Saturday, November 27, 2010

Digressions

One of the best lines I´ve read in a long time: Dr. Le Pileur, working during World War I and remarking on the fact that after traumatic injuries the second biggest health issue was rampant syphilis, “Without a doubt, it would be better to be chaste, but chastity is like peace; we always talk about it and we don't often keep it.” If only I were a French doctor I could be so eloquent.

Other awesome things present in my life this week:

     A Single Man- every frame of this movie is like a perfume ad (the non CK heroin-addled kind).        It´s also refreshingly upfront about gay sexuality (neither of these things are surprising given that      Tom Ford is the director)
     That Cee Lo song (be warned that profanity is unavoidably implied in clicking that link) that            everyone else in the world seems to heard of before me, but what can I say, I'm a little late to          the table these days
     More importantly, and most likely far longer lasting, Your Precious Love by Tammi Terrel and        Marvin Gaye 

Not so awesome? Obama giving George H. W. Bush the Medal of Freedom. Really? Really?

But I digress. 
     The very best "Save the Date" card in the probably not so very long history of "Save the Date"        cards from a college friend (proof that those 4 years of liberal arts education wan´t for nothing)


Also, delicious bok choy, at my brother Max´s request.

Bok Choy with Spicy Peanuts
     adapted from Deborah Madison´s Vegetarian Cooking for Everyone

3 Tbsp. raw unsalted peanuts
2 tsp. sesame oil 
1/4 tsp. red pepper flakes
salt
1 1/2 lbs. bok choy, stems removed from leaves and chopped into 1-in. pieces (leaves remain whole) 
2 Tbsp. peanut or vegetable oil (I use sunflower)
4 garlic cloves, finely chopped
4 tsp. minced ginger 
2 Tbsp. soy sauce
1 tsp. cornstarch mixed with 3 Tbsp. water

In a wok or a skillet, fry peanuts in the sesame oil over medium-low until golden (be careful not to let them burn, which can happen very quickly). Remove them from the pan and chop them with the pepper flakes and a big pinch salt.
Turn the heat up as high as possible and add the peanut/vegetable oil, swirling it once around the sides of the pan. When the oil is hot, throw in the garlic and ginger and stir-fry for 1 min. (don´t let them burn). Add in the bok choy and a big pinch of salt and stir-fry until the leaves are wilted. Add in the soy sauce and the cornstarch mixture and stir-fry a bit more until the leaves are shiny and glazed, 1-2 min. Toss in the chopped peanuts and a drizzle of sesame oil, and serve hot.

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