Balls and Walnuts
more than you ever wanted to know
Recipe contest: we have a winner!
Thank you all for participating in the Balls and Walnuts First Annual Ridiculously Easy Recipe Contest. You’re welcome to add more recipes, but the contest is now CLOSED.
Yes, I’ve picked a winner.
Methodology
Contestants’ names were scrawled on a 3×5 card. If the contestant (call her ‘Julia Child’) submitted multiple entries, her entries were labeled “Julia Child 1,” “Julia Child 2,” and so forth. Next, I cut the strips as uniformly as possible, placed them into an empty water bottle, and shook.
I uncapped the bottle and one LARGE slip fell out. They had all stuck together, thanks to the presence of a bit of residual water in the bottle.
Too cheap to buy cookbooks for all of you, I unpeeled the slips and placed them face-down on a table. My son picked the winning name via a process of intuition and an abbreviated form of ‘eeny meeny miny moe.’
And the winner is . . .
Rella, email me your snail mail addy. My email is
azureus
at harborside
(dot) com.
Congratulations! And thanks again, everyone.
D.
woot. yay rella. you never answered me whether you still want my recipes though, even tho i didnt wanna enter the contest. π
Hey, coolio!
Congrats, Rell! What a neat treat! π
Oh crap. I forgot the contest.
Congratulation to you, Rella!!
Hey, thanks Doug! I thought I was lucky just to try a few new recipes… even tried out Dean’s – next shopping trip I’m buying the real parmesan – the one you have to grate yourself! π
E-mail is speeding your way as I write.
Rella
Parmigiano reggiano is definitely worth the $. Sure beats that blasphemy in a green can!
Congrats, Rella.
Well, in the face of such excellent methodology, who could possibly contest the results? π
And 2nd the motion re: the green can – tho’ I have been known to buy the pre shredded stuff in tubs in a pinch.
Walnut…
I’m not a knowledgeable person when it comes to Julia Child cooking. But I’m tending to think that the woman only does robust recipes, with butter and oil, and more butter, and leeks, and more butter.
Hmmm… this may be something to think about considering how we have started to cook around here.
Rella
Rella:
French cooking is usually pretty rich. Real Cajun cooking is, too, as is Quebecois cuisine. So the middle-aged are advised to cook a French meal once or twice a week, perhaps.
Italian and Indian both use less saturated fat.
But we’re paranoid about it. I sometimes worry about the roux I put in my stew, which is made with butter. But if I think about it rationally, I’m serving lean beef, vegetables and broth to people, and I’m thickening enough stew for 8 with about two tablespoons of butter. That’s a half-teaspoon per person.
All things in moderation. The good that a good meal does for your soul outweighs the calories it puts on your ass, and if you’re going to the gym regularly (which you are, and I’m not) then it’s not a big deal.
Here here. Or is it hear, hear? Someone clear that up, please.
For healthy cuisine, you can’t beat Vietnamese. Most of the recipes are vegie-rich, meat-spare, and there’s very little added fat.