Archive for May 18th, 2009

Foodstalgia

Croatia, Italy 252

Foodstalgia. It happens when you eat/smell something and it brings you back to another time you’ve eaten the same thing. I have 10 pictures of my husband eating gelato on our honeymoon. 10 different instances he ate gelato. Obviously, because it’s so good, he kept going back for more each day. Not because he’s a gelato pig, but because tasting it brings back good memories. Isn’t that why we all eat?

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I have foodstalgia about McDonald’s, school cafeteria food, and cheap shitty beer. Yea, I know, three disgusting things. Going to McDonald’s was a great treat when I was little, since we usually ate 5 course meals every single day made by my mother slaving over the stove (see how deprived I was?). So, cheap greasy french fries and hamburgers were the smell of freedom. We got to act like Americans at McDonald’s. Of course, a Chinese family of 4 splits each meal in half, since we can’t eat the enormous quantities they serve, and we’re quite cheap. I finally was able to finish an entire happy meal by myself at age 14. Practice!

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Do you remember sitting in the school cafeteria complaining how gross your meal was everyday? I said it was gross just to fit in. But I secretly loved it. I never ate so many things cooked in butter. Chinese people rarely cook with butter, unless they’re baking something, and even then it’s baking with lard most of the time.  I loved pizza day, which was once a week. The dough was made from scratch every morning by the cafeteria ladies. Then it was slathered with over-seasoned tomato sauce and generously piled with mozzarella cheese over an inch thick. And we also had daily alternatives if you didn’t prefer the main lunch.  The alternatives were PB&J, or toasted cheese. Imagine each of those sandwiches 2.5-3 inches thick. Imagine the toasted cheese cooked with half a stick of butter. Can you picture how good it was? 

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Cheap, shitty beer. Reminds me of college parties. The ‘good ol days’. Not really. But I recently had a sip of something really nasty (Genesee beer in a can) and I felt like I was unwillingly dragged back in time to some stupid frat party all over again. It’s funny how our brains work.

Roasted Asparagus

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I don’t think we’re in Asparagus Season quite yet.  I should really google it up and determine when the perfect time to buy these are…OR I could go to the local farmers’ market and see what they have. Oh that’s right, I have, and they have nothing yet. Since I live in Rochester, NY (more specifically, small city 8 hours north of New York City, or neighboring city of Buffalo, NY) we’ve just recently defrosted from our 8 month winter. We all joke around here that in Rochester, there are only 2 seasons, winter and construction. The road construction is to fix the large potholes we take as a souvenir from winter each year.

I’m drifting away from the subject. What was I talking about? Do I even know if asparagus is grown locally here anyway? I should do my research before I type. I will later. But I bought these at the supermarket for $1.50. They were the big, thick stalks. To me, they are a little older than I would’ve liked. The younger ones seem to be less stringy/chewy. I will have to make them again after I find better stalks. But I can still offer the recipe. It’s really a non-recipe recipe, it’s so easy to make it doesn’t require much direction. Wow, I really dragged this one out, didn’t I?

Here is a helpful link for FAQ about asparagus.

Ingredients:

  • 1 bunch of asparagus
  • olive oil
  • ground sea salt
  • lemon (optional)
  • Parmesan cheese (optional)

Directions:

1) Preheat oven to 400 degrees.

2) Trim bottom of stalks (at least half an inch). Wash and pat dry with paper towel. On roasting pan, spread asparagus out in single layer. Drizzle olive oil over asparagus, and swish the pan back and forth to coat evenly. Salt them.

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3) Roast for 10 minutes. They should come out a vibrant green, and look a little skinnier like the pic below.

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4) Serve with a squirt of lemon, or sprinkle of Parmesan cheese. Or both. Or none.

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