Lapsadaisacal

Merry Christmas! Happy New Year! If I was a celebrator of Valentine's day I'd probably throw that one out there too, because I could possibly have another lapse and not be heard of for months.

Let me assure you, the lack of writing in no way correlates to a lapse of eating and cooking. Since my last post I've eaten my ass off...which in the hilariously illogical English language means that my ass is now HUGE.

Ok, not really, but as I try to happily accept my January plumpness (which I apparently did better last year), a result of many happy family meals and gatherings, I'm dealing with a minute culture shock. The other day someone asked me "Engordaste?" (Did you gain weight?/Did you fatten?). I'm not sure if it's that I'm just not used to people saying direct things to me about my weight, my midwest experience that only family members in the 60-plus category made negative weight comments to you, or the cognate ring in my ear of the word "engorge" that bothered me, but as a result I've tried to eschew more delicious baddies in a post-Christmas penance than normal.

That being said, I will never be a strict regimen person, in any form, but especially not food. I'm an ineffectual self-motivator, because I already know all my convincing tricks and that I make up facts and statistics 97% of the time.

So my "restricting myself" entailed turning down a cookie yesterday, and still eating 3 avocados before dinner. I'm going for minimum self-denial and avoidance of people that speak openly and honestly, and I should feel good and conceited again shortly.

No matter how many questions I may get or how squishy I may feel, one thing I will never restrict from my diet is the almighty sandwich (honestly, it's one of many, but this is a segue and I've already established that nobody likes or wants honesty, so callate).

During Christmas my sister introduced me to a fantastic cookbook, 'Wichcraft, which has less jinxes and curses than I initially hoped, but an ample amount of delicious sandwich recipes. We used it as inspiration for our "Fancy Sandwich New Year's Eve."

There was a roast turkey, bacon, avocado, and balsamic onion marmalade sandwich that caught my eye, not only because it sounds ridiculously delicious, but because a year ago, after making balsamic glazed onions for Christmas and then eating onion and eggplant marmalade at an incredible Italian restaurant in San Jose del Pacifico--I too developed a balsamic onion marmalade for sandwiches. But did not publish it in a book. And it made me angry, because I was hoping for intellectual property of this delicious condiment and had no curses to ragingly give people hiccups or nosebleeds...well, I had a certain kind of curse at my disposal, but my nephew is nearing a speaking age and I'm trying to refrain.

Once I made the marmalade and ate a pile of sandwiches, the urge to curse was out of satisfaction rather than hostility. So here, I present you, from a place at peace with having an idea that someone has already had and chubby thighs:

Balsamic Onion Marmalade
2 Tblsp Olive Oil
2 Medium Onions, sliced 1/4 inch thick
1/4 C Sugar
1/4 C Balsamic Vinegar

Heat olive oil in a medium saucepan over medium heat. Add onions and cook until tender and translucent. Turn heat to low. Add sugar and balsamic vinegar. Cook for about 35-40 minutes stirring occasionally and until thick and marmalady. So easy!

Enjoy on all kinds of sandwiches. I did a roasted yellow pepper and zucchini sandwich with manchego and topped with the marmalade just the other day and it was fantastic. You could even use it in an appetizer: melba toast with goat cheese and balsamic onion marmalade--sounds good to me. Maybe I'll get some other recipes going so I don't lapse and see more ideas in a cookbook by someone else. Or maybe I'll just eat.

Things Fall Apart

I don't mean that in the tragic Chinua Achebe way or in a more minor you're running late, fall on some ice, rip your pants, and everything makes you want to cry way either. I'm thinking of a gentle unwinding, a decrease of items on your "to-do" list. The satisfaction of things becoming simpler, like sloughing off dead skin or a cookie crumbling as you dunk it in hot chocolate. These are the disintegrations I have in mind.

My stomach also has a specific idea of things falling apart. It is specifically thinking of my mom's recipe for a pork roast slow-cooked in soy sauce, herbs, and garlic that gently loosens and makes delicious meat-heap sandwiches. With my normal eloquence and flowery language I've dubbed this salty, herby, tender mess "crock-pot meat."

