Archive for the ‘food’ Category

Recipe for Disappointment


Lentil & rice dish, ayurvedic: yellow lentils, coriander, misc. spices

Winter salad: raspberry vinaigrette (rasp. preserves, balsamic vinegar, white vinegar, salt/pepper to taste, whisk in olive oil); fresh salad greens; candied walnuts (shell walnuts, whip one egg white, blend in 1/2 c. brown sugar, 1/2 tsp salt, fold in walnuts, bake 350 deg 10 minutes in single layer, cool); mushrooms; carrots; crumbled goat cheese; pears (oregon best)

Appetizers: asst. pitted olives, wheat crackers, artisan cheese, monofloral honeys (tupelo, chestnut), peasant loaf bread

Wine: Pinot Black (Chile), Garnacha (Spain), Cab Sav/Merlot blend (Patagonia)

Dessert: Ginger Rosewater ice cream, fresh raspberries, orange biscuits dipped in 60% cacao

Sunday 8p, reservation for two three.*

*Ridiculously cute ukulele-playing women should know better than to show up for dinner with news about who they like better than you. It hurt, but I have a memory of a Popeye song that outshines any hard feelings … thanks for being real, Lacey.


By Popular Request: The Non-Vegetarian Cocktails


  • Turkiela Sunrise
  • Porktini
  • Mutton Julep
  • Steer Beer
  • Chickenwine
  • The Whitefin (vodka + tuna)
  • Sloe Shrimp Fizz
  • Sausage Colada
  • Sex on the Beef
  • Sweetbread Sour
  • Harvey Wallbangers & Mash (thx Jay!)
  • Meadt
  • Cape Cod
  • Irish Carp Bomb
  • Chum and Coke
  • Blood Mary
  • Grey Goose and Red Bull
  • Spamojito
  • Pina Vealada
  • Hamikaze
  • Caipiranha

(Can you think of more? Bring it.)

Initial writing credits: Monkey Island Restoration Team, (c)2007

Make Pierre’s Poblano Frittatas, everybody

This frittata is named after my cat even though he can’t eat it ’cause it’s got onions. I’ve been working on this recipe for many years, and now you can have it. For free. Well, not free, just if you ever try it you should leave me some comments, because that’s the cool thing to do, y’all. It’s really tasty, but make sure you have a small omelette pan if you dare attempt that insane flip at the end, which should be practiced over a sink. Lots of people like frittatas for breakfast or brunch, but nobody’s stopping you from making this for dinner and serving some of that wine with it.


olive oil
poblano pepper
Continue reading

Give us this day Our Daily Bread


Dear theatres, especially Austin theatres: Please play this movie. It isn’t going to be easy, we are going to have to drag ourselves into the seats and we may walk out with numb faces and tortured souls, but we need to watch, learn, and be reminded of what it is like to be a human animal in the 21st century.

First, let me tell you an anecdote from RadioLab: American zoos very rarely feed whole animals to their big cats, and they almost never feed them live animals. In one segment, Nell Boyce attends a new event at the Toledo Zoo wherein a cow carcass is fed to some tigers. She was struck, as was I, with the number of children having the exact same conversation with their parents:

“What is the big kitty eating?”
“That’s a cow, honey.”
“Why is it eating a cow?”
“Because that’s what it eats. You eat cows too, you know.”
“No I don’t.”
“Yes you do, sweetie, your hamburger is made of cow.”

This disconnection from the food we eat and the processes by which we obtain it is a relatively new phenomenon in human history, and a documentary film which is (hopefully) on its way to a screen near you is trying to rebuild this connection, complete with all of the modernized horror we’ve been missing.

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A resilient crust and real oozy underneath


Macaroni & Cheese is a casserole dish, and it wants to be baked. Granted, this is one of those things like spaghetti that everybody makes in their own special way, but if your special way ends up looking like this:

… instead of, say, this:
macaroni-cheese-sl-569446-l1.jpg or this:mac_cheese_68511.jpg

… then, well, you were probably just in a hurry or something. Now put that cardboard box away and get out the dang cheese grater, cause we’re making MacaroniCheese. Continue reading

Behold, the MexMart

Trudy’s Mexican Martini

2 oz Tequila (the best you can afford)
1 oz Grand Marnier
1 oz OJ
1/2 Lime Squeezed
Splash of Sprite
Splash of Olive Juice
shake with ice
fill remainder w/ sweet an sour
shake with ice
garnish w/ olives

(photo from gridskipper, recipe from goodassfood)

I found a handful of recipes out there in the Internets trying to replicate the mexmart, but this one mentions olive juice. If it doesn’t mention the olive juice, it’s a lie. I’ll try this one out and let you know how it compares, but you’re still going to spill it all over the table when you pour it, so have some backup napkins handy before it drips into your lap, smarty.