If you have to ask…


A few weeks ago, after I moved but before I moved again when I wasn’t cooking any food for myself and I was eating whatever convenience food I felt like having, I was pulling through a drive-thru window when the girl about to hand me my food saw my co-pilot, Rose, and my back-seat driver, Analaigh, who were both happily pacing and wagging tails at the delicious smells of cheap fast-food wafting through the open window and she asked:

Are they pit bulls?

As she waited for my response she tentatively handed me the drink.

They are. And they are friendly.

Since my best friend is petrified of dogs, not pit bulls, but dogs I have had to learn to wait before judging a person as an outright moron. I know that just because I say “they are friendly” to someone who is scared of dogs in general, mine are no more or less intimidating than any dog would be. I know this. So I make no judgements…until she opened her mouth again…

Oh, I don’t do pit bulls.

She then repeated this sentiment to her co-worker as she handed him the rest of my order so he could finish my drive-thru transaction.

Here are my thoughts:

First, I get people being afraid of dogs. I have a harder time when they are only afraid of mine.

Second, I get people who have had events occur in their life or people they have known that further encourages the prejudice against dogs like mine.

Third, if you have to ask what kind of dog I have BEFORE deciding whether or not you should be afraid of it, I should be allowed to reach through the window and pull you close enough to bitch-slap you and then let my dogs lick your face in apology for their vicious owners behavior.

Fourthly, WTF do you mean you don’t “do” pit bulls? They are in my car, Asshole. I didn’t leave them in a basket on your doorstep for you to care for. In fact, after this transaction, Imma drive off into the sunset and you’ll never see them again and never have to “do” anything with them.

Fifthly, Uhm, so like…I just want my dinner so if you could shut the hell up and give me my food without the commentary, I’d be super okay with that.

I know... Scary!

Classic Roasted Vegetables


This is another favorite recipe of mine from Weight Watchers. It’s a vegetable side dish but often it’s my main dish. I kind of feel all grown-up whenever I make it, you know, because it’s real food and it’s a visually pleasing dish because there are lots of colors going on. It just feels sophisticated. I read somewhere once that the healthiest dishes are the ones with the most color.

Ingredients

2 medium red bell peppers, seeded and cut into 4 panels

1 medium zucchini, cut on the diagonal into 1/4 inch slices

1 medium yellow squash, cut on the diagonal into 1/4 inch slices

1 medium vidalia onion, cut into wedges

1 pound thick asparagus, trimmed

3 cloves garlic, minced

4 tsp extra virgin olive oil

1 tsp balsamic vinegar

1/2 tsp dried basil

3/4 tsp salt

1/4 freshly ground pepper

What to do with it all

Preheat oven to 450°F. Spray 2 baking sheets with nonstick spray and set aside. Cut each bell pepper panel on a diagonal into 2 triangles. In a large bowl add peppers, zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasoning. Divide the vegetables between the 2 baking sheets. Bake vegetables tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately.

Variations I made

Instead of using red peppers, I had a green and a yellow pepper. Also, I used crushed red peppers instead of ground pepper because I need to put a little hair on my chest and I love heat. I know with meats and chilis it’s preferrable to marinate for a few hours (or days) before cooking and I’ve gotten it into my head it should be the same with vegetables. I’ve now had this both ways: made and served immediately, made previously and served a few hours (or day) later. I prefer the “with time” option except you can’t add the zucchini and yellow squash until right before cooking or the oil and vinegar will make it soggy and no one likes a soggy zucc. Here’s what it looked like:

 Comments on the dish from the food critics in my life

Although, it tastes just as good as it ever has, I was surprised at how much less satisfied I was given the lack of color. It was all greens and yellows and, quite frankly, that was a little boring. But I really loved the inclusion of the crushed red peppers. It gave it the heat I was looking for without requiring a glass of water or cool beer (I can’t drink anyway so thanks for bringing it up). Jason, however, needs more than a little hair on his chest because he still thought it was too hot.