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Anna Blume

Lunch - The Mid-Day, Polyphonic Food Blog

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After a large breakfast on a steamy day, it will be late, but my first batch of what's-her-face's bbq sauce has reached the half-way point in simmering. Since I use Ancho chilies for other things and didn't see them in powdered form at Bestworld, I just toasted a trio until they puffed up and ultimately, seeded and tore up two to steep in heated apple cider, whirling the lot in the Vitamix before getting the rest into a pot. Half the amount of ground pepper since who knows where my white peppercorns are, not me, so subbed sharper, unripe black.

When ready, it will moisten Eco-Friendly's pulled pork on a potato roll with a kobu turnip, carrot and spring onion slaw. Strawberry smoothie on side, maybe with mango and fresh orange juice if I can rid the blender's plastic of chili-tingle.

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After a large breakfast on a steamy day, it will be late, but my first batch of what's-her-face's bbq sauce has reached the half-way point in simmering. Since I use Ancho chilies for other things and didn't see them in powdered form at Bestworld, I just toasted a trio until they puffed up and ultimately, seeded and tore up two to steep in heated apple cider, whirling the lot in the Vitamix before getting the rest into a pot. Half the amount of ground pepper since who knows where my white peppercorns are, not me, so subbed sharper, unripe black.

When ready, it will moisten Eco-Friendly's pulled pork on a potato roll with a kobu turnip, carrot and spring onion slaw. Strawberry smoothie on side, maybe with mango and fresh orange juice if I can rid the blender's plastic of chili-tingle.

Whatsherface just bought a humongous jar of ancho chile powder so I won't have to hassle with using whole dried anchos when I can'tfind any powder. I love Surfas in Culver City for things like that. Too bad they no longer carry Tasmanian leatherwood honey. That stuff was amazing. I'm'a gonna make a big batch of my mustard sauce when I get back to DC.

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A quick braise of Swiss chard, radicchio, and lovage topped with an over-easy egg.

Radishes with lovage butter and salt.

I see a lot of lovage in my near future. Interesting stuff. Anyone have good ideas for it?

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I see a lot of lovage in my near future. Interesting stuff. Anyone have good ideas for it?

My Aunt grew lovage which we all loathed. I loathed it because she planted it by her pool and man does it attract wasps like nobody's business. But she would put it in salads- mind you none of us liked it, but we could just be poor ungrateful souls.

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It sure has an intense aroma: three hours and multiple hand-washings later I could still smell it on my skin. But I found that butter really tempered it. I can see the sandwich idea working, actually. Like little tea sandwiches. I also have way too much sorrel, so I think a cream of lovage and sorrel soup might be in order, too.

If anyone wants some drop me a pm; it's a big plant and will just keep getting bigger.

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But I found that butter really tempered it.

Anything that butter makes better can't be bad...hahahaha :D

My lunch today was a baked potato with unsalted South Mountain Creamery butter and black pepper, plus some Crystal hot sauce.

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What to eat in a marsh after paddling against the current, behind an abandoned duck hunter's perch:

  • Hard-boiled guinea eggs
  • Norwegian rye crisps w your own butter made from raw Jersey milk
  • Grated carrot salad
  • Wine and blackberries gathered by little hands

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"Pesto" pasta

Greek yogurt with local blueberries macerated in local honey (my new favorite snack)

I'm still obsessed with my Vitamix, and needing to move on from slushies, I decided to make a pesto. But my basil plant is pretty puny, though, and I haven't had the courage to buy pine nuts since the pine-nut mouth debacle of 2011, so in addition to the (Vitamix-grated!) parm, olive oil, garlic, and a few basil leaves, I added sun-dried tomatoes and peanuts. Pretty good, actually, though I used WAY too much oil. I'll need to strain some off the leftover sauce before I use it.

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6 oz. container of Brown Cow coffee yogurt

A few forkfuls of leftover fettuccine with creme fraiche and arugula

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"Pesto" pasta

Greek yogurt with local blueberries macerated in local honey (my new favorite snack)

I'm still obsessed with my Vitamix, and needing to move on from slushies, I decided to make a pesto. But my basil plant is pretty puny, though, and I haven't had the courage to buy pine nuts since the pine-nut mouth debacle of 2011, so in addition to the (Vitamix-grated!) parm, olive oil, garlic, and a few basil leaves, I added sun-dried tomatoes and peanuts. Pretty good, actually, though I used WAY too much oil. I'll need to strain some off the leftover sauce before I use it.

Pistachios are good in pesto (as are some other nuts, but pistachios also have the advantage of being green).

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PB&J...and breakfast was PB&J, and dinner last night was PB&J (are you sensing a theme here?) With the power outage, few places open and not very appetizing choices at that, I decided to save my money for restocking the fridge instead. However, whatever else happens today, my next meal is NOT going to be PB&J

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leftovers from a "not much in the fridge" dinner a couple days ago: pasta with criminis, kale, chick peas, tomato chunks, goat cheese, garlic and reggiano.

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Something Different pulled pork* with their NC BBQ sauce and cole slaw on a bun

*And feeling especially grateful to my mom for putting the leftovers in the freezer when she realized we wouldn't get through it all before it turned.

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Turkey bologna sandwich on toasted Palladin bread -- mustard, mayo, lettuce, and Tomme cheese of some sort

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Sesame-peanut noodles w cucumber, scallions and cilantro for past few days. In oven now: a gratin inspired by Food 52 which now serves as my home page: cucuzza w salsa verde. Smells and looks gorgeous.

Leftover salsa verde may be destined for last Sunday's tomatoes, popped in the oven since spots growing.

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Assuming I eat everything that I have cooked in the last 24 hours this week for lunch I'll have:

Cream of Basil soup (without cream)

Stewed tomatoes and okra

Buratta with cherry roma tomatoes, basil and black truffle oil

Left over squash blossoms stuffed with herbed goat cheese simmered in homemade tomato sauce

Salsa inspired gaspacho

Squash blossom and gouda goat cheese pasta

Eight ball squash stuffed with tomato and piava

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left over shrimp bisque made yesterday from a sackful of fresh, head-on North Carolina shrimp I got from Bev Egg at the Dupont market.

All the heads and shells made an intensely rich stock and my secret bisque thickener is arborio rice cooked in the broth with more aromatic veg until the rice is very soft and then after a few raw shrimp are poached in the broth the whole pot gets run in the Vitamix on high with a little bit of cream added. Tasty.

edited to add: Bev gave me the shrimp. He was offering them gratis to some of his long-time customers because he "overbought" on a foray to Hatteras last week, and they would have spoiled otherwise.

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Dear Hillvalley, re: Cream of Basil soup (without cream)

Can you provide a recipe/method? I have a lot of basil and soup sounds marvelous! Thanks!

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