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Archive for the ‘Beside Myself’ Category

Delicata Who?

Wednesday, October 28th, 2015

DelicataSquashThere’s this pile on my desk which is composed of stuff I have to either a) deliver to its proper storage place or b) send out for treatment of some kind, as in dry cleaning or c) ponder its usefulness until I am certain it has none and then throw it away.

My general policy is to ignore this pile altogether until it threatens to swap my work station. This happened yesterday—I had to address the pile. Right on top was an oblong object that I had placed there a few days ago and proceeded to ignore.

The object, according to its label, is a Delicata squash. I bought it because every so often I resolve to cook something I have never cooked (or seen) before. Often this means some random vegetable, which sometimes actually ends up cooked and sometimes ends up rotting on the kitchen window sill.

Last night, since my husband (who is violently anti-squash) was out of town, I resolved to reduce my desk pile by one item and cook the damn thing.

I roasted it, just adding oil, salt and pepper, my theory being I’d get to know this Delicata in its purest form, rather than gussy it up. (Plus I was too lazy to gussy.) Result: Loved it.  I will buy it again. My husband will never eat it, or any other food that looks like it, but, hey, all the more for me.

My pile is diminished some. I think that entitles me to ignore it again.


Roasted Delcata Squash

Yield: two servings

1 Delicata squash

1 teaspoon olive oil

Kosher salt and freshly ground black pepper


1. Preheat the oven to 425º F. 

2. Cut the squash in half lengthwise and clean out the seeds with a spoon. Cut the squash crosswise into pieces about 1/2″ thick.  Rub the squash pieces with oil to coat all over. Sprinkle the squash with salt and pepper to taste.

3. Place the squash on a parchment-lined baking sheet, put it in the oven and roast until tender, about 30 minutes. Eat. 




PTSD (Peas Trigger Scott’s Distemper)

Sunday, May 31st, 2015

Birdseye2A few weeks ago I got an email from my bother-in-law Scott who was in a highly agitated state. He told me he had been the victim of fraud perpetrated by the Bird’s Eye Company. Read More



Sunday, November 16th, 2014

KabochaCooked_3Kabocha squashI am all about kabocha squash.

Well, that’s not entirely true. I do have other obsessions, but today it’s squash. Read More


Football Lover’s Bean Dip

Tuesday, October 21st, 2014

BeanDipphotoIt’s time to celebrate the football season!

Well, actually, if you are like me, you pretend to celebrate the football season, when what really drives your excitement is the excuse to eat the food associated with the sport. (Think bean dip.) Read More


Beer Bread (Erin Go Drunk)

Monday, March 17th, 2014


This is a great bread for St. Patrick’s Day if you are not too drunk to cook due to  all the beer you imbibed at the parade this morning. Read More


Kale And Virtue

Wednesday, March 5th, 2014

KaleImage 1I love Food52’s Quinoa Pilaf, but I make it with a few adjustments. I use baby kale because I find the adult variety can be as tough to chew as, say, a pine tree. Read More


Roasted Asparagus With Egg

Thursday, April 4th, 2013

After eating more Easter cookies than any human I know of–my dog Oliver outdid me at 6 but only barely–this is my new favorite LIGHT springtime lunch. Read More


Super Bowl Bean Dip

Thursday, January 31st, 2013

Although I spend almost no time watching sports on television, I’m always gung ho for the Super Bowl.

I’m probably the most irritating person at a Super Bowl gathering; I merrily show up and ask,”Okay, so who’s playing?” I am completely clueless. As I’m writing this, I, a Chicago native, can’t even remember the name of my birth city’s football team. (Are they the Chargers? The Jazz? The Zebras? It’ll come to me…) I know they used to have a player whose nickname was The Refrigerator, which caught my attention.

But if I’m short on info, I’m long on enthusiasm. I’m even willing to cook for  the Super Bowl, especially if we go to my brother’s house and all I have to make is an appetizer. It gives me an excuse to revisit my recipe for Bean Dip.

Bean Dip is the perfect choice for the occasion. Chips are involved, which are a mainstay of the S.B. cuisine, and the dip is served warm, which works well on a cold February day (which in L.A. means it’s below 70º).

I have sometimes served this on other random occasions, like when I was too lazy to make a real dinner for the kids. I’d give them Bean Dip with a bowl of soup and they were perfectly happy.

Click here for the recipe.



Heirloom Tomato Sauce With Roasted Vegetables

Friday, September 14th, 2012

The trouble with going to the farmers’ market is that everything looks so gorgeous I buy enough to feed everyone in my zip code. Then I go home and realize that I actually have to do something with all this bounty, as in, cook it, at which point I have been known to utter a mild curse. Read More


Football and Brussels Sprouts

Thursday, October 27th, 2011

On football (i.e. TV dinner) nights, my husband is so engrossed in the sport, his hair could be on fire and he would not notice. I take the opportunity to sneak  some foods into the evening menu that he (being the pickiest eater on the planet) would otherwise reject. Read More

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