Friday, February 6, 2009

playin' ketchup
or is it catsup?


the fancy french eggs have really come a long way. man oh man. i think i have eaten them every sunday morning for the last month. ha! delicious!

so good in fact i had to show them off for a few of my friends. a couple of weeks ago we had a giganto snow storm. giganto.
here's proof:

(thankfully this is not my car but it was just a few blocks away.)

the day before the giganto snow storm everyone at my work was buzzin' about a possible snow day. the university rarely grants us snow days so i didn't want to get my hopes up too high. but then the news was calling for it and everyone was talking about it and i couldn't help but be sold.

after work i went to acme for provisions.

i picked up eggs, heavy cream, maple sausage links, OJ, beer (mmmm.....) and wine - the essentials. then i sent out the message, "yo! if it's a snow day and you are within walking distance come over. i'm making breakfast!"

i was sad when i went to bed cuz it didn't seem too bad out but then bright and early at 6:30 am i got the emergency text with those precious, magical words, "the university will be closed today."

woohoo!!

i got into the kitchen after going back to sleep for a while and by 11:00 served up fancy french eggs, cheesy scrambled eggs, toast with strawberry jam, sausage links, pancakes, duck fat potatoes and vegan potatoes.

i put on the coffee and some friends brought over their flasks (jamison [thanks stormin' norman] and tullamore dew [thanks viper]). and when those ran out we took a step down and poured jim beam into our coffee.

six brave, hungry souls took on the elements and we pigged out, said again and again how we couldn't believe how much fucking snow there was, watched a boy named charlie brown and played buzzword and uno.

it was a pretty fucking kick ass snow day!

in other cooking news i pulled out an old standby for super bowl sunday.

pulled pork.



mmmmm. this is after about 5 hours at 300 degrees. i reduced the juice by half and added it to my trusty mustard/cider vinegar sauce. i served it on super cheap white buns and it was a hit. of course. slow roasted pork slathered in a vinegary sauce? come on. it's a no brainer.

here are some cool photos.





this is mike and jeff's super meat party aka venison jerky makin' party. i tasted the finished product. mmmmm.

here are some of the fixin's for the cioppino i made the other night. man oh man. i LOVE this stew. you can use just about whatever seafood you can find and it is super, super easy. and delicious of course.



gentle ben had the day off so he headed to the west side market and later some crazy latin fish market for the sea creatures. he couldn't get little neck clams so he got those gigantic ones. he also picked up some bay scallops, shrimp and mussels. one of my dearest old friends and his red headed lady friend brought the last essential item - the wine.

when ben got to my house the mussels were all opened. this kinda freaked me out. i consulted the joy of cooking and they said to stick 'em in the freezer. if they closed up they were good to go. if they stayed open they were deadly! well, not deadly but not good either. not a single one of those damn things closed. rats. no go on the mussels for safety's sake.

and here it is. mmmmmm. so good. so very, very good.



ben also picked up a baguette which i stuck in the oven so it could get nice and warm and crusty. we slathered butter on chunks of bread and sopped up the broth between bites of clams and shrimps and scallops. yum.

and now for a side note - a bit of vanity. lots of friends and family say, "i love your blog!" yet no one ever leaves comments except my fellow bloggers, the viper, the shitetarian and xenia.

you can leave a comment every now and then. it would sure make me feel nice and maybe give me some kind of reason to continue this blog other than my own nerdom.

that is all.

5 comments:

Jackie said...

I LOVE your blog AND admire your cooking skills. When I become rich and famous, I'm going to hire you (at an outrageous salary) to be my personal chef.

Xenia said...

I'll never get tired of the pork photos.

the erratic epicurean said...

good! cuz i never get sick of cooking it and telling you about it! ha!

thanks jackie. =)

Anonymous said...

Why do you force me to come out of the blogger closet? I love your blog e.e and look forward to new updates/recipes - just keep doing it and know your fans are out there!

the erratic epicurean said...

thanks for coming out of the closet for me!