Shall We Say I’ve Been Traveling?
A lot’s been going on here. I’ve been traveling.
I’ve been traveling makes me think of espressos and taxis and a nice view.
I went to Vegas reminds me of my sunburned feet, a hot wind, and a $16 gin and tonic. It reminds me of the smell of hairspray and cigars, clouds and stars painted on vaulted ceilings, and the woman who sat at the pool, alone, with the name Justin tattooed on her left boob.
I went to Vegas, where slot machines hummed under the twinkle of chandelier after chandelier after chandelier.
I gambled away my gambling money (a very thin collection of bills reserved for this purpose) clumsily, like an amateur, until the only thing left in my purse was a melted tube of red lipstick.
I read in the pool until my fingers pruned and the corners of my book got wet.
And I walked with Scott through the casinos and diamond-studded malls until my feet were blistered and my blood-sugar was low.
ENTER my craving for a pickled tomato BLT.
They don’t have those in Vegas. Vegas is full of things like wagyu beef carpaccio and apricot vacherin, and glamour with a warm sleeze glaze. So I waited.
And now we’re home home home! There’s nothing in the refrigerator but cold cuts and things in jars. Pickled green tomatoes in jars!
Making refrigerator pickles is easy. Have you done it? This summer, I did–for the first time. I refrigerator-pickled green tomatoes, okra, cucumbers, carrots, asparagus, green beans and garlic.
If you want to try it, use Food & Wine’s recipe for flash-pickled green tomatoes. Let them sit for about 3 hours so they have time to get tangy.
To pickle other veggies (okra, asparagus, carrots, greenbeans) I’d suggest my friend Tasia’s pickled veggies recipe, which requires 3 days or so of refrigeration.
I’m also digging a roast beef sandwich with creamy chipotle spread lately.
I like blending spicy chipotles with cream cheese. If I don’t blend them with something, it’s like swallowing a blow-torch.A little dairy mellows the heat of the pepper a little, and on a bagel egg sandwich or a stack of roast beef, it’s tops.
Here’s how to make it:
Chipotle Sandwich Spread
Ingredients: (for 2-4 sandwiches)
1 pepper from a can of chipotle peppers in adobo sauce
3 tbsp. cream cheese
3 tbsp. mayonnaise
Combine all ingredients in a food processor and pulse until evenly combined.
Delicious on toasted bread with roast beef and lettuce, or on a bagel with chicken or turkey.
You’ll notice the absence of jewel-encrusted collars from the Vegas Cartier. It turned out that Scott the “scientist” and “mathematician” didn’t even know how to count cards.
I mean, COME ON.