If the Boston Globe disappears, I'll have to change my life. Every morning, S.O. brings the Globe up to the bedroom with my coffee, and I drink and read until I am awake. This is a 26 year old ritual, and the Globe, like the coffee, is a daily fix. I can't even imagine life without it, and my favorite columnists, the curmudgeonly Alex Beam, the sports write-ups, the recipes and restaurant reviews. All the stuff I read about. Even the Craig's List Killer.
I mean, what could possibly replace the daily paper? I began reading The Denver Post when I was a young teenager, and at college I read the Houston Chronicle, then continued life with the St. Louis Post Dispatch, and the the Chicago Tribune. The daily paper is a part of my life, and I mean the LOCAL daily paper. We also get (hopeless readers that we are) the Wall Street Journal and the New York Times.
But we LIVE IN BOSTON.
Duh!
It would be awful if all those people lost their jobs. People I know. This just can't happen. I blog, I tweet, I friend, but I also read newsprint.
This just can't happen.
Grrrr.
Showing posts with label Chicago Tribune. Show all posts
Showing posts with label Chicago Tribune. Show all posts
Monday, May 04, 2009
Tuesday, October 30, 2007
Fried Rice, Roast Pork and other possibilities
A major plot point in World of Mirrors centers around a party at which the main dish is roast pork fried rice. Obviously, this is not your father's thriller. That being said, the evening ends with skinning dipping with the KGB and smoking some serious weed, along with an attempted murder. My characters like to have a good time, and they aren't constrained by legalities, especially the World of Mirrors gang.
We're actually having roast pork fried rice for dinner tonight, and I am sharing the recipe and some commentary.
Fried Rice –
8 servings, but we have had four people devour it.
This recipe is either from the Chicago Tribune or the New York Times. My best guess is the Trib. It’s about a million years old, and never disappoints. I usually use about 2 cups of meat, but less is fine. Keep the bacon.
Tonight ours will be filled with leftover pork tenderloin, bacon, broccoli, celery, grilled eggplant, onions, scallions, garlic, a handful of unsalted cashews, egg, soy sauce, sesame oil, hot oil, sugar and a smidgen of salt. Rice, of course. Good Basmati rice. Bacon adds a lot of salt, by the way, as does the soy sauce.
The nice thing about the recipe is that if you have the basics: rice, cooked meat, egg, onion, bacon and seasonings, you can improvise the rest. Mushrooms are very very good. Pea pods, spinach-- the list is endless.
Original Recipe:
1 ½ cups raw rice
3 T. oil
2 eggs beaten
¼ cook cooked ham or bacon slivers
½ cup cooked pork, chicken or beef slivers (shrimp will work, too)
½ cup chopped green onions and tops
2 T. soy sauce
½ t. each: sugar, salt
¼ t. MSG (I skip this ingredient)
Prepare rice early in the day so it is cool when you prepare the dish. Heat half the oil in a large heavy skillet. Scramble eggs until just done. Remove from pan and set aside. Add remaining oil, bacon, meat and onions. Cook and stir a few minutes, then add rice. Stir constantly so that the rice grains separate and become coated with oil. Add remaining ingredients and scramble eggs, cut into thin slivers. Serve hot.
Add additional ingredients when rice is added.
We're actually having roast pork fried rice for dinner tonight, and I am sharing the recipe and some commentary.
Fried Rice –
8 servings, but we have had four people devour it.
This recipe is either from the Chicago Tribune or the New York Times. My best guess is the Trib. It’s about a million years old, and never disappoints. I usually use about 2 cups of meat, but less is fine. Keep the bacon.
Tonight ours will be filled with leftover pork tenderloin, bacon, broccoli, celery, grilled eggplant, onions, scallions, garlic, a handful of unsalted cashews, egg, soy sauce, sesame oil, hot oil, sugar and a smidgen of salt. Rice, of course. Good Basmati rice. Bacon adds a lot of salt, by the way, as does the soy sauce.
The nice thing about the recipe is that if you have the basics: rice, cooked meat, egg, onion, bacon and seasonings, you can improvise the rest. Mushrooms are very very good. Pea pods, spinach-- the list is endless.
Original Recipe:
1 ½ cups raw rice
3 T. oil
2 eggs beaten
¼ cook cooked ham or bacon slivers
½ cup cooked pork, chicken or beef slivers (shrimp will work, too)
½ cup chopped green onions and tops
2 T. soy sauce
½ t. each: sugar, salt
¼ t. MSG (I skip this ingredient)
Prepare rice early in the day so it is cool when you prepare the dish. Heat half the oil in a large heavy skillet. Scramble eggs until just done. Remove from pan and set aside. Add remaining oil, bacon, meat and onions. Cook and stir a few minutes, then add rice. Stir constantly so that the rice grains separate and become coated with oil. Add remaining ingredients and scramble eggs, cut into thin slivers. Serve hot.
Add additional ingredients when rice is added.
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