Mon mari's been packing…. The kitchen.
Need I say more?
If you insist.
It goes something like this:
Him: Tell me what I can pack in this cupboard.
Me (after rearranging): You can pack everything on these two shelves but leave everything on the bottom; I still need to use that stuff.
2 hours later…
Me (upon opening said cupboard and finding it bare): WTF!!! What did you do? You packed the stuff I need! How am I going to make (Insert any type of edible food here)?
Him: Oh, you'll think of something.
Last night I was (intending to) simmer some cabbage and potatoes for a few minutes, to finish off a dish.
I covered the skillet with an oven tray.
The problem, you see, is that he packed his workshop first and is now running out of stuff to do. He can't sit still for more than 2 minutes at a time and he wants to get to work on our restoration project…. But he can't for 6 more weeks.
Help me…. Someone? Something? Is there anyone listening? Hello? Hello?
Spinach, White Bean and Red Pepper Salad Serves two
4oz (120gr) fresh spinach
8oz (250gr) white beans, cannellini
3oz (100gr) bacon 2 – 3 strips
1/2 red pepper
6 – 10 basil leaves, torn if large
10 – 12 leaves oregano
1 tsp olive oil
Greek or other olives to garnish, optional
Hard boil eggs. Chop red pepper. Open, drain and rinse beans.
Sauté bacon until crisp. Remove, drain on paper towels and crumble. Drain bacon fat from pan. Add olive oil and red pepper and sauté briefly over medium heat, about 3 minutes, Remove and set aside.
Wash spinach if necessary. Tear, if needed. Peel eggs when done and cut into chunks. Make vinaigrette.
Put spinach and herbs into a large bowl. Add dressing and toss well to coat – tongs work well. Add red pepper and beans and toss well to combine. Add bacon and eggs, toss once or twice to combine. Arrange on 2 plates. Garnish with olives and serve
2 tbs maple syrup substitute honey
1 tbs cider vinegar
1 tsp Dijon-style mustard
2 tbs olive oil, the good stuff
In a small bowl mix maple syrup, vinegar and mustard. Slowly add olive oil, whisking constantly until well combined.
In addition to the above, for the week of August 15 we have Pasta with Avocado Sauce and Grilled Shrimp, Grilled Sirloin with Madeira Sauce, Grilled Chicken Piccata, Hot German Potato Salad, Tangy Coleslaw, Sausages with Savory Cabbage and Potatoes and more…
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I'm afraid the girl-dogs and I are going to find ourselves boxed and taped if we're not careful. If you don't here from me for awhile please…. send….food…