On Saturday, I put pork chops rubbed with rosemary and garlic, and carrots rubbed with chile spice into the oven to roast on timer, and we went to see a pretty hilarious movie, What we do in the shadows. I made a pot of soft polenta, and and covered it and left it on the stove – turned off.
It was a nice day so we walked to the movie, and walked home, and it was an early show, so we were tucking into dinner around 6:30.
On Sunday, spring ahead morning, I got up and made cherry muffins.
On Monday I made another baked-on-timer dinner – beans baked with the last half pork chop, bacon, and molasses – kind of my honey baked bean recipe, but with molasses instead. I think the pork was even better cooked in the beans than on Saturday as chops. The polenta got gooey, though, instead of frying. It looks almost like scrambled eggs (which are appropriate next to baked beans as any Brit who knows what goes into a proper fry up will tell you). Note to self – polenta made to be soft polenta doesn’t fry – it just melts.
There were only 5 cherry muffins left by Tuesday, so I made maple walnut muffins, to make a baker’s dozen to take to work.
I’ve been reading up on the Food 52 piglet gate coverage. In which Adam Roberts got called sexist for his comic book review, and the author who lost, Mimi Thorisson, posted a response on her blog, and then Roberts got defensive, and one of the Food 52 editors poured oil upon the flames …. I agree with Pete Wells, Tim of Lottie & Doof seems to have summed it all up the best. We’re all pretty boring, and white. A lot of food writing is taking place in a closed, insular space, where everyone knows each other too well to give real criticism.
I mean, I read Martha, but those lifestyle books that mostly say, “my life is better than yours” creep me out. Kinfolk, anyone? I think Food & Wine tends to have the most of those type of articles out of the mags I subscribe to. Like these Midwestern recipes from last August, although they’re more of a hipster bent than beautiful people.
Lots of Peanuts Grownup Voice mwah-mwah-mwah talk about food writing lately. And suddenly, some clear English: http://t.co/soNQhlrDJL
— Pete Wells (@pete_wells) March 6, 2015
