A friend in Tennessee sent this along, and I thought the sheer ingenuity behind it was worth sharing. This is a fish-stick I wouldn’t mind eating. (I ate enough of the other kind in elementary school). As he noted, these are “stockers”, so unlike wild-caught trout (catch and release), these are fine for all-you-can-eat grilling. Yum.
Anyone else feel like a total slug getting back to work after ringing in the New Year? So. damn. painful. Well, I’ll stop my griping and promise you this: we turned it OUT this holiday season, taking lots of photos and making and eating our share of tasty holiday yum-yums.
And by that I mean we stuffed our face with:
- Shrimp & Grits (made by Sir Scott, coming soon to a blog near you!)
- Potato Gratin with Rosemary Crust (made by yours truly madly deeply…I rocked it - post coming soon.)
- Southern goodies like pimento cheese (pronounced “puh-menna" if you can get your Southern drawl going) and boiled peanuts
- A new thing I credit my mother dear for showing me: Pickled Okra! Holy cow, they are good with cocktails. Or just eating them straight out of the jar at 2am , barefoot, as you try your hardest not to get pickled juice all over your feet and kitchen floor. (Or something.)
These are delicious, mmmkay?
I’ve taken drastic measures already in 2011 - merely seven days in - to say adieu to my other blog. I definitely love this HTT blog the most, and hope to devote more time to making it hungrier and better.
Here’s to getting hungry in this new year - seize it and chomp on it!
It all came down to money - we want to save more of it. No we will have waaaaay less of an insane car insurance premium and I now have no car payment. Also, we longer will suffer the embarrassment of being car twins. We went from double Matrices to ein silver Matrix.
I’ve always driven Toyotas, so I always gave my cars Japanese names - Yoko for my old green Camry, and Yoshi for my recently departed blue Matrix. Scott’s not a fan of nicknaming his - I mean, OUR, silver Matrix - so when I pressed him for suggestions, he came up with…Momo, Japanese for peach. I kind of love it. What do you think? The other was a non-Japanese moniker - Dot, as in Dot Matrix. Kinda ridiculous, yes?
I think we’re going with Momo.
Sidenote: To celebrate our newfound one-car-ness, we hit up Sardi’s, our favorite Peruvian charcoal chicken joint in the area (so far.) Their churasco de pollo will cure what ails you. Love, love love it!
Side note to the side note - we tried out the famed Pollo de Rico over the weekend - also a Peruvian chicken joint, endorsed by our fave bastard chef/author/TV show host Anthony Bourdain. Located “in the ass end of the universe,” as Bourdain aptly says, it’s an Arlington, Va. institution. We thought it was…okay, for marinated chicken and plain ol’ steak fries and ehhhh slaw. No caramelized plantains, yummy green beans, fried yuca, or spicy and luscious churasco de pollo as Sardi’s delivers. Just chicken and fries. Mr. Bourdain, and all the DC metro area acolytes of Pollo de Rico, you’re loco. Ditch Arlington and come to Beltsville, Md. for finger lickin’ chicken!
Anyway, the crux of this post all comes down to this - saying goodbye to one hell of a bumper sticker, one that I believe has earned me maybe a few stare downs and more than a few quizzical remarks. I ripped it to shreds getting it off the rear windshield.
Check it out:
Purchased from the Southern Foodways Alliance, it was the best statement I ever declared on an automobile - even the “Bad Cop, No Donut” or “Farfrompuken” ones my mom made me remove from my car in high school as she knew it would incite the police to pull over and ticket my insolent teenage tail.
Scott says he may buy another one for me and put it on his car. Now that’s sweet & Southern true love.
Here’s one mystifying, frustrating and yet occasionally beautiful thing about the Southern U.S. - change comes slowly. I find it even more beautiful when, after decade, some things don’t change at all.
I finally showed Scott REAL BBQ last weekend, during our drive down to my Grandmother Carrie’s funeral in Concord, NC.
Last night while dining at the Korean place and Washingtonian “Cheap Eats” pick Lighthouse Tofu in Rockville, a discussion came up over cooking rice.
I’ve tried lowering the heat on our gas range or upping it just a tad. I’ve played with the water to rice ratio, now working with a one and a half cup of water to one cup rice situation. I’ve washed the rice in a strainer, even.
Sadly, sometimes the result is too sticky/gluey. Often the rice dried out and stuck to the bottom of the pan. It’s a suck situation, folks. No one likes to eat bad rice. That can screw a whole meal plan quite quickly.
Our friends’ recommend buying a rice cooker. Until the Genie grants my wish for extra storage space or we get the hell out of our teensy apartment, I’m stuck using the All Clad pot.
Any suggestions for the right rice? As the owner of a Charleston Rice Spoon, THE gift for brides who know their rightful place in the kitchen, I feel like a Southern Belle who’s lost her “clang” if I can’t make solid rice again.
Yes, it’s super sweet and chock-full of high fructose corn syrup and Red 40 food coloring, and I should eschew all of that, but hell, I’m a North Carolina girl and one of the best things to come out of the state - other than (in no particular order) Mr. Andy “Matlock" Griffith, public radio’s Carl Kasell, author Thomas Wolfe, musicians Tori Amos, Ben Folds, Nina Simone and James Taylor; Duke basketball, and Krispy Kreme doughnuts - is Cheerwine.
What did I have two, no….make that THREE, cups of today? It wasn’t gravy, or Coca Cola, or Bourbon, or Cranberry Juice. It was TEA, wonderful tea.
Ever since I was younger, tea has been a pleasure to enjoy, both hot or cold, sweet or unsweetened, as long as it’s not adulterated as that Fruit Tea business you know I can’t get behind, or Jasmine (too much like drinking Potpourri water to me). But - Japanese Green Tea, English style, Chai, Thai Iced - it’s all pretty much marvelous to me.
So, as I digress (my bad, my bad)…. we like the tea. So it was no surprise (or WAS it? *eyebrows thoroughly arched*) that Scott took me to Charleston Tea Plantation for my birthday. This is the ONLY tea grown in the U.S., folks, AND their tea is used to make Firefly Sweet Tea Vodka.
Located on Wadmalaw Island south of Charleston, it’s a gorgeous 120+ acres of Lowcountry
With thousands of tea plants…
And huge trees with Spanish Moss draped so languidly in their branches.
I liked this sign.
On the way home, we stopped at the Angel Oak Tree, per the advice of our friend Shaloot. It was absolutely MASSIVE. Even Handsome Tall Blond Man looks teensy in its wake!
That is one BIG ASS tree - it covers 17,100 square feet of ground.
This trip was really fun because we branched out (no pun intended) and visited new places. Big thanks to Scott for thinking this one up - you are always just my cup of tea! (Ok, pun intentional, and wow, it was cheesy, but so worth it!)