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Apr. 19th, 2005 08:47 amFinding that I now have spare time again, as I get closer and closer to graduation, I've started paying attention to the world around me and poking into the deepest, darkest corners of the whole foods store where, by dint of being only a block away, I purchase most of my food.
I'm not terribly fascinated by being organic, I've never tasted the difference except in fruits, but it's nice while it lasts, and probably healthier for me, and I'll decompose faster, and all that.
So I bought avocados on sale, and have successfully made guacamole -- one avocado, half a tomato, a few shakes of the dried chives, about a quarter of a good-sized onion and two cloves of garlic, blenderised all together. It's not quite as creamy as I'd like, but it eats well. I'm not a big fan of cilantro, so I left that out. Besides, I didn't have any.
This afternoon I'm going to be grilling, so I thought I'd saunter over to the meat counter to buy some beef for hamburgers (1/2 pound beef, dollop of tangy marinade, about another quarter of the onion, mix thoroughly and form into two patties) and while I was waiting, I happened to notice that London Broil was onsale.
I've never myself grilled a steak before; we're not big on steaks, in my family, though they're tasty enough. But there was a half-pound chunk of very lean Top Round before me, and I couldn't resist; perfect size for one person and they gave me a further price break because they didn't figure on selling such a small cut. I've butterflied it and it's marinating in the fridge as we speak.
Does steak usually smell that good when it's raw? I took it out of its paper and started salivating. Not that I like raw/rare meat, I'm a medium-well sort of man myself, but it just smelled so good!
In addition, I chopped up the last of the chicken in my freezer along with a couple of spare shrimps and kebab'd them with the remains of the marinade for seasoning, and I have a couple of portobellos, cleaned and de-stemmed.
My only problem now is that I have about three square feet of food and only one and a half square feet of grill. I'm thinking I'll sear the steak and kebabs first, then throw on the burgers and portobellos. I always run out of food to cook long before I run out of heat, anyhow.
Oooh, I could cook a portobello on top of the steak......*salivates*
I'm not terribly fascinated by being organic, I've never tasted the difference except in fruits, but it's nice while it lasts, and probably healthier for me, and I'll decompose faster, and all that.
So I bought avocados on sale, and have successfully made guacamole -- one avocado, half a tomato, a few shakes of the dried chives, about a quarter of a good-sized onion and two cloves of garlic, blenderised all together. It's not quite as creamy as I'd like, but it eats well. I'm not a big fan of cilantro, so I left that out. Besides, I didn't have any.
This afternoon I'm going to be grilling, so I thought I'd saunter over to the meat counter to buy some beef for hamburgers (1/2 pound beef, dollop of tangy marinade, about another quarter of the onion, mix thoroughly and form into two patties) and while I was waiting, I happened to notice that London Broil was onsale.
I've never myself grilled a steak before; we're not big on steaks, in my family, though they're tasty enough. But there was a half-pound chunk of very lean Top Round before me, and I couldn't resist; perfect size for one person and they gave me a further price break because they didn't figure on selling such a small cut. I've butterflied it and it's marinating in the fridge as we speak.
Does steak usually smell that good when it's raw? I took it out of its paper and started salivating. Not that I like raw/rare meat, I'm a medium-well sort of man myself, but it just smelled so good!
In addition, I chopped up the last of the chicken in my freezer along with a couple of spare shrimps and kebab'd them with the remains of the marinade for seasoning, and I have a couple of portobellos, cleaned and de-stemmed.
My only problem now is that I have about three square feet of food and only one and a half square feet of grill. I'm thinking I'll sear the steak and kebabs first, then throw on the burgers and portobellos. I always run out of food to cook long before I run out of heat, anyhow.
Oooh, I could cook a portobello on top of the steak......*salivates*
