But is it such a bad thing to live like this for just a little while? Just for a few months of one's life, is it so awful to travel through time with no greater ambition than to find the next lovely meal? Or to learn how to speak a language for no higher purpose than that it pleases your ear to hear it? Or to nap in a garden, in a patch of sunlight, in the middle of the day, right next to your favorite fountain? And then do it again the next day?
Because the world is so corrupted, misspoken, unstable, exaggerated and unfair, one should trust only what one can experience with one's own senses, and this makes the senses stronger in Italy than anywhere in Europe. This is why, [Luigi] Barzini says, Italians will tolerate hideously incompetent generals, presidents, tyrants, professors, bureaucrats, journalists and captains of industry, but will never tolerate incompetent "opera singers, conductors, ballerinas, courtesans, actors, film directors, cooks, tailors..." In a world of disorder and disaster and fraud sometimes only beauty can be trusted. Only artistic excellence is incorruptible. Pleasure cannot be bargained down. And sometimes the meal is the only currency that is real.
- Elizabeth Gilbert
(thanks, jessi! and all those who suggested her to me!)
3.28.2008
3.13.2008
arroz caldo with chicken
1 cup rice
1 small chicken
1 inch cube ginger
2 segments garlic, chopped fine
1 small onion, chopped
2 tbsps. lard (or vegetable oil)
2 tbsps. patis (fish sauce)
6 cups water
2 stalks green onion
Dress and cut the chicken into convenient pieces, wash and clean well. Pare and slice the ginger thin. Saute the garlic, ginger and onion. Add the chicken and season with 2 tablespoonfuls patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions before serving.
from Recipes of the Philippines as compiled and edited by Enriqueta David-Perez
note: the best when you're sick! i like to double the rice (i use brown rice) and mix water with equal parts chicken stock for more flavor.
when reheating add more chicken stock.
this lifted my spirits as i was recovering from being sick in the midst of packing for my big move- 2 simultaneous moves, in fact; the first being the move out of my home of 6 years on Central Park North in South Harlem; the second being my first move out of the city, out of the country...to Florence, Italy.
filipino food is my rock.
1 small chicken
1 inch cube ginger
2 segments garlic, chopped fine
1 small onion, chopped
2 tbsps. lard (or vegetable oil)
2 tbsps. patis (fish sauce)
6 cups water
2 stalks green onion
Dress and cut the chicken into convenient pieces, wash and clean well. Pare and slice the ginger thin. Saute the garlic, ginger and onion. Add the chicken and season with 2 tablespoonfuls patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions before serving.
from Recipes of the Philippines as compiled and edited by Enriqueta David-Perez
note: the best when you're sick! i like to double the rice (i use brown rice) and mix water with equal parts chicken stock for more flavor.
when reheating add more chicken stock.
this lifted my spirits as i was recovering from being sick in the midst of packing for my big move- 2 simultaneous moves, in fact; the first being the move out of my home of 6 years on Central Park North in South Harlem; the second being my first move out of the city, out of the country...to Florence, Italy.
filipino food is my rock.
Subscribe to:
Posts (Atom)
Posts
