i was in a diner and i was eating a chicken ceasar salad, and i was almost done with it and then i looked at a piece of lettuce that was still in the plate and there was this nasty looking little bug writhing around on it. i screamed and covered it with a napkin and we showed the waitress and she took it off the bill and apologized... but i think she should have given us all of our food for free. right? well anyway now i'm paranoid that i swallowed millions of icky little bugs. which i probably have at some point in my life... but still. it's funny that bugs have such power over us just by virtue of being gross. they're so tiny and defenseless... and yet they frighten and confuse me so. the world wouldn't be such a bad place if we killed off all the bugs. birds and reptiles could find something else to eat, right?
ooooh i just remembered gross bug story number two: about a year ago at school i was in the shower and was washing my arm when i felt something sharp. HUGE TICK embedded deep in my wrist, squirming around, bloody.
it was the fucking freakiest thing ever. i threw a towel on and ran around into different rooms screaming. finally this one gal pulled it out for me with tweezers. (which hurt.) then i took it to the health center in a napkin and it was still alive... icky.
ooooh i just remembered gross bug story number two: about a year ago at school i was in the shower and was washing my arm when i felt something sharp. HUGE TICK embedded deep in my wrist, squirming around, bloody.
it was the fucking freakiest thing ever. i threw a towel on and ran around into different rooms screaming. finally this one gal pulled it out for me with tweezers. (which hurt.) then i took it to the health center in a napkin and it was still alive... icky. VIEW 26 of 26 COMMENTS
Yield: About 4-6 servings.
Ingredients:
2 large bulbs of garlic, cut in thirds to expose each clove
1 Tbsp minced garlic
1 large white onion, chopped up finely
1 Tbsp extra virgin olive oil
salt & fresh ground black pepper
5-6 cups chicken broth (I used the low sodium variety)
1 pinch chopped parsley
1 pinch finely shredded Gruyere cheese
Instructions:
1. Preheat oven to 375F.
2. Place the garlic heads cut side up in a small baking container, drizzle with 1 tsp of the olive oil, sprinkle with salt. Cover it as tight as you can with foil and bake for about 50 minutes, until they are golden.
3. Let stand until cool enough to handle. Slide the roasted garlic cloves out of their skins.
4. Saut the onion in what's left of the olive oil over medium-high heat, until it turns golden.. this can take quite a while- essentially you're removing much of the moisture from the onion.
5. Add the minced garlic, and saut until just beginning to turn color- about another minute or so.
6. Put the mixture into a blender with the roasted garlic cloves and 2 cups of the broth. Blend it until it's consistency is smooth.
7. Pour the puree into a large saucepan, whisk in the remaining broth and season with salt and pepper.
8. Bring to a boil on the stove then let for about simmer 15 mins, stirring occasionally.
Garnish with parsley and shredded Gruyere cheese.
[Edited on Feb 29, 2004 5:53PM]