Archive for the ‘Food Stuff’ Category
Methuselah’s Plate: Lunch, Panama Style
I like to cook. I like to eat. This is a good combination.
While traveling in Panama’s Bocas Del Toro archipeligo, we were privileged enough to have lunch at a small village inhabited by the indigineous local people: the N’gobe.
As we sat and ate this meal, of roasted mackerel, rice, red beans, and corn cakes, we looked out over the area’s extensive mangrove waterways. The wooden, palm frond covered dock we had secured our skif to was just steps away to our left, and the world’s ubiquitous large breasted, beer pimping ladies peered from a poster behind us, tacked to a door of tropical hard wood.
Click the image to view it in all it’s gory glory. Bon Apetite…
Methuselah’s Plate: Pasta Past Prime
I like to cook. I like to eat. This is a good combination.
As we once more prepared to do battle at the dinner table with a friendly couple we know, the boyfriend of the girlfriend reminded me that she was a vegetarian, and that our little planned meatfest would not cut it.
We muddled about and brought forth the failsafe: pasta. With two types of cheese no less: one hard, one soft; one cubed, one shredded.
As we opened the sauce we noted a funk eminating from within. “Perhaps this sauce is past its prime,” we wondered aloud. But it was all we had and into the pot it went.
I am happy to say that she is still alive and enjoyed the meal very much.
So that you too might enjoy the meal as it was intended, please click the below image in order to enjoy it in all it’s glory. Bon apetite!
photograph by Timothy Briner
Methuselah’s Plate: Pot Pie
I like to cook. I like to eat. This is a good combination.
Some days are better than others simply based on what it is that I eat, and I’m not talking about the way the food physically makes me feel. The more elaborate the meal, the more complex the flavors, the more intricate the steps involved in dining, the happier I am. That’s one reason I enjoy sushi so much.
After a hearty Thanksgiving for 8 and a 23 lb beast of a bird we were left with mucho meat, and I pondered… what to do with all this meat (and most of it dark meat)?
A moment of clarity brought the answer to me: I will bake a Turkey Pot Pie. It will be my first, and it will be GOOD!
So that you too might enjoy the meal as it was intended, please click the below image in order to enjoy it in all it’s glory. Bon apetite!
photograph by Timothy Briner
