The past few weeks have made things a little tight. No more Mondays of starting a big pot of Demi Glace at noon and working on it for hours upon hours, or the classic Thursday where I put a chicken or a hunk of pork in the oven and roast it for 6 hours over a low heat.
No, those days are gone. I know I have Saturdays and Sundays to be in the kitchen, but there are other things to do. Like sleeping in, cleaning, grocery shopping, church, or just plain slacking off...
On the other hand, less time is NO excuse for me not to create some excellent meals. They just need to be less labor intensive. For example, one night a week now Kerrie and I do Salads for dinner. Last week we did Taco Salad (with my homemade Achiote seasoning) and the week before that I made Caesar Salads with toasted baguettes and homemade dressing. This week meessa thinks I'm going to make a salad of Grilled steak, tossed greens, apples and gorgonzola cheese.
Also, with the fall season upon us, I need to stock up the pantry with plenty of the usual provisions: Pasta, canned tomatoes, wheat flour, oats... The nice thing about fall is that comfort food is so much more enticing. Cooking and prep work seem less arduous and more fulfilling. Plus, a cup of steamy hot chocolate always tastes better when there is snow falling right in front of you.
I guess that's why, as a food baddie, I'm so torn about the seasons. I actually like the changing of the seasons, but I would NOT mind living on the west coast where it's "nice" pretty much all the time. (I'd love to be down in Ocean Beach at Your Mama's Mug right about now...)
This past week, Kerrie and I have had the pleasure of a roaring fire in the fire place almost every night. Last week we had Beignets and hot Cafe au Laits for breakfast on Saturday, and a nice Wine & Cheese plate on the Friday before. (Pears stuffed with Gorgonzola, Baked Brie, Sharp Cheddar, Provolone, and a bottle of CabSav)
I guess, and this is pretty obvious, there is food for every season. This week I'm looking forward to roasting squash then stuffing it into a crepe with fennel sausage, or maybe another round of that amazing Roasted Pork with Cider.
Tomorrow: Spinach and Spicy Sausage Lasagne. Mmm Mmm Good MuhFuh...
Lust for Life
Some Weird Sin
Search and Destroy
I wanna be your Dog