[the tools]
Welcome to a new interactive feature here at Whelan's Travels -- Cookin' Simple with Robbie and Jon! It's similar to earlier ventures of ours, like How to Play Piano Like a Blind Man or Playaz Goin' Places, in that you watch, look, listen and learn, and then you get to have a great time emulating us! Here's how it began:
So last night I came home late from work with no dinner plans, and the house was empty, except for Jon, who was upstairs, shirtless of course, working on a grant proposal to go Burkina Faso or some other place that's hot and uncivilized, and it struck me that as winter descends, so does weather-induced depression. As the days get shorter, so does my desire to do anything productive, go on runs, do butterfly curls, shave my chest -- you know, the usual stuff we all do to stay positive. One of those things is eating well. And as we all know, our diets are windows to our souls. At least that's what Elizabeth Gilbert taught me, and she's a MILF.
Anyway, Jon and I looked at our rations and decided to make a dinner that's easy and delicious. He's the one what mostly thunk it up, although the hash is a specialty of mine, but here's how with did it:
[toasty]
Slice some pumpernickel bread, put it in the oven with some brie on top of it. Toast that ass.
The lead picture above is of your toppings, so also slice some apples (I got mine at the farmer's market, and brought them home in my re-usable hemp Whole Foods shoulder bags -- Style Plus!!!) and grab one leafy green for each open-faced sandwich (lettuce came from my CSA -- Locavorianism Rules OMG!!!!).
[sizzled]
Jon used butter (with my approval) to fry up two Trader Joe's chicken breasts (from one ofthose big bags), which he had sliced into long thin strips before hand, and spiced with a shitload of dijon mustard, with some added spicy brown and wasabi-raspberry mustard (we had three types of mustard in the fridge, but you can use whatever you want) and lots of black pepper.
[misty]
I chopped one large sweet potato, one medium-sized regular potato, and half a medium-sized onion into 1/2-inch cubes, fried them in a skillet with olive oil, and spiced them with cumin, salt, pepper, cayenne, and cinnamon to make our succulent hash. Fry that shit for like 12-15 minutes until it's brown and tastes like the bomb and looks like this:
[crispy]
Then lay your leafy greens, then your apples (in rows) across your pumpernickel-brie toast, and then you best be sure to criss-cross the chicken with the apple rows, because that's just how it's done:
[criss-crossed]
The finished product (Jon has put on a shirt):
We then watched "The Office" and the Thursday night SNL special, and giggled together, our mouths full, our hearts fuller. What a night!
Keep it simple.
2 comments:
You would have read Eat Pray Love.
lovely - Kat
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