Such food passions vary in their capacities to disgust, satisfy, and beg to be tried again. Take the sugar binges that made up a good deal of my friendship with someone: every so often (perhaps weeks, perhaps months or years) we would make an absurd amount of some sugary dessert. Our enthusiasm diminished dramatically the more of it we ate, and after not too long we became disgusted with it. I would usually continue to nibble, helplessly in its thrall, exemplifying and sometimes uttering the phrase “take it away from me.” Overdoing it like this cured us for quite a while of our desire for whatever we had just made. But eventually one of us would want to try this all over again--not necessarily the exact same dessert, but to again go through the process from desire to disgust.
Emma Recchi's brief moment. |
1 bunch Italian kale
2 tablespoons toasted sesame oil
1 teaspoon whole dill seeds
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Chop the bunch of kale every one inch, keeping the stemmy pieces separate from the leafy pieces. On medium heat, fry the dill seeds and black pepper in the sesame oil for about thirty seconds. Add stemmy kale pieces. Increase heat to medium-high. Fry for about four minutes, stirring every minute. Add the remaining kale and cover. Uncover and stir every two minutes, repeating this process four times. Remove from heat, serve immediately.
2 tablespoons toasted sesame oil
1 teaspoon whole dill seeds
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Chop the bunch of kale every one inch, keeping the stemmy pieces separate from the leafy pieces. On medium heat, fry the dill seeds and black pepper in the sesame oil for about thirty seconds. Add stemmy kale pieces. Increase heat to medium-high. Fry for about four minutes, stirring every minute. Add the remaining kale and cover. Uncover and stir every two minutes, repeating this process four times. Remove from heat, serve immediately.
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