Ozzie's Mac and Cheese Tribute to Alex

I drool just looking at the picture of last evening macaroni and cheese concoction that the English Cutie created.

It was sooooo delicious and perfect.

And it served it's purpose both nutritiously and comfortingly. The mac and cheese soothed the soul and beaks alike, as only one's favorite comfort food can.

Pretty sure that the grey fella at the table enjoyed his with as much zeal (and flashing eyes) and the English Cutie and I did. (And I did see the grey fella scouting around his breakfast dish this morning hoping to find a little leftover macaroni morsel. When he did find a stashed noodle, he immediately scooped it up and guarded it with his life. Pretty sure that yesterday's hard, cheesy elbow wasn't at risk of being stolen by yours truly at 7:00 a.m., though.) But he didn't know that there was still half of it in the fridge for later...

We raised a perfect, cheesy elbow to Alex the parrot last night (see Ozzie's action shot toast to the left). I know she would have been proud to see friends and family - including the avian family - sitting around a table sharing a great meal and counting the number of pasta bits stuck to the side of the bowl.

The answer may always be, "Fooouuuur".

Comforting Treats (for Alex)

I know that this evening, I am in for an amazing treat; the kind of treat that makes all the world's woes disappear for a few moments, that reminds you of family and relationships and all that is good and needed. I am being treated to homemade macaroni and cheese.

While the Italians boycott pasta today, we will celebrate it. We can quietly tuck into a bowl of tender elbows that explode with cheesy gooeyness when our teeth close in around each morsel. And beaks...we like beaks closing in and enjoying a little comfort food, as well.

Ozzie the parrot will enjoy this meal, mostly because pasta is one of his favorite dinners and cheese makes it even more tempting and eye-flashing-worthy (he doesn't often get to eat such a high fat content meal, after all). Macaroni and cheese is also comfort food to him, I believe. I know he loves it, and feels that he is getting a special dinner when it shows up in his bowl. And he knows that his flock (the English cutie and myself) also find it endearing, so that enhances his experience.

And Ozzie deserves a little comfort today - much like the rest of us - as he has lost an important peer this week. Alex the parrot unexpectedly passed away at the age of 31. It would be a simplistic understatement to say that Alex was a special parrot; our Grey friend contributed to cognitive research and science like very few have been able to and has single-wingedly moved our understanding of animal communication research ahead miles and miles. But Alex was much more than just a super-smarty parrot with a dedicate team of researchers to play and work with each day. Alex was also a friend, colleague, and inspiration to many humans and parrots alike. And when we think of how we would like to be remembered, many of us would prefer to leave a legacy that reflects the type of person we were, not just our specific accomplishments. I believe that if Alex was able to grasp these concepts, she would have been happy to be know as friend and mentor.

So tonight, over our bowl of macaroni and cheese, we will spear a piece of pasta on our beaks in honor of Alex. I will probably shed another tear or two, as well.

Visit This Goodness

Delightful + Deliciousness / Devilish = McSweeney's

(Please see the link to the right. You won't regret it.)

Porky Stir Fried Noodles

More, using what is in the fridge...

The "Guests" were simple. One cute English man, an African Grey Parrot, and a gimpy gal (yours truly).

The mission was a bit more challenging; avoid a trip to the local market at all costs (to preserve the twisted ankle) and use a few key ingredients in the fridge before they become reanimated and begin to hold other fridge items hostage.

The outcome: Pork Stir Fried Noodles.

Ingredients

1/2 lb (or less) of pork tenderloin, cut into small piece by the cutie
4 big cloves of garlic, chopped finely
2 very small red peppers, sliced
1 medium green pepper, sliced
a handful of yellow beans, broken into 1 inch pieces
2 green onions, sliced
1/2 red onion, sliced
1/4 cup of soy sauce
1/4 cup rice vinegar
3 tablespoons dark sesame oil
1 lime, juiced
1/2 cup chicken stock
1/2 cup water
2 teaspoons of corn starch
pinch of red pepper flakes
spaghetti for two (yes - it is a bit white trash)

Directions

Boil up yer spaghetti while the gimpy girl chops the veg sitting at the kitchen table (how weird was that?!)

In a bit of vegetable oil in a HOT pan, stir fry pork and garlic until all sides of meat are no longer pink...just make sure you don't burn the garlic (ick). Remove the pork and garlic from the pan, add a bit more oil and throw in your red onions. Stir for about 30 seconds. Add the green peppers. Stir for 15 seconds and add the red peppers and green onions. Cook for another minute or two - just until vegetable start to get an extra dose of vibrancy. Add yellow beans cook and cook for another 30 seconds before adding the pork mixture back to the pan.

By now, the spaghetti should be getting ready to rumble. Give it a stir, test it and remove from water when it is done to your liking.

In a small bowl, whisk the sauce ingredients (those that remain) together until the cornstarch is completely incorporated into the liquid. Slowly poor the liquid into the hot pan with the stir fry and stir some more until it begins to thicken. Immediately add the pasta into the wok/pan and toss to mix everything together.

Serve up your morsels first to the parrot who will immediately drop everything he is busy working on since there is NOTHING better than spaghetti and meet if you are an avian. Unless there is an almond in your future and that trumps all.

Held Hostage By France

I couldn't seem to get all the vacation foods and bevvies up on the site. It was holding me up from other good things. So let this unlock the beast. France tasties will show up on their own accord and in the midst of other stuff.

I do declare...

Ta Ta For Now

Today marks the first day of an adventure into culinary and motor sport bliss; vacation in France. While Fantasy Dinner Party will be offline during that time, please expect lots of pictures and stories of gatherings and sharing meals in July.

Until then...

In Honor of the Speedy

We are on our way to Le Mans...the town is of course a destination but our real purpose is to attend the 24 Heures du Le Mans. And eat the food. Under normal circumstance, I would not get giddy about track food (except maybe the Brazilian egg sandwich at Laguna Seca), but from what I hear, Le Mans is special. Very special.

In honor of the tasty morsels in my future and the dedicated individuals who make this historic race occur year after year (this is the 75 th running), please sit around the table full of incredible food and fascinating motor sport leaders.

Carlos Sainz
Jutta Kleinschmidt
Ron Fellows
Mike Jankowski and Ian Smith
Liz Halliday