In certain instances I am an intensely thrifty person. Although I have no problem paying $12 per pound for really delicious italian sausage, I have been hesitating for at least a week about paying $6 to iTunes to watch the first two Mad Men episodes from this season that I neglected to DVR originally.
I like to think that it is this sort of counterbalance that keeps me in balance, emotionally, financially, spiritually.
After I cooked a decadent meal of braised short ribs with swiss chard and mashed potatoes for friends last Sunday to celebrate the premier of Boardwalk Empire, otherwise known as the return of good Sunday night HBO TV, I was left with two bunches of swiss chard stems. To counteract the excesses of that evening, I simply had to do something useful with the trimmings that the meal had produced.
But what to do with a stem? Luckily the folks at Gramercy Tavern are just as loathe to throw perfectly good veggie rejects away as I am. And T Magazine was kind enough to report on it and provide the venerated establishment's new recipe for pickled chard stems.
Just as easy as can be to make, I am now popping these vinegary batons into my mouth on an hourly basis. Far too delicious to resist. But why try?