A virtual hoard of the shiny things I find on the internet.
flanneryflann replied to your post:I am normally a total party pooper about these kinds of things, but I decided to try one.Same on the comics! It confuses my brain and breaks up the story for me. Give me words.
It was such a relief to be able to articulate why I didn’t really read comics. I felt like it always came out like I though comics were ‘less’ and I don’t feel that way at all. I just have a really hard time connecting to them because it’s not the easiest way for me to take in information.
For what it’s worth, I feel the same way about comics. It’s not that I don’t think they’re a valid form of art and storytelling; it’s that I just don’t prefer to experience a story that way.
I read SANDMAN, figuring that if anyone could make me like comics, it would be Neil Gaiman. And I really did enjoy the story, and the vision of the characters, and could appreciate why that story works better visually than it would in text.
But I just want to read through something rather than study the images. Also, when I was reading the first part in Comixology, I was downloading the individual issues and every. single. time. I’d settle in and feel like I was finding my groove in the story, I’d get to the end of the issue and have to stop and open the next one. It felt like reading half a chapter of a novel at a time.
It drove me up the freaking wall. I can’t imagine reading comic serials if only for that reason.
Super glad other people like them, but I have concluded that in general, they aren’t really my thing.
Ribollita is a Tuscan vegetable stew. It’s typically vegan or vegetarian, depending on whether you throw parmesan rind into the broth, though if you wanted to use a little bacon to flavor it I wouldn’t judge.
This is less of a recipe and more of a game plan
Today I chopped up:
- 3 ribs celery (because that’s how many wobbly, bendy ones were left in our crisper that needed to get used up)
- 3 carrots
- a medium onion
- 2 cloves of garlic
And put them in a microwave-safe bowl and nuked them for 4 minutes, stirring halfway through. The America’s Test Kitchen people tell me this is a perfectly acceptable alternative to sauteeing when you just can’t be arsed. Since there was no meat to pre-brown that would create a pan to deglaze, I couldn’t be arsed.
And then I threw them in the slow cooker. I added:
- A small can of tomato paste (though you could totally do this with diced tomatoes, or whole tomatoes in puree, or probably fresh tomatoes if you were doing this in the summer)
- A can of cannellini beans (though you could use 2, or if you were going to cook it all day while you were at work, you could totally use half to a whole pound of dried cannellinis as long as you had at least 6 and probably 7 cups of liquid)
- A quart of vegetable stock
- Another cup or two of water
- 3/4 or so of a one-pound bag of kale greens (though you could do this with spinach, escarole, bok choy, all cabbage, or even collards, probably. Though with escarole and bok choy I might add them in the last 30-60 minutes of cooking time. Kale and cabbage stand up to long cooking better.)
- half a mini cabbage that’s been hanging out in our crisper forever, sliced into ribbons
- A bunch of dried oregano
- A bunch of dried thyme
- Salt and pepper
- A container of leftover sauteed kale I still had in the fridge
And cooked it on low for about 5 hours. Late in the cooking time, we threw in some parmesan rind, because that’s when Tom came back from the store. Otherwise we’d have thrown it in at the beginning.
Are you getting the idea that this is ridiculously flexible and a pretty decent way to use up vegetables? I’m thinking leftover Brussels sprouts or green beans would be good in this. Or squash.
We’re going to serve it with toasted slices of stale bread and will probably just pour the soup over it. And then throw some grated parmesan on it, and drizzle a ittle olive oil over the top.
And what are we serving with this extremely healthful stew? Homemade mac and cheese.