I'll be honest... this post has been queued up and ready to go for a long time.
But then all this happened...
sick kids... dude, seriously? I know it's in the secret parenting contract they make you sign before having children that I have to take care of my kids but how come no one tells you how nasty it is to have to clean someone else's vomit? Before you have kids you should have to watch a Public Service Announcement, "Excuse me, do you know you will have to clean up your child's vomit, normally it will be on the carpet and usually occurs between the hours of 12-4 am. Are you ready for that? If not, continue using some sort of birth control.' That's right if we had to watch a PSA like that there WOULD BE NO children on this earth. We would be extinct. My kids vomit + me cleaning it up = me vomiting and wondering why I had children.
no sleep... I mean really? My best friend, Sleep, up and left me and in it's place came a nasty mean girl type friend... her name is Insomnia. If you have ever met her you know all about that bitch. We can all agree that she is one, right?
rainy days (lots and lots of rainy days) no sun = no creativity
meetings... if that parent calls me snobby one more time, I might just have to sit back, take it and plan his demise... because not everyone has a smart phone or a crackberry, sorry for pointing that out. Who's snobby now for assuming that everyone does have one, assjack?
the feeling like my blog is homework (thanks melissa for summing that up for me)
...or that the feeling that no matter how hard you try, blogging is like trying to fit in with the cool kids clique in high school. We all know that however hard you try they have a lock on it. There is a select chosen few, so why even bother?
All this has just sapped any gumption to post anything worthwhile.
Despite all that, this is a good meal when you are feeling down and it's cold outside. Comforting and rich... like I felt my arteries clogging as I ate more and more.
lowcountry breakfast shrimp: gourmet magazine january 2008
3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pounds medium or large shrimp, peeled and deveined
1/2 to 1 cup water
Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately
creamy grits: gourmet magazine january 2008
4 cups water
4 cups whole milk
2 cups white stone-ground grits*
1/2 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture. Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup). Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
*If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook.
Posted by krysta at 10:00 AM