Tv Food and Drink’s Central Nervous System has gone into the shop for graphics card repairs. We should be back at full power in time for the 1/23/12 episode of The Bachelor. Until then, please feel free to wander down memory lane with my top 10 articles of 2012 (so far), including Bachelor, Celebrity Apprentice, Dancing with the Stars, cookies, arsonists, hot dogs, pizza and Sarah Michelle Gellar’s visit to Alcoholics Anonymous!
She often laid on the floor of the family room, watching television and eating hot dogs.
The hot dogs were almost always on a paper plate. This was because washing the dishes was one of her household chores, and she excelled at creating less work for herself. She would spear each hot dog with a fork and eat it skewer-style. That eliminated the need for a knife. With a swipe through the mustard mound on the edge of the plate and then up to her mouth, her eyes never even had to leave the screen.
I have many memories of growing up with my older sister, Kelli, and much of it relates to food.
There was the time she brought a peperoncini to me and asked me if I wanted to eat it.
“What is it?” I asked innocently.
“A deflated pickle!” she cheerily replied, then relished as I popped it into my mouth only to scream moments later at the sour bile exploding on my tongue. I immediately reported this violation to my mom, who went looking for the peperoncini jar intending to force Kelli to eat one as punishment. But Kid Kelli had quite cleverly already dumped the rest of the jar’s contents down the garbage disposal. At family get-togethers, she still boasts about this story.
Tomatillos are suddenly giving jalapeno peppers a run for the money as the primary Latin star of my kitchen. Lying in size somewhere between the cherry and the beefsteak, green and slightly sticky to the touch, they are strikingly appealing yet sadly hidden away by a curious and lackluster greenish-brown husk. Also known as the “husk tomoato” or “jamberry,” the tomatillo has been a staple of Mexican and Guatemlan cuisine for centuries, both cooked and raw, primarily in sauces to amp up the flavor of the meal and to offset the flavor of any hot peppers included in a recipe.
There is a lot to be said for swinging around a knife. Stabbing vegetables is a great method for chasing away the blahs. The only thing better is chowing down on the delicious results. I promised MG and Michael, our dinner guest to supply the homemade guac and the salsa, plus season up some chicken if MG agreed to employ his trademark secret for cooking the tortillas just long enough for sturdiness without burning.
I used to just chop the hell out of everything and mix it together, sweeping the excess mix into a single container for the fridge, but now I keep the ingredients separated by family – onion family, pepper family, and things that are green but not a pepper family member. As I mix a little of each in and try the resulting flavor of the salsa and the guac, I’m starting to learn what combination produces the most kick.