Very quick lunch suggestion

Drain a can of chickpeas; add one cup of chicken broth (or half a bouillon cube—MY LAST ONE, hallelujah—and a cup of water). Simmer. Add dried basil, dried rosemary, a squirt of lemon juice, a pinch of red pepper flakes, and… A PARMESAN RIND. Mine was frozen. Now it’s melting, sending cheesy strings into the broth.

It smells unbelievably wonderful.

It will go over rice (mine’s been in the fridge for a few days, which is why I wanted my chickpeas to be brothy) and be eaten for lunch. (I’m getting only two servings out of this, but I’ve been very hungry lately.)

This photo is cooking-instructional only and is not intended as art.

For no particular reason, here is a photograph I took of a wall of graffiti in East Harlem.

Good night.

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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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