I want the election to be over. I'm tired of partisanship, attack ads and endless news cycles of pontificating pundits.
I want the election to be over as long as my candidates and propositions win. That's what I meant to say.
If my side needs more time to win the day, so be it. Take all the time you need.
Skin in the game
Every election cycle feels special. The stakes are always high. The choices game changing. The amount of campaign money spent on elections stupefyingly large.
If you are a conservative, you are convinced the moral fabric of the country is on the line. Our economic future is at risk.
If you are a liberal, you have seen the Ryan budget and the writing is on the wall for all the Progressive advances since Teddy Roosevelt. If you care about social inequality and women's rights, you are bewildered by the seemingly unending attacks that come from Republican candidates.
On Election Night this Tuesday, given the number of key battle ground states and the voting difficulties created by super storm Sandy, conclusive results might not be forthcoming until late in the evening or early morning.
What you're going to eat on Election Night might not be the first thing on your mind, but after you've finished working the phone banks and you've driven the last person to the polls before they close, it's time to head to a TV at home or a friend's and be prepared for the long haul.
If you don't want to cook, have a collection of take-out menus available. That way you are only a phone call, your credit card and 45 minutes away from a table full of pizza, stir fried green beans with beef and salads with seasonal greens and homemade croutons.
On the other hand, if you want home cooked food, here are some easy-to-make favorites that we like to serve when we're watching the Super Bowl, NBA Playoffs and waiting to celebrate the beginning of another year.
Good luck to you and all the candidates you believe in and the propositions you are voting for.
Tapenade with Charred Garlic
A secret weapon in last minute cooking, tapenade brightens any meal either as an appetizer or a condiment. If you use pitted, canned olives, making tapenade will take 10-15 minutes.
The taste of your tapenade depends on the quality of the olives.
1 can pitted olives, drained weight 6 oz., preferably green or kalamata olives
2-3 tablespoons olive oil
2 garlic cloves with skins
¼ cup Italian parsley, washed, leaves only, roughly chopped
¼ teaspoon pepper flakes (optional)
Black pepper to taste
Skewer the garlic cloves on the end of a knife or a metal skewer and hold over a gas flame to burn off the outer skins. Let cool, remove any pieces of charred skin and roughly chop the cloves.
In a small blender or food processer, place the drained olives, olive oil, garlic, parsley and pepper flakes. Pulse until the olives are roughly chopped. Taste and adjust the seasoning with the addition of black pepper, sea salt, pepper flakes and olive oil.
Pulse again until the tapenade achieves the desired texture. Personally I like a tapenade that has a rustic look with the olives coarsely chopped rather than puréed.
Refrigerate until ready to use and serve at room temperature.
2 anchovies packed in oil, roughly chopped and added with the olives. If salted, rinse before adding.
1 tablespoon capers added with the olives.
Served in the Middle East, lavash and pita are commonly used instead of bread. Flat, unleavened lavash has a delicious, lightly grilled flavor when fresh. Making crisps makes use of lavash that might otherwise have gotten stale and gone to waste.
Lavash crisps have more flavor and are more flaky than commercially manufactured chips. Serve them with salsa, tapenade, dips or thin slices of cheese.
The crisps will last for weeks if kept refrigerated in an airtight container.
1 large or 2 small sheets of lavash
1 cup olive or safflower oil
Sea salt and black pepper to taste
5-6 paper towel sheets
Cut the lavash sheets into 2" squares by cutting the sheet in half, placing the halves on top of each other, cutting those in half and doing that again until the pieces are 2" wide. Cut the 2" wide strips into 2" squares and set aside. If not cooked immediately, store in an airtight container.
In a large frying pan or griddle, heat ¼ cup of the oil. Season with sea salt and black pepper and heat on a medium-low flame. Be careful not to burn the oil or cause it to smoke.
Lay a paper towel sheet on a large plate or baking sheet.
Add the lavash squares to the hot oil. Do not overlap. Using tongs, turn over the lavash when they are lightly browned and cook the other side. They cook quickly so watch them closely.
Remove the cooked crisps and place them on the paper towel. Cook another batch. Place a clean paper towel on top of each layer to absorb excess oil.
Replenish the oil in the frying pan as needed and season with sea salt and black pepper. Allow the oil to reach the proper temperature before adding more lavash.
Discard the paper towels when the crisps cool. Store refrigerated in an airtight container. Serve at room temperature.
-By David Latt
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