Things & Stuff
I kind of have a thing for eggs and tomatoes on the weekends. I might simmer cherry tomatoes in olive oil, then drop in a couple of eggs and let them poach in the liquid.
Or I might toast an English muffin and top it with tomatoes, cheese and fried eggs.
Today I’m thinking of toasting some whole wheat bread, smearing it with cream cheese, then adding tomatoes and fried eggs. It’s just a weekend thing, I guess.
Justin really does go all out on our dinners at home. Twice so far he’s made spring rolls, which is kind of a tedious thing to make. He fills them with rice noodles, lettuce, cilantro, fried tofu, blanched carrots, and avocado. And then he makes homemade peanut sauce.
I contribute to these meals by making miso soup. We found this recipe and it’s TOTALLY the best miso soup ever.
I’ve also been making lots of vintage cocktails from Ted Haigh’s Vintage Spirits and Forgotten Cocktails – last night we had Algonquin Cocktails (1 1/2 ounces rye whiskey, 3/4 ounce dry vermouth, 3/4 ounce pineapple juice – shake with ice, then strain into a chilled glass), which were surprisingly good. Then I made Justin a Scofflaw (1 1/2 ounces rye whiskey, 1 ounce dry vermouth, 3/4 ounce lemon juice, 3/4 ounce grenadine – shake with ice, then strain into a chilled glass), which he LOVED. I used homemade grenadine (just boil 2 parts pomegranate juice and 1 part sugar until dissolved, then cool), and it pretty much rocked. Wow, that was a lot of parentheses-recipes. 🙂
Anyway, dinner at home has been wonderful with Justin in the kitchen. It’s lovely being spoiled.
So I’ve been trying to get more Omega 3s in my diet. I know I could just pop a pill, but I hate pills, so I’m trying to fit in fatty fish twice a week (usually at lunch). This seemed like a good reason to visit FINO for lunch (they have salmon on the menu!).
This is my favorite view: the bar at FINO. I love sitting at the bar. If I have a choice, at any restaurant, really, I will sit at the bar or counter.
I had some fried anchovy-stuffed olives and sparkling water to start.
And then I had seared salmon with roasted peppers and a basil aioli.
Not a bad way to get in my essential fatty acids. 🙂
By the way, have you seen Refueled magazine? It’s really cool.
So Justin has been cooking dinners lately. I know, I know, I’m spoiled. He’s trying to allow evening time for me to go to the gym or take a yoga class. Did I already mention that I’m spoiled?
Anyway, it’s fun to see what recipes he picks out. It’s like going to a restaurant that has only one menu item – which I happen to LOVE. I love it when the chef takes away my choices and tells me, “This is what I want you to taste today.” That’s how I feel every night that Justin cooks. “This is how I’m going to nourish you today.” Happiness.
Anyway, he chose this dish from the great cookbook I always mention, and I was surprised. Casserole? Cream-sherry sauce? Okay! It was really, REALLY good. He even cooked the broccoli a bit more than crisp-tender, because we both like it super-cooked. The sauce is so good, too!
So while Justin makes dinner, I’m in charge of cocktails. This time I made us a Pegu Club cocktail: 1 1/2 ounces gin, 1/2 ounce Paula’s Texas Orange, 3/4 ounce fresh lime juice and 2 dashes Angostura bitters. Shake with ice, then strain and serve. Mmmm.
Cheesy Chicken and Broccoli Casserole
Preheat oven to 375 degrees F.
Pat chicken dry with with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining butter and onion to empty skillet and cook over medium heat until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to baking dish.
Meanwhile, microwave broccoli, covered, in bowl until slightly softened, 2 to 4 minutes. Add broccoli and 1 cup cheese to skillet. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and bake until browned, about 10 minutes.
Adapted from The Best Simple Recipes.
This is what Abby wore a few weeks ago for coffee and farmers’ marketing. How cute is she? Let me count the ways:
She totally has the fall/winter look down. I’m not gonna lie, I’ve totally picked up a few of her tricks. Love it!