Later On

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

Archive for September 2nd, 2019

NTSC: Never Twice the Same Combination—Revisiting and Revising Recipes

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Power squash 2019-09-02

“NTSC” is the standard for color television in the US. (Europe uses PALS.) NTSC is on the shoddy side, and the saying is that it’s an acronym for “Never Twice the Same Color.” I apply it to my recipes since I inevitably tweak them when I make them. [And the latest batch is also different, mainly with sun-dried tomatoes, tomato paste, and 3 large jalapeños in addition to the below. The scallions were skinny, so I used three bunches plus a medium yellow onion. More detail at the link. – LG]

My old standby Mediterranean Power Squash this time:

Put No. 12 Field Company skillet (or a 12″ cast-iron skillet) in oven and turn to 350ºF to heat skillet. When oven signals temperature’s been reached, leave skillet in for 10 minutes or so to fully load with heat. While it heats, prep the vegetables.

Mince 6 large cloves garlic and set aside to rest.

1 long slim leek, halved lengthwise and sliced, including all the green
2 bunches large scallions, chopped including leaves

Put leek and scallions into the same bowl. Into another bowl, put:

3 medium patti-pan squash (or 3 medium yellow crookneck squash), diced large
1 medium Italian eggplant, diced small (to shorten cooking time; don’t peel it)
1 large yellow bell pepper chopped
1 tablespoon freshly ground black pepper
1 tablespoon dried spearmint
1 tablespoon marjoram

Measure out:

1/2 cup sliced Kalamata olives — might drop this because of salt
2-3 tablespoons pignolas (pine nuts) — beware “pine nuts” from China
2-3 tablespoons drained capers — dropping this because too much salt

1 avocado, cut in half, seed removed, each half halved and peeled
2 lemons with peel cut off, cut into slabs, seeds removed, and blended
1 bunch cilantro, chopped

When ready to cook, turn large burner to the high side of medium. Once the burner is hot, remove skillet from oven, turn oven off, put skillet on burner, and put handle glove on the handle.

Add 3 tablespoons extra-virgin olive oil, swirl to coat bottom of skillet, then immediately add the onions and leeks. Cook, stirring with wooden spatula, for five minutes or so.

Add the garlic, and stir for about a minute. Then add squash, eggplant, yellow bell pepper, black pepper, spearmint, and marjoram.

Cook, stirring occasionally with wood spatula, for 15-20 minutes, until eggplant seems pretty well cooked. (Taste it to see.)

Add olives, pignolas, and capers and cook for a while longer. Update: As noted above, I am reconsidering the olives, not using capers, and being ccareful about tthe pignolas.

Turn off heat and let it cool for 10-15 minutes. Then add the avocado cut into chunks, the blended lemon, and the cilantro.

Makes quite a bit, but it’s good cold.

Written by LeisureGuy

2 September 2019 at 5:58 pm

The low-carb/keto diet put to the test….

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Written by LeisureGuy

2 September 2019 at 10:16 am

A wonderful shave on a holiday: A great way to start a week

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I really like this little Yaqi brush, and the lather from Van Yulay soaps is always good. This is a soap I bought after buying a sample and found I kept returning to it with pleasure.

A good lather that’s also fragrant lays the foundation for a good (i.e., enjoyable) shave, and the 102 is always a sold performer: efficient and comfortable. Three passes, a totally smooth result with no hint of damage, and then a good splash of Van Yulay’s witch-hazel-based aftershave in the soap’s fragrance.

Now that’s the way to start week.

Written by LeisureGuy

2 September 2019 at 9:25 am

Posted in Shaving

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