As things in Mexico fall apart (exams, grades, moving, packing, dressing as a cowgirl for a Christmas parade and riding on a skittish horse in skirt. . .) and I move closer to my vacation in Iowa (Tomorrow! Tomorrow!!!), I've been thinking of crock-pot meat. My mom has exerted all effort (conscious or not) to reinforce my association of this recipe with coming home. My first trip home after going away to college: crock-pot meat. Trips back to Iowa from Louisville: crock-pot meat. Coming home for Christmas after moving far away to Mexico: crock-pot meat? :)

Even if you don't have a daughter you want to welcome home to below-freezing temperatures from a warm, distant land (ahem), pick up a roast, throw a few things together, let it do its thing. Very little effort, but a bit of foresight since it takes 8-10 hours, will supply a simple hearty meal that is very appealing amidst all the elaborate holiday fare. Don't be daunted by making a whole pork (or beef) roast either. It keeps well, either in the fridge or freezer and is equally delicious when reheated.

Crock-Pot Meat

3-4 lb beef or pork roast

1 1/2 cups water

3/4 cup soy sauce

bay leaves

3 cloves garlic

1 Tbl thyme

1 Tbl rosemary

peppercorns

Cook on low in crock pot 8-10 hours*

* Think of all the things you can accomplish in this span of time while the meat is gently falling apart and soaking up that salty goodness.

I'm hoping to put up some photos and recipes as I nosh through the holiday season, but it is possible that it may be delayed until the New Year. If that is the case, Merry Christmas and Happy New Year!!! I hope everyone has safe travels and delicious stuff to look forward too. Feliz Navidad!

Leftover Thanks

O.K. Thanksgiving is done. But one of the best parts is still leftover. . . .get it?

I feel like "leftovers" isn't an adequate term. I mean it is what it is, but it sounds so blah. Truthfully, they can be, but I'm thinking of the glory of Thanksgiving leftovers. I want a word that encapsulates the mashed potatoes that are reinvented with sour cream and cheddar or those delicious scraps of turkey transformed into the most glorious of sandwiches.

Ahh sandwiches. Sandwiches are the pinnacle of all that is delicious and simple for me. I want a holiday where the traditional food is sandwiches. All different types of sandwiches. Everyone has to make up a new sandwich and bring it. Or everyone brings separate pieces and the holiday is spent concocting new and delicious sandwich combinations.

Until I've fully developed that holiday, however, the tradition of Thanksgiving turkey sandwiches is the closest I've got. They are also the pinnacle of reinventing leftovers. A few simple steps, a few quality items, a few scraps of the demolished turkey and you have a phoenix rising from the ashes, but better, because it's a sandwich.

I didn't have leftover turkey this year, but my spicy chickens from across the street endured a late night plucking and supplied a sturdy foundation for a couple sandwichings.

So, if you still have a few scraps of that turkey around, or tucked some away in the freezer, get it out. I've concocted a recipe to mimic my sandwich de las sobras. Don't have your sandwich be a thoughtless, half-hearted jumble. Give the sandwich its due attention. It deserves our thoughts, our respect, our thanks.

makes 4 sandwiches
I was so thrilled with these sandwiches, I double-blogged today in hopes that I would catch you with some turkey scraps searching for meaning in this crazy world. . . .

3 C of cooked shredded turkey (or chicken)
2 Tbsp olive oil
5 Tbsp paprika
1 tsp cayenne pepper
4 crusty rolls
4 oz Manchego cheese, 8 slices
2 C shredded green cabbage
1/2 C fresh cilantro
2 Roma tomatoes, sliced
mayonnaise (if desired)

Heat olive oil in skillet over medium-low heat. Add turkey or chicken and toss to lightly coat with olive oil. Sprinkle with paprika and cayenne. Cook until thoroughly heated. Halve rolls and lightly toast. Place two slices of Manchego on bottom half of each roll. On each roll, top cheese with 3/4 C of the warm turkey. Toss the cabbage and cilantro together and divide between the sandwiches. Place several tomato slices on cabbage. Lightly spread mayonnaise on top half of roll. Place top half on to the tomatoes. Satisfy.