{"id":10040,"date":"2015-03-11T20:24:47","date_gmt":"2015-03-12T01:24:47","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=10040"},"modified":"2015-03-11T23:19:56","modified_gmt":"2015-03-12T04:19:56","slug":"weekend-to-wednesday","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/weekend-to-wednesday\/","title":{"rendered":"Weekend to Wednesday"},"content":{"rendered":"

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<\/a>. I made a pot of soft polenta, and and covered it and left it on the stove – turned off.<\/p>\n

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<\/a> around 6:30.<\/p>\n

On Sunday, spring ahead morning, I got up and made cherry muffins.<\/p>\n

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\"cherrytopmuffin\"<\/a><\/p>\n

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<\/a>, but with molasses instead. I think the pork was even better cooked in the beans than on Saturday as chops. The polenta got gooey<\/a>, 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<\/a> will tell you). Note to self – polenta made to be soft polenta doesn’t fry – it just melts.<\/p>\n

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<\/a>.<\/p>\n

I’ve been reading up on the Food 52 piglet gate coverage<\/a>. In which Adam Roberts got called sexist for his comic book review<\/a>, and the author who lost, Mimi Thorisson, posted a response on her blog<\/a>, and then Roberts got defensive<\/a>, and one of the Food 52 editors<\/a> 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.<\/p>\n

I mean, I read Martha, but those lifestyle books that mostly say, “my life is better than yours” creep me out. Kinfolk<\/a>, anyone? I think Food & Wine<\/em> tends to have the most of those type of articles out of the mags I subscribe to. Like these Midwestern recipes<\/a> from last August, although they’re more of a hipster bent than beautiful people.\n<\/p>\n

Lots of Peanuts Grownup Voice mwah-mwah-mwah talk about food writing lately. And suddenly, some clear English: http:\/\/t.co\/soNQhlrDJL<\/a><\/p>\n

\u2014 Pete Wells (@pete_wells) March 6, 2015<\/a><\/p><\/blockquote>\n