Monday, May 7, 2007

Red Eye To Volos

Tamalehawk had already concluded that what he was going to make would be called a crazidilla, but other ingredients came into view and his thoughts jarringly shifted cuisines. He juked Mexico and made a break for the Mediterranean, tucking the crazidilla concept into his semiplumes for another day.

Puliverize your leftover parsley in a blender with garlic, olive oil, salt and a little water. Rinse one can of chickpeas, add a spoonful of the parsley pesto, and smash together in a bowl. Form adorable patties from the debris. Fry in some oil while your pita is toasting under the broiler. Forget about the pita, rescue it just in time, burn your hand, swear to a vengeful god, cut the pita in half, and spread some pesto inside both pockets. Flip the patties. Realize you have feta cheese, olives, and pepperoncini in the fridge, elicit a small gasp of delight, and gather them together. Remove the patties from the pan and drain on a paper towel. Mash them into the pita, stick some cheese on each half, and sit down. Reluctantly get up to retrieve a drink or die choking on sheer flavor.

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