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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Thursday, November 18, 2004

This is a pattern on the skin of a pomegranate I bought today. I still haven’t looked inside. It resembles a crude sprite on an old Commodore-64, before graphics went EGA, VGA, SVGA, XGA, and SXGA+ on our computers. To some, it might resemble the Holy Virgin Mary and I’m a’wonderin’ if I should try to sell it on eBay…                   7:51:16 PM    comment []

Bus Stop The Hollies Bus stop, wet day, she's there, I say Please share my umbrella Bus stop, bus goes, she stays, love grows Under my umbrella All that summer we enjoyed it Wind and rain and shine That umbrella, we employed it By August, she was mine 7:06:36 PM    comment []

Strange Fruit   I love it when I’m made to feel stupid because it means I’m going to learn something new.   Today was supposed to be the day that the onion rye flatbreads were to be baked as the first preparation for T-Day, according to the timeline presented in the November 2004 Gourmet. That won’t happen. I don’t have any rye flour and neither did the Food Lion across the street. Since they are frozen anyway, they can be made on Saturday.   My other two goals for today were simple: Scan all the recipes for exotic ingredients that will have to be tracked down and figure out what the heck were those strange adornments on the turkey platter shown on the magazine cover. I had never seen anything quite like it, purplish jewels pressed into a shell; maybe it’s a pastry. Now the turkey is billed as Roast Turkey with Pomegranate Gravy but I never suspected pomegranates. Not at all - because I had never seen the insides of a pomegranate! Finally I found this crucial note buried between the ingredients and procedure: Garnish: quartered pomegranates. Aha! A Google image search quickly confirmed that.   Ironically, the same Food Lion that didn’t have rye flour did have pomegranates.   The only missing ingredient, which might take some time to track down and acquire was quince paste (also called membrillo) for the Poached Pears with Quince Paste in Parmesan Cloaks (these are spectacular, I’ll be sure to paste a scan or a picture). Since membrillo is noted as a “Spanish or Portuguese” specialty, I clicked on over to La Tienda (also linked in the left column of this blog under “weird food sources”). No problem! While I was there I also ordered some Pimenton (smoked paprika – also an exotic ingredient called for in this feast, but one that I already had, just time to reload) and an Artisan Spanish Cheese Sampler that was on sale – 25% off! Couldn’t pass that up.   “It’s crackers to slip a rozzer the dropsy in snide”   5:39:19 PM    comment []