Posted on 09 September 2010.
It’s funny how when I get my writing mojo back, I can’t seem to lay off of it. [This is a Leo thing, right Tracy?] So here I am, burning the midnight New Moon oil with a lot of things swirling in my head. I still have two or more IFBC posts, but I’m giving it a break or you might think I’m utterly stuck waxing poetic about food blogging conferences and friends.
I’m sure you other food bloggers will agree that not everything we prepare in the kitchen makes it on our respective blogs. In my case, about half of what I cook and bake never gets featured here because they:
- taste meh, bad, or just okay,
- look gross,
- accidentally fell on the floor or disintegrated before taking photos,
- were not photographed,
- were badly photographed,
- or most likely: lost in notation
I had this Filipino dish to have you try, called Tortang Talong (Filipino Eggplant Omelette), but it had a case of #7. It’s super simple, but my limited short-term memory didn’t retain the oven setting and time. It’s easy enough to search online on how others do it, but I just don’t include a method, technique, or other parts of a recipe if I didn’t test it myself. So this will have to wait until I buy more eggplants and oven-roast them again. On the other hand, more eggplant goodness for my belly.
Still on a Southeast Asian Motherland kick, I’ve been wanting to share the Filipino Chicken Empanada recipe that I learned while observing relatives of relatives on the East Coast. BUT. Guess what? #7.
If this keeps going on, I don’t think I’d even get to my golden years!
Tonight I wasn’t particularly keen on cooking. I began reviewing a friend’s book draft (I’m not a professional, but she asked me to check it out…as a friend) after a 4-hour meeting the previous night, and now with 3 hours of sleep. Long story short, this Energizer bunny needs to rest. All my residual charge could muster up to do was boil, peel, and slice beets. And then I decided they need some other color, like pluots. And then I wanted something salty and creamy, there goes the feta.
A light drizzle of blood orange olive oil later…
Beets with pluot and feta cheese
…an excited first bite was superseded by great disappointment. That’ll be number 1 and 7.
However, all is not lost as I discovered that pluots and feta party together. I mean, Hi, let’s go on another date tomorrow! I’m feeling creamy feta-pluot in my next 24-hour future. What it would end up as, I’m not sure, but I’m getting them a room already. Hopefully it works out.
Have you put together something that seemed brilliant in your head and ended up in a pile of disappointment, beside newly delivered pizza? Or maybe, you have recipe testing fails to share? Do tell!
If you have other pluot-feta recipes, I’m yours. Oh, just remember I have 1/8 cup of butter left. That’s all I can use for now. It’s ghastly to have less than 4 sticks of butter available. That’s just not right.
Energizer bunny out.