Thursday, November 12, 2009

"do you want to have breakfast at cracker barrel tomorrow?"

"do you even have to ask?"

yes, yes...it's another hotly anticipated weekend in geneseo! sooooo pumped! the captain is going to get tricked out with some slick-a$$ winter tires and new rims (steel rims - aka the kind that give you NEGATIVE cred in the tokyo drift community); i'm going clothes shopping for my sister (a task i LOVE - nothing makes me happier than helping my sister look her best); we'll roam the aisles of wegmans and load up on bob evans sausage and scharffen berger chocolate; i'll poke around in target and try to pry the dotytron away from the $5 dvd bin (the only dvds he ever wants are in the $5 bin); and most importantly, we're going to spend time with the two greatest kids in the world. apparently miss ramona drew a picture of me on my wedding day that she wants to give me because she loves me very much. d'awwwwwwwww.

this is last night's dinner. sautéed cauliflower got bumped because i found a rapidly shrinking head of radicchio in the furthest reaches of my veggie crisper - and we had so many brussels sprouts on hand! i love brussels sprouts, i really do. i find them so tasty when they're all caramelized and browned.

today i had lunch with my dad. nothing is worse than being told by your quasi-dead-beat dad that "marriage agrees with you." *gnashes teeth* i think he's lonely. he kept making a big stink as he kept me company in line at the bank about how i had made an offhand comment that he should come by lil' ugmo but never formerly invited him and that he's been waiting and waiting and i don't call. so of course everyone at the bank thought i was the most rotten daughter around. i WOULD have brought up the years of neglect and cursory sunday visits by my pops but i didn't feel like getting into with joe q. public as witnesses. then he made a big deal about how s-dawg has been coming over fairly regularly for friday night dinner and how we should go up to richmond hill and visit him on friday nights and have dinner with him instead. and he kept repeating it! after lunch i put in a frantic call to s-dawg about this sudden, old-man guilt tripping, and s-dawg sagely noted: "this is so 'cat's in the cradle'" and then proceeded to give me line-by-line close reading of the lyrics and how they pertained to our family dynamic. lol!

it IS so "cat's in the cradle" but what the heck are you supposed to do? just forget that for a big chunk of time your pops was kind of a weird, pragmatic, apathetic, slump? the thing is, the older i get, the more i realize: yeah, you're supposed to forget it. cuz at the end of the day, he's still your dad, and as much as you want to deny it, his genetic material is inextricably a part of you and we're all just getting older except his end of older means that he walks slower and looks at you with watery eyes that force you to bite your tongue when he talks like he knows you and is always right and i couldn't manage two chickens. it's what you do.

by popular (dr. rei) demand, here is my recipe for the kale and ricotta pie.

have a lovely weekend everyone!

fin.

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kale and ricotta pie
makes 1 9" pie, or serves 4 as a main course (with salad or something else)


1 9" unbaked pie shell (can be frozen - if you're a shoemaker like that.) (i kid!)
1 bunch of kale
1/2 spanish onion, sliced (note: whenever i talk about onions, i mean a spanish onion, not a cooking onion, which means the amount of onion is probably more than you think it would be, if you're going by your standard tennis ball-sized cooking onions)
some minced garlic
1 container (approx 475g) ricotta cheese
1/2 ball of mozzarella cheese, grated
2 eggs

- sauté your sliced onion and the garlic in a glug of oil until translucent
- take your kale and thinly slice the leaves and some of the stems, but don't do ALL the stems...like, slice down the leaves until you have all the leaves and some of the stems done, but don't chop up all the stems, too. i mean, you can if you want, but it's not as nice in this dish as the leaves are
- add the kale to the onions and garlic and cook it down until it's bright green and wilted. season with salt and pepper
- dump the ricotta in a bowl and stir in the 2 eggs and the mozzarella cheese. add the cooked kale and stir it all together
- spread this mixture into the pie crust and bake in a 375F-400F oven until the crust is golden and the top of the pie is browned. a knife inserted into the pie should come out fairly dry (no streaky raw egg on the blade). it should take about 35-45 minutes.
- slice and eat!

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