exploding polenta.

April 27, 2009 at 2:58 pm 5 comments

So the evening of our anniversary was…good. I came home and Alex had already mowed the yard and was cooking dinner in his apron that says “Alex” on the front. It was adorable.

Unfortunately we didn’t anticipate our recipe of beef ragu and creamy polenta to take almost three hours to make. whoospie. When it finally came time for me to prepare the instant polenta I failed to read the mention on the box that said, “Be careful, if the temperature of the polenta gets too hot (which it will since we’re asking you to BOIL IT) because it will turn into an erupting volcano of corn meal goo.”

Which is EXACTLY what happened. It was so very frightening. Huge, thick glops of molten polenta lava were spurting all over the place. At first I though, crap, this is going to be such a pain to clean (and it was), and then I started to fear for my skin. Because as it spattered onto my hand and elbow the skin immediately melted away. It was horrifying and I’m still waiting for my wounds to scab.

See that’s why you come to this blog…to hear about my wounds not scabbing yet.

Besides the food exploding everything else tasted good. Except the panzanella salad which we will not discuss…because it was a disaster and I wasted half a loaf of delicious ciabatta bread while making it.

BUT Alex found mini fruit tortes that were identical to our “wedding torte” at our wedding dinner. I have pictures that I will post tonight of them…but they were so delicious and so very perfect. He did well. AND I found a bottle of inexpensive Chianti from Montepulciano (a Tuscan town) that was sooo YUM.

Next year though…I think we’ll go out to eat. Because if this is any indication of what’s to come in our future anniversaries, well then I need to stay away from the kitchen.


Entry filed under: Alex, Everyday Ramblings, Florence, italy. Tags: , , , , , , .

Un Anno cool cousin

5 Comments Add your own

  • 1. erin :: the olive notes  |  April 27, 2009 at 4:46 pm

    i can NEVER get panzanella right…and it sounds so easy. what’s the deal?

  • 2. erynchandler  |  April 27, 2009 at 6:38 pm

    i’m glad i’m not the only one. i figure that if i try to make it next time i will not attempt to soak any bread. who likes soggy bread anyway?

    next time i’ll put the salad together and prepare my own croutons by cutting up bread, drizzling with olive oil and balsamic vinegar and baking for 15-20 min.

  • 3. KC  |  April 28, 2009 at 8:20 am

    That’s what you get for using instant polenta! (Sorry, I couldn’t help myself.)

  • 4. Scintilla  |  April 28, 2009 at 11:02 am

    Just keeping stirring to stop the vapour from building up under the polenta.
    I don’t even know what panzanella is!

  • 5. erynchandler  |  April 28, 2009 at 8:44 pm

    KC: yeah the recipe didn’t call for instant, but it’s all we could find at the grocery store.

    Scintilla: Panzanella is a Tuscan bread salad…I don’t soaking 2-3 day old bread though, it turns into a soggy mess.


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