I’m behind. Way behind. Specifically on keeping this blog up to date, but being behind isn’t a new thing to me.
I will never forget the grand dame of engineering mathematics, Professor Vera Granlund, once infamously (well to me at least) said that as long as she had known me I was always playing catch up. She was not a woman to take for granted either, regardless of the fact that she wore a sun dress year round, accompanied by a cardigan when it was cold. She was a human calculator in the era when it was still thought women couldn’t “do math”. Everyone who went through the UVA School of Engineering and Applied Sciences for several decades, definitely in the 80’s and 90’s had her for calculus. I had her for 4 semesters of it. And then some. One of our “math labs”, where she was known for standing in front of you saying, “Well get your pencil moving! Math is not going to do itself!!” conflicted with my Naval R.O.T.C drill period. Her solution: one on one with Professor Granlund and me in her office. It was terrifying. I’m pretty sure she resented me for having to spend the extra time with an individual student, but understood my commitment to becoming an officer so she did it. The “always behind” comment in front of my classmates was her way of revenge. In retrospect, I was privileged to have such attention from such a pioneer and smart woman!
This blog isn’t about my college memories, nor math. It is about the food I cook and eat and I’ve got tons of food porn sitting on my laptop, waiting to be lovingly written about and posted. I’ve resolved to do my best to not be behind in this endeavor and write more. It counter balances that “engineering thing” I still have going on. Oh…that and cooking more. Always more cooking.
This one is a no brainer. Got poblanos? Got tomatillos? Make roasted tomatillo and poblano salsa!! It’s easy as throwing then on a sheet pan, roasting, cooling, blending, seasoning and eating. Makes a great gift too!
Roasted Tomatillo and Poblano Salsa
- 4 small poblano chiles, halved lengthwise
- 2 jalapeño chiles, stems removed and halved lengthwise
- 24 fresh tomatillos, husks removed
- 2 tablespoons canola oil, divided
- 4 garlic cloves, coarsely chopped
- 1 white onion, quartered
- 2 small bunches fresh cilantro, trimmed and coarsely chopped
- 1 teaspoon salt
- Place peppers, tomatillos, garlic, onion on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers. Remove from oven; set aside and cool
- Process roasted vegetables and accumulated juices in food processor until finely chopped; pour into skilled or deep sauce dish and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.