Do: Open doors. Pull out chairs. Say please and thank you.
Don’t: Touch my stomach. I know I have rock hard abs. (ha) But seriously…don’t touch them. Especially not on the same day that we met. Just…self control. Really.
Do: Have goals and dreams and ambitions.
Don’t: Tell me that those goals and dreams and ambitions are to do as little work as possible. And live with your parents. Indefinitely.
Do: Think it’s awesome that I write a food blog and am passionate about something that isn’t what color I’m going to paint my nails this week.
Don’t: Comment on the fact that my nails aren’t painted.
Don’t: Scour the internet for my blog, read it, and then not even mention how fabulous you think it is. I have analytics software for a reason…namely so that I can stalk people who stalk me. For real.
Do: Try to impress me. Just a little bit. (I’ll promise to reciprocate.)
Don’t: Think you’re going to dazzle me by trying to invite yourself over to my apartment for our second date (SECOND!! SERIOUSLY?!?!?), suggesting that I cook for you, and offering to – in return – bring over netflix. No one enters my living space without at least five dates and paying for dinner at least once. Fail. On both accounts.
Don’t: Be surprised when I don’t pick up your calls or respond to your text messages. Or swear off men for eternity. Or end up single and alone. Surrounded by puppies and cookbooks. These things happen. I’ve accepted it.
So. Um. Yeah.
I said the date was okay. (I think sometimes…I just am too willing to overlook too many wrong things. Or I just want something to work. Someday. With someone. Enough that I convince myself that a second date is worth going out on. Just to see.) And then I thought. And then I thought some more. And then that last part happened.
And then I decided I needed to drown my disgust in tequila posole. There are worse things. But not many that are tastier.
Serves 4, adapted from Madhur Jaffrey’s World Vegetarian
- 2 (15 oz) cans hominy
- 1 cup dried cannellini beans, picked over and soaked overnight
- 1 lb poblano peppers
- 2 tbsp peanut oil
- 3 garlic cloves, peeled and finely chopped
- 5 medium tomatillos (6 ounces), husks removed, washed, and finely chopped
- 6 scallions, very finely sliced into thin rounds
- 2 jalapeno chiles, finely chopped
- 1 tsp ground cumin
- 3 leeks, sliced, white part only
- 1/2 cup vegetable broth
- 1/2 cup finely chopped cilantro
- 3/4 to 1 tsp salt
- Put the beans in a pan and cover with water, salted, by 2 inches. Bring to a boil and then cover and simmer for 30-60 minutes, until tender. Set aside.
- Roast the poblano chiles. Lay them out in a broiling tray in a single layer and place under a heated broiler about 5 inches from the heat source. Roast, turning the chiles often, until all sides are lightly charred. This should take 5 to 6 minutes. Remove the tray from the heat and cover it with a towel for 10 to 15 minutes. Now peel, seed, and finely chop the chiles.
- Put the oil and the garlic in a good-sized pan. Set over medium-high heat. When the garlic begins to sizzle and turn golden, put in the tomatillos, scallions, jalapeno and leeks. Stir and saute for about 5 minutes. Add the cumin and stir once. Add the chopped poblano chiles and stir for a minute. Now put in the drained hominy, beans, cilantro, veggie broth, and cilantro. Bring to a simmer. Cover and heat for 20 minutes or until broth has evaporated. Serve in bowls topped with cilantro, scallions, avocado, or lime wedges.