Savory crepe stack
Today marks the beginning of my live-blogging olympics broadcast. Ready? Begin. We’ll start with ping pong. He shoots the ball across the table! He shoots it back across the table. He shoots it back, he shoots it forth, back, forth, back, forth. Wait! What’s this? Could it be? No, it’s back. Forth, back forth. I’m kidding, of course, and I don’t mean to poke fun at ping pong, which is a perfectly honorable sport. We watched a bit of olympics at work over the weekend, and I really do enjoy the games. I’m strangely moved by large gatherings of people, united in one cause. I get weepy at political demonstrations and concerts and parades. I’ve never been sure why – it’s an irrational and inexplicable response. I find the olympics particularly thrilling. All of these people coming from all over the world, so full of energy and hope and skill. Despite my gospel of under-achievement, and my support for mediocrity everywhere, I’ve always thought it would be fun to be very very good at something. To be, perhaps, the best in the world. I’d love to be passionately focussed on something that I was actually good at doing. I’ve said I’m not very competitive, and it’s true that I’m not, but I can imagine that it would be wonderful to be around other people who have concentrated their life and energy on the thing that you’ve concentrated your life and energy on, even if you’re competing with them for medals. At work over the weekend, some of my co-workers were laughing at the people who had fallen so far back in the race that they didn’t show up on the screen any more. But I thought…they’re in the Olympics, for chrissake!! They’re possibly the best in their country, among the best in the world, they’ve probably trained all of their lives, and they’re here! They should be flying, and glowing, and ecstatic!! They should cross the finish line and laugh and cry with joy! Of course it’s not that simple. I know that. But all of the complexity and drama are part of the beauty of it.
If this dish was an olympic sport, it would be that race in which the swimmers do a different stroke every couple of laps. Why? Because there’s a different filling between each crepe! If this dish was the olympics opening ceremony, it would be that part when they go through the whole history of the host country. Why? Because the fillings are OOTO favorites, and making them was like taking a walk through the history of this blog. How did it all come about, you ask? Well, I’ll tell you. It was a sultry Friday night. Delivery of the next box share of vegetables was imminent upon the morrow. But, what’s this? We still have beets and zucchini and basil and lord-knows-what-else from last week? Let’s cook them all up, I say!! What grows together, tastes good together! And so it does. I made a stack of rosemary and black pepper crepes. And then I made toasted beets, sauteed zucchini and capers, I made some pesto, I had some caramelized onions leftover, I roasted some mushrooms. I grated some mozzarella. I made a light and simple but smoky tomato sauce to go on top. And that was that! You could obviously use whatever elements you have on hand to make fillings for the layers. And you can arrange them in any order that you like. It’s very fun to put together. It does take a while to make everything at once, but if you happen to have some of the stuff leftover – pesto, or caramelized onions, or sauteed zucchini, it all goes together in a snap.
Crepe stack cross view
Here’s Jurassic 5 with The Game