Hot-blooded, check it and see, I've got a fever of a hundred and three...

On Sunday I thought I was coming down with whatever version of the bubonic plague that everyone else seems to be getting. I was achy, tired and my head felt like I had somehow found a way to replace the gray matter with industrial-grade pork gravy. I even canceled on what (so I've heard) turned out to be a debaucherous evening with lady M and Stacy.

But Monday came around, and poof! all better. Seriously. I felt as normal as someone who takes spiritual advice from squirrels possibly can. In fact, I was bragging (the nerve!) to a co-worker yesterday that I never get sick. Seriously, I don't. The last time had to be at least 4 years ago.
I attribute my superhero constitution to the booze.

Now today, karma has once again proven beyond a reasonable doubt that it's sole purpose is to mess with my monkey-addled brain. That karma, she sure can't take a joke.

I'm sick. For real this time.

My throat feels like I was doing 18-hour shifts down by the docks for the last two weeks.
I was winded just getting out of bed. Normally that only happens when I've gone on some sort of pasta & potato-fueled carb binge for several days.

So I'm off to lay on the couch, watch bad tv, have soup, tea and toast and basically just wallow in the sicky sickness.

But first I suppose I should take my temperature, don't you think?

My technique is a bit rusty. Is this the correct method? Is it really safe to do this with a digital thermometer?

Oh well, here goes nothin'...

Fancy schmancy.

How's about we look what I made for dinner the other night:

I had an eggplant that I wanted to use, and I had bought a lovely piece of Alaskan cod earlier in the day, so what to do?

My approach to daily cooking is a simple one- look at what is in the fridge and make something with whatever is on hand. This approach can have wonderful results- "Behold! Harissa-simmered lamb on goat cheese mashed potatoes with wine-braised greens!"
But, it can also be hit or miss- "Behold! microwaved veggie burgers on a bed of toasted toast with sweet tomato puree and a side of leDoritos!" Bon appetit!

Rarely do I follow recipes (the book in the picture below is my favorite vegetarian cookbook that I reference for ideas/combinations of ingredients/reminders of what goes into certain things that I may have forgotten, and its delicious pancake recipes). I am more of an abstract artist when it comes to cooking. Think more Jackson Pollack, less Rembrandt.

I wanted to go more Mediterranean with this meal as we had just eaten spicy Thai take-out the previous night. I love the super-spicy Thai, but my "delicate constitution" needs a day off from the heat to avoid the condition that goes by the unfortunate name of "spicy butthole".

I decided on Steamed cod on tomato quinoa with caponata and pesto drizzle.
Fancy. Pants.

The beginnings of caponata:


You want to put something pickley/briney in caponata, to give it a little "bite". I didn't have capers on hand, but I did have my all-time favorite olives in the whole universe- sundried tomato-stuffed olives in garlic oil- so I just chopped a few up and threw them in. A few may have accidentally fallen into my mouth as well.


Once the onions, garlic & eggplant have cooked for a bit, I added some chopped tomatoes (canned) red pepper flakes, chopped sundried tomatoes, some dried herbs, salt & pepper and a healthy splash of white wine (again, some may or may not have accidentally fallen into my mouth.)


At this point I covered it and let it simmer for about 20 minutes. It will be thick, but still chunky when done. Check the seasoning & set it aside, covered, to stay warm.


Where the magic happens. When we bought our house, there were no appliances whatsoever in the kitchen. The kitchen has a 40's/50's vibe to it, so we got this 1950 range from an ad in the paper for $25. The family we bought it from had it at their lake home, which they rarely used. So basically, we got a super-cool, essentially brand-new vintage range for almost nothing. I would prefer a gas range, but we only have an electric hookup for the time being. I've gotten used to electric cooking, and I have to say that the burners on this range get hotter than any of the non-professional ranges on the market today. And the oven is awesome- even heat, quick warmup, no "hot spots". Plus it has a big storage drawer on the bottom and another on the left side. All of my pans fit in there, which is saying a lot.
I love my range. She sure is cute.


I sometimes like to have a balsamic vinegar/extra virgin olive oil mix to dip bread in.
I love how it looks- all swirly and psychedelic.


The finished product:
It was delicious.
How about you? Eat anything worth noting this weekend? Eat anything you should be embarrassed by? Do. Share.

Things we do to amuse ourselves

I found this note when I was going through a pile of crap on my desk.
I wrote it one night when I was going out for one or two (or eight or eleventyhundred) drinks & knew that I would be a little "saturated" when I got home.
I carefully laid it on top of my computer before I went out:

I think it's good advice for us all to follow whilst inebriated.