Tuesday, February 28, 2012
Issue 12 of textsound Journal recently came out! As its name suggests, textsound is an audio journal. In this issue are five of my poems from my collaborative chapbook the loss letters that all feature the Modernist women writers I was teaching in my seminar at the time I wrote the chapbook. Also, they're all fixed form poems, including ghazals, pantoums, and a sestina. Click here to have a listen.
Sunday, February 26, 2012
Ravelry Link: Baby Bonnet
Pattern: Baby Bonnet by Joelle Hoverson in More Last-Minute Knitted Gifts
Needles: US 9
Yarn: Madeline Tosh Merino Light in "Glazed Pecan"
Made for: Micah
This hat pattern is great! It's seamless and knits up remarkably quickly. I'll definitely be making more of these.
Thursday, February 23, 2012
Here's another Ottolenghi recipe from the Bon Appetit feature, with a few small modifications. Here's what to do to for my version:
Heat oven to 300F. Mix some greek yogurt with salt and a couple of cloves of smashed garlic and leave it to marinate, stirring every now and then when you think of it.
Chop up some potatoes (waxy yukon golds or similar) into small cubes and toss them with olive oil and salt in a cast-iron skillet. Put them in the oven to start cooking while you prep the other ingredients. Rinse and chop (if very large) a large quantity (like 10 cups) of spinach and/or arugula. Other greens would probably work fine here too. Chop up the white part of either leeks or scallions or both.
Carefully take the skillet of partially cooked potatoes out of the oven and add the chopped leeks and scallions, stirring now and then until browned a bit and potatoes are mostly cooked.
Add your spinach etc. to the skillet, probably a bit at a time, giving it a chance to cook down (and it will - you can get a surprising amount in there). Squeeze a bit of lemon juice in along with a tablespoon or so of butter as you add the spinach. When you have a nice spinach-potato-leek hash going, make indentations in it, and break four eggs into them.
Put the skillet in the oven and leave it for about 10 minutes, checking to see when the whites are solidified and the yolks are still a bit runny.
While the skillet is in the oven, melt a tablespoon of butter and sprinkle some smoky paprika and red pepper flakes in it. When it starts to brown, add a tablespoon or two of chopped or whole oregano leaves and sauté them for just 30 seconds or until they crisp up.
When the eggs are cooked to your taste, scoop some spinach mixture and an egg or two to plates, add a dollop of garlicky yogurt (but remove the actual cloves) and sprinkle the whole thing with spiced butter.
Eat it! You are mostly eating spinach! Eggs have protein! You have only gotten one skillet dirty!
Tuesday, February 21, 2012
Tuesday, February 14, 2012
Recently, I made tagliatelle al ragù all from scratch. I used eggs and flour and salt for the pasta and carrots and celery and onion and Lovers Lane Farm ground pork and finely chopped guanciale and a bit of tomato paste for the sauce. I served it on my beautiful blue platter that I got for Christmas.
It turned out that I had more sauce and more pasta dough than I actually needed, so the next day I made some béchamel and put things together into a lasagna. This is the very traditional Italian lasagna with just egg noodles, meat sauce (not too tomato-y), béchamel, and a few sprinklings of parmesan. Absolutely no ricotta or mozzarella allowed. :) The top gets a bit crispy, and that's pretty delicious.