Considering the amount of cooking that I did last weekend when I could barely move, I should have accomplished a lot more this weekend. I’m feeling much better than I was a week ago (I even went for a run on Saturday!), but a combination of heat, humidity and torrential downpours put a damper on my desire to spend time in the kitchen or even go out to buy groceries. I turned on the oven to cook a piece a fish on Friday night, but by Saturday it was far too warm to consider baking anything, so I drank a lot of iced coffee and made ice cream. We went to friend’s place on Saturday night to celebrate a birthday, went to brunch on Sunday, and the rest of our meals were kind of thrown together with whatever was in the fridge. I think we fared pretty well given the circumstances.
Friday lunch: greens, cucumbers, blueberries, almonds, fresh mozzarella and pulled pork
Friday dinner: steelhead trout baked with lemon, capers, butter, salt and pepper
To accompany the fish: whole wheat couscous, cucumbers, tomatoes, red onion, fresh mozzarella, almonds and pesto.
Matt said this tasted like Rice-a-Roni and then quickly assured me that the comparison was not an insult. I thought it was fine, but I used pesto from a jar which was desperately in need of a big squeeze of lemon juice, and unfortunately our last lemon had been used for the fish. Oh well. At least one of us loved it.
Rainy Saturday breakfast: avocado and scrambled eggs on toast with berries
Chocolate ice cream from The Perfect Scoop for our first batch of 2013. Delicious!
Ice cream weather = iced coffee weather
It recently dawned on me that the simple syrup that we keep around for cocktails doubles as the perfect sweetener for iced coffee. No grainy, undissolved sugar! Also good: maple syrup.
Mom, I finally made use of one of those goofy coffee sleeves that you gave us.
Sunday’s clearing out the pantry/fridge/freezer dinner: whole wheat penne, tuna, broccoli, peas, red onion and parsley.
I sort of followed this recipe but made several changes based on what we had. I diced as much as I could of a small wedge of a red onion, but a few stalks of limp celery were destined for the trash instead of the bowl. I added some very lightly steamed broccoli florets to add extra crunch, and I nearly doubled the amount of peas to increase the greens.
For the dressing, I whisked together mayo, mustard, red wine vinegar and a bit of olive oil (plus salt and pepper) until it tasted right – creamy from the mayo and tangy from the mustard and vinegar. The art of making dressing involves a good deal of trial and error.
Pasta salad and last weekend’s bread, defrosted
Chocolate ice cream and raspberries in a cone to end the weekend