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Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts

Tuesday, July 9, 2013

ABBA and Some Pasta!


Yesterday was just awesome.

I woke Matthew up at six to head out for coffee, something he does far more often to me than I do to him.  We got ready and caught the 7:08 bus into SLO.  For a while we were the only customers at Bello Mundo, so we sat at the bar and talked with the baristas the entire time.  Matthew was at his witty best, and the two baristas had, apparently, already agreed that today was going to be amazing.  By the time Matthew and I left we had sipped on amazing coffee, breakfasted on a delectable croissant, enjoyed excellent conversation, and received a lesson in coffee-foam-art.  Best start to a day ever.



CAPPUCCINO



Glorious, isn't it?

We came home after coffee because I had a doctor appointment.  That, I'll admit, was lame.  But it only lasted a half hour.

My mother and I then lunched on Mexican food with our history professor friend.  Yummy food with the addition of a stressed out and curt waitress to make faces at...for what more could we ask?

Side note:  I happen to know two people named Jonathan, and I saw both today.  I knew professor-Jonathan first, referring to him as 'Mr. Wilson' about a year before he told me that I had to call him by his first name.  Changing names has not proven easy, especially since, to anyone besides him, I still refer to him as Mr. Wilson.  This should, in theory, make the distinction to my family members that when I refer to 'Jonathan' I am most likely referring to Awesome--Bello--Mundo--Owner--and--Barista Jonathan.  But it doesn't usually.  "I was talking to Jonathan in SLO today" always earns a puzzled look along with, "You saw Mr. Wilson in SLO today?"

Back to the day.  After lunch Mom and I went on a drive to Cambria.  A couple months ago we visited our friends who recently moved up to Auburn.  While there, the mother of the family discovered that my mother had adored ABBA as a teen.  A Swedish exchange student first turned her on.  Our friends, after learning this, decided to put on the film Mamma Mia.

Bad Points:
The young couple was stupid and annoying
The plot pieces involving aforementioned couple were stupid and annoying
Aforementioned couple/plot pieces resulted in a bit of brain rot



EWWWWWWWWWWW.

The actual performance of the song "Mamma Mia" was really, really awkward to watch during certain bits

Good points:
Songs, for the most part, were fun
Meryl Streep was great



Her two friends were pretty good too

Is Colin Firth ever not cute?



My mom used to have an enormous crush on Pierce Brosnan (specifically as Remington Steele), so we enjoyed watching him...what's funny is that, as he's aged, Brosnan has begun to look rather like my dad



Same type, anyway.

After watching the movie, Mom and I decided that we needed to go on an ABBA trip.  Thus our decision to drive to Cambria with ABBA blasting at us.

"Dancing Queen" is lame.  We (meaning, of course, Mom and I) believe that the reason it became so popular is that the youth and young adults of that era thought the song was about them.  They were the dancing queens.

My two favorites are "Take a Chance on Me" and, of course, "The Winner Takes it All."  There's no denying that second one's a good song.  Actually, you could totally deny that.  I happen to think it's excellent--the same song as, even if not on level with, "My Man" and "Hallelujah."  There's a hilarious version down below.

"Take a Chance on Me" is just cute.  "SOS" and "Mamma Mia" are also fun.  You have to be in the mood and either walking or driving, but, sometimes, ABBA can be totally fun.

Ready for the recipe, at last?  Some Like it Hot was going on while I made it.

Ingredients

1 pound fusilli (or whatever pasta you want)
2 tbsp. butter
2 tbsp. olive oil
5 cloves garlic, rather roughly chopped
1/2 red onion, sliced
2 smallish zucchini, chopped
2 sprigs rosemary, leaves pulled from sprigs and chopped
Very small handful oregano, chopped
1 handful grated parmesan cheese
1 tomato, diced
Kosher salt

Directions

Cook pasta according to instructions, reserving 1/2 cup pasta water.  While pasta is cooking, combine butter, 1 tbsp. oil, 4 cloves garlic, and onion.  Cook until onion softens.  Add zucchini, herbs, and salt to taste.  Drain pasta.  Transfer veggie mixture to empty pasta pot and return to heat.  Add pasta, remaining tbsp. oil and clove garlic, and reserved pasta water.  Cook until water is evaporated, mixing in parmesan at last moment.  Serve topped with tomato.

Wednesday, July 3, 2013

Welcome and Recipe


I love accents.  Not in the way of, "whoa, that French guy's accent is sexy," but as in "I attend a Greek Orthodox Church where 80% of the members are from Eastern Europe, Northern Africa, etc, so therefore I know a whole lot of a amazing people who have accents and therefore I LOVE ACCENTS.  Now add the fact that my immediate family and I love to imitate anyone we know.  Lots of friends with accents + frequent imitations = tons and tons and tons of family jokes based on various accents.

Our priest is from Romania, and, being the priest, he does a good bit of talking at church...so we have lots of Father Silviu quotations frequently repeated in my household.

Usually, when pastors try to be "cool," it's terribly annoying.  But, when Father Silviu used "American" colloquialisms, it is most excellent, hilarious, adorable...you know, all that.

"Jesus didn't miss a beat."

"I mean, come on, get real."

"Oh, that was my bad."

Sadly, I can't type in a Romanian accent.

Thus the title of this blog.  "We will go out into the church and uhhhhhhh eat some uhhhhhhhh delicious foods." 

This blog is about some delicious foods.  One of my favorite things to do is make meals from whatever I can find, especially farmer's markety type ingredients.  I love making usually store-bought staples from scratch.  Though, of course, I often don't.

Here's a sample of what should happen on this blog.  It has no picture as of yet, but was super yummy so I'm sure to make it again and take a picture.

My long-time buddy Mo (Maurice, properly) came to visit a few hours with my brother (Matthew) and I.  As I made dinner Mo asked me what I was making.  My answer: "Some kind of pasta."  Then, a few minutes later, "You like salmon, right?"

Ingredients

1 lb. angel hair pasta
olive oil
1/2 head garlic: cloves crushed, peeled, and diced
1/2 bunch basil leaves
1 bunch asparagus: cut into 1 inch pieces
1 can salmon: drained and rinsed
1/4 cup sour cream
Kosher salt
fresh ground pepper

Put on water for pasta.  In large skillet, saute garlic in good amount of oil.  Add asparagus and basil when garlic becomes fragrant.  Cook until asparagus is bright green.  The water should be boiling by now: add tsp-ish of salt and pasta.  Add salmon to oil, garlic, basil, and asparagus mixture.  Add bit of salt.  Add sour cream; turn off heat after mixing but leave pan on burner.  Reserving 1/2 cup water, drain pasta.  Add pasta and water to pan; mix to coat until water is evaporated.  Scoop pasta out into bowls and garnish with fresh pepper.

We all really, really enjoyed this.

So, I hope you stay!  Enjoy the recipe and chit-chat!