All Photos © Christine Elise McCarthy 2012
This is another recipe born of ingredients I had at hand & a desire not to waste them. I recently looked into what I spend on groceries each month. I was horrified. I live alone. I eat twice a day & usually have a tofu dog every day for lunch. I don’t eat meat & I seldom spring for the GORGEOUS fresh seafood at my local Gelson’s (and by seldom – I mean less than once a month – at most). Sure – I made Thanksgiving dinner for 11 this year & have hosted several dinner parties in honor of my boyfriend’s visits but jeez! As of this week – I have spent an average of $717 a month on groceries!!!! That does include wine & random investments in costly ingredients like hazelnut oil & a bottle of Chartreuse but still. I live on pizza, pasta & tofu dogs and I VERY rarely spend even $10 on a bottle of wine. My boyfriend drinks canned Bud Lite. I shop at Costco and Smart & Final – not Whole Foods, Bristol Farms – or even Gelson’s. How could I possibly be spending that much? Yet, confounding as it may be – it appears to be the truth. So – you will be seeing a lot more economically-minded recipes coming up & lots of things with repeat ingredients as I try to use up stores I have of various things. And my wine might have to transition to the boxed variety. That’s sad. It’s sad when you are so determined to drink wine that you need to chug the first glass just to make the second glass taste remotely palatable. The third is usually pretty smooth after that. Will I need to drink the first box quickly to make the second box taste good? That seems downright excessive. But – you will know the answer to that if my blog drops off and you spot me huddled under a freeway overpass with my three dogs, in a threadbare crew jacket from old acting job like Father Dowling Mysteries – and red wine glass stains curling up from over my top lip – giving me a distinctly Joker-like expression. Something like this:
Speaking of homelessness – I have to share my new favorite dog on Earth with you here.
LOOK AT THAT PICASSO FACE!!!! Here is her story:
CT, NY, NJ MA or PA
~REMEMBER WHEN LUCY WHO WAS DEFORMED FROM AN INJURY CAME TO AMERICA, EVERYONE WANTED TO HELP HER? WELL, IT’S BEEN OVER A YEAR NOW & LUCY IS STILL WAITING FOR A FUREVER HOME. WHERE IS EVERYONE? PLS SHARE/ADOPT THIS ANGEL
Lucy has survived the unimaginable. Used repeatedly as a breeding dog and then discarded to the streets of Colombia, she was found starving by a good Samaritan, her jaw and nose badly broken. A SFTH adopter and volunteer heard about her plight and arranged for her to fly to NY, where she has been receiving rehabilitation ever since. We had a specialist examine her, and although her facial bones never healed properly, she can eat, drink and has no pain whatsoever, so we decided not to put her through extensive and unnecessary surgery. Anyway, we think she’s beautiful the way she is! Lucy is great with people and she adores small dogs, probably because they remind her of the many puppies she’s had over the years. Her foster mom tells us that Lucy is very easy going and low maintenance. The only thing our little couch potato loves more than having a backyard to explore, is having a couch to come back to and nap on! Lucy is spayed 100% healthy, up to date on her shots. Please call Beth at 347 242 0459 you would like to adopt our Special Girl.
Lucy is currently in a wonderful foster home with her trainer in CT, not boarding (that was last year). We’re only going to adopt her out to a home in CT, NY, NJ MA or PA. We’d prefer to keep her close so the person or family will be able to visit her a couple of times so they can get to know her and Lucy can get to know them. We’d like to adopt her out as the only dog or to someone pit savvy with a well balanced small dog. And we would love for Lucy to have an enclosed backyard which she has now and LOVES!
Homemade Herbed Tart Crust Pastry
enough for TWO tarts
3 cups flour
12 TBS butter (salted, if possible) – CHILLED and cubed
1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano) – OPTIONAL
1/4 tsp salt
Mix the salt & flour together in your food processor (or in a bowl – as this dough could be made by hand – just not by me).
Pulse in the butter until it is incorporated into the dough. Pulse in the fresh herbs. Pulse in the two eggs. Add water 1 TBS at a time until small lumps of dough form.
Divide the dough into two balls & on a lightly floured surface, roll the two balls into disks large enough to line your tart pan. I rolled one out – and lined my tart pan. The other, I kept in a ball, rolled it in some flour & then wrapped it in plastic wrap to keep in the fridge for another tart another day.
When you line your tart pan – press the dough in gently, starting from the center & work to the edges. You can wrap the pastry over the rim & then cut away extra, for a cleaner look. I go more rustic & press it in more willy nilly.
Refrigerate your pastry-lined tart pan for at least 30 minutes.