food account

[calimac]

Since I'll be gone for three weeks, I'm trying to use up the perishables in the fridge, and also trying to fix good dinners for my B to eat before I leave, as she won't be cooking much while I'm gone. A couple weeks ago I made my one complex fix-from-scratch recipe, the quiche recipe I contributed to the second Tiptree cookbook, Her Smoke Rose Up From Supper. (If a third Tiptree cookbook is ever compiled, I have a title for it: Breakfast Falls From The Air.) I never got the chance to explain why I called it "Real Man's Quiche": it was simply because I declare that real men do too eat quiche, and vegetarian quiche at that.

So that was a couple weeks ago. This week, having a second pie shell and extra grated cheese, I made it again. Tonight we had one of my staple meals: fresh spinach (from a salad bag, so it's grit-free) sauteed with butter and garlic (one of those little frozen-garlic cubes from Trader Joe's), a recipe I picked up from restaurants in Rome; plus couscous with olive oil and self-roasted pine nuts.

Before I leave I shall perform what's become a standard ritual before I depart on a solo trip: to fix another standard, Seven-Cheese Ravioli, which is fast and easy to make and keeps well, and store it in Tupperware containers in the fridge for my beloved to have for a couple meals while I'm gone.

Comments

[bibliofile.livejournal.com]

Breakfast Falls From The Air
Y'know, WisCon 30 is just around the corner. If you want to do something like this, I'll bet you'd get support for it.

Quiche is great food! Hot or cold, fresh or frozen, it's all good. And like a frittata, it can put any number of leftovers to good use.