Townies & Good Country People

I think I might be in the process of becoming one of "those people."  I'm not even sure who "they" are, but I find myself more and more unable to eat until I photograph a pretty plate of noodles or frame a table setting with my imagination.  To all those who are kindly smiling and patiently waiting on me to take pictures, thank you!  I suppose that taking time to savor a spread (read: dish or table setting) is like stopping to smell the roses.  If the roses were edible that is!  

If there's another group of people I salute, it's those that take time to prepare and to eat la bonne bouffe.  Currently a couple of townies, J and I went to see her parents who have an acre or two located a mile off the highway halfway between somewhere and the country.  It's a pleasant drive and a welcome one when one needs to escape city livin' or simply for a laundry-heist (a.k.a. profit from the parental Maytag machines). 

On the other side of the family welcome mat awaited a feast fit for the most refined food fancy.  The only sad part was seeing the leftovers allein on the counter.  I think I may some animist leanings.  I think everything deserves personification or at least a Name.  Poor cukes (Myers for "cucumbers").  

In any case, vielen dank für das essen!  Das war sehr gut :).

  

Olive dreams.  Olives and I are rather new friends.  I prefer them pitted, but either way.  Something about an olive feels biblical or at least natural.  They are one old food.  This grouping of fingerfood vorspiese (appetizer) includes a few things I'd never tasted before including the curry-chickpea dip.  Everything is a little sweeter in good company.  The folded fingers of my good company are pictured at right.

'Tis a gift to be simple!  This table cloth and napkin set could be made out of the material of my favorite shirt or vice versa (For real, it's bleu plaid).  If only I'd been sporting it...  Pictured is [American] "kebab-deconstructed."  Apparently, doing so allows for pineapple or red meat or peppers, whatever really, to cook more evenly.   I suppose we could also say "Patchwork Kebab."

Abandoned kitchen.  J prepares her mystery noodles as the Asian Wind blows in through the open windows at right.  J has since moved, hence the heading. 

What is this?!  Das ist gut is what.  No gluten?  No problem!

Fieldtrip to Garlicky Greens!

Certain foods like to make their presence known.  Perhaps they are egotistical.  Garlic must be a haughty breed because it is already making its second appearance on my young blog.  This enemy of vampires is also one of those foods that fights back.  As my friend Dave would say, it is an "angry elf."  Like any number of strong smells, garlic will let me know that it is here to stay, at least for the next 24-48 hours as I smell it on my fingers and sometimes breath (bleh!).

In any case, I like to give some cloves a good Rachel Ray-inspired KAPOW! with the broad side of a fat knife just about every time I begin a new dish.  Then I add this palatable powerhouse to a skillet with onions (ZWEIBELN!) and olive/coconut oil, and we're off.   I must say that olive oil + onions cooking in a skillet is one of the best smells in the kitchen.

I want to also add that in my faux-veganness, I have tended to eat lots of beans, mostly white (cannellini) as well as black and red.  Beans like to fight back too... Eek!

While spending time away from home this June and yet continuing to cook somewhat, I have yet to learn the German words for Collard Greens or Kale.  I'm capitalizing them in retribution for all the years that I ignored their existence.  But here's to you, GC & K, you're making me feel better about myself every time I eat you!  PROST!

Perhaps not much to look at here, I am thankful for the hearty quality of Collard Greens & Kale which, unlike spinach, keep quite a bit of their volume and texture when cooked.  

Our other friend, Sweet Potato, joins in on this appetizing adventure.