trained-pianist
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« Reply #255 on: 13:50:38, 10-06-2007 » |
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this is beautiful site your blog, your space. I really liked it, Lord.
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Lord Byron
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« Reply #256 on: 13:52:12, 10-06-2007 » |
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time_is_now
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« Reply #257 on: 20:53:39, 11-06-2007 » |
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Yes, t-p, some great Mexican food in California, although it's hard to find bad restaurants there in my experience. Very sophisticated cuisine (and varied!). I haven't been to Mexico, but the best Tex-Mex food I ever had was in Houston - simply wonderful, fresh and properly spiced. Never had anything even half as good in this country. (Perhaps t_i_n can chip in with a tortilla chip or two when he's back from Mexico!)
My stomach's a bit funny since I got back, Mexican food is all meat and beans and flour wraps and I think the lack of proper carbohydrates has got to me, I can't seem to manage a big plateful of pasta/rice like I normally do at home. But KK's locust fritters recipe just reminded me of the scrumptious courgette flowers in a blue corn tortilla I had for breakfast on Sunday, in an outdoor cafe just off the motorway to the south of Mexico City. I went there last time I was in Mexico too, and we call the place 'los aplausos' because of the children there who run to the car park and clap excitably every time a car pulls in.
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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harmonyharmony
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« Reply #258 on: 18:34:02, 12-06-2007 » |
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I'm waiting for my courgettes to become a little more established before trying anything with the flowers. I've always fancied doing it. And your talk of Mexican food reminds me of how much I would like to cook some. I'll have to see what raw ingredients I can find in the supermarket (I love the idea of blue corn tortilla).
Some kind of lentil curry tonight. Don't know the details but I'm just going to improvise with spices, tinned tomatoes and a bit of desecrated coconut and see what happens.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble
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MabelJane
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« Reply #259 on: 18:43:22, 12-06-2007 » |
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and a bit of desecrated coconut and see what happens.
You'll have the Bishop of Manchester after you! Have you tried his dessicated cathedral recipe?
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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richard barrett
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« Reply #260 on: 18:47:53, 12-06-2007 » |
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Some kind of lentil curry tonight. Don't know the details but I'm just going to improvise with spices, tinned tomatoes and a bit of desecrated coconut and see what happens.
Don't forget the lentils!
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harmonyharmony
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« Reply #261 on: 20:25:44, 12-06-2007 » |
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Well it turned out to be very tasty if a little random. Got carried away at the last minutes and added some prunes and vodka.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble
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harmonyharmony
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« Reply #262 on: 23:47:27, 12-06-2007 » |
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Supervisor (or should that be former supervisor?) coming to dinner tomorrow. Menu: Falafel with pitta breads Simple baked fish with vegetables Pear sponge pudding with custard
(No vodka was harmed during the production of this menu)
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble
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Andy D
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« Reply #263 on: 00:24:09, 13-06-2007 » |
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Lentil and prune curry! Not one I've tried.
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Morticia
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« Reply #264 on: 15:17:51, 13-06-2007 » |
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Well it turned out to be very tasty if a little random. Got carried away at the last minutes and added some prunes and vodka.
Cripes hh! Lentils and prunes?!! Guess that makes you a regular kinda guy, then? I`ll get me coat......
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increpatio
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« Reply #265 on: 16:54:55, 14-06-2007 » |
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Party, my place, tomorrow, everyone invited!
Hmm...will be keeping this one as minimal as the last one; some properly-cooked french toast (two eggs, four egg-whites, freshly(thanks bread maker!)-made french(-ish) bread, a cup of milk flavoured with vanilla pods, about a teaspoon of nutmeg, 2 minutes each side, with a scoop of icecream). And some backup food; last time I tried doing some rather heavily seasoned pork burgers for the hungry stragglers. This time, who knows?! Any suggestions?
Not sure how the whole showing-duke-bluebeard's-castle gambit is going to go down though :/ In Hungarian without subtitles; I may have to make a mock-up of the set and label each door so that people will know what's going on.
Wish me luck dudes.
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harmonyharmony
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« Reply #266 on: 23:38:43, 14-06-2007 » |
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Good luck Increpatio. I've never made french toast but your preparations have tempted me. I'll put it on the list with the courgette flower fritters and blue corn tortillas. Time to go and skin some peppers and make some sandwiches.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble
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harmonyharmony
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« Reply #268 on: 23:03:44, 16-06-2007 » |
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Improvised dinner tonight with some roasted orange peppers (in the reduced section) becoming a pasta sauce served with a veritable duvet of salad.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble
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Andy D
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« Reply #269 on: 23:15:48, 16-06-2007 » |
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Got back very late from the cricket at Edgbaston today (7-30?) so I quickly baked some potatoes in the microwave, smothered them in mayo sprinkled with chilli, and added a tomato, cuc, red pepper, carrot salad.
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