life is short

Crazy Sicilian chef swears off garlic, says it's poor people food

I am being completely serious when I ask this: won't they kill you in Italy (yes, yes, distinct region blah blah blah) for saying something like that? And why would you want to live without garlic? I want to go to this restaurant someday and try their garlic ice cream. It sounds so disgustingly wrong, but then again, so does bacon toffee.

Also, a recipe. Or really, more a set of directions.

4 cloves garlic, minced if you have the time and/or patience, squished through a press if not (forgive me Tony!)
2 teaspoons oil, preferably olive
1 bag/bunch spinach
1 can or presoaked equivalent white or garbanzo beans, rinsed
Meat of some sort, preferably sausage-ish or meatball-ish (preferably cooked)

Combine garlic and oil in at least a 10 inch (sauce)pan. Poke around until fragrant. Add spinach. I know, it doesn't look like it will fit, but it will. Stir around to wilt evenly. It's done when it turns bright green. Add beans. Take care not to squish them too much. Stir until hot. Add meat. Stir until hot. Spike with salt, freshly ground pepper, and seasoning (preferably Italian). Eat.

Tasty, no? And so simple, you'll do it again and again! At least until you get sick of it.

A truly lovely article on pho and its role in Vietnamese consciousness and heritage, along with accompanying MeFi thread. Everybody raves about Thanh Brothers (and accompanying cream puff), but I prefer the place down the street from me. They also have the most wonderful iced coffee and banh mi, which is probably the only reason I cannot wholly resent the French for their occupation.

Foo. I want Vietnamese food now.

A short interview with Anthony Bourdain, and a Q&A with Michael Ruhlman (who has a blog now) on Salon about the proposed foie gras ban in New Jersey. I don't know how I feel about the whole foie gras thing, although I am sure a CAFO is infinitely more cruel than a bunch of geese that line up for the gavage.