When dinnertime rolls around, my poor intern husband Shaner is usually right smack in the middle of his trillion-hour work day. Now that suppertime is down to two participants, Peter and myself, I've had to dig deep to actually get something presentable to the table . I promised myself I would write this post to report that yes, I actually do try to cook when it's just the two of us. And that the meal was not shaped like dinosaur chicken nuggets. It's the whole accountability thing. And, yes, I know that cooking good food is a nice gesture to myself, because there is nothing more deppressing than feeding myself food that is an orange color that may only exist naturally on Mars. So, here's my report of the Lloyd's summer menu lately:
Chicken Salad with Potatoes and Arugula
Beautiful salad that takes no more than 20 minutes to put together. Plus some pineapple and cantaloupe for Pete. I think he must have eaten half of the cantaloupe while I was cutting it up.
Pasta with Leeks, Peas, and Prosciutto
It's so pretty to eat. Whenever I cook with leeks, I feel kind of French. Speaking of, ah, I am dying to see Julie and Julia asap. Don't tell me that you already saw it, because I will not be happy for you, just slightly bugged and resentful for me. Really, I just want to be Julie, who thought to do a Julia Child blog, because I DID get the same cookbook for my last birthday with the very same intention of cooking through it, although I did not start a blog about this process. Nor did I write a book about it. Nor did someone make a movie about that book. Nor did I really get past the first 3 pages of soup recipes. But, dang, that soup was good!
The pasta recipe calls for prosciutto, which may seem a bit extravagant, but can really do wonders for the flavor. Heck, pasta, peas, leeks, butter? How much does that all cost together, like $3.00? A few more bucks for beautiful prosciutto? Yes.
And the next day, I finished up my prosciutto by making some paninis with tomato soup: ciabatta with mozzarella, basil, and prosciutto. Yeah, the prosciutto was an excellent investment.