Weellll…I guess now I know who I can count on to share a banana with me, and who I can count on to hide the last one. Unfortunately for me, if I were to ever live with any of you, you’d all be hiding your bananas so if I was in a banana crisis myself, there would be none around.
Fine. I see how it is.
I jest, I jest. What matters is that we share when it counts. Moral of the story, though, is to never take the produce. Everything else is fair game. As my boss says, “sharing is for kids.”
So there I was, having an intelligent conversation with my boss, when my pretzels and apricots caught the corner of my eye. Ooh. I started munching. First it was pretzels, and then apricots. Together but separate, y’know?
Gosh, I’m so polite.
He was still talking.
I was still sort of listening.
He was still talking.
I was eating.
My input to the conversation? “Look! I just made a pretzel sandwich! It’s really good! Wanna try it?!”
Luckily, we weren’t talking about anything critical. Not that I recall, anyway…
Luckily, he’s as “into” food as I am. The pretzel sandwich was a hit, but he mentioned it would only be better with some cream cheese and cayenne pepper. I instantly vetoed that idea.
Though when I had a little remake of my pretzel-apricot sandwich earlier, I threw in some cashew butter.
Mreh, no denying the yum-factor…but I’m sticking to my guns and saying the pretzels and apricots have got a good thing goin’ and don’t need anything else.
It was okay.
But we all know – okay, well at least Tat and I know – that the real way to eat pumpernickel is like so:
The canoodling couple on the package.
Oh, and did I mention it needed a warm place to sleep for the 18-24 hours? Well, being that I made this when it wasn’t even 0* out, I took that as a damn good reason to turn my space heater in my room on for just a little bit longer than usual 😉
When it first went in the oven (for hour one of five) I was alittle worried. It wasn’t a deep, dark pumpernickel color like I thought it would be. I was disgruntled. I didn’t know that the low and slow baking process is what gives it that color.
It emerged deep, dark and pumpernickel-y. Crisis averted.
Of course, just because I can make pumpernickel bread doesn’t mean I can make pancakes anymore. Seriously – my groove was stomped on and thrown out the window this morning or something.
Take one fed the trash. And you know I hate to do that. But they were inedible. I don’t know why. The middle would not cook. Oh, yeah – probably because I accidentally dumped in flat seltzer water because I’m all out of milk and am too belligerent to go shopping before this weekend. Oh, and I don’t get my day started by forcing down an inferior breakfast, thank you.
Take two, above, I burnt. Not a bad thing necessarily as I don’t mind burnt bread/toast/pancakes/cookies/whatever – and I actually really enjoyed the taste. I accidentally dumped in nutmeg instead of cinnamon, but that ended up being an error that worked out for the better. They were perfectly spiced.
However, the cranberries were…hear me out here…fizzy on my tongue. WTH? Maybe someone who knows anything about food science can tell me if maybe the acidity of cranberries react with baking soda? Because that’s all I could think of. I never use baking soda in pancakes but decided to throw it in there for the hell of it, and while the pancake itself was fine, the cranberries in the pancake were just…weird.
Yes the cranberries themselves are good. I had them just the other day.
It’s a mystery. Or maybe not. Maybe I should just get a clue in the kitchen?
OH and while we’re on the topic of ugly food, look at last night’s dinner.
Wow, don’t you just want to gobble that up?! You’re all probably shocked to learn this was actually the best stuffed pepper I’ve ever had. I’d share the (really easy) recipe but I’m 99% sure anyone who sees this picture would just as quickly decide it’s something they wouldn’t eat in a million years.
Hey, don’t judge a book by its’ cover!
Edit: Since a couple people were curious, here’s the recipe for the peppers. As you can see, I was out of a lot of…well, out of almost everything…so it’s been kept pretty simple. Simple is good!
Polenta Stuffed Peppers
Serves 1 as a main, 2 as a side. For a more complete meal, maybe throw in some chickpeas, or have some marinated tofu on the side! I had a side of mashed yuca, which complemented perfectly.
- 1 medium-large red pepper, sliced in half and de-seeded
- 1/4 c. fine- or medium-ground cornmeal/polenta
- 1/2 c water
- 3 white mushrooms, diced
- 1/2 c. stewed diced tomatoes (I used fire-roasted)
- 1 T. nutritional yeast
- 1 T. hummus
- salt and pepper, to taste
Preheat the oven to 375*. Bring the water to a boil over medium heat in a small saucepan. Once boiling, lower heat and slowly add the cornmeal, 1 T. at a time, stirring or whisking all the while. Once all combined, add in the tomatoes and nutritional yeast and season with salt and pepper. Continue to stir/whisk over medium-low heat until thickened. Remove from heat, stir in the mushrooms and hummus, and divide the mixture between the two peppers. Bake for 45 minutes, or until firm to the touch and the peppers are cooked through.
I loved having mashed yuca with this – its likeness to mashed potato really complemented the pepper. I followed a recipe out of Appetite for Reduction for mashed yuca with cilantro and lime. Even though I had no cilantro…
It’s All Star weekend. Don’t you wish you were my neighbor so you could come over for some of this pumpkin crumb cake?
AND YES, All plans are being made around the all star festivities.
Alright, everyone’s gotta have a really simple, maybe random combination of foods that they love together. Like apricots and pretzels. What’s yours?