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food account
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.
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.