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LADYIRISH317
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The weekend before a long weekend

Sunday, January 13, 2013

Next weekend we get a three-day weekend for the MLK holiday Every time this holiday comes around I'm reminded of a startling bit of enlightenment my late MIL displayed once. She and my FIL were among the most prejudiced people you ever saw -- they hated every ethnicity but their own (my Irish came in for their venom as well). My FIL made some disparaging comments about Dr. King to the effect that he was murdered because he was a (troublemaker) who got the (Black people) riled up. My MIL thought long and hard (you could hear the wheels turning) and then slowly said, "If he was so bad, why did they give him a holiday?" To my immense delight, he actually had no answer. I had to savor moments like this because they were so rare with them.

I over-indulged this weekend, but not the way you're thinking. First I ordered a new salt shaker and peppermill set from Amazon. Yes, I'm spoiled, but I find preground pepper flavorless, while fresh pepper is such an amazing flavor component. But was that enough for me? Oh, no. I went on Amazon again to look up a cookbook I wanted to buy, Bold Italian by Chopped judge Chef Scott Conant. AKK!!! Their cheapest copy was -- brace yourself -- $147! I like Scott, but not that much. However, while browsing their other Italian cookbooks I found out that Cake Boss Buddy Valastro put out a book of Italian family recipes in November. What can I say -- I've talked here before about how much I like him. Besides, it's not commonly known that he's a fully trained chef as well as a baker. I've seen some of his savory recipes and they're mouth-watering just from the descriptions. (Oh, dear...does it sound like I'm apologizing again?). So of course I went ahead and ordered it.

I'm working on building a collection of good ethnic cookbooks -- Italian, Spanish, Indian, etc. I say I can cook Italian, but I know it's nowhere authentic, which I'd love to learn. And I love Indian food and would like to learn to cook it, although I've been told it's one of the most difficult cuisines to learn due to the skill required with the spicing. But I'm up for a challenge. Hmmm...wonder if the landlord would let me build a tandoor on the patio? (Just kidding -- I can't even have a BBQ).

Five workdays to the holiday weekend...

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