Anger Burger

Drive By

Posted by Sunday on Sep 27, 2011 at 2:04 pm

My friends Leesa and Aaron just came through L.A. on their way to live in a new city, and after having not seen them for years it was too little crammed into too short a space of time.  But at least they are on the west coast, so now there’s a chance we can be in the same tribe after the apocalypse.

First night of dinner we had salad, garlic bread and a chowder I cobbled together from potatoes, fresh corn, salmon and shrimp.  It was tasty, though I left the shrimp whole and regretted it when no one could actually maneuver a shrimp onto their spoons without either cramming the too-large hunk into their mouth or by biting at it, getting chowder all over their faces and then dropping the rest back into the bowl and splattering themselves with blow-back.  And by “no one” I mean me.

Waffles for breakfast, dur.  What else?

It totally incapacitated me.  I normally make waffles for dinner so it’s not such a big deal when I pass out afterward, but having them for breakfast means I struggled to remain conscious for the entire rest of the day.

I’m genuinely getting sleepy just thinking about it.  I don’t know what it is about carbohydrates in the morning, but they’re basically a date rape drug for me.

The Thing That Lurks helped me make up the spare bed:

I’m not sure how else I would have gotten eye boogers and mystery dirt inside the fresh sheets otherwise.

September 27th, 2011 | Food Rant

5 Responses to Drive By

  1. Kristina says:

    I call them Comahydrates. I need a nap so desperately after pancakes or waffles, but like you, I normally prefer them for dinner so going to bed isn’t much of an issue. Then I have comahydrates for breakfast and whammo. I remember that they rob me all energy. I was recently told to reduce gluten for a boring reason (nerve related) and I have to tell you, what a difference. I’m don’t suffer from celiac disease, fortunately, so just reducing as much gluten as possible was eye-opening. Literally. I made gluten-free waffles and pancakes and — no sleep coma — morning or night. Huzzah!!

  2. 1. Please may I come to your house for chowder and waffles, as both look infinitely better than anything that poops (yes, poops, not pops) out of my kitchen. 2. I am LOL about The Thing That Lurks helping to make the bed because my Boston is exactly the same – so helpful with eye boogs and dirt. p.s. Love that you imagine the apocalypse and occasionally mention it in posts; I’m glad to know I’m not the only one. Do you watch “The Walking Dead” on AMC? It is good studying for apocalypse prep.

    • Sunday says:

      I totally watched The Walking Dead. I read the comic originally a few years ago and was really looking forward to it. At first I was bothered by how different the storylines went, but then I stopped being distracted by it and just enjoyed the TV show for what it was.

  3. chandra says:

    what is the recipe for your chowder?

    • Sunday says:

      Well, unfortunately I don’t have an actual recipe. I’m sorry. But they are all basically a variation on this theme:

      1/2 onion, chopped fine
      some celery, chopped fine
      1 large or 4 small potatoes, chopped fine
      a few tablespoons of olive oil
      a few tablespoons of flour
      4 cups of vegetable or chicken broth
      1 can of evaporated milk
      2 ears of fresh corn (see instructions below)
      salt and pepper

      So, it’s always something like this: saute the onions and celery in oil for 5 minutes. Add flour and stir, saute for another 5 minutes. Add the broth, salt and pepper and potatoes, and let cook down at medium heat (or at a low simmer) for 20-30 minutes, or until the potatoes start to disintegrate.

      I love corn in my chowder, so if fresh is available I cut the kernels off very, very shallowly from the cob, and then use the back of a sturdy knife to scrape down the length of the cob to get the “milk” out. This results in great corn flavor without having big, obvious, loose kernels of corn in the chowder. Those are added after the potatoes are well cooked through.

      Then I add the can of evaporated milk and retaste for seasonings. I usually want the chowder a little thicker at this point, so I often use an immersion blender to blitz it just a little, just to puree maybe a 1/4 of the total volume.

      But see, I make infinite variations on this theme, but I hope this helps.

Leave a Reply

Your email address will not be published. Required fields are marked *