Long Bones

I am becoming a bonafide empress of all meals squash. Or maybe squash is becoming the heralded ruler of all things meals? There is a brief window in the fall in which the grocery stores here in the banks suddenly up the squash ante by offering a multitude of varieties instead of just butternut, spaghetti and acorn squash. Every fall I revel in tiny tender delicatas, gnarled hubbards, multi-colored turbans and endless amber cups, butter cups, blue kuris and sweet meats. I am in squash heaven.

As I mentioned before, I eat really simple meals and my take on all this squash bounty is to cut a slab of whatever I’m eating at the moment, set it on a microwave safe plate with a little bit of water and zap it for five minute intervals until tender. Squash rocks like that.

So as you may have noticed this blog is very new and I’m not doing with it what I thought I was going to do with it. Truth be told I am a very good cook, but it turns out I’m a seat of my pants type girl – I assess what I’ve got in my fridge and cupboards, figure out how to make it taste its best and then toss it into a pot. Not exactly the stuff of great recipes. Plus with all this structure I have been neglecting actually telling my stories, letting you know who I am via my experiences.

1 large or 2 medium zucchini
1 tbs olive oil
Juice of 1/2 lemon
2 – 3 cloves garlic
salt and pepper to taste

Either using a carrot peeler or mandolin slice the zucchini into long thin strips (it tastes just as good diced but it doesn’t look quite as cool)

Dice garlic fairly fine and sautee in olive oil until soft

Add zucchini and sautee. Add lemon juice and let it stew for a bit (sorry I’m really bad with cooking times!!) the skin will change color and the zucchini will look cooked. Salt and pepper to taste.

Just not until I get back from the gym. But Jess I promise that it will involve garlic (and Aulika, I’ve made it for you and your Hubby who I haven’t made up a fake name for)

Actually for all you people in my life who read this blog (I count three…) I’ve been tossing around in my head how to refer to people and still preserve their anonymity. I’ve decided to use what you go by online to make life easier for everyone, so Mom will be Nelly Plum and Aulika will be Aulika, Kromey will be Kromey, etcetera. Unless you use your real name like some little sisters I know in which case I’ll just use that.

Tonight is going to be interesting – I’m going to run home, medicate kitty, change clothes, go to the gym, work out for close to an hour and half (or at least that’s how it’s been working out before) go grocery shopping, come home, make/prep tomorrow’s dinner (Braise the roast, prep the bread and veg) and then make dinner. And then blog a recipe. So I may be a little brief.

Tomorrow will be fun though, I expect a pretty full house at Kromey and Nini’s place and I’m doing a beer braised roast with roasted winter vegetables and fresh whole wheat bread. And a whole lot of kale for people (me) who eat small portions of things like beer, roast beef, and bread. That is the moral of the story by the way for all those who fail at diets because they deprive themselves of their favorite foods:

You can eat whatever the hell you want to. Just don’t eat too much of it. It’s all about the portion control.

This feature will be more impressive and educational once I can upload pictures to Long-Bones — I’m hoping that will start tomorrow.

A friend of mine asked me for this recipe recently after I made it for book club.

1 or 2 bunches baby bok choy
1/2 tbs sesame oil
1/2 tbs vegetable oil
sriracha to taste
salt

Chop up baby bok choy removing the thick stems from the leaves. Heat both oils in a sautee pan, toss in the thick stems and stir fry until tender. Add thin leaves and once they’re wilted season with sriracha.

You don’t want to put a lot of sriracha in a hot pan because the peppers will steam up and get in your face.