A place to blather on about things that catch my eye, nomz I like to nom, and music that makes my ears happy.
"Baby, it’s cold outside." After a busy yet fun Saturday that included a less-than-healthy but scrummy brunch, I decided to combat the cold weather with one of my few no-fail dishes: homemade chili! Though the morning was pretty mild, the temperature dropped throughout the day, and it was f-f-f-frigid by 10:00.
Chili to the rescue. My version is so full of spices, extra-lean beef works perfectly. After softening some diced green peppers in a pot, I add 96/4 beef, browning and crumbling it. Then I throw in a big can of diced tomatoes, cayenne pepper (of course!), cumin, curry powder, garlic powder, and 21 Salute Seasoning from Trader Joe’s. Right before removing from heat, I swirl in a little good ol’ Heinz 57 and sriracha.
To serve, garnish with heart-healthy avocado and some extra sharp white Wisconsin cheddar (also a Trader Joe’s find!) and added some baked blue corn chips. Dinner, done.
Guillermo del Toro Shares 14 Creative Insights From His Spectacular Cabinet Of Curiosities Sketch Book
"The most intimate betrayal of every human being starts in her body or his body. From the moment we’re born, we already have a cancer gestating or an atrophied muscle or a malformed vein or aorta. We are almost like spirits or minds that are being hosted in a bag of meat that is treacherous.
Biology as horror is an anxiety that comes with modernity. I don’t think Egyptians felt anxiety about that. Their cosmology had to do with the skies and dawn and death, but our cosmology right now is colon cancer, lung cancer—these are the demons we really fear. Viruses. Anthrax. This is the language we speak now and therefore biology is at the same time fascinating and incredibly horrifying.”
OK, so you’re telling me that Guillermo del Toro is not only masterful in the visual arts, but searingly insightful and self-aware as well? Not fair, I say.
- Perhaps / Maybe
I’ll admit I’m an offender. On all 10.
A brilliant idea. An obviously painstaking labor of love. A great example of meticulous execution by a craftsman.
Love love LOVE this new work, “Selected People,” by Pelle Cass.
(P.S. His whole website is pretty awe-inspiring, too!)
When it comes to art, why am I into all things creepy lately? The obvious (and wrong) answer would be that it’s October, aka National Rot Your Teeth with White Sugar and/or Dress Like a Prostitute month.
But maybe I’m not-so-unknowingly going through a dark phase?
That can’t be it either. My mood, reflecting the recent stretch of perfect fall weather we’ve been having, couldn’t be sunnier. I’ve been having some undeservedly fun weekends, this one being no exception, having just returned from a day spent outdoors capped off by a carb fest at Osteria del Figo with the world’s best boyfriend AND my partner in crime from high school, who’s in town for the weekend.
So maybe my gravitation toward the slightly macabre should just be attributed to good taste.
Utterly creepy and creative.
Snaps from an impromptu ride on the SkyView last weekend. A perfect outing for the arrival of fall.
Weekends…weekends weekends weekends. Weekends have been so much fun lately, probably because there’s such pressure to ENJOY! before it’s over. While that pressure might cause stress for some, negating the intended effect of our two brief days of rest, it’s invigorating for me because the challenge of making the most of every minute has made me appreciate and savor even the smallest experience. A walk through my neighborhood of Historic Roswell, listening to the rain splatter on the deck, thinking up something delicious for dinner: These things make it possible to endure the long and cringe-inducing weeks I’ve been having lately.
And with this, I bid you all a wonderful weekend.
I started this blog in 2010, and from the outset, I’ve always said that while I don’t necessarily have a sophisticated palette, I’d talk about nomz that make my mouth happy. Well, a mostly empty pantry and rumbling tummies led me to create this simple, total comfort-food dish a few weeks ago. The boyfriend loves it (I know this because he goes back for more until he’s popping full)…and making nomz that make HIM happy is as rewarding as making my favorite foods.
Obviously, this is a take on tuna casserole, but a bit healthier, without the canned mushroom soup or potato chips. Albacore tuna, broccoli, and mushrooms, tossed with pasta. What could be simpler? The sauce: juuuuust enough mayo to make it creamy (live a little and use a bit of the real stuff rather than the too-sweet, gelatinous, low-fat version), Parmesan, cayenne and black pepper, and onion and garlic powder.
I’ll admit it’s a busy/lazy girl’s way of Betty Crocker-ing her way to a home-cooked meal…but hey, my audience is happy, and I’m all about giving the people what they want.
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