re: #54 The Ghost of a Flea

I bought a lean roast—basically just a big piece of coherent muscle—washed the hell out of the outside, then froze and minced it myself. Which should considerably reduce the chance of contaminants.

But I’m not using a raw egg.

Otherwise, it’s capers, lemon zest, shallot greens, black pepper, pine nuts, a dab of soy sauce (for umami), a dab of seasoned clarified butter (for unctuousnes), and a finishing spice mix called Svanetian salt (which is from Georgia and is my new favorite way to lazily add complexity goodness to food).

All on whole wheat crackers.

Man, it feels nice to talk about stuff that isn’t doom.

I’m doing a chorizo, butternut squash, chickpea, and shaved Brussels sprouts salad for dinner. Some feta, some onion, roast the squash in the oven (it’s roasting now), toss together a quick dressing, and normally I dress it up with some pomegranate seeds but I couldn’t find any in the stores this week so it’ll probably get some raisins.