It’s official. My “to-do today” list is 9 items long, I’ve had to fit in 2 short-notice meetings today, and I made lunch while talking on the phone and checking my email. The semester is, without a doubt, back in full-swing.
Really, it’s a good thing. I need to-do lists – they make me feel efficient – and I like have a variety of things to do. Too much free time is dangerous for me; I get into ruts and am easily frustrated.
That is, at least, what I keep telling myself.
I’d really like to say that I’m an old pro. That balancing school, 3 jobs and 2 blogs is a cinch for a near-compulsive organizer like me and just a matter of having the right day planner. But I would be lying, and that’s just lame. In all acutality, I live via the post-it note on my computer that lists everything I need to do just today, and I generally drink lots of tea and spend some quality time with Tastespotting. PS – Cookie-dough stuffed cupcakes. I can’t make this stuff up. Already on my devo fare list. (That’s “I must make” in Italian.)
As a general rule, I write things like little notes and my grocery list in Italian. Mostly to keep it in my head. Well, that….and I’m really just a huge geek.
BUT – this is a food blog, not an I-need-to-whine-about-growing-up blog, so let’s get to it.
For those of you who followed my previous blog, I started a Wednesday post called Over-the-HumpDay Challenge. I’d pick a recipe or certain goal for the day and report back. Recipes are probably the most fun 🙂 SO, today, I had every intention of bringing that back while making use of the buttermilk left in the fridge from these lovely cupcakes.
With images of warm and flaky buttermilk biscuits danced in my head, I opened the fridge…and saw this:
Now, I realize that buttermilk has some staying power, but I draw the line at 10 days. One sniff and my mind was made up: mission aborted.
So I made some tea and went back to reading about food in Florence post-WWII. It’s for class, I swear! A class I designed myself actually, syllabus and all, about the role food plays in the lives of women of the Mediterranean region in the 20th century. Man, I love going to a liberal arts college. More on that later.
And as a fresh wave of homemade tomato sauce and thick crusty bread flooded my brain, a new challenge came to mind:
Now, don’t judge. It took going to Florence and finding the best sandwich shop in the whole world (ignoring the fact that I have not been to every sandwich shop in the whole word, that is not an exaggeration) to get me to fall in love with these salty little slivers of goodness.
I like to think of anchovies like bacon. I could eat it by itself, but it’s so much better when it’s used for flavor. I looked at the use-by date and was all the more inspired – I will NOT be foiled by expiration dates twice in one day!!! I also had the end of a bag of frozen brussel sprouts and some arugula that was begging to be eaten quickly, and was seriously craving some olive oil. And thus, dinner was born.
I chopped up about half of the tin of fishies small and a clove of garlic after blanching the frozen sprouts. Blanching is just a fancy word for plunging (yes, plunging) uncooked veggies into boiling water and cooking it for about ONE minute. They turn a really vibrant green color, and they are easy to cut in half after.
I mixed everything together in a bowl and doused it with salt and pepper, herbs (rosemary-oregano-sage-basil-parsley) and olive oil. I was craving olive oil after reading about Florentine diet & culture. Normal? Probably not. But that’s how I roll.
I broiled this mix for, um, 10 minutes? on high. I don’t know, I just kind of watched it until it started to brown a bit. While I waited, I tossed some arugula (my FAVORITE green!) in a little balsamic and sea salt in the same bowl I used to mix the veggies & fishies. Out of the broiler, onto the arugula and top with some parmigiana.
Don’t forget the bread!
This was delicious! I love when my meals are successful. There’s nothin like that feeling, right?
Mission Use-Up-Anchovies: Accomplished.
I guess those biscuits will just have to wait…