I am here without irony, sarcasm, complaint, observation, or query. (Enjoy it, because it probably won’t happen again.) The only thing to say is that I am a happy cook these days. With Tony taking an intensive Greek course this summer, the responsibility has fallen on me to cook dinner just about every night. He helps when he can, but I am the main cook in the kitchen these days. And it’s a nice change, particularly coupled with the advent of our CSA.
As many of you are certainly well aware, cooking a few times a week (with a buddy) is one thing, but cooking breakfast, lunch, and dinner everyday is a whole different kettle of fish. The relentlessness of it can be a little overwhelming—how can it be time to eat again? Didn’t I just make something?! But with a wealth of produce in our fridge and a few staples in the cabinets, it’s not bad at all. It’s not so much the big, looming question of “WHAT is for dinner?” but more a challenge to transform what I have into a meal.
Here’s just a sampling of the things I’ve this week:
Curried egg salad with shallots, raisins, celery, and cilantro on thick, toasty slices of homemade bread and big, crisp leaves of lettuce. Gingery bok choy, chicken, and soba noodle soup with cilantro, bean sprouts, and fresh lime. Spicy escarole, local Italian sausage, and white bean pasta. Sharp cheddar grits with local bacon, fried eggs, and scallions. And, of course, the ever-present salad! salad! salad! Salad with beans, salad with red and white radishes, salad with boiled eggs.
Sure, there is a sense of urgency that comes with having that much fresh produce in your fridge. But, I am starting a compost pile (as soon as I can figure out where to put it) to help alleviate that stress a bit. Right now, it’s all good, as long as I—in the now-immortal words of Dory from Finding Nemo—just keep cooking, just keep cooking!