first: trex has a post up about weird crushes. his: "Johnny Freakin’ Knoxville." Jane has a joan jett crush. As for me, I'm not gonna tell you about any weird crushes, per se, but I did have a weird crush moment recently - I wrote a post about it a number of times and then deleted it again and again.
4 years ago, there was a BBC presenter by the name of Anita McNaught. I used to tell my guests to STFU whenever she was on the teeve and all of my friends thought that I must be in love with her brain or something crazy like that. You tell me:
Anyway, she disappeared for a while, but she was in the news recently. Remember how two journos were kidnapped in Palestine or somewhere, some doofus from Fox and some New Zealand guy? It turns out that Anita is married to the NZ guy and she was making statements calling for their release and whatnot. At the time I figured that it was poor form to say 'omg - i have a crush on that woman' - but now that TREX has opened the door for discussion about weird crushes, it's maybe safe to mention it. (although this probably isn't quite playing by the rules, cos having a crush on her makes all kinds o' sense - and it's not unusual for me to have crushes on gorgeous, clever, elegant women. funny about that.)
crushing on the wife of a kidnap victim is wrong, right?
so, ummm, who do you crush on? anyone weird?
kickin back on a saturday night, part two - here's uranus:
"We should be swapping recipes. I have this great way of charcoal broiling roast beef..."frankly, i have no idea what 'charcoal broiling' means - but it sounds tasty. i mentioned that i had some carbon based visitors recently - she's old-school italian, a great cook, and she taught me a thing or two while she was staying here - i made particular note (literally) of her risotto, and i've tested it a couple of times in the interim. i'd always been told that risotto was a pain in the bum to cook and that you had to keep stirring it and all that. not true.
here's what you do (from memory) - you can basically use whatever vegetables you have in the fridge.
get a frypan thingy with a lid - heat up some oil, perhaps a quarter cup, throw in maybe have an onion, diced, and a few cloves of garlic, crushed or whatever with a tbl of butter. after a few mins, throw in your 'hard' vegetables - carrots, celery, whatever else, for example. toss them for a few minutes, and then put in 1/2 cup of arborio rice per person - toss so that it is all covered with oil and such and then in a few minutes you can see the 'eye' of the rice - which basically means that there's a change of texture where the external bit of the rice becomes a bit translucent, and the inner part of the rice is visibly distinguishable. then you add a glass of white wine, and stir a bit so the rice doesnt stick to the bottom. when the wine has been absorbed, you add a few cups of stock (make sure you have pre-boiled the water) and you add all your 'soft vegetables' - maybe pumpkin, capsicum, mushrooms, peas, corn - that sort of thing - put the lid on the pan and turn the heat right down. keep an eye on it, stirring occasionally so that there's no stickage, and if the liquid starts to evapourate, add another cup of hot water/stock as required.
if you keep tasting it along the way, you'll know when to stop adding liquid cos you'll know when it's ready. as it approaches readiness, stir in some parmesan and a dollop of butter, and some salt/pepper to taste.
so far, i've found it difficult to not cook too much, but it tastes great the next day anyway - so there are worse problems that we face.
try it and tell me what you think. i once fell in love with a woman who was a great cook, and her advice was that when you cook a new recipe, you should try to cook it twice in the first week so that you quickly capitalize on your first experience. but what would she know?
so this is part two of 'kickin back with lukery' - what are your fave dishes?