Oh, Joy(ce)!

Thanks to the talented, JoyceSu for the very necessary documentation. This salmon salad with citrus anchovy dressing was divinity on a dish. The grilled strawberries with fresh oregano on nettled goat cheese slathered sesame crostini was the perfect encore at teatime.

Capote

"The Duke In His Domain" is a great article which I implore you to read, by Truman Capote on Marlon Brando for The New Yorker, November 9, 1957.

As I speed through The Complete Stories of Truman Capote, engaged and enthralled, and prepare for my second, serious and rigorous read-through of In Cold Blood, I welcome the above article sent over by Bluebs. I've always had an affinity to Truman Capote, although I never knew why exactly... As I explore his worlds more comprehensively in the coming days, I hope to find that out.

Strawberry Wu-Barb Pancakes

Diner strikes again... Other dishes to come later. Hip pic and cleverness all due to the lovely JoyceSu.

Crystal Method

Question: What Are the Crunchy White Crystals in Some Aged Cheeses?

Answer: Some aged cheeses like Gouda, Cheddar and Gruyere have tiny white crystals that are slightly crunchy when you eat the cheese. These crystals are simply lactic acid that has converted into a crystallized form. The crystals are a natural part of the aging process.

Definition: Lactic acid is created when the lactase enzyme found in milk is exposed to good bacteria during the cheesemaking process. This good bacteria is called starter, as it starts the process of souring, or acidifying, the milk so it can be turned into cheese.

I could eat these babies allllllll night long.
Read more here.
Above Q & A taken from about.com.

Sigh

Splendour in the Grass

What though the radiance
which was once so bright
Be now for ever taken from my sight ...

In the primal sympathy
Which having been must ever be;
In the soothing thoughts that spring
Out of human suffering;
In the faith that looks through death,
In years that bring the philosophic mind.

- William Wordsworth

Marvin Day

It's Saturgaye. A day for Marvin. He'll help me sort out my thoughts...
As I do my laundry and decide whether I'm moving into a new place or not.

Homemade Peanut Sauce Leads To...

... an entire meal that kept growing and growing and growing. First I followed a bequeathed homemade peanut sauce recipe (garlic, green onion, ginger, Sriracha, sesame oil - thanks Joycesu) to which I added a coconut juice that still had the coconut fat in it, which I bought at the bodega today by accident. What can I say? I was in a let's-make-lemonade-out-of-lemons kind of mood.

After my peanut sauce was done, I decided to eat it with the shrimp I just bought. I tossed them in lime, soy sauce, oil and then more of that disgusting coconut water I couldn't really bring myself to drink, but didn't mind using as a substitute for water in the peanut sauce recipe. I had leftover vermicelli noodles from 2 weeks ago's spring rolls extravaganza, so I ended up making a stir fry with the shrimp and some red pepper. I topped it off with cashews, orange slices and some sweet chili sauce drizzled around for the shrimp, a sweet-tangy treat.

Bootsy Collins helped me out along the way...

Update: I made a variation of this tonight (6/4/2011) with coconut shrimp instead. Toasted coconut flakes + flour + coconut juice + oil = heaven when combined with that leftover sweet chili glaze and the peanut sauce.