Sunday, February 26, 2017

moqueca prep

My boss and coworker enjoyed the feijoada with sprinkles and orange slices (despite the stew's saltiness), but now it's time to move on to moqueca, a seafood stew with a base of coconut milk, tomato, and sundry hot/smoky spices like paprika, cumin, and cayenne. This is also a fairly onion-y stew that features two kinds of onions: yellow and green.

I bought the final ingredients for my stew—the aforementioned onions plus a brace of Korean peppers that will be replacing the proper South American ones—this afternoon while at the office. I haven't decided when I'm going to cook the moqueca which, being a seafood stew, won't take nearly as long to make as the feijoada did. I'm thinking I might wait until Monday morning to ensure just-off-the-boat freshness.

Speaking of feijoada, here are two final glimpses of Stew, Day Two:

It's goddamn 1AM, and I'm leaving the office now. One more day of hell, then an easy Monday and Tuesday followed by—I hope—three days off so I can regain my health and sanity. Once I'm back at work, I'll be creating another book, but this time, it'll be one book's manuscript over two months, i.e., half the rate at which I've been working. That'll be nice.

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