July 30th, 2004

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Tonight, we made spinach polenta.

la_sherazade translated the instructions while I cooked.
Note: She is in the other room trying to translate on the fly while I am doing my best to keep up with the instructions.
We cannot see each other.

“Preheat oven to 230 degrees Centigrade”
Our oven settings go from 1 to 6, then Max. I chose 4.

“Throw it into the pot...”
“OK”
“like a gentle rain.”
“What?”
“Stir constantly.”
“As it turns to concrete.”
“For five minutes.”
“Meanwhile, heat finely chopped onions and garlic in oil.”
“Meanwhile?!? How do I chop onions while stirring constantly?”

A few minutes later...
“Add the blanched spinach to the pot and cook it down.”
“Which pot?”
“The pot with the onions”
“The onions are in a small frying pan.”

Transfered onions to much larger pan, added spinach.
“You know, frozen spinach doesn’t cook down.”
Time passed...

I layered the polenta and creamed spinach with Roquefort and Mozzarella. It totally filled the casserole dish, which totally filled the toaster oven. Ten minutes later boiling green slime started leaking out of the bottom of the oven, across the countertop and onto the floor.

Note to self: Don’t cook barefoot.

It is cooling now, I will let you know how it turns out.

X-posted to la_flaneuse and mckenzee