Smörgåsbord my style isn’t exactly Swedish or buffetish, but I like the word anyway. Those Sweds just use cool words. I’m attempting a more enriching daily kitchen experience through the preparation of one inspired foodstuff creation each day. Sadly, today’s effort fizzled with an applebutter sandwich. I should have recognized my own culinary incompetence, but I have had some successes.

George and I made the muffin recipe again only we used organic blueberries and lemon juice instead of chocolate chips and vanilla. Next time, I would set my blueberries in sugar like my great aunt. In fact, I really need to get that recipe. The muffins were drier than I would have liked. Also, I tried to save them for a potluck lunch, but in just two short days a swamper/plastic bag combo set them to mold. Not exactly inspired, but attempted.

Starting 15 or so years ago, it became impossible for me to think of summer without thinking of tabbouleh (tabouli?). The tomatoes and cucumbers are just too good to be true in the summer and the two in any combo makes my stomach go mad with anticipation. I tried a new recipe and it worked. Only I didn’t stick to the recipe. This is something like a cup of bulgar, a cup and a half of boiling water, some olive oil, and some lemon juice sitting for an hour. I added salt at this point. Also, I used table salt instead of kosher salt. It was too salty. Once the bulgar soaked up all the juicy goodness, I added tomatoes, flat leaf parsley, spring onions (or whatever you call them), cucumbers, and dry mint. I didn’t like the tabouli at this point, so I put in lots more lemon juice and more onion. It worked and was eagerly received at a potluck lunch. Is potluck the new fondue?

Olive oil has been central to my attempts in the kitchen. My girlfriend Anna brought some to me from her husband’s folks in California. I used it to make my favorite garlicky mustard vinaigrette. I stole this recipe from my friends the Cojeens. If you are ever in Oklahoma and in need of archaeology, guitars, or salad dressing, they are your peeps. I don’t know that it would be appropriate for me to publish their recipe, but to give you an idea of why I like it so much, this small half jar took eight cloves of garlic. Luckily, we had just been to a garlic and onion festival at Agua Linda Farm.

I put up some blackeye peas in the freezer some time back. I needed to cook them up. Nothing fancy here. Peas, water, bacon grease (I didn’t want to wait for hamhock to thaw), and after 45 minutes, salt. Now we are full circle because this food reminds me of my mother and her family. It goes super yummy with my great aunt’s tomatoes and cornbread.

After all this eating, I need to jump on a stationary bike at the kids’ school to exercise and generate electricity.

Parrish’s former teacher got a sentence write-up in today’s paper:

● $994.74 to help second-graders at Borton Primary Magnet School see energy being produced by pedaling a stationary bicycle linked to a generator.

Read the full article here.

One thought on “Smörgåsbord

  1. banana says:

    Somehow I missed this whole blog altogether, and I just now noticed it.
    Look our olive oil is famous!
    Although I had nothing to do with the making of that olive oil I still feel special.
    I get a little excited every time I see my name on one of your blogs!

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