I hate being a deadbeat blogger, but it’s time to admit it: this blog’s on hiatus for a while. Maybe ever. Not ruling out the possibility of a Blink-182-style revamp. (They have another album coming out soon. Eyeroll.)
It’s not like I’m not cooking– boiling pears in a caramel sauce right this second actually– and reading and thinking about it a ton. It’s that I’m not compelled to write about it, or if I am, I’m writing about it for an outlet that will pay me. I love writing for free but I love writing for moneys and a printed product a hell of a lot more.
I always suffer from feelings of inadequacy looking at this blog, because it is never going to be what I fantasized when I started. To have a popular food blog and get product endorsement deals and Food Network shows, you have to be, uh, rather different than Poor, Drunk and Hungry. My focus has always been on snappy writing and irreverently dispatched missives on food, but the rest of the world prefers cute interfaces with pink, curly fonts and lots of beautiful photography of the steps of each recipe. A focus on writing gets lost in the visual-obsessed world of the internet.
I have spent most of my life caring about words, not caring about graphic design or owning a nice camera. Don’t get me wrong: I love gorgeous food blogs and half of my recipes these days come from Joy the Baker. But I cannot be Joy the Baker. And every time I log into this intending to post something, I feel like the writing won’t be up to par and the photo will be lousy. (I can guarantee the photo will be lousy, my camera ain’t for shit.) I’m busy doing other shit, anyway, like working two jobs and running Missoula Punk News (which fills a need in this town, which is hilarious) and making dinner for my brother and sister and knitting and…yeah.
So, anyhoo, this blog is on hiatus. You can find a trillion marvelous places to read and write about cooking, food and where it comes from. Start with Cook’s Illustrated and go from there.
P.S. I got all caught up writing this and burned the shit out of the caramel sauce and pears. Remember: you can usually cut the burned parts off and the rest is okay! Sigh.
The fall harvest season is here. It’s like Christmas, but with tomatoes instead of awkward chit-chat with relatives, so better. I am going to be living off ratatouille for the foreseeable future.
Ratatouille should not be pretty. Mine looks like wretched, even worse than that picture. Wretchedly awesome. I roasted a batch in my half-size casserole dish and ate the whole thing, with a glass of milk and a toasted buttered baguette. I REGRET NOTHING.
Dice up a bunch of eggplant, zucchini, red onion, tomatoes and garlic cloves. Toss it all in drizzled olive oil, balsamic vinegar and sea salt. Put it in a casserole dish and roast it for an hour or so on 375 ’til everything’s squishy and your house smells angelic.
So it turns out I do a lousy job of radio production when I only have 20 minutes. (Hey, some dude was hogging the studio.) If you missed this when it aired, well, good for you. Anyway, here’s the proper PDH podcast available for your listening pleasure!
Click here to download the PDH Episode 2 Podcast: featuring coffee! It turned into a rather breakfasty sort of episode.
Tonight’s radio line-up: Crock Rock, featuring local metal band Zebulon Kosted, at 10 p.m., and a new Poor Drunk and Hungry to air afterward around 10:20. This week we’re talking about coffee, booze and God knows what else! (I should really get my ass to the studio and record the next episode already. Oops.)
And of course, the download link will be up here if you can’t stay up that late!
Miss out on the inaugural episode of Poor, Drunk and Hungry? Don’t worry, all the bad jokes and half-assed advice are eternally captured on mp3!
Our cocktail hour featured the rickshaw, a refreshing gin drink, and the michelada, a spicy way to improve shitty beer.
To make basil simple syrup, bring 1 c. sugar and 1 c. water to boil until sugar is dissolved, stir in about 1/2 c. loosely packed chopped basil, and let steep overnight in the fridge. Strain into a jar.
The Rickshaw: 2 oz. gin, 1 oz. basil-flavored simple syrup, 1 oz. lime juice. Combine in cocktail shaker or jar, pour over ice and garnish with basil leaf.
Michelada: Pour glass of ice half-full with Mexican lager, stir in 1/4 c. lime juice, few dashes of soy sauce, few dashes of worcestershire sauce, several dashes hot sauce. Top off with remainder of beer. Garnish with cilantro.
Click here to download the radio episode of Poor, Drunk and Hungry that aired 7-23-2012.
Anyway, at 10 p.m. Mountain Time (that’s 9 p.m Pacific) check out KBGA or tune in at 89.9 FM if you live in the Missoula valley for the first Poor, Drunk and Hungry radio show, which includes Crock Rock, a segment featuring interviews with local bands about food!
I should warn y’all that, like many other “special first times,” this one will be kind of awkward and over with quickly.
What a sad day in the news.
Here is a nice thing to make: make a package of Ramen noodles according to instructions, crack in an egg and stir. Pour in a big, pretty, deep dish and top with chopped chives and basil. Give it a healthy dose of sriracha.
Goes well with strawberries.