cornerofmadness

At our motivational meeting. My coworker told me it wasn't as bad as the smell. SHE LIED. Dear god, that was foul. I bolted thru my first glass of wine just trying to erase the taste. I've tasted rank food before but that was right up at the top. SHe has freezedried durian. I guess that's my next daring taste temption.

speaking of tasty here's two recipes.

Riboletta

2tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf

1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

This is a really good breakfast or lunch

3/4 cup of old fashioned rolled oats
1/4 cup slice almonds

OR 1 cup of muesli like bob's red mill (NOT the instant stuff in the box, ditto oats, you can't use instant)

1/2 cup of plain low fat greek yogurt (or just plain yogurt if you can't get Greek)

1/4 cup low-fat milk

2-4 tablespoon honey

1. preheat oven to 350. Place oats and almonds on a rimmed b aking sheet. Bake 7-8 minutes until the almonds are golden. let cool to room temp.

in a small bowl (preferrably one you can cover) stir together 3/4 cup of the toasted mix, yogurt and milk. Cover and refrigerate until oats are soft 1 hour or up to overnight (I prefer this since who wants to get up an hour early...)

spoon museli into two bowls, top with apple and remaning oats and drizzle on honey. 462 calories, 13 g protein, 15 g fat, 73 g carb 6 g fiber)

wish i could have written more today. But as I was debating if i should write that m/m erotica in Pompeii for Dreamspinner's 'guardian spirit' anthology THIS comes on (points to music, thanks ELD)

eta - woot, looks like i'll break a quarter of the way there this weekend

10836 / 50000 words. 22% done!