Tag: <span>food</span>

I keep hearing about this new-to-me trend called bullet journaling. “Track the past, order the present, design the future.” Ummmm… over here it’s just called my calendar. I’m a writer who doesn’t journal, doesn’t keep a diary – honestly, who cares what I’m doing day to day? None of your business. Hold up….why am I blogging then? Oh WHATEVER…what’s for breakfast? Whaddid I have for breakfast yesterday? I didn’t put it on my calendar, therefore…lost. I did calendar the fact that yesterday I bought some seed garlic to plant and continued listening to episodes of the Still Processing podcast. I’m back in 2016 on episode 5 and enjoying every minute and I am excited to nostalgicize as the show catches up to 2020. And…that’s really all I wanted to say about what’s in my….okay fine…bullet journal.

Also here’s a funny thing. I was updating the links to all my poems that have been published in online literary journals, and I came across a review of my poem ‘Bodega Dunes.’ I had no idea anyone had reviewed my work. WOW. So that was cool. You can check out the review here and the poem here. Everything in the poem is true. Sorta. But it surely was a weird night of coastal Cali camping. It’s fine timing to discover this because I’ve really delved back into reading and writing poetry lately. I’m learning how much I don’t know, striving to become a better writer, and enjoying the work of recent poets. I’ll put together a post about all the poetry I’ve encountered lately – oh – huh? What, you don’t read poetry? You don’t “understand” poetry? Come ON. You’ll dig it. Just wait.

Here are some other random goodies. Because maybe you need random good right now.

Who likes food? I do. HERE is a recipe for snack mix that I have made TWICE already (no I did not put that in my bullet journal). I can’t stop eating it. It’s really good with beer. This is possibly a problem. Which I will concern myself with later. Like, next year. Also get down on this recipe for greens. I cooked these up at least ten times this summer – super tasty with pan fried fish and some jasmine rice. Don’t look at me like pan fried fish is some gourmet shit for which you have neither the time nor money. I make it with cheap frozen fish or a can of Starkist. I have a Hefty bag full of kale from my garden that I will somehow cram into my freezer, so even though it’s “Sautéed Spring Greens with Bacon,” I’m gonna make it all Winter. Because I break the rules!! And because bacon.

Speaking of bacon, have you seen Magic Mike XXL? I haven’t, but I plan to. And apparently everyone but me knows that Roxane Gay is obsessed with Channing Tatum and the Magic Mike universe. If you didn’t know that either, because you are social medially dumb (I’m just teasing, you’re not dumb), I recommend educating yourself by reading the most hilarious movie review I’ve ever encountered (and people, I may be socially medially dumbassish, but I read a heckton of movie reviews). So go enjoy Roxane Gay’s I Wanted to Hug Every Part of Him With My Mouth and laugh a lot.

And let’s keep laughing…. If you still need amusement, two of my favorite movies are on Netflix. You may want to watch both of these in a double feature. It’s the weekend!! Lovey love love, y’all.

Banner photo of Julius M. Kleiner Memorial Park in Meridian, Idaho by Ryan Fish on Unsplash

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CHEESE. No, I’m not talking about my sense of humor. Or maybe I am? (We’ll see). Lately I’ve become obsessed by three different cheeses. I say “different”….now, but that might be inaccurate – at least two are from Spain.  Allow me to do a bit ‘o cheesearch; I mean, research, and enlighten you.

First, I love cheese. I’m sorry if you’re a vegan and I hope you won’t hold this post against me, (please feel free to hold a wedge or cube or slice of cheese against me, though – I will gladly take that cheese and eat it). I was actually vegan for a full year, my favorite cookbook ever (EVER) is Veganomicon, and I LOVE nut cheeses like cashew ricotta, but alas I probably do not share most nondairy convictions.

Anyway back to cheese, dairy cheese, goat or sheep or cow milk cheese. I am currently going into debt buying several cheeses and devouring them almost weekly: Manchego, Welsh Cheddar, and Drunken Goat. Let’s break it down cheese by cheese.

Manchego  The Cheese From La Mancha. Almost everybody loves them some Manchego, right? Nutty, buttery, grassy. It’s like if a wedge of Romano and a stick of butter rolled around in a spring field and made a baby. Sheep’s milk – I had no idea I loved it! I’m partial to the Curado age, not too soft, not too dry. Sometimes I get out the Manchego and attempt to set up a fancy cheeseboard with a glass of wine, but usually I just hack off a big chunk and gobble it standing at my kitchen counter.

Drunken Goat Queso de Cabra al Vino! I first discovered this cheese at Cartel in Tucson. What is this magnificence? You say someone soaked a wheel of this luscious goat cheese in a vat of wine? And a small wedge costs as much as my monthly subscription to Daily Burn? Fine, fine, give it to me. Give me the drunken goat cheese! I’ll burn off the fat doing HIIT workouts in the morning.

Collier’s Welsh Cheddar Actually it’s Collier’s POWERFUL Welsh Cheddar, and that’s no lie. This cheese is like a kick in the face. A kick in the face that you will enjoy, my friends. It’s sharp, it’s a knockout, it’s dry but creamy, it’s tangy but toasty. The miners of Wales – the colliers – know what cheddar should be. And the best part? There’s wee crunchy salt crystals in this cheese. How does it get any better? Salt crystals in the cheese.

All these fromages are in your grocery store’s fancy deli section and if they’re not, then I’m really sorry. You should probably stop saving up for a new car or paying off your credit card debt and find a way to buy these cheeses right now. Oh I’m kidding! Do not even get started – you won’t be able to stop. Excuse me I think I still have a piece of Manchego left over from last night’s cheese binge.

 

“Weichkaese SoftCheese” by Eva K. / Eva K. – Eva K. / Eva K.. Licensed under GFDL 1.2 via Wikimedia Commons

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