kindkit: Two cups of green tea. (Fandomless: Green tea)
[personal profile] kindkit
I've been reading a ton of Stargate: Atlantis (McShep) and Captain American fic lately. I've had an intense craving for m/m but without the complications of reading fic in fandoms I know well and/or care about. Trouble is, satisfying that craving has given me massive cravings for certain foods, because apparently SGA in particular is a very food-centric fandom. Among the things I badly want are:

Coffee (both fandoms)
Meatloaf and mashed potatoes (SGA)
Pizza (both)
Hot dogs (Captain America; consider all puns as read but discarded in favor of literal hot dogs)

And thinking about hot dogs has given me the worst urge to go to an A&W. Any other US-ians have fond memories of the place? When I was little, going to A&W was a rare and quite special treat; the town where we did our shopping had a drive-in and we went maybe once a year? I never liked eating in the car, but I did like the root beer, onion rings, and coney dogs. *chews on knuckles, which taste like none of the above* I haven't eaten at an A&W in probably over thirty years, but the internet tells me there's one about forty-five miles away. My very tight budget currently precludes a trip (and in fact precludes all of my cravings until payday, much too distant), but damn I want to go. Though probably the only result would be ruining a rosy childhood memory with a grim reality.

The weather here has finally turned summery after a chilly spring (less than two weeks ago it was snowing; yesterday the high temp was 86 F or 30 C), so I've switched over to warm-weather mode. I probably won't bake bread again for ages unless we get a cold snap; I did cook some congee the other day but only because my stomach wasn't feeling happy. I'm more in the mood for vegetable-y dishes, so yesterday I made a vaguely tabbouleh thing.

Tabboul-ish

This makes a vat. I've been eating it as a meal in itself, but if you're just planning on small portions as a side dish, maybe cut the recipe in half.

2 cups bulgur wheat
6 cups water

1 or 2 14-ounce (about 400 grams) cans chickpeas
1 or 2 bunches Italian flat-leaf parsley
4-5 cloves garlic (or less)
2 cucumbers or to taste

salt
olive oil
2 lemons

Put the bulgur in a big bowl and heat the water until hot but not boiling. Pour the water over the bulgur, cover the bowl tightly, and let sit. Meanwhile, drain and rinse the chickpeas and leave them in the strainer. When the bulgur is tender (45 minutes or thereabouts) there will probably be excess water; dump the whole bowl into the strainer. The heat from the bulgur will warm the chickpeas and help them absorb flavors.

While the bulgur is cooling off a bit, stick the parsley in the food processor, stems and all--just cut off the very ends of the stems. Slice the garlic cloves and put them on top of the parsley. Give everything a whirl until the parsley is finely chopped.

Put the drained bulgur and chickpeas back in the bowl. Glug in a bit of olive oil and add the parsley and garlic mixture.

Peel the cucumbers, cut them in half and remove the seeds. Cut the halves into three or four pieces and put them in the same food processor bowl as before. Pulse repeatedly until the cucumber is finely chopped. Don't process too much or you'll have a cucumber smoothie. Add the cucumber to the bowl.

Grate the rind of both lemons and add to the bowl, then squeeze the lemons and add the juice. Add more olive oil if desired and salt to taste and mix well.

Notes: Even with that amount of bulgur, 5 medium garlic cloves makes a seriously garlicky salad. Every time I open the refrigerator a blast of garlic hits me from the covered bowl. I like garlic, but the intensity of it did make me decide I'd better not eat the tabbouleh for breakfast before work, although that had been the plan.

This dish is hugely variable. Use the larger amount of chickpeas if you like a more substantial salad, or leave them out entirely if you don't like chickpeas. Use more parsley if you like it (authentic tabbouleh, I'm told, is mostly parsley and other herbs with just a touch of bulgur for body). Add mint if you have some. Add some chopped tomato if you like, though in that case you probably shouldn't plan on keeping it in the fridge for more than a day or two. The original recipe called for bell peppers (capsicums), which baffles me but may tickle your fancy. I wouldn't recommend more garlic, though, and I say this as a garlic fan. Oh, and of course you can do the chopping by hand if you don't have a food processor, but it'll be kind of a pain in the ass.



In other cooking news, the remainder of the boiled orange cake (a lot of it is in my freezer), which has been in a covered pan on my counter for over a week now as I nibble at it, is still moist. It's almost frightening.
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kindkit: A late-Victorian futuristic zeppelin. (Default)
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