Thursday, September 14, 2017

Asking for Help

Don't mean to be a pest but I have a question. I've been trying to cull some of the recipes I've jotted down on both facebook and my blog ( over the past several years. On the blog it is not a problem, just time consuming--and if I could afford an assistant I'd freaking hire one to do it for me--but on FB, when I go to my home thing, I only get to see about the last 10 entries I've posted and the responses people have made to them. There is no second page, no "next page" thing. I must be doing something wrong, but then that's a given, given that I cannot turn on the television with all the damned buttons on all the darned receivers I have to memorize. So can you guys help?
I really hate to go back through all the nonsense, but some of those meals sounded really tasty when I described making them. And even though they all use the same three ingredients over an over and over again, you got to think of it like playing the blues: You only need the three chords, slight variations to minors, ninths, sevenths and so forth, and suddenly you have a million different blues songs, even though they share the same small playing field.
(When I write this stuff, sometimes I wonder who's really writing it because I am not nearly clever enough to have this shit just come popping out. Yesterday, for instance, when I wrote about Jesus and the loaves and fishes and him suddenly realizing he'd forgotten to hire any vendors, well, man, I was laughing at that. Like, who the heck wrote that? It's perfect, but way more clever/smart/intuitive phrasing than I would ever be capable of writing. Whoever you are, keep it up. I'm your huckleberry conduit, baby. (after Val Kilmer in that cowboy movie).
Long as I'm mentioning food, today I bought two large center cut, bone-in pork chops (grass fed; no pens; still killed) and I'm gonna cut them open from the fat end down to the bone, and then stuff them with braised spinach, diced shallots, and garlic, then add fresh mozzarella and a bit of good blue cheese. I'll seal those babies with a couple of toothpicks, then sear them in a bit of olive oil and garlic. I'll tamp them dry, then flower, egg, and bread them (good bread crumbs I'll infuse with a bit of spice), then sear them again. Then they will go into the oven, pre set to about 325 for maybe 25 minutes. Then I'll turn the oven up to 400 for maybe 10 minutes until that cheese is oozing out all over the place. I'll pull them, take the pan juice and mix in a bit of floue and butter roux, add ( I know, heretic! But I don't have any real brown sauce here!!!!!) a package of McCormick pork gravy and some organic vegetable stock--along with one anjour pear that's sort of rotting, and the juice from two really fresh large naval oranges and make a gravy. Keep it light, not thick and heavy, just a sauce to tie things together like a good throw rug in an interesting room to make things shine.
I'ma gonna have that with a nice romaine and carrot (both killed at my behest, sorry guys!!!!!) with my variation of the most fantastic vinagrette in the world, taught to me by Christie Engel, who used to work (with her husband) for the Big Apple Circus, one of the best circuses in the world!!!. It's just olive oil, garlic, shallots, salt, pepper, and balsamic vinegar. But LOTS of balsamic vinegar. Normally they tell you 3 oil to one vinegar. This is 2 vinegar to one oil and man, that thing bites your tongue all the way to the brown places in the back near your throat, and then soars up into the back of your head. I am not kidding.
Anyway, I'd love some help here. Thanks. And I hope you area all eating well tonight and every night and that when you have extra you invite people who have less to share it with you. Bon appetit!

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