excuse: good enough?

Well, maybe you'd say I don't have to apologize, but it was kinda sad.  I was just cruising along last summer and the move to our new house killed my cooking momentum.

So here's my excuse, aside from the fact that it took weeks to get floors and walls in and restored: Our kitchen is not yet done. We're working slowly with a local artist who works in concrete and wood to get some bitchin' counters in, and we won't be able to install our sink or hook up the dishwasher until the counter arrives. As a result, I offer you exhibits A and B below.

Exhibit A: Someday soon, a lovely, deep stainless under-mount sink will appear here, surrounded by a built-in drainboard and cutting board:

Exhibit B: The current dishwashing area. Appetizing, no? Did I mention that this sink is the nearest water source to the kitchen, and it's about 40 feet away. Try getting a roasting pan in THAT sucker.

Well, wish me luck. And while you're at it, any advice for these last stages of the kitchen renovation?

first off, 24 hour blog-a-thon for poverty

So I'm just getting up to speed on this, and the event's over in just a few hours, but check out what my good friend Mando at Austin's Capital Area United Way has been up to!

http://unitedwaycapitalarea-blogspot.com

Yep, he's posted once each hour since this morning at 12 am about global poverty. It's part of today's Blog Action Day 2008 activities.  Mando has a lot more to say about this issue than I do: He works every day nurturing volunteer initiatives in our area.

Me? I have a long way to go in taking action to address poverty issues in my community or anywhere else. Instead, I thought I'd just remind you to be grateful for your meal tonight, even if it is just leftovers. And if you aren't already taking some kind of action at home (er, or even if you ARE), try some of these ideas. I promise to.

88 Ways to DO Something About Poverty Right Now

father-in-law's fettucine alfredo

OMG, folks. My mother-in-law asked for a recipe. Isn't she sweet? Man, I am SO in with this family. Just kidding.

Hi Mindy - [my father-in-law] has been raving about some spinach/pasta dish you made while he was there. Could you send me the recipe whenever you get a chance?

Heehee! They love me. Oh, it was just a spontaneous pasta dish. Let's see, I like to keep a bag of frozen choppped spinach in the freezer for quick meals. We already had about 1/2 lb of wheat capellini cooked, so I just rejuvenated that in the microwave with a little water. (I know, the "foodies" have stopped reading already. Didn't I mention I'm A BIG CHEAT!? Okay, not as much as that blonde lady that has that cooking show comprised of making layered fruit desserts and decorating store-bought pastries, but still.)

1. First I cooked about 3 cloves of chopped garlic in 1 1/2 T olive oil, and kind of roasted it, stirring or shaking constantly so it didn't burn, but the garlic was browned. I poured all that off, oil and garlic, into a dish and set it aside.
   
   
2. Then I put maybe 2 cups of frozen spinach in a skillet with a pat of butter on medium heat.
   
   
3. When the spinach started to soften, I added about 1/3 or 1/2 cup of 1% milk and reduced the heat. I probably added some ground pepper and salt. Then, I snuck in a tablespoon of cream.
   
   
4. While that reduced, I cooked 2 links of sliced italian chicken sausage in a pan, and set it aside. I also grated about 1/3 cup Parmesan finely.
   
   
5. When the spinach mixture had reduced, I quickly added about 1/2 of the Parmesan and mixed it. I tossed that with the reserved oil and garlic, and plated the pasta/spinach/garlic mix.
   
   
6. Then, to serve, I topped with the sausage and a little more parmesan.
   

I think it was my "cheat" at fettuccine Alfredo. It didn't have nearly as much dairy and fat, but has the same creamy hint, garlic, and pepper that fettuccine Alfredo has! P.S., next time I'll add more spinach for more balance. You know how much it cooks up, and I always underestimate it! I had a lunch today at work that cooked down to about a teaspoon of spinach. What was I thinking?

Anyway, that was my first more-than-2-pot meal in weeks. And, yeah, no pic. You'll have to be satisfied with this shot of one of the two fantastic mesquite trees in our new backyard!

homebuyer's remors-elation!

Um. Yeah. So, like, I haven't written any posts or been active in the food blogging world in, like, a month. Dude.

I have no excuse. Well, one small excuse: We're buying a house! That, coupled with about 6 weeks of crazy workload makes Mindy a bad blogger.

But! I've started cooking a bit again. I made bag salad with feta and fresh toasted almond for dinner tonight. Does that count?

I CANNOT wait to share my adventures in cooking in my new kitchen with you. We will have ALL NEW APPLIANCES! I will have... wait for it... a vent in the kitchen! And not 3, not 4, but about 8 feet of linear counter space!


Here is a before of our new kitchen. Much as it pains me, the only way to open up the kitchen is to remove and sell that super-neat built-in display cabinet. Don't worry, at least 4 more built-ins remain in this fab-o 50's house.

We have lots of great plans for this space. Even though the general layout in the kitchen will be similar, we'll have all new finishes, some open shelving (perhaps), some revised cabinetry, and new floors and paint.

Wish. Us. Luck!

tuscan cannellini and tuna salad

This a favorite summer side dish. It was one of the first things I ate during my under-appreciated college study abroad experience in rural Tuscany, cooked up and served in an old farmhouse by a cozy, grandmotherly lady who could barely understand my expressions of gratitude, despite cinque semestre d'italiano. (I also enjoyed the homemade wine made by our retired hosts, available to us students in a blue milk crate in the corner of the kitchen for $4 a bottle, but that's another story! Did I mention that I didn't fully appreciate what a fantastic summer that was?)

It was also intended for my entry for A Southern Grace's fun Beat the Heat event this week! I believe I've missed the deadline, but check out Grace's site for lots of no-heat-allowed cooking to cool down this week. (Not to mention her great site, on which you'll find--among other great posts--a plethora of gorgeous pies, cookies, and cakes!)


Tuscan Cannellini and Tuna Salad

1 medium vidalia or other sweet onion
2 cans cannellini, drained
1 can good-quality dark meat tuna in olive oil, drained
1-2 T olive oil
dash of balsamic or other red wine vinegar
salt and pepper to taste
2 t capers
Parmesan

1. Mellow the onions. Finely slice the onion and place it in a medium bowl. Cover with cold water and quickly squeeze the onions 5-10 times. You should notice the water becomes a little cloudy, which indicates that the excess acid is getting flushed out of the onion. Drain the water, cover again with cold water, and repeat 2-3 times. Drain and place the onions in a towel and squeeze out all the excess water.

2. Combine ingredients. Into a medium bowl or serving dish add beans, onions, capers, vinegar, salt and pepper. Drizzle generously with olive oil and combine. Add the tuna, gently breaking up into large flakes. Fold it into the mixture.

3. Serve. Top with Parmesan curls and serve immediately.


To add to the cooling effect? Add a nice cold glass of Vinho Verde. So affordable, and yet so crisp and effervescent. I love it!