I walked into an ambush. Bound, gagged, blinded, hands tied. Taken.
I awoke drowsy, confused. Do they know that I know that they know I know? Whoa. I know.
This is privileged information. Classified.
Trapped. The words bumble from frontal to occiput and everywhere in between. Unable to get out. Searching for a crevasse, a glimmer of light.
There is an arm facing me now. It’s dark but I see its silver edge. An Uzi. Goosebumps on my arms. Maybe bigger…ostrich bumps.
We dance in slow, circular, surreptitious motion.
The humble waltz begins. A tango of two. Adrenaline oozes out of pores.
A morbid obituary commences in real time retrospection. How did I get here?
Tormented by torturers. Entangled in webs of a lexeme. (See what I did there?)
Soon there will be no turning back. I must bewitch them. But how?
A brief moment of repose. They let their guard down. I spy a crevasse. Words bubble to the surface. Eloquent speaker, sings her sultry song. A pause. A favorable place to ooze.
Take your position. My sniper echoes one shot.
Freedom. At last.
Takes 30 min (plus 1 hr freezing time); Feeds 2-3
Ingredients/Method For Pomodoro Sauce
- 1 28oz can Cento tomatoes in juice
- 4 sprigs fresh thyme
- 4 sprigs fresh basil
- 2 dry bay leaves
- 1 tbsp white sugar
- 1/2 sweet onion, diced
- 6 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- Good olive oil
In a sauce pot over medium heat, sauté onions and salt in about 3 tbsp of olive oil for 4-5 minutes, until translucent and turning gold. Add garlic and stir until fragrant (about 1 min).
Add tomatoes in juice along with herbs, pepper and sugar. Stir and simmer on low with a top on for about 30 min. The pot should have a top on as well. 😉
Remove from heat and use an immersion blender to pulse the sauce to your desired consistency. I like mine pureed for dipping cheese, but chunky if being used as a pasta sauce. – We’re making cheese here so…
Taste and adjust seasoning.
Ingredients/Method for Fried Mozzarella
- 1 lb mozzarella cut into finger sized strips
- 1 cup ap flour
- 2 eggs
- 4 tbsp half and half
- 1 1/2 cups panko
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried parsley
- 1 tbsp kosher salt
- 2 cups canola oil
- 1 small bunch parsley and sea salt (for garnish)
Pull out 3 shallow bowls. In the first bowl add flour and a pinch of the kosher salt.
In bowl #2 add eggs and half & half, whisk well.
In bowl #3 mix panko with dried herbs and the rest of the salt.
Begin by dipping each stick first into the flour (remove excess), then the egg (allowing it to drip off), and finally the panko.
Place all of these on a parchment lined sheet tray and freeze for 1 hr.
Once your are ready to cook, heat oil to med high.
Once your oil is hot, place up to 4 in the pan and fry on each side for about 2 min or until golden brown. Remove and place on paper towel lined tray.
Garnish with additional sea salt and fresh parsley. Serve with pomodoro.
This is obviously the best game/day drinking/party day snack around. But friends need good company so…
- Party Wings with Strawberry Viognier Glaze
- Spicy Baked Bison Taquitos with Guac
- Reuben Sandwich Bites
- Agave, Cheddar and Apple Biscuit Sandwiches
