Jollof rice (well, not really, but kind of)

I am continuing my West African kick with jollof rice, the national dish of a variety of West African countries. I don’t feel qualified to say much else about it; I have no idea if my version was authentic (and if it was originally, it wasn’t after I messed with it); etc. etc. But it is yummy and only gets better as time goes on. I wasn’t thrilled with it on Sunday, but by Tuesday it was really good, all melded together, flavor synthesis, blah blah. I am also so impressed by how the chicken came out that I’m willing to overlook all the other deficiencies, such as excessive tomato flavor such that all the other flavors are sort of lost and… well that pretty much sums it up. I browned, braised, and microwaved the chicken at various points over the last few days, and it’s still moist and yummy and tender and non-dry. And it tastes good. I think this is a function of using thighs and not cutting all the fat off? Or it’s because I used relatively happy chickens? (Let’s just say their lives probably had their ups and downs, but things could have been worse.)

Anyway. I messed up most of this recipe and barely took pictures because I was Skyping the whole time, and it was very stressful going back and forth from the chickeny cutting board to the computer to the recipe etc., and I spent a lot of time staring at the recipe while my sisters wondered what I was doing because it just looked like I was staring at them close-up and creepily. But I wasn’t. (Oh, and there was this one moment where I was getting an incoming Skype call and I got extremely stressed and clicked “accept,” but then I realized I hadn’t washed my hands after cutting some chicken, so I proceeded to spray my computer, mouse, and basically everything nearby with all-purpose kitchen cleaner. Ew. Ugh.)

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Seasonally incorrect pasta

I have been cooking and blogging THE ENTIRE DAY. Every post from this week was written TODAY. (Sunday.) I did not kickbox, see my bros, or really go outside (except for a fancy-grocery-store run in flip flops, during which I got wet and very cold. It was raining all day and it was nasty and horrible). I’m finally up to dinner. But I had this plan to make Swiss chard and radicchio pasta with chicken and cheese (the first title for this blog, long before I started it, was “Pasta with shit in it”), and then I looked at the weather forecast for the week and it was ridiculously hot all week. I was like nOOOOOO I CAN’T HANDLE THIS I HATE THE HEAT MY AIR CONDITIONER IS NOT INSTALLED I HAVE TO MOVE ALL MY FURNITURE ALSDKGHOIH;ER I FASLDFJ also, I had been cooking and blogging all day, did I mention that?

But I had no other options, so even though this pasta thing is definitely not even remotely appropriate for warm weather, I decided to make it anyway. I figured if I added lots of red pepper flakes and not too much cheese, it might be OK. I don’t really believe this, but we’ll see. (A few weeks ago I read a blog post that was like, “It’s getting warm, and I’ve started craving salads!” I was like, screw that, it’s getting warm and I still crave lasagna.)

This is a pasta of my own invention, born of the fact that I had a head of radicchio in my fridge. I decided to get Swiss chard as well, just because; I was going to add chickpeas, but I have stopped liking chickpeas and have been having meat cravings. Since I never crave meat, I decided I am probably anemic or something and should eat as much meat as possible. Yum. So I am having chicken, and it’s relatively happy.

I washed/chopped the radicchio and Swiss chard, and sauteéd them with olive oil. After they wilted a bunch, I added a lot of garlic (two spoonfuls of the pre-chopped stuff, probably about four cloves… no, maybe more), salt, black pepper, and red pepper flakes, as per my usual. They’re actually now just sitting in the pan by themselves, without the heat, since they seem to be done.

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