglyn, Pennsylvanian, Penny GC, peterfallow, phrogge prince, plok, Portia Elm, Positronicus, post rational, PowWowPollock, Proud Mom and Grandma, psycho liberal, ptolemynm, Purple Priestess, PvtJarHead, Qwisp, racheltracks, Radiowalla, randallt, ray bob, real world chick, red mittens, Reepicheep, regis, relentless, revelwoodie, revsue, Rex Manning, rexymeteorite, RiaD (in memoriam), rickeagle, ridemybike, rightiswrong, Rileycat, rincewind, rkex, roadlion, RoCali, Roger Fox, Rosebuddear, roses, rscopes, Rudini, RumsfeldResign, Safina, SallyCat, Sanuk, Sark Svemes, sboucher, scooter in brooklyn, Scrapyard Ape, seenaymah, Senor Unoball, sewaneepat, sfbob, sgary, Shahryar, sheddhead, shesaid, Shifty18, shmuelman, shopkeeper, sidious666, sidnora, slksfca, slowbutsure, smartcookienyc, smeesq, Smoh, snoopydawg, snorwich, SnyperKitty, SoCalHobbit, SoCalSal, sofia, soonergrunt, sostos, sowsearsoup, SpecialKinFlag, spmozart, spotDawa, SpotTheCat, StateOfGrace, Statusquomustgo, stiffneck, stonekeeper, suesue, sunbro, Super Grover, susans, Syoho, tallmom, tarkangi, Tay, tdslf1, teknospaz, The Eyewitness Muse, The grouch, The Technomancer, The Termite, theatre goon, TheGeneral, TheStoopingRabbit, tigerdog, TigerMom, Tim DeLaney, tiredofcrap, TomP, tonyahky, Toyotabob7, TracieLynn, TreeFrog, triciawyse, tripodisblack, trs, trueblueliberal, TrueBlueMajority, ttanner, Tulsonian, Turn VABlue, Turtle Bay, Tyto Alba, uc booker, UncleCharlie, Unduna, Unforgiven, ursoklevar, USArmyParatrooper, VA02 femocrat, Vacationland, valadon, Vayle, vc2, Vetwife, vgranucci, Via Chicago, Village expects idiot home soon, viral, vulcangrrl, waytac, webranding, Wee Mama, weelzup, Wes Opinion, Whimsical Rapscallion, willy be frantic, willy mugobeer, Wood Dragon, wolfie1818, Wordsinthewind, Wreck Smurfy, x, xopher, yet another liberal, Zotz
Solid science education is the best inoculation against ignorance.
The Inoculation Project meets Sundays at 10 am ET / 7 am PT to help fund science and math projects in red-state public school classrooms and grow more rational voters. Join us at the link each week to cheer on our effort -- no cash required, but even small donations make a big difference!
Sunday's The Inoculation Project: Molecular Models, ph Meter and Rats can be found by clicking the link!
|