fried chickpeas with linguisa and spinach

When Rich and I were first doing that whole lovey dovey eyelash fluttering getting to know you stage, I warned him about two things.

1. Don't try to wake me up in the middle of the night if you are feeling amorous and would like a little midnight delight. IT WILL NOT HAPPEN. I like my sleep and will not wake up unless the house is on fire or a baby is crying. My body/brain will not wake up. Sorry hon, that's just how it is.

side note- He still does not believe this. He gets greeted by snores if he even tries but you gotta give him points for trying.

2. I resent waking up. I wake up mad as hell that I even have to wake up. I know it's better than the alternative of never waking up. That would really ruin my day. But still... you have to give me an hour or so of adjusting to the cold cruel world. It takes me awhile to process any information so don't talk to me- just stay away and I will be fine.



Sunday mornings are perfect for me. I get to wake up gently and not feel like a complete monster. I sleep in for an extra hour. When I finally get up the house is quiet. I get up to let the dog out, grab the local paper, make a cup of tea or a pot of espresso, turn on the computer and open up two tabs; one for The New York Times and the other for Facebook and slowly start my day reading and catching up.

When this recipe showed up on February 21 on The Times website I made it that night. Took pictures and was about to blog about it until life as it conveniently decided to hijack my life with other issues. So I then made plans to to sit down and write about it THIS Sunday when I wake up to this...



"Looks like the baby will be coming any hour now. at 6cm"

Imagine seeing this on a Sunday morning when you are half asleep. I didn't process this for awhile. Yeah, it woke me up but it took awhile for it to sink in. You have to understand how this didn't make much sense. Peter is my brother and Ashley (my brother's girlfriend) is only 26 weeks pregnant. She is at UC Davis on bed rest and everything was going swimming considering the circumstances.

Then...



Happy Birthday Marshall! All 2 pounds and 13 1/2 inches of you. Surprising healthy with a good set of lungs on the little dude. We heard him cry from the hallway of the waiting room which made all of us there relax just a tiny bit.



It's now Monday, eight days from when I originally wanted to post this recipe. I forget all the adaptations I made so forgive me. That new baby smell is intoxicating.

fried chickpeas with linguisa and spinach: new york times-mark bittman- 2-19-10

original recipe here

1/2 cup olive oil, plus more for drizzling
4 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
12 ounces linguisa, diced
1 pound spinach, roughly chopped
1/2 cup sherry
1/4 teaspoon of mild curry powder
2 cups bread crumbs
zest of one lemon


Heat the broiler. Put six tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. (I had to do this in shifts because I doubled the recipe) When it’s hot, add chickpeas and sprinkle with salt and pepper. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add linguisa. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and linguisa from pan and set aside. Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper and curry powder and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and linguisa back to the pan and toss quickly to combine; top with bread crumbs and lemon zest, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Before serving squeeze a little lemon juice on the top. Serve hot or at room temperature.

Tasting Notes: Okay so this dish is what I would call ethnically confused. A little Spanish, a little Indian, and a little Portuguese. [a little bit country, a little bit rock and roll] I thought everyone would go 'Meh' but this dish was great. Spicy from the linguisa and curry powder, the chick peas made it very filling, and the spinach made everyone eat their green stuff.

ham, white bean, and cabbage soup

First thing first, I just wanted to say thank you to everyone for their kind words and emails. It helps when people got your back or offer to do you a solid (like guest posting). The kindness and warmth you guys radiate is unbelievable. Namaste is the only thing that comes to mind without sounding like a corny weepy crazy cat internet lady.... which sometimes I think I might be becoming.

Such is life.

Anyways, coming home from a very, very, very long day at the hospital all I craved was soup. Warm, hot, holy-cow-something-that-is-not-junk-food-or-from-a-vending-machine-not-deep-fried!!!! soup.

Wait here for a sec while I go off topic for a second.

Dear Husband,

I want a smart phone or a laptop. I can even justify the expense. If we are going to spend lots of time in a different city, WITHOUT WARNING mind you, I do not have time to research restaurants... so don't ask me where the good places are to eat. I do not know because Google/Yelp/Serious Eats/Chowhound are not in the internet that is my brain. I actually need the actual INTERNET and a way to access that INTERNET.

AND asking all the doctors to borrow their smart and portable devices is considered rude.

Love,

me

P.S. Dude, is it me or are all the doctors from Stanford look like they came from central casting from any medical show on TV in the last 20 years? They are all good looking.



P.P.S. And I see you staring at your dad's doctor. She's your type: pretty, smart, and has that certain je ne sais quoi tough no nonsense thing you like in women. Why does your dad always get female good looking people always helping him out? Is it because he looks like...


anthony quinn????



Okay, so I was craving soup but not in any sort of mood to cook. All I wanted was a stiff drink and a hot home cooked meal that didn't require too much thought. Thank God for a well stocked pantry.

ham-white bean-cabbage soup:

This was one of throw everything together meals. So there are really no exact measurements.

