maybe

share the spit or
something. spurt.
cramps.

up in the rafters those
damn rats scurrying pissing
as they walk.

bled all over the rug's one corner.
got spit on the inside sink above
where the water reaches. dipped
in a hand.

bled on the blanket not sure where.

damn dirty rats clowning up my dreams
and difficult. damn filthy roads
don't drive.

I ate at Chili's last night

I know, I know.

I did cook my own lunch, however. An experiment. With more of the spinach/pine nut saute mentioned in the Fields of Greens post. Two slices of Eric's wonderful homemade bread, each slathered with hummus and sprinkled with blue cheese, spinach mixture in the middle, then slapped together, buttered and grilled. Sort of Spanakopita-esque. Mediterranean Panini.
I recommend.

So many green tomatoes...

I really want to make a green tomato mincemeat pie filling, which would also use up some of our apple supply, but in order to make the filling...an enamel-coated cast iron pot is required.
And an enamel-coated cast iron pot costs about $100.

So last night we breaded and fried a few of the green tomatoes with Old Bay, broiled a couple salmon fillets in a soy/ginger/brown sugar marinade, and then mashed potatoes and garlic with some sharp cheddar and chipotle powder.

Not
too
shabby

But I'm still on a mincemeat pie mission.

"Fields of Greens"

leads to wonderful things.

The first recipe I made from the above-mentioned book was a delectable butternut squash soup, with apple confit. Mmmm

Last night, the Fields of Greens confit-fest continued with a pizza.

Eric made a crust from scratch, which I then brushed with a quick-infused garlic olive oil and topped with onion confit, blue cheese, pecans, mozzarella, parmesan, and sage.
On the side, a quick dish of spinach and garlic, sauteed in a lemon/olive oil mixture, and mixed with toasted pine nuts. Again, mmm

Last, I'd also made a bastardized version of this apple cake.
My version incorporated much more apple and used whole wheat pastry flour. The apples went into the baking dish first, topped with a little sugar and flour as well as toasted pecans and currants. I then poured batter over the whole thing, ending up with a sort of "apple upside down muffin bar cake - served right side up"...
Any way, I suppose names aren't important so long as it's delicious. And it was delicious.