Wind. Kate resumes cooking.
Even though I got nothing done all weekend, I walked to dog's last night for caning and dinner. He needed the company more than I need my passport, right? It was actually a pretty nice walk and I'd forgotten how dark the marks would be and I'd never had Irish stew before. The one bad part was, by the time we left, the wind was howling down Tenth Ave so hard, I-kid-you-not, I nearly got knocked over on more than one occasion. Which was extra scary, bc I was scared of getting knocked down and flailing and grabbing the guy with the cane next to me, or having him fall over and be unable to help bc he weighs twice what I do. *sighs* Or at least he did before I ate all that stew.
Also, hearing the wind blowing outside does not incline me to leave my nice warm apt. And to think it will be twice as fast on Aconcagua.
**
The WSJ publishes recipes about once a week and they are generally very complicated; umami recipes are also extremely complicated, so I was shocked that when they did an article on umami, it was do-able. I made Jody Adams's balsamic-marinated chix stuffed w/green olives this morning. It has all sorts of tasty things in the marinade and smells really good. I'm not really sure how tossing olives in the cavity changed the flavor of the chix, but I'll be happy to put them on my salad when I eat the breast meat with spinach. Also, I followed the recipe exactly, bc that's what you're supposed to do the first time, I'm told, but I think a 4lb chix is a bit much for a Kate: I ate a wing for breakfast and was too full to eat the second.
Also, hearing the wind blowing outside does not incline me to leave my nice warm apt. And to think it will be twice as fast on Aconcagua.
**
The WSJ publishes recipes about once a week and they are generally very complicated; umami recipes are also extremely complicated, so I was shocked that when they did an article on umami, it was do-able. I made Jody Adams's balsamic-marinated chix stuffed w/green olives this morning. It has all sorts of tasty things in the marinade and smells really good. I'm not really sure how tossing olives in the cavity changed the flavor of the chix, but I'll be happy to put them on my salad when I eat the breast meat with spinach. Also, I followed the recipe exactly, bc that's what you're supposed to do the first time, I'm told, but I think a 4lb chix is a bit much for a Kate: I ate a wing for breakfast and was too full to eat the second.