SNDC is Not a Dinner Club

Just for the record: Courtney’s out of town, Dan’s swamped and Mike’s packing this week, so we’re waiting until an anticipated Oct. 4 Brunch Edition for the next SNDC.

Ellery and Becca may be coming to Mike’s to have eat frozen pizza and move shit, however, so if you REALLY want the collective dining experience tonight, give one of them a call.

I think I’m due to host, after something like a month away from SNDC. I hope you folks can make it – 5:30 p.m. Sunday, 1201 N.E. 21st Ave.

Let’s try this “vegetable tian” recipe, which seems to be well-loved by the people of the Internet – including vegans, who omit the cheese, as shall we. Apparently “tian” is either a French casserole dish or an ancient Chinese term for a supernatural ethical course. Wonder which was intended here?

Anyhow, here’s what we need to do a 1.5X recipe:

• Good olive oil – Courtney
• 3 large yellow onions, cut in half and sliced
• 3 garlic cloves, minced - Courtney
• 1.5 pound medium round potatoes, unpeeled - Courtney
• 1 to 1.25 pounds zucchini - Courtney
• 1.75 to 2 pounds medium tomatoes- Courtney
• 1.5 teaspoon kosher salt- Courtney has coarse sea salt, a decent substitute
• 3/4 teaspoon freshly ground black pepper - Courtney
• 1.5 tablespoon fresh thyme leaves, plus extra sprigs
• optional: vegan gruyere, if it exists.

It would also be good to have:

• some kind of juice – I think apple juice sounds good
• maybe a bottle of wine or a six pack of beer.

It takes a fair amount of time in the oven, too, so don’t forget your sparkling conversation.

Courtney can’t make it tomorrow, Dan says he’s pretty busy (though not necessarily prohibitively busy) and I didn’t realize it was my turn until Dan called me tonight. BUT I’ve been SNDC-less for a couple weeks and I’d like to do this. I think Ellery’s in, too.

If Dan (or B&L, or anyone else) decides to come, let’s make Indonesian skillet cabbage at my place:

2 Tbsp. dairy-free margarine
2/3 c chopped onions
1 clove garlic – Mike
3-4 c finely chopped cabbage – Mike
1/2 c coarsely shredded carrots – Mike
1/8 tsp. paprika – Mike
1 tsp. salt – Mike
freshly ground pepper – Mike
2 tsp. soy sauce – Mike
2 eggs – Mike

If, however, it’s just El and I, I’m going to propose that we go instead to my friend Thacher’s Packers vs. Bears barbecue in Sellwood. This isn’t because I mind two-person SNDCs, but because these events are happening simultaneously and if they’d smoothly meld, I’d like to try it. And El, I promise I won’t strand you as much as I did last time we went there.

3520 SE Taylor St.
Sunday, Sept 6, 2009

Classic Caponata (doubled)

• olive oil - Dan
• 2 1 1/2-pound eggplants, unpeeled, cut into 1/2-inch cubes – Dan
• 2 medium onions, cubed
• 8 large garlic cloves, chopped – Dan
• 2 14 1/2-ounce cans diced tomatoes with Italian seasonings in juice – Dan
• 6 tablespoons red wine vinegar – Dan
• 4 tablespoons drained capers
• 1/3 cup chopped fresh basil
• Toasted pine nuts

• Juice & soymilk – Dan

Everyone, please feel free to bring side dishes, other beverages, or the onions, capers, basil, or pine nuts.