or something like that
back in the day, working at a record store while walking one foot in front of the other down the cul de sac of a degree in english, which would qualify me for more years working at record stores, i had occasion to read the adventures of fat freddy’s cat, one of which has remained in the active synapse network.
destroy the enslaver
something like this:
- fat freddy is crashed out in total stoner style
- ff’s very hungry cat is meowing to no avail
- ff’s cat looks at his alarm clock and thinks…
- “this machine has enslaved fat freddy”
- “it keeps him asleep until noon every day”
- “i shall throw it out the window and free ff”
- three days later
- fat freddy is still crashed out in total stoner style
- ff’s cat is very bummed out
so it didn’t work out for fat freddy or his hungry cat.
i’ve tried it tho’, and it worked for me
so i’m trying it again. starting monday ( i always try to start new things on mondays). and i’ll report back as the week goes on…
what was that about butternut squash ratatouille?
1/3 cup olive oil
2 medium onions, halved and thinly sliced to yield 2 1/2 cups
1 teaspoon cumin seed
1 teaspoon ground coriander
2 teaspoons sea salt, more as needed
1 garlic clove, peeled and minced
1 eggplant, quartered lengthwise and thinly sliced to yield 6 1/2 cups
1 butternut squash, peeled, seeded, quartered lengthwise and thinly sliced to yield 5 cups
2 medium zucchini, trimmed and sliced into rounds to yield 2 cups
1 yellow bell pepper, cored and sliced into strips to yield 1 1/2 cups
1 28-ounce can diced tomatoes.
1. Place a large, wide pan over medium heat, and add oil. When it’s hot, add onions, cumin, coriander and 2 teaspoons salt. Sauté until onion is tender, about 3 minutes. Add garlic, and sauté for 1 minute.
2. Add eggplant and squash. Cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add zucchini, bell pepper and tomatoes. Stir well, and reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour.
3. Remove from heat, and adjust salt to taste. Allow to cool to room temperature before serving. If desired, cover and refrigerate, reheating gently before serving.
Yield: 6 servings.
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