The Pig and I

Hi guys. I think I mentioned to y'all that aside from the health problems I've been dealing with, I've had some other major life changes underway. One of those changes is that P and I are not together anymore. I'm moving out of our house and into an apartment on Friday (well, I'm sure it'll take the whole weekend, but I start moving Friday), and I cannot imagine trying to get all my things packed and moved, figure out what P is keeping and what I am taking from the shared items, etc. while having to do the dishes after cooking. And while keeping up on my homework so I don't fail my classes. Moving mid-semester? Not something I recommend, so if you can avoid it please do so. My plan is to cook nothing until after I am done with the move and am unpacked. This, I think, should not take me more than a week or two. I'm moving into a really small place compared to where I live now. This means I have to think carefully about what I'm bringing. I will, ho...

Why aren't Dennis Haybert and Eric Balfour in more tv shows? I mean, at least with Haybert you can always refrain from fast forwarding through the Allstate commercials. But still. And why am I so equally fascinated with both actors that I can't help but alternate reruns of Conviction, The Unit and Haven? And why am I wondering about this when I should be reading my linear book? And what does this have to do with food (nothing)? Here's another quick and mostly health meal. I think given how little chorizo is in this, it might even count as healthy. Well, unless you have dietary restrictions. Anyway. I had cooked the last of the chorizo so I could make a pizza with it (pizza crust, salsa for the sauce, monterrey jack or cheddar, chorizo on top) and I had some left over. Not wanting it to go to waste, and also discovering that I like chorizo a lot less than I used to (or perhaps it's just the brand?), I figured if I put it in with some other stuff I'd get the lovely ...

This is really similar to the dish I made a while back, with the tilapia (incorrectly spelled, if I recall) and the spinach. The same basic principle is what I used here, cooking all the stuff and then throwing the fish on top to steam right before serving. This dish took me forever to cook, though, because I kept adjusting the heat to stall on the food being ready so I wouldn't have already eaten and set a plate aside for P. If I'm going to cook, I prefer everyone be home to eat it I suppose. So the times I put here are kind of a guesstimate based on how long I think this should have taken as opposed to how long it actually did take. Also, this meal was made entirely from food storage (including the freezer). I really don't want to go to the store. Hope you enjoy! 1 can sliced potatoes, drained 2 cups frozen and thawed pearl onions 1 cup frozen and thawed kernel corn 1 tablespoon each: schmaltz , olive oil, sesame oil, tomato paste, harissa , lemon juice, minced garl...

I was poking through the freezer looking to see what might be in there that I haven't eaten in a while that might be good. I know I have the white board on it, but sometimes it's good to just get your hands in there and touch stuff to decide what you want. I had forgotten that there were some Anson Mills grits, which are super expensive (hence I don't make that often. Not that, in fairness, I've cooked a whole lot recently) but incredibly delicious (that's the company that made me stop hating grits). Their expense is probably why I forgot they were tucked in there anyway, but it seemed like a good thing to eat for dinner. With bacon. This is probably more of a breakfast thing than a dinner thing, but it's what I wanted for dinner. I like grits (when they're made well), but sometimes I like a little more textural variance in there. So I decided to add kernel corn. I've had grits made that way in restaurants before and I find it's a really nice touc...