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Start your 2012 Right! Rachel vs Guy: Celebrity Cook-Off

Ah New Year’s Day, that wonderful celebration of new beginnings, hangover ministrations, formal apologies, stomach pumps and bail hearings. Following as it does on the heels of what my family fondly calls amateur night, January first is steeped in homespun tradition, most of which centers around stepping over the moaning carcasses of relatives, friends and complete strangers strewn around the living room and desperately trying to warm themselves at the flat screen. But it’s also about disconsolately sipping Alka Seltzer between trips to the powder room and coping with the mortification and shame that accompany each flashback of the night before.

courtesy foodnetwork.com

And then, of course, there are resolutions to be contemplated, made and almost immediately abandoned. What’s mine? you ask. Well, in addition to losing those pesky last thirty pounds (plateauing at two is such a bitch) and giving my liver the occasional day off, I’ve vowed to watch each and every episode of Rachel vs. Guy: Celebrity Cook-Off. The January first premier is perfect timing; I’ll already be nauseated before it even begins! Read the rest of this entry

Pork Chops!

I was recently reminded of the lowly pork chop while watching Rachael Ray perpetrate some sort of atrocity on a pork roast – it involved ginger snaps and red cabbage and was intended to mimic some kind of wurst, though really why anyone would want to cook, let alone eat, German food (or even a reasonable facsimile) is beyond me. I know I should find Rachael endearing – millions do – but the combination of hyperactivity, that voice and the revolting food she puts out is, frankly, more than I can bear. She exhausts me. And for some reason every time I look at her I am inundated with long-repressed, terrifying memories from my childhood. I wonder why?

Moving forward, I think the pork chop is often overlooked these days, probably because so many people, like myself, were subjected to overcooked pork in their youth when the fear of trichinosis was second only to the Red Menace. Since then I have tried, on many occasions, to cook up a chop that is moist and delicious without posing a health hazard, and until recently I have failed consistently and at times rather spectacularly, I don’t mind telling you. What to do? What to do?

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