Thursday, March 19, 2015

there is no garlic\\nintendo-sans squash



many painful grammar moments come of which to mind of.

I've discovered mincing garlic to Modest Mouse's "Lampshades on Fire" to be quite enjoyable.

But this recipe contains no garlic. 
???perhaps a future-post clue?????

squash is not just for autumn; spring forward, clocks say; spaghetti, i say.
spaghetti squash

mystified by its name and flesh, spaghetti squash always strung some string; but now, in the kitchen, i had strings to strum.
the squash is so large and plentiful in cooking material--so i strung it in two ways; 
(1) wedges
(2) patties



















(1) monochromatic frowns





(1) we gotta cut the squash. unfortunately, this is very taxing, even when you look at the knife in your dominant hand and you believe highly of yourself. i recommend washing the squash, and immediately putting the entire thing into the oven for 15 or 20 minutes; the heat will render the squash easier to cut, and resurrect gloating from your knife-hand.
i see you

now we cut the squash in half, length-wise--separating two ellipses.
scrape out the excess strings and seeds, or keep them if you want. 
set one ellipse aside for later pattyfication.

now cut the kept ellipse into rainbows, douse in any kind of oil (i used canola) and sprinkle any spices whatever (recommended: curry, salt, black pepper, cumin, ginger, cinnamon)
bake for 20-25 minutes at 400 degrees, or until you think they're done. i made those numbers up (sorry Dryden).

(2) now attend to the neglected ellipse.
we're essentially making latkes/\potato pancakes with spaghetti squash in lieu of potatoes. the similarity in consistency is striking.

in a large bowl, dump a cup of whatever flour you desire, an egg, whatever spices, and the flesh of the second ellipse. after that initial 15 minutes in the oven, the strings should be stringy. if not, just pop the squash back in there for a lil bit
ya

heat your skillet and oil, baby. make balls. cook.


there's the precarious influence again. where does it come from?