Category: Lazy

April 2, 2011

I worked in a welding shop as a summer job between sophomore and junior years at college. For the princely sum of $5.50 an hour, I cut, bent, ground, drilled, and otherwise manipulated various forms of mild steel into the shapes the welders needed to make the trailers, truck racks, and various other things that were the bulk of their business. On my lunch breaks I taught myself to stick and MIG weld. It was an interesting learning environment; Bob, one of the welders, who drank a six-pack and smoked a joint in his Camaro every day at lunch, would wander back in, look at my work, and say something like “I fuckin hate mawdin aht” and beat my work apart with a hammer. Obnoxious? Yes. Funny as shit? That too. But also a hell of an incentive to learn; within a month I could really weld and he couldn’t knock my stuff apart any more. Right before I quit (to go be a carpenter’s helper for a whopping $8 an hour) I stick-welded a big rectangular pan of 16 gauge sheet steel without making a single hole. The grudging praise of the guys in the shop meant a great deal to me. I bought myself a welder later that summer, and made a lot of sculptures over the ensuing years. I still have it in the garage.

Why does this matter? Well, the shop foreman, Charlie, who was about 90 at the time, had this brilliant piece of advice if ever I had an issue with a piece of uncooperative steel. He’d look at the thing and say “Why don’t you hit that with a hammer?” and walk away.

March 29, 2011

There’s a perpetual struggle between the ideas one might have for a dish or a meal and the realities that impose themselves on the execution thereof. Time, ingredients, fatigue, kids home from school with a fever–life has a limitless array of obstacles that can undermine our vast ambitions and bring them right back down to everyday dimensions. The trick is to retain some shreds of the original glory of the ideas before they got all sullied by the laws of physics and still get the food on the table with a minimum of delay.

March 18, 2011

Tomorrow I’m going to pick up half a lamb, so I thought I’d put up something about some other lamb from about a week ago. Tonight, coincidentally, we’re going to dinner with the people with whom we split the lamb, and I may bring the camera so that future generations can reverently study our dinners. This weekend I have some plans for a pretty special meal, but until then this should tide you over.

July 13, 2010

The combination of heat and burgeoning garden have made cooking pretty simple lately. I make the rounds, picking what needs it, and that’s what we eat, with as little actual cooking as possible. But I still feel motivated to mix it up a little, since it definitely makes the family happier and more engaged with dinner; heat saps appetites and the boy is obsessed with catching butterflies so he’ll dash from the table if he sees one out the window.

The humidity and temperature are creeping up again, and in a day or two we’ll be back at full swelter. I took maximum advantage of the cooler spell to do a bunch of outdoor chores, and now I’m back inside with the A/C on 77 (and on the economy setting) in my little office, working on the next article. Once it’s done, though, I have to clean out the wood shop, which is going to be an orgy of filthy misery. (It’s important that you all understand just how horribly hard it is to be me).

To begin, I took a cucumber, four small tomatoes (they’re coming in early), nasturtium leaves, a big purslane plant, and half a zucchini (every meal includes zucchini in some form or another; I’ve been picking them small to avoid overload) and blended them all smooth with a bit of Brother Victor’s sherry vinegar and a pinch of salt. I put the blender jar in the fridge for an hour to chill, then blasted it one more time before serving.

June 18, 2010

I haven’t been hitting the blog with due dilligence of late, I know. First, I had an article due, but now it’s done. Second, I have been outside. A lot. The garden expansion is coming up on finished, and will result in a big increase in bed space. That post should be up next week. In related news, I have a major farmer’s tan, only with flip-flop lines on top of my feet. It’s been seriously hot. Now after last summer I am just about the last person you’ll find who will go on record complaining about this, the most perfect spring ever. But the raging heat has fucked up my salads in a big way. “How?” You may ask–and well you may–and here I am, helpfully, to share with you a heartbreaking tale of the ravages of climate change. (I’m not as fat as Al Gore, so you should listen to me).

April 27, 2010

A pretty standard burger, though with minced homemade prosciutto and fresh herbs added in. On top, a sautéed mixture of maitake mushrooms and mustard greens. I didn’t make the bun, or the ketchup. I’m sick, so that’s all you get for today, you slavering jackals.

April 13, 2010

Today was sort of stressful. I actually had a pretty sharp idea for dinner, and was excited to make it. But by the time I was in the kitchen trying to get it going, I was tired, and grouchy, and the kid was making an unholy mess with flour and water and a bunch of other things, and I messed up my idea, which was yam and nettle dumplings stuffed with braised pork. What we…

March 2, 2010

A little tweaking and some quality ingredients can take what looks like a pretty ho-hum standard and make it a whole lot more interesting. Case in point: meatloaf and ketchup. The meatloaf was just plain old boring ground turkey, but I used a good-sized spoonful of freshly ground magic spice blend (see here) and the remains of the duck breast from a couple of posts ago minced fine to add extra flavor and richness. I…

February 25, 2010

On my way back from Newark airport after dropping the family off, I accidentally bought this beautiful Le Creuset dish. Then, once the kitchen was functional and said family had been fetched and reinstalled here at home, it sort of seemed important that I take it for a spin on our new 101,000 BTU stove (not counting the oven, of course). I dusted chicken legs with a mixture of flour, salt, and spices (all in…

February 17, 2010

I’m neck-deep in renovations, the family is in Florida, and I’ve gone Full Caveman; I’m cooking with one portable induction burner until the new range arrives, skipping meals and working 10 or more hours a day to get this into some kind of shape before the family returns. Thanks for checking in; I really appreciate all of you taking a few minutes out of your busy lives to read about what I made for dinner.…