It was an all out relapse. All that avocado-lime-arugula-rabbit food bullshit — it was for nothing — my progress obliterated by a spicy cubano from Joe’s Burger followed by a late night Santa Fe gut bomb a la El Tamerindo. The burger was topped pretty creatively, though overcooked and a little dry, but the burrito was a shit show. Filled with a forearms worth of super salty beef the tortilla was so flaccid it wasn’t discernible from the cheese adhered to its surface. It’s past noon the following day, and that thing is still kicking my ass. It’s time I start cooking for myself a little more.
To that end I hit up Penzey’s in Falls church to freshen up my spice pantry and also bought some staples from an ethnic grocery. The plate pictured above should give you an idea where I’m going. Instead of rabbit food this summer I’m fighting fire with fire Who’s ready for some spicy Goan Shrimp curry ?
The last time I felt this way I’d eaten a Chipotle barbacoa burritto with extra sour cream for lunch, before eating meatloaf with gravy and mac and cheese that night for dinner. On my bike ride to work the following morning I was sweating fat while my heart pumped blood as viscous as 10W40. I needed relief; It was a food hangover.
The District’s current heatwave has spurred similar symptoms as eating anything fatty feels like an affront to my well being. With the mercury teasing triple digits a burger I ordered at the Hains Point Grill was a blanket. A recent order of chicken wings was eclipsed by its garnish of cool celery and at home my plans to make meatballs were thwarted by shoddy air conditioning and a desire for anything green.
Last night I finally gave in and made a simple sandwich of avocado and arugula dressed with lemon on a toasted and lightly buttered baguette. Acidic and filling while not feeling weighty the meal was a summer revelation for me. It only required 5 ingredients, minimally heated up my apartment and left me feeling healthful. Now I’m craving a summer of similar dishes requiring few ingredients and little preparation, that leave me feeling healthy instead of laden.
Here’s hoping the 5 or 6 readers who still come to my site can help me. Any ideas?
Photo from Flickr user intangible
“Boy you simple!”
She yelled it often. I was a simple minded, stupid, head in the clouds, simpleton according to Mrs. Nesbit. Maybe I wasn’t the greatest Fourth Grade student. I spent a lot of time day dreaming, pencils turned airplanes while chalk clicked out a lesson plan. But the stories I tell my teacher friends as an adult lead me to believe I couldn’t have been all in the wrong.
And yet the word simple still causes a strange ring in my head. Even this morning when I learned the Lamb Dog I lusted over last night could be purchased at home with the simple swipe of my credit card. Now simple joins words like balanced and clean to describe the foods and elements of cooking I’ve grown to love. A smokey hot dog topped simply with bright and briny kimchee. A black skillet of cast iron with runny-yolk eggs cooked quite simply in bacon grease.
So I guess she was right all along. I am quite simple indeed.
Simply Sausage
3904 Ironwood Place, Landover, MD 20785
