Veep’s back and GoT

Office Ahole encore but smarter version

Office Ahole encore but smarter version

EDIT: I saw this page of shows to watch (massive page of trailers, will crash your hoopdie internet) and the two I mentioned this morning are their top 2 🙂

 

I was a little late coming to Veep. -via @betzsteve  but I love it — and I don’t normally do serial comedies. -the last one I liked was Will and Grace, before that has to be Mystery Science Theatre 3000 and that was when it aired, before that would have to be The Beverly Hillbillies, in reruns. Also, you can’t leave out I Love Lucy. For me to keep coming back week after week, it’s not going to be a comedy!

earlier office ahole

earlier office ahole

I think that the second season was just beginning, so I had to blast through the first, which was easy to do! Of all the strange things for Brother to say, he complained about ‘the language.’ As in it’s too harsh/crass. He should be used to me but there you go.

I’ve read the A Song of Ice and Fire books, not that I recall details well. You’ll see this if you play QuizUp with me! They are far gorier and more violent (read: ‘better’) than Game of Thrones but I like GoT, too. I think it’s funny when I hear people talking about how violent it is. ‘Yeahhhh…you better avoid the books.’

I’m far more about Martin fecking finishing the books before he has a heart attack and dies. I saw where he has given the major plot points to HBO in case such a thing happens.

 

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broccoli rabe (rapini)

raw

par-boiled, drained and sautéed

Broccoli rabe was cheaper than most similar produce when I was at the market. I can remember when it used to be double the price I paid (3USD for a goodly bunch). It’s still not at most places in the Midwest but when I googled it for info, I ran across something saying Rachel Ray uses it a lot.

I do not watch food television (I watch from 0-3 hours of TV a week and can easily go several weeks without turning it on; it’s not because I’m too cool but because I don’t have time to

Jacques et Julia

waste) but even I’ve heard of her name! Speaking of television chefs, when I was growing up, I watched A LOT of Julia Child, Jacques Pépin and The Frugal Gourmet (all on PBS). Jacques Pépin should adopt me. I adore him!

Broccoli Rabe (Rapini):

As broccoli rabe has a “turnip greens-ish” flavor, I prepared it much like bitter greens. 

  • broccoli rabe (washed and drained, left whole)
  • 1t salt (for parboiling)
  • garlic / onion / or both (normally, I’d use 5 or more cloves of garlic but since I’ve learned garlic is a lupus trigger, I’ve replaced garlic with pearl onions in almost all cooking — I love garlic, so I sneak some in but cannot risk it)
  • 3-5T EVOO
  • pepper blend and salt to taste
  • 1T parmesan cheese

this is 3rd time leftovers!

Since it can be bitter, I chose to parboil it first. Get a pot of salted water boiling. I salted the water with about 1t salt. Drop broccoli rabe into the boiling water and turn gently as it wilts/ “cooks down.” Remove from heat and strain off water by dumping in colander.

Put a couple of T of EVOO in bottom of pan over reduced heat. Cook onions/ garlic. Add strained mostly-cooked broccoli rabe on top and pour remaining EVOO over it. Cook over medium heat, add salt and pepper to taste (I use a pepper blend called Szechuan–I like it!). When broccoli rabe is still bright green but stalk are easily pierced with fork, it’s done. Pull off heat and sprinkle with parmesan cheese, if desired.

I topped that tortelli with my broccoli rabe. It was delicious–all four times I ate it. The last time, I sprinkled some raw sesame seeds on top after reheating it, which gave another layer of flavor. Divine!