Tuesday, September 15, 2009

do not walk freely

So, and I know you cannot tell this from the picture but this motherfucker is HUGELY HUGEMONGOUS and could probably eat a fucking BUICK if you put him up to it, I am completely terrified of walking in my backyard now. Just knowing that spiders like this lurk in North America sends shivers down my spine. Kelsey found him in the zucchini plants the other day and we've been feeding him soldier flies--and what dumb fuckers they are. Holy shit, the maggots are huge and nasty looking and then they turn into wasp-like flies but they just bumble about a bit and then die--one of which he's wrapping up in this picture, by the way, as a means of scale.

I've named him Bruce.

I now walk down any path in our yard with a stick out in front of me waving madly about from side to side and up and down lest any spiderweb grace my shirtfront and any other Bruces out there incur the wrath that is Emily Being Stuck In A Huge Ginormous Garden Spider Web, complete with screaming and slapping at anything even a little bit sticky or crawly.

Monday, September 14, 2009

Chorizo stew THAT WAS NOT FAIL

Somehow, possibly because I'm fantastically depressed, I managed to FAIL to take a picture of the meal we ate this evening. My failure may have been due in part to the tongue thrashing I got from my dearest beloved for using all the chorizo he bought at the farmer's market in my chickpea-and-chorizo stew. But you know what? I stand by it. I'll stand by my stew until the end of days because my LANDS was it tasty. Here's how it went:

Sweat 2 onions, coursely chopped, in olive oil
add 4 cloves of garlic, sliced and
2 carrots in a large dice

let cook until the onions are translucent and golden

add 1 1/2 tsp. smoked paprika,
3 cups tomato sauce or puree (I happened to be cooking tomato sauce for canning and used 3 cups of this)
21/2 cups of cooked chickpeas
1 cup water

Let cook for...until it smells really good and before the chorizo has completely fallen apart.


torch a couple of sweet peppers...gypsy peppers worked really well for this
peel and slice thinly

at the very end, when everything else is done and you've even
chopped parsley

poach one egg per serving.

Into the bowl:
grey salt


the end. Enjoy! We did, even if the chorizo was meant for another pot...

inspired by these two lovelies.

Thursday, September 10, 2009

after school comestibles.

cold, leftover roasted potato + green sauce = perfect afternoon snack.

side note: must be eaten in a standing position, preferable at the counter.