So, with my possible escape from academia pending within the next several months, my mind is buzzing with the possibility of actually going out and doing something. That's right. I will get to earn a steady living that will not be consumed in september and january by tuition. five thousand dollars extra. glorious.
Among the first things on my list of adventures involves motorcycling. Those of you who know me, know my unhealthy obsession with the Triumph Street Triple (and it's uberversion the R). I plan, with any amount of luck, to purchase one. As of late, fate has been fucking me, unlubricated, in very strange places. Next obsession, camping.
I haven't frolicked in a lake or seen a mountain in nearly 3 years. That makes my heart sad because lakes are pretty awesome, and so are mountains. Any input about good camping gear that isn't too yuppie will be much appreciated. I hate the idea of being an armchair expert, so I'm even considering trying a winter camp. My dad digs horse packing, so I really hope to spend a good bit of the summer (re) learning how to ride. I haven't been on horseback for, god knows, 8 years?
This long stint in school hurts my head. Over a fifth of my life spent spending money and talking about problems that are only problems to people who can afford to think about them.
Also: Eat food.
The best things that I have cooked in the last two days have been this:
Pork Cutlets with Carmelized onion Gravy and Roots:
What you need:
Pigs:
2 pork cutlets
Enough AP flour for seasoning
salt
pepper
granulated garlic
lipids
What you do:
get your pan going, around medium high. My pan is made of copper and is awesome, but conducts a shit-ton of heat. I keep it at a 6 so nothing burns.
pull out your meat, season liberally with salt and pepper (remember, not handfulls of salt, you have to eat this) and give it just a hint of the granulated garlic, because if that shit burns, your food will suck
dust the cutlets with AP flour enough to cover them up and get some good browning going, Throw them in the pan
These suckers are thin, so once you've got good colour on one side, flip it over, get good colour on the next and you're fini. let them rest for a minute or two so you get full on juiciness.
The Gravy
this makes lots, you won't need it all for your chops, so save it.
You need:
an onion, a big ass carrot, a stalk of celery
peel your celery, dice it
peel your onion, dice it
peel your carrot, eat some of it, dice the rest.
drop this into about 2 tablespoons of oil and cook slowly until everything is sweet and caramelly.
drop in two tablespoons of flour and let that cook for about 2 minutes over medium heat.
drop in two cups of the best chicken stock that you can muster
salt, pepper and bay-leaf that shit.
let it buck for a while, on a fairly low setting while stirring to ensure smooveness.
drop in a teaspoon of red wine vinegar and sugar (I had no wine but you could drop in a shot of some good white wine)
make sure it tastes good (season things if they need work)
with a splash of wine to deglaze your pan, drop in about 1/4 cup of the gravy. stir that shit, put it on your cutlets.
Roots:
Steam potatoes and carrots until cooked (easily penetrated with a pokey object). The carrots will be cooked before the potatoes. take them out. let the potatoes finish, mash them with some half and half and a bit of salt. put gravy on them too.
Eat this before it gets cold. keep the leftover gravy in the fridge or freezer and use it as needed. It is awesome. probably just make alot of mashed potatoes. it also works into tomato sauces for a quick hit of the savoury.
