pumping (my heart)

[starfrosting]

Today after I went to the gym for an hour and a half I came home wanting nothing more than to eat a big bloody piece of meat, so while my clothes were spinning I walked to the meat market near the train and got some rib-eye, a bag of potatoes and some kale. Then I was struck with the ethical dilemma of how I was gonna eat steak and potatoes without butter (or, without butter and cheddar mashed up into twice-baked potatoes), but I called my mom for moral support and went for it. Instead I fried up some onions in the steak juice, poured in some brandy and didn't miss the mother's milk at all.

The air is light and the light is stretching slow and sparkly this spring, the tree-buds coming out so green I wish early spring could just dilate and dilate out for another little while. The whole way I inhabit my body + the earth changes, opens up. Something about it makes it seem like a really good idea to start smoking again, the pleasure of tobacco smoke sucked down yr throat in the frothy air and late slow sun, but I'm not going there just yet.

The other night I went out to Brooklyn to hang out with Matt + Seth. We walked down the river, talking down the line of the railguard, in a row on a bench, in a row at the counter of the most amazing Montreal-Jewish non-kosher 'deli' that was really an open-kitchen restaurant with cooks who clearly love food. Ohhh my g-d the platter of cured/smoked brisket and mustard and rye, plus pickles and sunchokes and little poured glasses of IPA, so good. But mostly we just got high on the amazing crumbly-dry juicy red meat. Then we drank whiskey and then I went home with Seth to talk and drink more whiskey. I am on a roll, spring is here.

Comments

[seyewailo.livejournal.com]

Mmmm. What is the name of the place? I stay in Red Hook when I'm there.

And if you keep a jar of schmaltz in the fridge, then you always know what to do with potatoes. Mmmmmm.

[starfrosting.livejournal.com]

Well if you like schmaltz, you'll love Mile End. I don't know Brooklyn geography that well but it's down there, so it shouldn't be that hard to get there from Red Hook. They had a plastic quart container of of it sitting out at the cook's station.

[dancingwolfgrrl.livejournal.com]

There's a margarine called Earth Balance that is pareve and actually tastes good; I use it a lot when cooking for vegan friends.

[starfrosting.livejournal.com]

I was really jonesing for Earth Balance before I figured it out the pan sauce, but it's not something the bodegas around here carry. I might just have to break down and buy some to have on hand.

[luna-virgo.livejournal.com]

Mmmm, a meaty post!

Add some portobello mushrooms to the onions and steak juice. Makes a nice gravy.