now that the summer is coming to an end and the end of the year looms, i don't know about anyone else but i'm scrambling to make use of my FSA and get my doctor appointments in. i have the poor habit of ignoring my body, stretching myself to the absolute limits and overlooking any ailments that may pop up and interrupt my busy schedule. however, in recent years health issues have popped up in the phamily -- my youngest sister has thyroid issues, i think every member on the paternal side has cholesterol and blood pressure problems and my oldest uncle has diabetes and a hereditary eye disease (paternal gma has it too). early this month i hauled ass to the doctor, who basically put the fear of Gawd in me. i've gained a lot of weight in recent months, i'm always slightly fatigued, my stomach constantly hurts, and my hair falls out to the point where my bathroom drain gets clogged every few months.
rest assured, i'm fine. in fact, my cholesterol is very, very, very good. kidneys and liver functions are excellent (face to haters who make fun of me for not drinking more) and my thyroid is normal. i lost 3lbs since that doctor visit. i am, however, potentially
the news was weight off my shoulders (altho, i still am quite sleep deprived, i don't care what the doc says, 6 hours of sleep is not enough) and i am grateful for my health. (so grateful that i went drinking last night to celebrate, didn't do this blog post on time and i'm slightly hung over). not only am i grateful for my health, but i am grateful to my friends. in my previous post, i mentioned that Wandering Chopstick sent me her stash of lemongrass chili, but she also sent me some mini-tart pans!! i'd been looking for some mini-tart pans for awhile and voila, she gifted me some! don't be jealous. i made Sweet Onion and Tomato Tart to make use of these cute pans and dude, they were good. i'm a little in love with these pans. i'm a little in love with my friends. may your life be filled with these little goodnesses too. and may you always be grateful.
Basil Garlic Crust
from Ezra Pound Cake
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water
1. Place the basil and garlic a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle (or in my case, enough to cover mini-tart pan). Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
Sweet Onion and Tomato Tart
i just kinda made it up
2 onions, sliced thin
1 tomato, sliced
salt and pepper to taste
dash of balsamic vinegar at the end
i sweated the onions in olive oil until brown and caramelized. when the tarts were ready to go, i plopped the onions in, topped with a tomato slice and strategically placed the peas around. baked in oven for about 20-30 minutes. done.
Today's song: Tori Amos, A Sorta Fairytale