(no subject)
Jan. 15th, 2004 01:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
malsperanzaLucky me. Am home in bed today with that dashing French military fellow, General Malaise.
Am therefore going to find and post a bunch of miscellaneous stuff that I have been discussing otherwhere. Stay tuned.
Meanwhile,
What I accomplished in 2003
1. New spigot on kitchen sink.
2. Invented excellent
3 endive, cut crosswise into 1" chunks
3 small radicchio, cut vertically into quarters or sixths.
large handful pine nuts
large handful sultanas or dried currants (less syrupy than raisins)
2 dried chili or habanero peppers
olive oil
salt & coarse black pepper to taste
Break the tops off the peppers and scatter the seeds in the oil. Heat the oil with salt and chilis in it. Toast the pine nuts until very brown and the sultanas til a little crispy. Add the endive and radicchio, saute a little, then cover and saute further until cooked (i.e., a little wilted but not mushy).
Alt. version: instead of endive and radicchio, use broccoletti or broccoli rabe.
The key is the oil. I keep a bottle of good olive oil with about 15 whole chilis in it (tops broken off and seeds spilled in oil). Over time, the oil gets very spicy and can be used for cooking, or as a condiment for jazzing up pizza or whatever.
3. Uh. *stares at screen*
Am therefore going to find and post a bunch of miscellaneous stuff that I have been discussing otherwhere. Stay tuned.
Meanwhile,
What I accomplished in 2003
1. New spigot on kitchen sink.
2. Invented excellent
3 endive, cut crosswise into 1" chunks
3 small radicchio, cut vertically into quarters or sixths.
large handful pine nuts
large handful sultanas or dried currants (less syrupy than raisins)
2 dried chili or habanero peppers
olive oil
salt & coarse black pepper to taste
Break the tops off the peppers and scatter the seeds in the oil. Heat the oil with salt and chilis in it. Toast the pine nuts until very brown and the sultanas til a little crispy. Add the endive and radicchio, saute a little, then cover and saute further until cooked (i.e., a little wilted but not mushy).
Alt. version: instead of endive and radicchio, use broccoletti or broccoli rabe.
The key is the oil. I keep a bottle of good olive oil with about 15 whole chilis in it (tops broken off and seeds spilled in oil). Over time, the oil gets very spicy and can be used for cooking, or as a condiment for jazzing up pizza or whatever.
3. Uh. *stares at screen*
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-02-02 11:26 am (UTC)*bows nobly*