Thursday, July 24, 2008

The Good Nights

On the good nights
when the bottle's empty
we always want
just a little more,
half a glass,
a few sips,
a taste.
We know
this desire
can be dangerous
to pursue,
that it can make
mornings difficult,
so usually we
brush our teeth
let the dog in,
lock the doors,
but sometimes,
even as we say
We really should
get ready for bed,
instead of loading
the dishwasher
we will search
for the corkscrew,
all the while
shaking our heads
in wonder
at this willingness
to ignore the clocks
and the fact we have
to work tomorrow,
this irresponsibility,
this evidence
even after all these years
of the unquenchable desire
for each other's company.

by Joseph Mills from Angels, Thieves, and Winemakers: Wine Poems

Gazpacho Gone Gold

Serves 4

3 pounds of tomatoes, preferably heirloom, (about 6 yellow tomatoes and 1 red tomato)
1 yellow bell pepper
1 Tablespoon of red wine vinegar
1 ½ teaspoons kosher salt
2 large garlic cloves
2 ounces of good quality feta, crumbled (1/2 cup)
¼ cup of small basil leaves (or torn large basil leaves)
¼ cup of roasted and salted pepitas

1. Cut tomatoes and pepper into large pieces and puree the vegetables and garlic in batches in a food processor. Transfer the puree to a large bowl.
2. Stir in the vinegar and salt. Refrigerate for at least 2 hours so the flavors can deepen. Divide into individual serving bowls and garnish with feta, basil, and pepitas.

adapted by Cristina Paul from a Real Simple Recipe

Monday, July 21, 2008

Blah-Blah-Blahg: Food For Nought

Who knew that Koreans are such fans of my second favorite food? Although, another listening of this song may just change my mind.

Can you guess my first favorite food?
Hint: That song isn't as good