May 3rd, 2011

Ratatouille: Chef's Toque

Square Meals

Just before Charlotte came home, I had a few days to do prep work around the house. One of the things I did was bake a roasting pan full of tuna noodle casserole. Cut into squares and frozen in storage containers, these become easy meals for those days/nights when we're tired, didn't get much sleep, and just need "one food unit". Pop in the microwave and they're ready in two minutes.

There's something odd but also obsessive-pleasing about seeing your food neatly stacked like that. (Ever seen rats hoard their lab blocks in little piles?)

Dead simple casserole that I've been making since college. In case you're curious, ingredients are:
- rotini pasta
- canned tuna, fully drained
- frozen peas
- shredded Tillamook cheddar (LOTS)
- shredded jack (half as much as of the cheddar)
- breadcrumbs (for a thin layer on top)
- spices (in decreasing amounts): salt, celery seed, oregano, paprika, garlic powder, thyme, sage, onion powder
Nicodemus: Writing

Doggerel at 2am. Why Grapes? I do not know.

Grape Expectations

What is the best grape fate?
What’s the ideal destiny?

To be eaten, plucked individually from a bundle by the sunned hand of a Florida retiree,
Or to be left, rotting and withering slowly on the vine before dropping shrouded seed?

To be preserved, in a vitrine cell on the pantry shelf,
Or to be mulched, uneaten leftovers of a third-grade lunch?

Is it more noble to be paired with peanut butter than spread on stark wheat toast?
What’s the true nature of the fruit
When it heeds the call of grapeness?