1 yellow onion, finely chopped
a couple leeks, washed and sliced finely
2 cloves of garlic, finely chopped
a couple pounds of ham, cut into bite sized cubes
8 cups of homemade turkey stock (chicken will do)
3 (15 oz) cans of cannellini beans
1 medium head of cabbage, washed and chopped into bite sized pieces
rice wine vinegar
red pepper flakes
salt and pepper to taste

In a large stockpot, warm 3 tablespoons of olive oil on medium heat. Add onion, leeks, and garlic and cook until soft and translucent, maybe even a little golden, for about 20 minutes. Add ham and beans, let that cook for about 10 minutes. Turn the heat to medium low and add stock.Let everything slowly simmer for at least a half hour to 45 minutes. Add cabbage, a good splash of rice wine vinegar, and a pinch of red pepper flakes and let cook for another five minutes or so. Serve in warm bowls.



truly a blue hour...

the roller coaster of cancer

Right then.

Hello Everybody! Welcome to the Roller Coaster of Cancer! This ride contains highs, lows, swift turns and sudden dips. Please switch off your electronic devices (especially cell phones), make sure your seat is in an upright position, and no smoking on this ride. Keep your hands and feet in the vehicle at all times. Once you are on this ride there is no getting off. Good luck and remember to have fun damnit!



Oh black humor, how I miss you. I've tried to suppress you for way too long. That was my bad. So to hell with it I'm going to let you back into my life with open loving arms.

Where to begin? I guess from the start would suffice. Some time ago, two things happened:

1.) I got it into my head no one would want to read about the bad stuff so I would just write about the happy smiley stuff.

2.) I never knew who was reading so maybe it would be best if I censored my writing.

Little did I know that those two things gave me mental constipation that no amount of Ex-Lax could take care of. So screw it. I am not going to go into too much because I really haven't asked permission to tell these stories but I want to let you know where I am at, mentally, at least.

In last few months both my step father and father-in-law have both been diagnosed with cancer. I would say colon cancer but for one of them we are not sure if it's colon or rectum cancer.

Can you imagine it, having asshole cancer? It's a great conversation starter.

"How are you?"

"I'm fine except for the asshole cancer!"

"You mean cancer is an asshole?"

"No, I mean I have asshole cancer! It is an asshole but it is also located in the asshole. Therefore I have asshole cancer!"

Cancer that can be used as a verb and a noun!

And the other was diagnosed with colon cancer but it is terminal. That's pretty much a conversation killer if there ever was one.

One diagnosis was undramatic and the other was full of drama worthy of an Oscar. Trust me it's not the one you think.

In other words, one person (on one side of the family) needs to be told to "Time to nut up or shut up." because the hysterics are not going to help because I have a feeling that maybe someone might need to blow off some steam and it will be directed at hysterical family member #1. I'm thinking the hospital staff doesn't want a live showing of The Jerry Springer Show in the waiting room... though if we included some little people and some security men in all black, it could be well worth it.

Let's add to this little cancer cocktail party another family member who had a stroke on Christmas Day which screwed with her vision, the one-two knockout punch of sick kids and there you have it...

Suffice it to say that the next few weeks posting will be sporadic. Like it hasn't been already.

brown sugar/oatmeal bath scrub

To look at me you wouldn't think I'm a girlie type of girl.

Fancy shoes... nah.

Makeup... not so much.

The color pink... meh.

And Stacy and Clinton would have a field day with my wardrobe.

I do like lotions, scrubs, shampoos. There was a time if something promised firmer, softer, shinier, brighter, whiter, calming, less redness or a more even skin tone... I was all, 'sign me up and here's my bank account number.' I'm like James Woods finding a piece of candy.

Ooh piece of candy! Ooh piece of candy!

Okay, Krysta get back on track.

Anyways it did a number on my skin and I should have know better. The story goes that my mom had to do cloth diapers for me like it was the early 1900's instead of Pampers circa 1974 because my booty was a tad bit sensitive and the rest of my body for that matter.

When I finally saw a dermatologist because my face had cyst acne and was always red and inflamed. The doctor said all you need is some Cetaphil, lukewarm water, and some acne medication and if I was going to use lotion try to stick one brand and stop buying crap. Even *gasp* expensive crap.

I actually listened to my doctor and lo and behold my face cleared up and all the redness and inflammation has left and I try never to walk into Sephora with any sort of money, credit card, or checkbook. It's best not to tempt an addict.

I have a recipe for a scrub and if I do say so myself it's a really good recipe. Not in that way when your preschooler draws a picture and you say 'ahhh, this is so nice' searching for a way to compliment whatever that big blob is suppose to be in the right hand corner and then you find out it's you! This is good as in my kid was accepted into Stanford but before you realize you have no way to pay for it type way (Don't read into that last sentence, Katie never even applied there)

The point is I have a recipe for a body scrub that is just as good as a 60 dollar jar and is all natural and products from your kitchen. Also this is Krysta tested and approved. Meaning if it doesn't bother my sensitive skin chances are it won't bother yours.

brown sugar/oatmeal body scrub:

2 cups oatmeal, ground finely

1/2 brown sugar

1/8-1/4 cup espresso grounds/coffee grounds also work

a couple tablespoons of honey

enough oil to make a paste (olive oil/coconut oil/ almond oil/ macadamia nut oil/ (baby oil in a pinch) all of these work)

grated fresh ginger

Mix into a thick paste. Place into a jar and store in the refrigerator. Use when needed.

A couple things... this doesn't have a long shelf life. Make sure to grind the oatmeal finely because I'm sure you don't want to have to explain to a plumber why there is oatmeal in your bathroom plumbing.

lowcountry breakfast shrimp and grits

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.