Archive | April, 2013

Love with cinnamon on top

21 Apr

Dear you,

I woke up this morning so happy to think about you. Not, of course, that my every thought is consumed by you because that would be over the top ridiculous. I am a well-rounded individual and in the past ten minutes I have thought about civil liberties and their place in the face of sociopathic activity, ice cream, the role of laundry in history and whether my poor old cat is losing weight. But I also did think about the way everyone in the entire world, throughout history, who shares your first name, saint and sinner, misogynist and activist alike, makes me smile just a little bit because, well, it is your name. 

I want to share everything — well, that is everything except a little bit because really I do have to come first in my own life, as much as I want to go through it with you; the fact is if you were to crush my soul, lay an unwanted hand on me in a violent or coercive manner, or become a negative in all my days I might well end things and so there will always be a small private island within the ocean, a little place of independence upon which I could be shipwrecked, a host of private thoughts like coconuts…. Well, this metaphor sucks and what’s more, let’s not kid ourselves, I am kind of independent and I suck at sharing, and what’s more, I am not even sorry about it. But, I wouldn’t mind getting better at it with you, which is what really actually surprises me.

Your kisses are amazing, and sexy, and I love being a sexual agent with you. Let’s do that at the earliest opportunity, contraception and all. 

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Lentils, rice and onions: Why peasants rule the earth

13 Apr

From time to time I post recipes. It is not your job to cook, but it’s not a terrible thing either.

IMG_0470 1Ingredients:
lentils
rice
onions
olive oil
(optional)
garlic
salt
pepper

Rinse about 2/3 of a cup of green lentils and put them on in about 5 cups of boiling water with two whole cloves of garlic. Do not ever add salt here. Set timer for 20 minutes; reduce heat to simmer.

Slice a whack of onions (4-5 medium) into thin slices. Or until the crying gets to you.

Pour a generous amount of olive oil into a pan.

Cook the onions slowly enough that they mostly caramelize, but not so slow that at the nth hour they don’t start to crisp up brown a bit. When they are crispy-ish, pull about a half a cup of the crispiest ones (depending on tolerance for selecting) out of the pan. Just turn the pan off ’til you get there again.

Once the 20 minutes are up with the lentils, add 1.5-ish cups basmati rice to the boiling water. You can use other rice just adjust the cooking time below. You can adjust all these amounts for how many people you are feeding. You can add salt here if you are not concerned about salt and if the lentils seem to be coming along nice and soft, but if they are old dessicated ones The Way They Were That One Time you may want to hold off. (Otherwise just add it to taste at the end, but it is a bit better added here.)

This feeds 4 where one is a child that loves to eat, and one is a child who eats as little as possible. With leftovers, usually.

Continue simmering the lentils now with rice for about 15 minutes or until the rice is done. If there is still water, drain. If you were running out of water, you should have added some that was still hot from tea. Weren’t having tea? What is wrong with you? Unless you were having wine. In which case put on the kettle when you pour the wine, just in case you need some warm water.

Ideally you would cool the rice and lentils down but we never do, that would mean planning the day ahead.

Heat that pan up again.

Pour the rice and lentils into the lovely oniony oily goodness. Add more olive oil, it won’t kill you. Add salt and pepper to your dish to taste, and you really do want to.

Serve with the crispy-ish onions you pulled out before on top.