My love with his cute new hairdo.
May 5, 2012
My love with his cute new hairdo.
Corn Salsa Pasta
This easy weeknight dinner combines all that is good about corn salsa with a nice gluten-free pasta for a no-fuss meal that is high in taste and low in drama.
Corn Salsa Pasta
2 ears corn, de-cobbed
1 orange bell pepper, chopped
1/2 onion, thinly sliced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 pickled jalapeño, diced
3 Tbsp. salsa
3 Tbsp. crema
1/2 package (2 servings) corn pasta
Salt & pepper to taste
1 Tbsp. olive oil
Put a large pot of water on to boil. While your water is boiling, de-cob your corn kernels, chop your bell pepper, slice your onions, dice the jalapeño and gather the rest of your ingredients.
In a large pan over medium heat, bring the olive oil up to temperature. Add the onions and sautee until translucent. Add the corn and pepper and sautee, raising the temperature a bit if needed, until starting to brown around the edges. The goal is for the corn and peppers to get some nice browning (especially the corn), but to not burn the onions. This is a fine line to walk. When the pepper is soft and everything is browned to your liking, it is time to add the pasta. If the pasta is done, add it now. If not, knock the heat down to low to wait for the pasta.
When draining the pasta, reserve 1/2 a cup or so of the starchy water to help make a sauce.
Add the drained pasta to the pan, along with the jalapeño and salsa. Cook over medium heat, stirring to combine. When all is combined, add the crema and enough pasta water to create a sauce. Toss and serve.
Serves 2 for dinner + 1 for lunch.
May 4, 2012
Walking around near Prospect Park after striking out trying to get Avengers tix. Ah well. A (long) stroll with sausages from our favorite butcher at the end was just as satisfying.
May 3, 2012
Yummy, tasty grits: I promise they tasted much more satisfying than they look.
May 2, 2012
Orange
May 1, 2012
There is just something wrong about this.
April 30, 2012
It was recently called to my attention that I have been a horrible, neglectful, dog mom.
I have 999999999999 pictures of my dachshund on my phone, but to find my old man Nembu, I had to scroll back 6+ months.
Terrible business.
To my credit, he is an exceptionally hard animal to photograph well and has decided that in his advanced age, my grumpy old man doesn’t have to even appear to play along.
This happens when I get the camera out and actually get him to settle down.
Or this happens
And when I do get him, he looks like this.
Or this.
This is the saddest animal I have ever seen. He’s so pitiful, it hurts to look directly at him.
And this dog? Camera ready at all times, and patient.
April 29, 2012
Washington Square arch.
April 28, 2012
So much science, my head nearly exploded at the American Museum of Natural History
Spring Peas and Bacon with Lentils and Miso
This dish takes the great springtime combo of peas + bacon and adds an unexpected umami hit from miso. The miso isn’t pungent here, it’s more of a supporting character, so don’t worry about it tasting weird. The Europe-meets-Asia flavors mesh quite well.
Spring Peas and Bacon with Lentils and Miso
3/4 cup beluga (or French green) lentils
1 cup vegetable stock
1 cup water
2 cups fresh or frozen peas
2 ounces slab bacon, cut into batons
2 cloves garlic, sliced thin
1 tsp. butter
1 tsp. white miso
In a medium saucepan over medium-high heat, combine the lentils, stock and water. Bring up to a boil, cover, knock the heat back and let simmer 20 – 25 mins. or until tender.
Meanwhile, crisp the bacon over medium heat, drain and reserve.
Put the pan back on the stove and add the garlic. Let the garlic go until it is just beginning to smell fragrant and add the peas. Cook until the garlic is golden brown & delicious and the peas are starting to color. Salt & pepper to taste.
When the lentils are cooked, toss in a medium bowl with the miso. Salt & pepper to taste.
Add the peas & garlic and bacon. Toss to combine & serve.
Serves 2 for a hearty dinner or 2 + 1 lunch for a light dinner.
Gastography 