Saturday, June 28, 2008

After Ash

I never told you about the things I threw away
or the space you take up in my empty apartment
I think on it
skip stones on it
lose sleep not holding you
I trace around moments that made me forget
you write about times you remember
I speak of documents, (laundry,) the passing of clouds, mail, and stuff of strangers
lists that leak
conversation that leaches
my heart has tried on many languages in hopes of reaching you

by Cristina Paul

Thursday, June 26, 2008

Cinful Yet Delicate Paillards

Paillards (pie-yards)

*easier to eat than to say
*easier to cook than to find a word with which it rhymes (but I guess that's not saying much)

prepare this meal for 2

1/4 cup orange juice
1 generous Tablespoon honey
1 (3 inch) cinnamon stick
1/4 teaspoon dried hot pepper flakes
1 Tablespoon butter

1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground pepper
2 Tablespoons extra virgin olive oil
1 lb boneless, skinless chicken breasts pounded to 1/4 inch thickness
1 1/4 teaspoons salt
chopped mint for garnish

1. Simmer all sauce ingredients except for butter in a 1 quart saucepan, uncovered for about 2 minutes. Set aside while cooking the chicken breasts.
2. Cook cumin, paprika, and pepper in oil in a small skillet over low moderately low heat. Stir occasionally for 2 minutes and the spices should become aromatic. Transfer to a small bowl and leave any remaining oil in the skillet - do not clean!.
3. Brush spiced oil onto the paillards and sprinkle each side with salt. Arrange the paillards in the skillet and pour remaining oil into the skillet.
4. Grill the paillards over moderately low heat for about 7 minutes then turn over and cook until juices run clear - about 6 more minutes. Transfer the chicken to a plate and tent with foil while finishing the sauce.
5. Pour the sauce through a fine sieve into the skillet and bring to a boil. Remove from heat and add butter and swirl the skillet until the butter melts into the sauce. Season the sauce with extra salt or pepper if desired. Pour the sauce over the paillards, sprinkle with mint, and consume with gustatory glory.

*Although the origin of paillards is unknown, they are generally thinly-sliced or pounded, quick-cooking cuts of beef or chicken. Paillards are nice for the summer because their cook-time is quick which means less heat in the kitchen and more time to soak up some vitamin D from my favorite star - the Sun. Because paillards have got a lot of surface area they appear to be larger than they actually are which means you can keep your girly or burly figure and still be satisfied.
**This chicken would be lovely with couscous (also a quickie)

cooked by Cristina

Sunday, June 22, 2008

Blah-Blah-Blahg: Food For Nought

Today, I received a frighteningly "inspirational" video text message, complete with Atari-like, God music. The video was of gray footprints (no feet though) making their ominous way along the sand of an overcast beach - I was hoping the feet would lead me to a free prescription of Xanax or something like a pot of gold at the end of a beatific rainbow - no such luck. However, the text urged me to spread the Word to at least 7 others. For a second there, I struggled against a fear that those benevolent footsteps might turn into nasty, bird-dogging demons during my sleep. Fortunately, a more level-headed friend, who knows that I don't really need a happy pill, nor do I require a pot of gold to purchase a Cartier watch for myself and all of my closest friends, and I certainly am no purveyor of Logos, sent me this awesome video. If I had my way with the world, we'd all be doing something sorta like this.