Monday, November 14, 2005

That fabulous verb-to-noun transformation

Tonight, we feast.

In the spirit of aspiring to become routine bloggers, this will be our very first consecutive posting. That's right - two posts in two days. It's getting a bit crazy.

But back to the subject at hand - feastage. As a sidenote, we like to append 'age' to some of our favorite verbs in order to transform them into nouns. We have been doing this for years and would like to think many lives have been improved by this technique and would encourage you to use it in your own life's work. Example: To camp? So much more hip when its 'campage'. To blog? Give it that je ne sais quo with 'Bloggage'. Notice how much cooler both verbs have become in this simple transformation. Imagine next (warm) Friday afternoon, a coworker inquires "say, what are you up to this weekend". The reply "I am going camping" sounds like some sort of grade-five retreat. No, no, no. My friends, to articulate to that coworker the seriousness and grownupness of such activities requires the transformation from verb to noun, only achieved by an appendage: "Oh, I'm doing some campage." Campage sounds exhilarating, tough, complex, mature, hip.

If we haven't convinced you by now, I suppose we never will. So in the spirit of not scaring away our biggest fans (I think we're clocking it at about 3 now), we will leave it at that.

So returning to the subject at hand - feastage. That is what we will be partaking in this evening. This feastage will be exhilarating, tough, complex, mature, and hip. It begins, now, with Jonathan squirting an entire (brand new) bottle of liquid soap into the small, narrow opening of our modern soap dispenser, so that we can watch the dishes in preparation for the big event. This will probably take him a good 10 minutes of squirting, followed by another 3 minutes of sopping up the soap that missed the opening. It's a coordination task that neither of us are very good at yet. Tips are welcome.

Second in this feast (after soap squirtage) will be the cookage (are you catching on yet?) of dish 1 (we have two on the menu tonight) - Butter Chicken by Jonathan, and dish 2 - A symbiosis of potatoes and peas harmonized together in a snappy red curry sauce (we don't have a name for this dish because it is a secret family recipe guarded by our ancestors in a manner not unlike that taken to protect the Holy Grail...). Together, in a feat of multitaskage (okay, we'll stop with the 'age' now), we will then ball, roll, grill, flip, grill, and butter the roti - a staple (and edible!) utensil in our traditional Indian entrees of the evening.

This task of course requires that we stop blogging and start cooking, so we hope this posting makes you hungry enough to concoct something deliciously satisfying for yourself, while practicing your verb-to-noun technique in the kitchen. More than that though, we hope that you will send us your favorite secret family recipes. In the spirit of globalization and the free flow of information (Jonathan says), we hope you will do the right thing and let us in on Grandma's bread pudding.

4 Comments:

Blogger Julien said...

Well, I don't have Grandma's bread pudding recipe (or Grandpa's blood sausage soupe du jour for that matter), but I do have a recipe for Mom's Fast Chili. If you already have this, pardon my intrusion on your sacred comment space, and ignore me for evermore. Here goes:

Mom's Fast Chili - Serves 6 (or 2 students for approximately 2 months)

1/2 kg lean and mean ground beef
1 onion, chopped
2 cloves garlic, pressed or chopped
1 tbsp chili powder
2 1/2 tsp cumin powder
1 can (28 ounces) diced tomatoes
1 can (28 ounces) beans (i.e kidney)
1 can (6 ounces) tomato paste
2 sticks celery, chopped
1 carrot, chopped
1 cup frozen corn

Saute beef, garlic, onion, celery and carrot. Add all other ingredients except corn and bring mixture to a gentle boil. Let simmer at low heat for 15 mins, add frozen corn, then simmer for 15 mins. Sooooooo good.

1:50 PM  
Anonymous Trina said...

I as well do not have Grandma's Bread pudding recipe. I do however have a great recipe for pie crust which may allow you to avoid a late night trip to the improperly stocked safeway.

2 cups of all purpose flour
3/4 teaspoon salt
1 cup margarine soya
1 egg
1 tablespoon of vinegar
2 tablespoon of water

mix flour and salt in bowl with fork

1 egg water @ vinegar mix

throughly and put in fridge to stay cool

blend margarine into flour and salt mixture with pastry cutter or to knifes until all margarine is mixed in.

pour egg mixture over flour mixture and blend with a fork until it is stuck together separate into 2. this is a top and bottom

put plastic wrap on counter 2 stips beside each other flour surface of plastic covered generously pat one half of the dough into a ball

put in the middle of the floured palstic wrap flour rolling pin roll out dough 1 inch bigger than the pie plate

8:04 PM  
Anonymous Isaac said...

Well, my skills at cookage are known far and wide, yet somehow underappreciated. And, alas, the recipe to my glorious lasagna shall remain a secret that I will bring to the grave after I'm done with the dying-age.

p.s. My favourite uses of the "age" rule would have to be "coqage", the cookage of the male chicken. Or whatever your imagination perverts it into. Sima, I'm looking at you.

8:06 PM  
Anonymous Touly said...

Wow, I did some serious thinkage about this new grammar and I like it.

5:50 PM  

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