Cute little steamed parsley dumplings resting before dinner.
6-inch cake pans setting out on their maiden voyage.
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concerning the Life, Studies, Opinions, and Friends, of ERK
'bout Me
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5 comments:
What were the dumplings served with? They look delish!
Kenneth: What's for dinner?
Erk: Do you know chicken pot pie?
Kenneth: [smirking] Yes, I am familiar.
Erk: And you know how we had the Barefoot Contessa's vegetable pot pies?
Kenneth: Uh-huh.
Erk: Well, tonight we're having the vegetable analog of chicken and dumplings. And a crab and romaine salad with a buttermilk-Caesar dressing: that's your protein.
Lovely!
Also, I'm wondering how a savvy fellow like yourself feels about using minced garlic...like the kind that comes in a jar from the grocery store. Its so handy, I cant help but be tempted!
They tried to make my buy minc'd garlic; I said, "No, no, no."
To easily peel a clove of garlic, smash it with the flat side of a knife: the peel splits and then slides right off. The pre-minced stuff has to be less flavorful than fresh. The action of smashing and mincing activates the oils, and activated oils = deliciousness.
That said, I won't think less of you if give in to the pre-minced. Garlic powder, on the other hand-- while it surely has viable uses-- is wholly absent from my pantry.
Garlic powder was always on hand at my home as a kid, and I never fully understood the appeal. I do recall my mother insisting that the men of her family go easy with the stuff, though, as we would all smell of it for days after eating it. Evidently there's a direct link between one's sweat glands and that gross dehydrated powdery shit that is also absent from my pantry.
And I will think long and hard before going pre-minced. I try to be a purist when and where I can, and this seems like an opportunity to do so.
I love Ms. Winehouse.
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