This is not the UFO post that I promised below, but since I do imagine that Pinko Punko has a little green head, I thought I'd post this now.
Background: Res, the President of The Republic of Dogs, suffered a humilating defeat to me, Blue Girl Extraordinairre, in The Holiday, Yes, We Said Holiday, What Are You Going To Do About It, Bill O-Reilly? 2005 Bakeoff®. While people around the globe have always known that my cookies are way better than his cookies, the final results (thanks Geenie Cola!) put everyone's doubts to rest, except for just one person's. And that would be the El Presidente, Res Publica himself.
Why can't he let it go already? Why is it Memorial Day Weekend 2006 and you can still hear him shrieking about that loss to this day? Here's a little excerpt from a comment thread over at The Republic of Dogs. It will let all of you see into the psychology that is Res's obsession with his stunning defeat.
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Blue Girl: Now, if you’ll excuse me — I’ve got some flowers to go and plant and then slowly watch die.
Res: LOL this morning, I managed to revive all my herbs after a week of total neglect and brutal heat. They were all wilted and sad-looking.
Blue Girl: I was at teh Home Depot this morning — do they give all their money to Republicans? I have to see — should I have not shopped there? Anyway, too late now — they had the coolest thing.
In one pot: Tomato plant, parsley, sweet basil, sage and some other delicious herbs. The instructions said — that when you replant, if you do it soon — that you should replant the tomato plant 80% into the dirt.
Does that sound weird? I think it sounds weird, but I’m gonna be a good blue girl and follow the instructions, cuz God knows I don’t know what the H-E-double toothpicks I’m doing on my own.
Res: No, that’s correct. You can bury almost the entire plant. They like to be planted deep, because they tend to grow tall. Plant your basil close to the tomatoes…it will keep some of the tomato-lovin’ critters away. Also, be really sure your sage gets lots of sun, and barely water it at all. I have finally managed to keep a sage plant alive, but it took be a long time to glom on to why the kept dying. They are very susceptible to mold and fungus. They like dry soil and sunlight.
Blue Girl: Thank you for the tips, my friend! Because I planted tomato plants wrong in the past is probably why I only ever got one tomato out of the dang deal! I should probably separate the sage from the other plants, then.
I haven’t gotten much plantin’ done today. My son’s got a bunch of friends over and they were all crying and moaning that there was no food in the house.
“We need Oreos!”
So, I had to go grocery shopping and just got back. I think I’ll head out now and start doin’ what I should’ve been doin’ hours ago.
What’s a good dish to use sage in? The only thing I know about sage is all Simon & Garfunkle.
Parsely, saaaaaaaaage, rosemary and time……
Pinko Punko: Oh jesus, BG. Sage is good with TONS of stuff.
COME ON.
Wild rice pilaf. Roast chicken. Anything with sausage really. Stuffing.
I am convinced of BG’s highness.
I think maybe we should redo the contest.
Res: Hmm fresh sage is such a revelation…so much more complex and wonderful than dried rubbed sage.
Here’s my absolute fave:
Roast Pinko Punko, I mean, a butternut squash (just cut it in half, scoop out the stringy crap, drizzle with olive oil and roast on a cookie sheet in a medium oven until the flesh is soft). Scrape out the flesh, mix it with a little grated parmigiano reggiano, salt, fresh ground pepper, and an egg. Refrigerate that, and then use it as a filling to make some ravioli. If you’re an overachieving dork, you can get out the torture pasta machine and make the pasta from scratch, but really, wonton wrappers make great ravioli. Boil those for a hot sec and drain them well.
Then melt a stick of good, salty butter in a sauce pan over medium heat. Once the foam starts to subside, toss in a handfull of sage leaves (whole, or cut into a julienne, doesn’t matter). Let that cook until the sage is crisp and the butter is fragrant and lightly browned. Dress the ravioli with the sage brown butter and shave a little parmigiano reggiano over them.
This is one of my favorite dishes EVER, and I am no big fan of any kind of stuffed pasta that involves me standing in the kitchen doing some dippy little task (like filling ravioli) over and over again.
Also, Pinko is right about roast chicken. Try tucking a few sage leaves under the skin that covers the breasts. As the fat renders out of the skin, it will pick up the flavor of the sage and carry it down into the meat….delish. Same trick works very nicely with basil or thyme.
Blue Girl: Oh. My. God.
No wonder Res is steamed that he lost the Cookie contest.
If I were to pull off that ravioli recipe — I would demand to go on Oprah and be interviewed about it.
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So, now I completely understand Res's obsession with losing the Holiday 2005 Bake-Off. Cooking and baking is his thing. So I have decided that I need to be a judge this next holiday season. I am preemptively taking myself out of the competition. You know, so Res might actually have a chance to win it this time.
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