Breathing in, breathing out.
I just cooked my Lonely Dinner, and I’m settling in for the night. This is how I return to myself. I swear I actually feel the peace juices flowing, and it’s not the wine- I haven’t had any yet.
I cherish my lonely weekends after hard blocks (got off luminal consults last week) as my way to reconnect with myself. I cook and eat alone often, since my hubby lives so far away. This has been my normal weekend routine for as long as I have been in my fellowship. I started my Lonely brunch tweets during a post- call brunch in Durham. Now, all my private dinners get the ‘Lonely’ moniker.
Cooking used to be something I did all the time in chi town. Now I work too much to cook often, so when I do, I feel a total zen peace descend upon me. My breathing slows, and I feel completely in sync with the things that make me happy. My style of cooking echoes my style of living, decorating, creating in general: take stock of what you have, think of what ‘goes together’ and buy a few key things to complete the story.
I had pine nuts and currants left over from a middle eastern dish I cooked for E, and I knew I had to use them. I also wanted veggies but not salad-too much prep work. Additionally, I’ve had a loaf of premade French bread dough in the freezer for-eh-vuh (left over from a recipe contest attempt) that HAD to get used soon.
I also had to get my car inspected, and luckily trader joes was next to the garage. While strolling through the aisles and talking to my mother-in-law (always multi-tasking), I came up with dinner:
Chicken Pesto Pizza with pine nuts and currants. Decided to use raclette cheese. No reason.
Broccoli Slaw(pre-packed, easy), again with pine nuts and currants, Trader Joes’s low fat mayo, lemon juice and a touch of sugar as the dressing. At the last minute, I realized that the bacon I bought for E (Nieman Ranch applewood smoked bacon) was a perfect add. When I opened the package I stuck my nose practically on top of the bacon inhaling the addictive scent- divine.
I don’t measure. I use the tried and true Southern Cooking school method- Dump and Stir.
Ah, now I’m done. Washing it down with 4 buck Finca (La Finca Malbec, not 3 buck Chuck but durn acceptable.)
I have hours of filing ahead, but I’m happy.Genteel Food | Comments (2)