THE CURRY DIVA
On Saturday I interviewed The Curry Diva. I wrote a post about the events she has coming up for the City Pages Hot Dish blog. Also, I’m currently having pineapple curry leftovers from Saturday. CURRY FTW!!! Also, blackberry brandy FTW!!!
EATING WITH MYSELF
I had a little carbo-load. I needed to prepare for an evening of couch sitting (my favorite kind of sitting).
Shlo goes psycho over tortellini! Not really. But he does go psycho over lettuce and kale. And chicken bones. And probably human bones too if he had the chance.
Ummm ingredients, DUR! I like things that are LEMONY.
Ummmm here we have some once-frozen artichokes and some fresh onions in a bath of bubbling EVOO that looks like a slick of urine.
IN THE END, there was feta. There is always feta in the end.
FEASTING AT PRIYA’S HOUSE
On Saturday we were lucky enough to feast at Priya’s house. Her mom and dad made an amazing meal for us. Priya bought the bread. Above, I contemplate how to look good while stuffing my fat faaaace.
Here’s my first plate after I was half done with it. I had three plates. I could explain what everything is, but I don’t want to. Everything was vegetarian though. I’ll let you know that much.
We had potato naan and an onion naan. I think. I can’t remember. I was too busy focusing on that there masala.
Here’s Priya’s mom’s spice thingy. I’m going to get one, and then I’m going to become the best white Indian food chef ever. Tough competition.
I can name approximately two of these. Wait. Maybe four.
Annnnnnd here’s out hostess with the mostest (hair).
I LIKE MEATBALLS
I especially like meatballs if they’re served with garlic bread. My mom made this for me. I had it for lunch. #ADULTHOOD
Yeah, needs more CHEESE. Then it would be my favorite. But it’s hard to dislike bread and homemade red sauce and homemade MEATBALLS. What’s that? YES, I said MEATBALLS! GOAL: get creative with meatballs. I’m trying to think of some unique meat combos aside from traditional balls o’ meat. HRMRMMM.
LOOK AT ALL OF THAT SQUID. SHINY.
On Sunday night, we had the best/worst calamari fry ever. Above, our token fish-less vegetarian pretends to enjoy the creatures that come from the sea.
Well, really it was book club. But Jordan decided to be gracious and hospitable and super bourgeois and make calamari. Above, the egg that went into the Sriracha aioli I made. I SHOULD HAVE READ INSTRUCTIONS before making it.
I had to use the food processor on the floor because the chord was too short to reach anywhere. There was no cat hair in the aioli, as far as I could tell. And if there was, APOLOGIES, BOOK CLUBBERS!
We had the calamari two ways: beer-battered, in honor of the state fair, and a more traditional bread crumb. I’m a beer-batter fan myself. Above, fresh calamari, blurry and sideways.
Less exciting and containing no tentacles, the lemony hummus was a crowd pleaser.
Deliciously shiny!
Look at that pleased crowd! Undoubtedly, it was all of the fish and artificially-colored malt beverages/energy drinks that delivered this joy.
Above, the morning after. Go book club! I can’t remember what we read.
NEWS YOU CAN’T BOOZE, UNFORTUNATELY
My first City Pages blog post went up today. PRETTY EXCITING, or something. Just kidding, Internet Reader Who Understands Written Sarcasm. I’m excited to be putting my best foot-in-mouth forward for CP whenever I can. Going forward, I’m aiming for one post a week. Doable.
TOMORROW, ON IQTE: photos from book club! We prepared calamari, talked about the book for 15 minutes (maybe), and finished all of my hard liquor.
AND NOW, SOMETHING YOU CAN REALLY LOOK FORWARD TO: I’m making a feast on Saturday for friends who responded to my Facebook status query: “Who wants me to make you dinner? You bring the liquor.” I’m excited. It’s gonna be fish-centric.
YOU CAN’T MAKE GROUND BEEF SEXY
I’ve tried to make ground beef appealing, but, it’s impossible, probably because it’s just ground up animal. YEAH. So let’s focus on how pretty this salsa is. It went on top of my Epic Ultimate Nachos.
It’s tomato-less, and limey.
And there you have it: Ultimate Nachos. I ate a third of that pan, and then I didn’t do anything for two days except talk about how epic my nachos were. When my mom asked me, “what did you do on Sunday?” I just said, “Nachos.” Nuff said.
ALSO, I’ve finally got my act together enough to have my first CP post up on Monday. I hope to do one a week until my life settles down a bit, and then hopefully I’ll begin posting more. BUT WE’LL SEE. I’ve been busy, doing a lot of drinking and things. And nachos.
BIG NEWS A COMING
Probably? Who knows. So I hear.
Some for sures: going to begin writing for City Pages Hot Dish blog. I’ll be covering local food news and dishing out attitude. I’ll link from here, and from my tumblr, which is way more relevant than this archaic WordPress-run thingamajig.
Also, do you ever fee like not brushing your teeth? That’s where I’m at right now. Happy Saturday.
ALIENS! DIABETES! LAMB CONSUMPTION! MY LIFE TEN YEARS FROM NOW.
I hope my life will be sparkly, and filled with lamb. I have a feeling that my weekly consumption of Zours will lead to some unfortunate malady, probably diabetes. Other than that, I see myself in the same apartment with the same cats and the same dirty floors. Some of the dishes will probably still be dirty, and most of my books will still be lying around, unread and architectural, stacked in skyscraper-like piles. There will probably be more dust.
Aliens? What about them? Oh. The title. I wrote that before I wrote the entry. I’m trying this thing called Plinky, which is a prompt service. I like and dislike it already in equal measures. You can tell that the prompts have been written with whiny bloggers in mind. I’m not really a whiny blogger, at least not here. Well, I’ll let you know how this Plinky thing goes. Or maybe I won’t!
Bacon Fat
Sometimes you need to congratulate yourself for a day well done, and almost always this is best done by clogging your arteries. I made these roasted potato, bacon, parmesan, and parsley critters last night. Sure, they look a lot like potato skins, and really they are, but I’m reluctant to call them that because then the general viewing public will be all OH LOOK I COULD JUST GET THOSE AT TGI FRIDAYS. But don’t.
Observe the way the potato glistens. That’s flavor. The secret to these beauties is roasting them in the reserved bacon fat. Now, before you get all “I’m a vegetarian/healthy person!” on me, take a moment to tastes these beasts, and then you’ll be all, “oh, nm.”
Now, I could get all technical on your and let you know how to make them, but I’m not stupid enough to believe that you’re actually going to make them. My least favorite part of food blogging is the recipes. I prefer to instead just look at the pictures and be all like OH OKAY I KNOW WHAT TO DO NOW. Plus this blog doesn’t claim to be instructive; it claims only to be an idiot quest taste explosion, which it hasn’t been for several months. But maybe it is now? Again? Is IQTE alive? Probably not. But maybe. CLIFFHANGER!
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