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posted by [personal profile] malnpudl at 08:21pm on 12/06/2013
I have had a good day in a good week, or maybe even two. Switching and tweaking antidepressant meds is a lengthy and often disappointing or at least deeply tiresome process, but I think maybe I'm actually at a reasonably good, moderately functional compromise dosage on an acceptable med. Finally. And the recent sunny weather certainly helps.

In any event, life currently does not suck, and is often kind of... good. :-)

So a short while ago I called my friend D, the one down in the Bay Area, to have a chat and celebrate my particularly good afternoon and evening. I used my Christmas present to myself, my shiny new food processor, for the very first time (OMG I LOVE IT! Also it's PURPLE! *glee*), and I made mushy peas for the first time (OMG YUM!) -- yes, I know this recipe is completely inauthentic, but it's easy and tasty -- and had some for dinner along with a ribeye steak. Indulgence night, and enough leftover veg for several more portions, which is very important when you are me.

Some day I want to put a timer on a phone call with D. In any given hour-long conversation, I'm guessing that about 80 percent of the time D is talking about herself, her life, her dogs, her work (you get the idea); 10 to 15 percent of the time I'm talking about her and her life/dogs/work/etc; and in whatever's left, I may get the odd couple of minutes to talk about myself now and then. But never more than two minutes at a time, and as the seconds tick on and I keep talking about what's happening with me, I can feel her twitching and itching to bring it back to herself. Eventually she'll interrupt with something about her own experience of something (vaguely, ostensibly) similar and there she goes, off about herself again.

Sometimes you just have to love people for who they are. There are rich rewards for me in this friendship. Sometimes I have to remind myself of that. (Why is there still no wry grin emoticon? I need this to exist.)

So. I've had a good day, in a fair streak of good days. This is where I get to tell you guys about it, and I'm so happy to have that opportunity. Thanks for listening. It's quite lovely to be able to talk about it here. :-)

And how are you? How's your day been? Had any really good days lately? Cooked any really tasty meals? Experimented with anything new, in or out of the kitchen? What has made you pleased with yourself in the last little while? Do you have any self-absorbed friends who you still love anyway? Any favorite stories, coping mechanisms, wry grins of your own? Tell me something, if you care to, something about you. :-)
There are 8 comments on this entry. (Reply.)
etcetera_cat: (Default)
posted by [personal profile] etcetera_cat at 11:29am on 13/06/2013
Yay for good days \o/

On the food front, I accidentally made some really awesome cous cous* thing the other week, a frozen portion of which I had to din dinns last night, and it turns out that it tastes even better once aged, result!



*wholemeal cous cous cooked in peppered and herbed water, and then mixed into an assortment of stir-fried vegetables (I was clearing out my crisper drawer, so this had: baby sweetcorn, chestnut mushrooms, button mushrooms, sugar snap peas, fine green beans, sprouted broccoli and samphire) and crumbled crispy bacon, topped off with toasted pine nuts. I'm feeling hungry just thinking about it \o?
malnpudl: (Default)
posted by [personal profile] malnpudl at 04:21am on 14/06/2013
Oooh, that sounds delicious! In spite of being very well fed, I'm suddenly peckish. :-D

Also: Yay for leftovers! \o/
spuffyduds: wash of color background, with text "spuffy" (Default)
posted by [personal profile] spuffyduds at 11:58pm on 13/06/2013
<3 <3 <3
malnpudl: (Default)
posted by [personal profile] malnpudl at 04:22am on 14/06/2013
Hi there, you! <3
mific: (Default)
posted by [personal profile] mific at 05:25am on 14/06/2013
The mushy pea recipe looked completely authentic to me! Mushy peas and krinkle-cut fries - yum! Personally, I'm a great fan of what I call fake-paella. It's a one-pan meal (always a plus) and is in the biryani/chinese-fried-rice family of dishes. This is to serve 2 people.
1. Small amount of oil in a large frying pan, then saute whatever veg you want to include, depending on whether it's more a paella-thing or a chinese-fried-rice-thing. e.g. diced onions and bell pepper, but it's good with chopped green beans, celery, mushrooms, courgettes, whatever. Anywhere from 2-4 cups of veg. Plus minced/diced garlic.
2. Add 1 small diced chorizo sausage to the fry-up. Seasonings either now or once the liquid's in, to taste. I use 1 chicken stock cube or 1-2 tsps stock powder, a splash of asian (Thai/Vietnamese) fish sauce, a splash of soya sauce, a small splash of sweet chili sauce, to taste. 1 tsp turmeric and 1 tsp paprika. Probably won't need extra salt and pepper with that, but up to you. If you want other meat like diced chicken add it now. Or can use diced cooked left-overs. (this'd be fine as a vegetarian version with different flavorings and a little chili instead of the chorizo, plus maybe a tin of cooked washed beans &/or a couple handfuls of cashews.)
3. add 1 cup uncooked unwashed (can rinse it if you like, just not needed) basmati rice. It's worth using basmati - it's easier to cook, more foolproof and better for you re lower GI rating. But any uncooked long-grain is ok.
4. add about 2-2.5 cups water and stir a little (depends how much veg you need to cover). Check seasonings, adjust if needed. Cover and simmer.
5. Go play on the internet until all the liquid's absorbed and the rice is cooked. If the liquid absorbs and rice is still slightly too al dente, add an extra 3/4 cup and simmer it down again. Takes about 20-30 minutes but will depend on your stove, pan, volume cooking, etc. If using prawns (raw or precooked) add close to the end on the top and let them steam there in final 15 min. Ditto for any other fish chunks or shellfish.
6. eat!

(for a more biryani-thing - indian spices or 2 tsp curry powder instead of paprika, and use chicken, beef or lamb and cashews.

for a more chinese-thing - more with the asian seasonings and no chorizo. Can add chili or not acc. to taste.)

Endless variations, and it's great for using up leftovers.
malnpudl: (Default)
posted by [personal profile] malnpudl at 05:39am on 14/06/2013
Re the mushy peas: Is that the way you know to make them? Cool! The recipe I found was full of comments from Britfolk saying that it should be made with dried marrowfat (?) peas or something, and they didn't mention using any added cream/milk or butter. Regardless, it was delicious! And tasted very much like what I got with my bangers & mash at the Irish(ish) pub where I used to live, which is what I was going for.

As for your recipe: Holy deliciousness, that sounds wonderful. And yes, I can see how it could be modified all over the place, depending on what's in the fridge and pantry and spice cabinet. I will have to try that. Thanks! :-D
mific: (Default)
posted by [personal profile] mific at 05:56am on 14/06/2013
yes that's how I'd make the mushy peas. No one has marrowfat peas any more and frozen peas are the gold standard of pea-dom, IMHO! Plus the color's nicer :)
malnpudl: (Default)
posted by [personal profile] malnpudl at 06:05am on 14/06/2013
Oh, cool. And the color! Yes! The ones I made were so pretty! *eats with eyes*

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