Roasted butternut red pepper and goat cheese pie

Roasted butternut and red pepper pie

Roasted butternut and red pepper pie

There’s this thing I’m quite taken with at the moment. It’s an “app,” I guess, but I’m not sure exactly what makes something an app. It’s called What Would I Say, and it takes random words you’ve written and combines them to create short statements. I suspect it’s only remotely interesting to the person whose words are being combined, and most of the statements are repetitive or very dull or so nonsensical they’re not worth reading. And yet there’s something very addictive about it! I love words, of course, and in a very self-involved way I’m fascinated to see which words I use very often. And I love the randomness of it. There’s something freeing about having words combined for you, about not having to think about it at all, and having completely no control over it. I spend so much time thinking about how I’m going to put words together that it all starts to feel very heavy and tangled. This is like throwing the words in the air, and watching them flutter all around you, or float away, and searching for meaning in the patterns that they make. It’s like found poetry, and I love the fact that words mean different things when combined in different patterns, and I love the feeling of my brain scrambling to make meaning of it all, and to remember why I used the words in the first place. It’s like a confused, shifting memory, like a dream of only words. I like the fact that many of mine end with the phrase, “And Isaac’s the lead singer.” This is a phrase I feel we could all end more sentences with, as we go through our day. This one, for instance, “Isaac, holding a crescent of cantaloupe, I stole the mooooooon, and Isaac’s the lead singer.” I like this one, which sounds like an ee cummings poem, “If you have a field far away to the air, but we’d glued the boys’ feet behind me, waving them sit on the flowered air, beneath the rising from mounds of the 2 coryadoras, and we don’t know” And this one sounds like a poem to me, too. Maybe cummings via Basho, “A little boy oh boy who could not sure the best lack all conviction, while I’m depressed by the windbeaten orchard, near the way.” But mostly I like when they’re very simple, and oddly perfect. LIke this one, “Watching around town, we have the best kind of each other.” And my favorite of all, “Thanks for there is a handful of today.” I love that! I wish I’d thought of it myself!

Roasted butternut and red pepper pie

Roasted butternut and red pepper pie

I sort of thought of this as a savory pumpkin pie. It’s got a yeasted whole wheat crust, which is vegan, although the rest of the pie is not! It’s got a soft custard of roasted butternut squash and ground pecans, a pecan frangipane, almost, which is flavored with allspice, nutmeg, ginger, smoked paprika and sage. It’s got goat cheese to cut through all of the sweetness of the squash and peppers, and smoked gouda to add to the roasty smokiness of it all. I thought it was very tasty! Maybe next time I’ll throw all the ingredients in the air and let them combine themselves randomly, and see how that works out!

Here’s Word Play by A Tribe Called Quest.

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Roasted red pepper & pecan sauce

Roasted red pepper pecan sauce

In some movies, the lead actors are good but not surprising or remarkable, but one of the supporting actors just knocks you off your feet. Take High Fidelity, for instance. John Cusack was good (isn’t he always?) but Jack Black was unforgettable – zesty, funny, feisty. Thus it was the other night with my dinner. I had about 2 cups of leek risotto left over from the night before. I added 1 cup of cornmeal and 1 egg, and I made little cakes that I fried in butter on a griddle. Quite tasty! Even my boys liked them. But (dot, dot, dot) I also threw together a few ingredients in great haste, thinking that a sauce would be nice with my risotto cakes. In my small food processor, I combined some roasted red peppers (from a jar) some pecans, and some chipotle purée. Holy smoke (geddit? chipotle is smoky? So are roasted peppers?) It was delicious! (Or so I thought) Smooth but not too smooth, bright, smoky, with that wonderful taste that pecans have that’s hard to describe. It’s like sweet and savory at the same time. This sauce is quick, this sauce is easy, and I can think of about a million ways to use it! With french fries, pasta, with croquettes, with enchiladas, with savory pies, I think I could actually make a very nice soup out of it as well, with a small amount of tweaking.

Here’s Nat King Cole with Frim Fram Sauce
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