on eating
So, there's some privileged shit going on over at food_porn (what else is new?) and in discussing it, I thought this might be a good time to link back to that entry I made a while back about the SF Hunger Challenge. Reading about ppl trying to live for a week off a food stamp budget was a really enlightening and humbling experience for me, and I think it's something that's good for me to go back and read whenever I'm in a food rut. It's also something I wish I could post in the food porn community (I'm not sure if they'd let me) when there are situations like there are now, with privileged fucks talking about how ENRAGED (actual word choice) they are that some ppl would use things like boxed cake mixes or cans of stock. Or how they just don't understand it, but also don't understand how their lack of understanding is indicative of unchecked privilege. Basically: I fucking hate snobs. Esp ppl who are snobby about such a sensitive, classist issue. Not everyone can dine on fine cheeses and salads of tender organic baby greens, and ppl who don't cook everything from scratch aren't necessarily stupid or lazy.
Not everyone can afford to dine on the following recipe either, I'm sure, but I'm posting it b/c it is fairly cheap and also super delicious. And despite my anger, I kind of need to end this post on a happy note.
Cobbled together from various internet recipes and my own brain. This is quick, even more delicious leftover, and makes a nice cold meal/snack for a hot day. The following recipe makes 4 meal-sized servings.
INGREDIENTS
1 1/3 cups dried orzo (or pasta of choice, or couscous, whatev)
1/2 English (seedless) cucumber, diced
1-2 tomatoes, diced
2-3 green onions, chopped finely
1 lemon
approx 1/2 cup feta, crumbled
approx 2-3 T olive oil
approx 2-3 T fresh basil, chopped (or equiv dried)
approx 1/2 t dried oregano
salt and pepper
Cook orzo in salted water until al dente. In the meantime, chop veggies. Get a medium to large bowl, and squeeze out juice of one lemon. Whisk in about twice as much olive oil until emulsified into a dressing. Salt (about 1/2 t) and pepper to taste. Add oregano, basil, and veggies -- toss to coat, and put in the fridge. When pasta is done, stir in a bit of oil to prevent sticking. When it has cooled off, mix in with veggies and dressing, add feta, and stir well to coat. Let it chill for at least an hour or so for flavors to blend and for it to get nice and cold. EEEEEET NOM NOM NOM.
I have a big bowl of this sitting in my fridge right now for dinner tonight and then lunch/snacks for the next few days. I need to buy couscous to make this with in the future, b/c that involves having the stove top on for even less time.
Not everyone can afford to dine on the following recipe either, I'm sure, but I'm posting it b/c it is fairly cheap and also super delicious. And despite my anger, I kind of need to end this post on a happy note.
Cobbled together from various internet recipes and my own brain. This is quick, even more delicious leftover, and makes a nice cold meal/snack for a hot day. The following recipe makes 4 meal-sized servings.
INGREDIENTS
1 1/3 cups dried orzo (or pasta of choice, or couscous, whatev)
1/2 English (seedless) cucumber, diced
1-2 tomatoes, diced
2-3 green onions, chopped finely
1 lemon
approx 1/2 cup feta, crumbled
approx 2-3 T olive oil
approx 2-3 T fresh basil, chopped (or equiv dried)
approx 1/2 t dried oregano
salt and pepper
Cook orzo in salted water until al dente. In the meantime, chop veggies. Get a medium to large bowl, and squeeze out juice of one lemon. Whisk in about twice as much olive oil until emulsified into a dressing. Salt (about 1/2 t) and pepper to taste. Add oregano, basil, and veggies -- toss to coat, and put in the fridge. When pasta is done, stir in a bit of oil to prevent sticking. When it has cooled off, mix in with veggies and dressing, add feta, and stir well to coat. Let it chill for at least an hour or so for flavors to blend and for it to get nice and cold. EEEEEET NOM NOM NOM.
I have a big bowl of this sitting in my fridge right now for dinner tonight and then lunch/snacks for the next few days. I need to buy couscous to make this with in the future, b/c that involves having the stove top on for even less time.