not-so-sour grapes
so jill dupleix was bangin' on about roasted grapes this month and i was all like "roasted grapes? what's all that about?". and then i was on my way home after skipping yoga cos my shoulder's all messed up and i took a little detour to the brand spanking new konsum on alaunstraße, picked up a little lamb and headed on out to herr green grocer. two minutes later i had a bunch of rocket in my hand and the dude behind the counter was "noch etwas?"ing me. i started to say no but then! a bunch of red globes caught my eye and the whole world lit on fire.
anyways, to cut a long story less long, i roasted those babies with half a red onion cut in wedges, a little salt and pepper and a slosh of balsamic vinegar for twenty minutes. then i doused them in white wine, threw in a bay leaf and gave them another twenty. i grilled my lamb nice and rare on the griddle pan and let it rest for ten while i made a little salad of spinach, rocket, finely sliced fennel and sheep's milk feta.
can i tell you how good those goddamn grapes tasted? holy shit. the pan-juiciness of it all sent me into conniptions. true. there is nothing more to say. except that very good, aged balsamic vinegar is an extravagance whose value i have begun to fathom.
barcelona next week baby. i will share the food love as soon as i hit the ground. give my love to miss linda.
so jill dupleix was bangin' on about roasted grapes this month and i was all like "roasted grapes? what's all that about?". and then i was on my way home after skipping yoga cos my shoulder's all messed up and i took a little detour to the brand spanking new konsum on alaunstraße, picked up a little lamb and headed on out to herr green grocer. two minutes later i had a bunch of rocket in my hand and the dude behind the counter was "noch etwas?"ing me. i started to say no but then! a bunch of red globes caught my eye and the whole world lit on fire.
anyways, to cut a long story less long, i roasted those babies with half a red onion cut in wedges, a little salt and pepper and a slosh of balsamic vinegar for twenty minutes. then i doused them in white wine, threw in a bay leaf and gave them another twenty. i grilled my lamb nice and rare on the griddle pan and let it rest for ten while i made a little salad of spinach, rocket, finely sliced fennel and sheep's milk feta.
can i tell you how good those goddamn grapes tasted? holy shit. the pan-juiciness of it all sent me into conniptions. true. there is nothing more to say. except that very good, aged balsamic vinegar is an extravagance whose value i have begun to fathom.
barcelona next week baby. i will share the food love as soon as i hit the ground. give my love to miss linda.
2 Comments:
dearest abi,
i especially love how this has become a conversation. here are the news things i learned from your post
1. messed up shoulder?
2. konsum on alaunstrasse? wasn't there always one there? did they just renovate it? oof. my knowledge of dresden geography is starting to fade.
roasted grapes are on the menu for the future. i am NOT a vegetarian. but meat-festivals only happen when dr. science isn't around.
barcelona? why would you go to a sunny, happy place when you could come to 13 cms away from all-time snowfall record, 5 degrees below seasonal average, wet, dirty and grey toronto? i'll never understand.
sigh.
linda isn't going to know what hit her.
x
h
1. it is horrid. i blame my 'puter.
2. renovated and new and improved.
and then...
spain cuz my papi and my sister are going to be there. they refuse to come further north and so we are hiking down to 'em.
woot. i need some sun.
love!
x a
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