look! a foodie pron post!

[lagilman]

Well, sort of. Progress progressing on the writing, research, and Planning stages. More to be done, but I'm pleased with the weekend's results. However, after being head down in work, the last thing I want to do is stress over dinner. Hell, I don't even want to cook. So it was time for the Gilman-style leftovers and odds-and-ends dinner:


Panchetta, fresh mint leaves, roasted red peppers, kiwi, melon, Greek feta, sweet baby carrots, sliced cucumber, Tasmanian Roaring Forties (a particularly lovely blue), served with a glass of fume blanc and a heel of whole wheat bread. Bliss.

We started doing this years ago during the first Gilman family trip to Italy. After a day of sightseeing, having a table filled with the goods of the day, plus some pasta or bread and a bottle of wine is just the thing to unwind over. We've kept the tradition, scaling it up or down to suit the needs. The trick is to use what's easily/locally available, and not be afraid to mix tastes and just nibble until you're full.

And it's surprisingly healthy, too. :-)

Comments

[leahbobet.livejournal.com]

My brain is telling me that "foodie porn" should be like...firemen calendars with compromising pictures of foodies in them.

Like, y'know, Alton Brown in a jello pit.

[lagilman]

Like, y'know, Alton Brown in a jello pit.

*blink, blink* Ewwwwwwwww.

[leahbobet.livejournal.com]

I think Alton would handle the jello with elan and grace. *g*

[ex-fashioni.livejournal.com]

Tell me about the blue, please? Perhaps it's something I can find in the godforsaken food wilderness around here.

[lagilman]

I bought it on a whim from a local store, but you could try here.

It's a sweet and tangy blue, not too pungent but really creamy and oh wow, it melts well on fresh bread...

[ex-fashioni.livejournal.com]

Well, then—that was dangerous. *g*

Roaring Forties Blue
Lomo Curado
Murcia al Vino
Aged Sumatra
Union Extra Virgin Arbequino Olive Oil

Off to market tomorrow to get some fresh things...

[lagilman]

Murcia al Vino

Drunken Goat! Yay! *grin*

If you're goig to go all-out Spaniard, you should have figs, too. IMHO.

[ex-fashioni.livejournal.com]

Oh, I love me some Drunken Goat. *g* My next project is to hunt down a local artisanal cheese I had during a chef's tasting menu at our hotel restaurant in La Jolla. OMG, it was the best goat cheese I've ever had and doofus me, I forgot to write it down. I need to call them. When I get my brain back.