Wednesday, February 09, 2005


I went to class and felt disconnected and confused. my prof talks to the class of forty people as if we are ten people and wants feedback, but mouthy me doesn't know what to do. I want to jabber and write down stuff to send him an email later about all the things I am thinking in class and the questions I have but the material is so complicated it is all I can do to hang on to the edge. I wish it was a seminar size instead of this stupid mass lecture. I wish at my age I knew how to connect to people in some sort of meaningful way. Meaningful enough so that I would not have to feel like I was asking for someones first born child when I wanted a recommendation.

other stuff:
I went to Leanne's viola recital this evening. It was good. I need to do more for me. More art and enjoying things outside of my living room.
This Friday we are going to a play, so that is a good start, also that way I will have saturday and sunday for 2 papers and a presentation.

We made Bruschetta tonight. Usually I use more fresh ingredients but this is the pared down recipe.

~1 1/2 pints cherry or grape tomatoes halved
1 tsp oregano
1 tsp basil
2 cloves fresh garlic smashed and chopped fine
1/4c. romano fresh grated
1/4 c. parmesan from the shaker
pinch of thyme
1/2 tsp sea salt
1 tsp ground pepper
1/4 tsp sugar
3-4 T extra virgin olive oil
2 T balsamic vinegar
2 T red wine vinegar

mix this together in a bowl. all measurements are approximate because I didn't measure anything. I would usually use fresh basil and fresh mozzarella too, but I did not have any, so grind the dried herbs in your palm to get them going before you toss in. Taste as you go. Sugar is optional, more necessary in winter when the tomatoes aren't as fantastic.

slice a loaf of french bread into slices, thinner if you want them crispier. spray or brush olive oil on both sides of toasts and broil for approx. 10 minutes or until golden and of desired crispiness.

take hot breads (crostinis) out of the oven. take a clove of garlic, peel and slice in half. lightly rub the garlic on the crostinis. If you are not a garlic lover skip this step the garlic taste will permeate the bread in a fantastic way but awfully strong if you are not a garlic lover.

open a fantastic bottle of red wine, light red candles, put tomato mixtures on bread and toast the Chinese New Year with all your lucky red colored foods.*

*I know nothing about the chinese new year other than it is today and red is a lucky color.

Tell me how it goes if you make it and how the amounts are. It will definitely help with the christmas cookbook

1 comment:

Anonymous said...

Nancy- I will try this recipe next time I have the stuff. Never made it with the vinegar- might add some extra bite. Nora