View allAll Photos Tagged CRAVITY
C He buys me a make-up kit, blushers and lipstick and eyeshadow. And I paint my face in bruises and blood and cuts and swelling, and on the mirror in deep red, UGLY.
[Sarah Kane - Crave]
Stacky intrigued about the brain, crazy thing. ( the brain, not stacy! ahahha J/P... j/p means jusssplayin. ) I heard your brain fart the other night when you were asleep, you freak.
I love elegant food, but sometimes - just like today, I crave a whole lot of hearty home-made goodness. Also, I wanted to finally introduce
Borscht - the real deal
to friends everywhere. On a personal note, I made this dish solely by my taste memories, against the grain of cookbooks and popular misconceptions. This soup tasted very good at the end.
This picture could have been taken in my Granny's kitchen well over thirty years ago, and it would look exactly the same. Traditionally, borscht is made with braised meat ( back in the days of the former CCCP it was not always available, but when it was - it would give an every day meal a certain aura of festivity), cabbage and tomatoes. Other ingredients vary greatly from region to region, and from family to family, which is why there are "Green Borscht", "Beet Borscht", "NAVY Borscht" and my personal favorite - Ukranian Borscht (pictured above). Noteworthy, my Granny would throw a few potatoes in her borscht pots, whereas her daughter (my Mom) would almost never do that - creativity of a cook is not to be disputed, I guess.
OK, so I browned beef chuck ( shoulder) with salt and pepper, and used a pretty traditional mise-en-place from that point forward. I would like to point out though, that before borscht broth is made aromatics and root vegetables should be sauteed with tomato paste, for the sake of both color and taste. The borscht simmered on the the stove for a few hours for the meat to become fork-tender, which is when I added cabbage and extra tomatoes, and left it simmering for another 20-25 minutes.
I served my borscht with sour cream, parsley and crusty bread and a few garlic cloves on the side ( garlic is typically rubbed on the bread crust and eaten with the broth).
The most amazing thing to me still - borscht I made today tasted exactly like how I remembered it. Is there anything that can beat the taste of one's childhood? I don't think so....
logo design for our youth group, thanks for the feedback from the lab...
still open for feedback, comments, suggestions...
thanks!
My Choice: the Drunken Onion: cabernet caramelized onions, Gruyere, Swiss, and French onion soup for dipping with sweet potato fries! It worries me that my family selected this for me! As eaten at Crave Real Burger, Castle Rock, Colorado.