11.14.2012

We do things with food

I put cottage cheese on baked potatoes. I put milk in tea. I put mustard on grilled cheese. I put honey and sesame paste on toast. (I put everything on toast.) I put eggs in potato salad and potatoes in egg salad and pickles in both. I put peanut butter on a spoon.  

We do things with food.

Eli comes from a family that puts ketchup on pasta. (Or used to, anyway.) I come from a family that does other things. My grandmother put cream in her ginger ale. My sister puts fries in her chocolate Frosty™. My other sister does, too. A recipe from my brother:  "Mustard. Bread. Mustard sandwich."

I know a guy who puts hot honey on pizza.  I hear others prefer Ranch dressing.  I had a high-school English teacher who put condiments on everything. I have a friend who puts them on nothing.  I sometimes put quinoa in granola. I often put granola in oatmeal.



Someone, I can't remember who, once told me that's like putting ketchup on tomatoes. I say, stranger things have happened. (Ketchup on pasta, anyone?)


There are people, I hear, who slice soft pretzels in half horizontally and put the mustard inside.  I call these people geniuses, and if you count yourself among them, and we happen to meet one day, I hope you'll let me shake your hand.



Lately, I've been putting avocado on kasha. Pomegranate seeds, too. Olive oil. Salt. Lunch.

p.s. Meet me back here first thing tomorrow. I'm up to something.

Kasha with Avocado and Pomegranate Seeds

½ cup cooked kasha (buckwheat groats)
A few slices of avocado
A handful of pomegranate seeds
A drizzle of extra-virgin olive oil
A generous pinch of salt flakes; I use Maldon

Here's how I cook the kasha:

Bring 2 cups of water to a boil. Add ½ cup of dried kasha and return to a gentle boil.  Cook for about 10 minutes, stirring occasionally.  If you get the heat under the pot just right, all of the water will have either absorbed into the kasha or evaporated by that time. If the kasha is fully cooked and you have extra water still in the pot, it's better to drain off the remaining water (use a fine-mesh sieve) than to keep cooking it, lest you end up with mush. You'll have enough for a few lunches here.  Store leftovers, covered, in the fridge. 

15 comments:

koshercamembert said...

Oooh, I wanna know what you're up to, Jess!

Also, mustard and carrots in tuna fish. As a child - Hershey's syrup in cereal, oh my.

See ya back in the morning,

Gayle

Hannah said...

This looks like a lunch, or maybe even a dinner, that I will have soon. Can't wait to see what tomorrow brings from you!

(Also: figs on oatmeal. figs on toast. pomegranate seeds and slivered almonds on tart plum jam on toast - you want to do those things with your food, trust me!)

Jess said...

Gayle - Hershey's syrup in cereal? Ooo la. See you soon.

Hannah - Or maybe even breakfast! Definitely even breakfast, here. Figs, sweet figs. I never seem to have enough of them in my life.

Žiupsnelisdruskos said...

Oh. Don’t know about this. I'm a buckwheat porridge purist. Cook with milk, add butter, eat. For me, this is like putting avocado on semolina porridge!

(p.s. my family puts ketchup on plain rice….)

Jess said...

Žiupsnelisdruskos - I hear you. I like it that way, too! If it's any consolation, I do eat this for breakfast, sometimes. (Ketchup on rice?! I can't wait to tell Eli.)

BF said...

I really love this post.

steph said...

Mustard on anything. Potato chips on tuna sandwiches.

And I used to eat lettuce sandwiches in high school. Soft bread, mayonnaise, a sprinkle of salt and a thick wedge of crisp iceberg. The best.

Jess said...

Thanks, Brian.

Steph - Lettuce sandwiches,eh? Great taste, less filling?

Adrienne said...

Peanut butter on cheez-its. Cheez-its in peanut butter and jelly sandwiches. Oh yes.

I put everything on toast, too :)

Jes said...

Ketchup on cold (cooked) great northern beans. Weird, but YUM!

PaganAngel said...

Brilliant post! I love how it justifies your end recipe...something that I never would have thought could be justified. ;-)

Pia said...

I put cottage cheese on baked potatoes too. And potatoes in noodles. And apple in chicken sandwich. And if I'm having toast with butter and jam, I must have a glass of warm milk to dunk it in.
Indeed, the things we do with food.

emmycooks.com said...

You and your people have so many good ideas! My granola is going to meet my oatmeal in the near future. Genius. My brother used to eat mayonnaise and mustard sandwiches as a kid. Later he graduated to mayonnaise mustard cheese and pickles (just like that, with no punctuation, although if I were being true to his pronunciation there would be no spaces between the words, either).

tawc said...

toast is meant to have things put on it.
so is oatmeal.
i dont put ketchup on anything, or anything on ketchup, for that matter.
i put citrus on everything though.
lately, i put cracked coriander in my maple syrup to put on my pancakes. or oatmeal.

Suzanne said...

Kasha bowl = brilliant lunch. Thank for the inspiration. When I sliced open my pomegranate and discovered it was totally rotten, I subbed in clementine slices and added some steamed broccoli. Yum!