Later On

A blog written for those whose interests more or less match mine.

Quotidian report & luxurious meal (to me)

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The Pilates session today went quite well. Surprisingly (to me) often, I could make the appropriate correction when it was pointed out, and in a couple of instances could sense the difference from making a small adjustment of angle in posture. And we did a lot of work—some of the exercises become much harder when you do them right (as opposed to, say, weightlifting: easier when done right, harder when done wrong).

The result was that I came home, tilted back in the chair, and fell into a profound (and restorative) slumber for an hour.

Yesterday I went a little overboard with the yogurt and the olive oil in the tomato-watermelon salad, so today I’ve been scrupulous. Standard breakfast, one plum plus one apricot for each snack, and a green salad for lunch with tuna. Coming in to make dinner, I was definitely peckish, the no-bites rule in full effect. And I didn’t want any more added oil. So, time for food improv. I started adding to my two-quart sauté pan:

1/4 large sweet onion, chopped
6-8 large cloves garlic, chopped finely (but larger than minced)
1/2 small can tomato paste (opened to show Terry the Rösle can opener in action)
1/2 cup red wine
1/2 cup water
2 small yellow zucchini, diced
1 small Italian eggplant, diced
3-4 oz boneless skinless chicken breast, cut into chunks
1 bunch Italian parsley, chopped

At this point I added more water, mixed the above, and started looking around for more to add. Some discoveries were made in a search for mushrooms, which I unfortunately did not have.

~2 Tbsp homemade pepper sauce
multiple lashings of freshly ground pepper
~1-2 Tbsp Mexican oregano, crushed
2 Tbsp capers
4 leaves red chard, with stalks, chopped
5-6 anchovies packed in a jar, chopped (for umami, obviously)
~10-12 pitted Saracena olives, drained and chopped
~3/4 c grape olives, whole (last-minute discovery and addition)

I stirred that up and decided that it was too thick for my first thought, which was to add some cut pasta to cook in the sauce. So instead I got out my little 1-qt saucepan and made 1/2 cup converted rice (low glycemic index), which is two servings: eat half for dinner tonight, let the rest dry a bit for stir-fry tomorrow.

After 20 minutes the rice was done, and I turned off the burner let the pan sit covered for 10 minutes more. (Hunger is the best sauce, so the delay has gastronomic goals.)

A serving spoon of rice into a bowl, fill with the sauce, and the thought of shaved Parmesan struck me—but I have none. OTOH, I do have Pt. Reyes Blue leftover from the tomato-watermelon salad, and I thought, “Blue, gorgonzola, Parmesan, what’s the diff?” and crumbled some on top.

OMG it’s good. Incredibly rich tasting—a combination of the tomato paste, red wine, anchovies, Pt. Reyes Blue, and all the rest. I added no salt at all, and it didn’t seem to need any. I felt I was dining high on the hog tonight.

It makes a tremendous amount, as well: two large meals, at least. Yet in theory that’s food for one meal.

Written by LeisureGuy

4 July 2011 at 7:24 pm

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