Sorry the posts have been pretty workmanlike lately, I've been, eh...thinking about other stuff (so it is possible) and the fact that there are posts at all is mostly to do with me not wanting to forget things. Yes, I know that's what drafts are for, but I believe I've already mentioned that for me Blogger drafts are about as useful as writing down something and then eating it.
I will be going back and re-working these lame posts whenever it is that I do return to normal blogging, because....I guess that's the way I write, I'm an editor.
Things should return to normal after this week's gig. I think my schedule this week would've been fine, except I stewpidly agreed to DJ all night as well as play, and that's just retarded, because on my list of timesucking obsessions, crate digging is second only to cookbook reading (which reminds me, exactly what is the correlation between DJing and cooking skills...more on this later). But I'm trying to manage myself a little better these days.
I've also got to cook something for our quarterly house dinner on Tuesday, for which everyone in the building signs up to make something of their own choosing. So far, people are making: guac and chips; salad; pumpkin soup; nasi tumpeng, yellow rice with tempeh and sambal; and a lemon tart. So it would seem that we need another hearty main dish to go with that yellow rice.
I've been thinking about doing something with eggs...the relatively old photo above (jaysus, who poured that glass of wine...was O'Neill in the room?) is of what used to be The Best Thing We Ever Made. This picture is from 2001, and the edible in question is a southwestern invention called the tamale tart, essentially a complicated quiche with a crust made from tamale masa. This one is a knockout: rosemary-infused eggs with a smoked mozzarella interior; a corn and roasted poblano relish; and a lovely (what? get him!) charred tomato and habanero salsa that is very mild but just perky enough.
It's truly awesome, but a bit of work. Not sure that the house meeting warrants tamale tarts. I'll keep ye posted, mates.
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