Tag Archives: ginger

Nostalgia Beat: Tuna

15 Sep

Tuna is a crazy overfished…fish.  It’s enormous.  Way bigger than the little tin can or convenient foil pouch you scratch the flakes out of, this fish has dominated American life from cradle to grave.  As a kid, I loved eating the sandwiches on hikes with my Dad and at home for a change from PB&J (a life partner) with my mom.  High school provided the warm cat-food smelling tuna casserole that I actually adored and devoured.  At college, Middle Ground Café made a zesty refresher course of traditional mayo/celery/chicken of the sea by replacing mayo for vinaigrette and opting for ginger instead of celery.

Coming back from the whirlwind of graduation, I found myself sleeping for a week, watching Romy & Michelle’s High School Reunion and listening to 90’s songs.  But I also was eating a lot of tuna.  Was it the protein I was so lacking at school for 4 years or a shameless wallowing in nostalgia for the good ol’ days?  Frankly I don’t care, and I can’t stop eating the stuff.  It’s become my on-the-go snack on my road trips to Chicago so I don’t have to kill myself with McDonald’s or the incredulity of the KFC Express/Pizza Hut.  I love it plain from the pouch with a fork, in salads, in lettuce wraps, on English Muffins, in a bowl with Miracle Whip and a hefty portion of mace or on a sandwich with my own arugula/radishes/blueberries and cheese.

Whichever way you cut it, the world and I are going to have a hard time if this great fish disappears and yellowfin isn’t going to be the answer.

A Sad

26 Aug

Today I had a sad.  I tried my hand at making homemade pasta.  DISASTER!  First I tried all by hand – got my big wooden cutting board, made the volcano shape out of the flour, poured the eggs inside.  Then things went terribly wrong.  One wall of my flour volcano sustained a collapse and egg lava started oozing out.  Then my hands turned into sticky doughy monsters.  So, I started over and this time used the food processor.  Things went much better but in the end the dough sucked – as in, not tasty after cooked.

fig, cheddar, big honkin knife

The fun, and successful, part of this venture was the filling.  I decided to screw around a bit in the kitchen and ended up pureeing fresh figs, marcona almonds, sharp white cheddar, cardamon (another mistake), ground ginger and black pepper.  It was unique, a touch spicy and a little sweet. I think it would be lovely if the pasta dough itself were actually tasty and bathed in a cream sauce (one of my friends suggested a saffron cream sauce) and some prosciutto crudo.  All of this was a great way to kill some time, stall packing for school and watch a documentary on Woodstock.  But I still has a sad.

White Lady

16 Aug

Happily fruit isn’t racist – so you don’t have to be a white lady to enjoy a white lady peach, it merely refers to the white flesh inside the peach.  The color through the skin is beautiful and is quickly distinguishable from the red haven (yellow flesh) peach.  With a free-stone pit peach you don’t have to worry about losing any of the goods to a tenacious pit.  It’s also easy to halve a peach without a knife – find the sutcher (butt crack) line, plunge both thumbs in and pull in opposite directions.  I picked these up from my family orchard, pulled them open, removed the pit and a dessert idea popped in my head:  halved peaches, a spoon scoop of Fage 0% yogurt and sprinkling of ground ginger over top.

white ladies

The peaches are insanely good, juicy and sweet and the cool tartness of the yogurt blends well with the textures while the ginger adds a subtle spicy happiness.  With a bottle of Prosecco and two plates full of peaches between 4 people, these were gone in a flash.

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