Eat well. Drink more. Work less.
I am a kitchen slattern.
I stick my finger in the vinaigrette to check the taste, add more vinegar, then stick the same finger in again. Sometimes I use a lettuce leaf, but not usually. You know you do it, too.
I make cakes from scratch but almost never use more than one bowl. That business about blending wet and dry ingredients separately is bullshit. One cake, one bowl. Why wash two? I have my suspicions about the role of Big Dish Soap in this.
I believe you can eat well with a lot less effort than you think, and if you drink more than is generally considered advisable while doing it, that's strictly between you and Mssrs Moet and Chandon.
I believe that the extra pain, suffering and time it takes to do any household task well is wasted once you get to well enough.
I believe you might as well be drunk if you're going to vacuum, and you should be if you're going to clean the toilet.
If you're interested, I've got opinions on just about everything else.
I am a kitchen slattern, and if you hang around here long enough you might be, too.
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Kitchen Slattern (c) copyright 2011 Wendie Winslow. The Slattern Speaks (c) copyright 2012 Wendie Winslow. All rights reserved. No reproduction in any medium without prior written consent of the author is permitted.
Because I said so, that's why.
Lobster Mac and Cheese: The end of civilization as we know it? I think so.
Posted by WSW
I’m not necessarily opposed to gilding the lily. In truth I enjoy a gold covered stamen as much as the next slattern. Neither am I in any way against indulging in a little wretched excess from time to time. A third round of Singapore Slings before dinner? Serve ’em up! Deep fat fried cheesecake? I’m game if y’all are, Paula. Pepperoni AND sausage on that double cheese pie? Why the hell not? As long as I’ve got a full six pack in the fridge it’s all good.
Courtesy the Food Network. Ewww.
No, I’m no stranger to overindulgence, even gluttony, but even so one has to draw the line somewhere, and for me it’s the addition of lobster to macaroni and cheese or mac and cheese to lobster, depending on your point of view. It’s just too much of a good thing, and though I tend to regard moderation as the province of Gwyneth Paltrow, sissies, milquetoasts and Proust scholars, in this I’m with the mung beaners. Lobster simply has no place in the all-American favorite.
Here’s why: With macaroni and cheese you always run the risk of leaving the table with a stodge ball lodged uncomfortably amidships. Because the dish is delicious in the extreme, more often than not the temptation is to overindulge. It doesn’t matter how much steamed asparagus, undressed green salad or ratatouille comes with it, you will almost certainly waddle away from the table, then collapse on the nearest horizontal surface only to awake two hours later, sweaty, parched and numb from the waist down because the waistband of your pants has cut off all circulation to the lower extremities. The same holds true for meals involving the noble crustacean. So mind bogglingly delicious is the flesh of the bottom feeder, especially when dipped in melted butter, it is only the labor involved in extracting it and the enormous expense of ordering up a second one that keep the delirious diner from taxing the digestive system beyond its limits. When the two are combined, no good can come of it.
“Here’s mine. Your LobMacChee is out back in the trough.”
That LobMacChee is much of a muchness is not sufficient for condemnation, of course. Many things are excessive and still manage to stay on my menu — hot fudge brownie sundaes, double bacon bleu cheeseburgers, champagne cocktails and PopTarts for breakfast, to name but a few. No, the reason I object to this new taste sensation is that the combination diminishes the components. The whole is actually less than the sum of its parts. The cheese overpowers the lobster, the lobster distracts from the mac and cheese, and neither shines. And that, quite simply, is why I view the dish as a crime against the palate.
Lobster mac and cheese occasionally turns up among restaurant offerings in the metropolis; however, in the eateries of Downeast Maine it is now apparently de rigeur, as common as muffin tops, missing teeth and limp cole slaw. In fact, it appeared on every menu I perused on my recent trip north to open up the Slattern family summer palace on scenic Chum Bucket Lane. I can only assume the plague is spreading, so consider yourselves warned.
Still not convinced? Well, different streaks, as the saying goes. If you must, here’s a recipe for lobster macaroni and cheese from none other than Her Bang-cellency, the one and only Ina Garten. What else makes sense?
Posted in Commentary, Dinner
Tags: bottom feeder, Cook, Food, gilding the lilly, Ina Garten, Kitchen Slattern, Lobster, lower extremities, mac and cheese, macaroni & cheese, restaurants, singapore slings, Slattern, slatternly