5.1.09

age ain't nothing but a number.
















Yes, it's true. Welcome to Oldville. Yesterday, when I was still 39, I asked my trusty roommate Mara if she liked my new T-shirt, and she said something to the effect of, "It's fine, if you don't mind being a 40-year-old man with skulls on his T-shirt..."

And this coming from someone with a pretty "healthy" skeleton fixation herself. I do see her point, but it's not like I've adopted some new hideously impractical style of dress. I think it's pretty consistent with the VDuck dress code in many ways (black, one or more skulls on it, etc.), and therefore? Not indicative of any kind of Turning 40 Crisis.

Further, I would posit that that particular crisis began January 6, 2005 or thereabouts, and this whole finally actually being 40 thing brings a nice sense of closure to that (appropriately enough) black, black, black period in VDuck history.

You know, I think that my trusty roommate may have been "having me on", as they say, because she's also the person who told me age ain't nothing but a number, just like Aaliyah (also black) said.

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On the food tip, yo: parsnips taste good. Like a spicy apple/carrot/potato. This is a picture of two parsnips and a cell phone, parsnips on the left. We will be eating more parsnips 'round here, mark my aged words.






















And, here are some more cherrypicked vegetarian recipes from a mainstream cooking site, these are from the Food Network, the highlights being the Mario Batali and Gale Gand recipes...

Sweet Potato Pancakes with Spiced Pecans and Peach Butter
Gnocchi in the Style of Sorrento: Gnocchi all Sorrentina
Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce
Steamed Asian Greens with Honey Soy Sesame Dressing
Sicilian-Style Cauliflower with Whole Wheat Pasta
Winter Squash Soup
Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Cauliflower with Brown Butter
Cherries in Port over Ricotta
Pasta with Black Olive Sauce: Stringozzi Alle Olive
Spaghetti from Aquila: Spaghetti all'Aquilana
Roasted Root Vegetable Medley
Wide Noodles with Poppyseeds: Lasagne coi Semi
Sponge Cake with Pear Marmalade: Ciambella Pugliese
Smoked Gouda Cheese Grits with Black Bean Salsa
Chickpeas with Rocket and Sherry
Baked Carrots with Cumin, Thyme, Butter and Chardonnay
Buttermilk Sherbet with Spicy Peanut Brittle
Fennel with Bread Crumbs
Roulade of Potatoes and Escarole: Involtino di Patate e Escarole
Mallorredus with Fennel Seeds and Fresh Tomatoes
Drowned Cabbage: Verza Affogata
Sweet and Sour Pumpkin: Zucca Gialla in Agrodolce
Plum Preserves Mezza Luna

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4 comments:

Klary Koopmans said...

Here´s something really good with parsnips:
parsnip soup
I also love them roasted.

MEM said...

I think I remember seeing that recipe the first time around, but not having any idea how interesting parsnips were, I didn't file it away. Thanks!

They were great roasted, but it seems like their texture suggests that they want to be pureed. Then again who doesn't.

Zora said...

Hey, happy birthday! 40, whatever. Wearing skulls is fine. I'll be the old lady who still says "dude" all the time.

Parsnips kick ass. Especially good roasted, then mixed in with greens like kale or chard.

And, on the vegetarian tip: The Moosewood Cooks at Home cookbook is simple and interesting and got me through a whole year of vegetarianism without feeling like a 70s whole-grain geek. If you can find a secondhand copy, snag it.

MEM said...

Dude: thanks for the support. We will put the parsnip through its paces, fear not. This place will be littered with parsnip skulls before I'm through.

And, Moosewood. I have/had a Moosewood book at some point, don't know which one, and I can't remember what caused us to part ways. Or maybe we didn't. Hold on.

We didn't, I actually have Moosewood Cooks at Home in my kitchen at this moment...I'll check it out pronto...

oh, and...happy new year.