are we historian or scary foodies?

[artyartie]

I think some of us are both! S, one of the history lab denziens, brought in especially delicious leftovers, namely, beef stew. I caught a faint whiff of wine and asked if he had added some to the broth - B, another of the lab rats, took a deeper sniff and identified the wine as a pinot noir. Truly, I am impressed an awed! But I am sure as hell getting some stew beef, veggies, spices, and a bottle of pinot noir myself and emulating his tasty dish - with a bowl of brown rice, it sounds so very yummy I wish I could have it now! I'm planning on making a weekly meal list - three main dishes with plans for leftovers or sandwiches (next week, hummus, veggies and feta on some fabulous bread I will seek out) for lunch, and a simple pasta toss or rice and black beans for any extra days.

If I was especially nautical I should toss in some banyan days - besides, a little occasional forays into vegetarianism never hurt anyone's wallet or waistline!

Speaking of food, our student group's fundraiser is going to be delicious but damn, why did our students have to pick some ridiculously decadent dishes to make - seafood chowder, crab cakes, scallops in bacon and, get this, leg of lamb stuffed with veal. I think unless I can find an amazing sale on rose veal, that ingredient will be out for ethical and financial reasons.

Next year, I swear, it'll be a historically accurate meal down to the salt beef, bland pease, and weevily biscuits.

Comments

[grace-poppy.livejournal.com]

I hope that's leg of LAMB stuffed with veal, and not someone's poor laborador retriever.

Are banyan days vegetarian days then? That sounds better than the modern equivalent which would probably be pajama days, eating donuts and watching TV all day.

I don't like to cook. I like to eat ok, but it's not a big deal to me. I could certainly survive on bland pease and biscuits and beef (as long as I had good tea and coffee). But I do love salads, and preparing a yummy salad isn't COOKING. So inspired by your foodiness, tonight I made my own favorite salad dressing that I hadn't made in ages and ages. Plus, I get to use my mortar and pestle for it to crush up garlic and salt, and that always makes me feel apothecarian. I used to experiment with salad dressings all the time, but lately I've been so lazy!

PS

[grace-poppy.livejournal.com]

Homer Simpson: Bring me your finest food stuffed with your second finest food!

Waiter: Good choice, sir. That's lobster stuffed with tacos.

[artyartie.livejournal.com]

Eeek, bad typo! Besides, leg of lab wouldn't give you much meat, unless it was a tubby lab, and then it would just be fat.

Oooh, salads! When it's warm out, salads are a favorite of mine - you can just do so many things! What do you put in your salad dressing besides garlic and salt? And getting to mortal and pestle things always makes for more fun - and tastier food!

[grace-poppy.livejournal.com]

That's why you have to stuff the leg of lab with MORE meat.

Well the basic bog standard is garlic, salt (which somehow makes the garlic turn saucy), oil and balsamic vinegar, and mustard powder (though I didn't have any so I used dijon mustard.) And then variations on that. Hmm, some cheese would be really good with that - some fine parmesan cheese or something like that. Or lemon juice instead of vinegar. Or some red wine. Or...

It sounds kind of silly and pathetic. :D I'm perfectly capable of cooking, I just don't like to. I also hate to clean up the mess, and I hate to spend the time waiting and hovering at a stove or oven. Also, I love meat but hate dealing with RAW meat (and the paranoia about "Did it touch this? Did it touch that?" resulting in using every dish in the house to make sure I have a CLEAN one. And "Is it cooked well enough? Did I kill all the evil?" Well, not quite that paranoid, but you get the idea).