I just got off happy hour with a group of friends I have been checking in with every couple of weeks. We laugh a lot, and we also compare what things are like in our various corners of the pandemic. Everyone agreed this week was hard-- it doesn't mean there weren't good moments. There were. But it's almost as if folks were running on all gears, being good soldiers, powering through what we thought was going to be a short-term situation. That took a lot, and now that it's clear this is definitely not short-term... the tired is showing.
It's extra practice. Practice being kind to ourselves, and to others. Practice feeling our feelings but letting go of things we have no control over. Practice is work. No wonder it shows.
WEDNESDAY
I didn't blog yesterday, partly because I spent the late afternoon doing yard work, and then enjoying a glass of wine on the patio with Jeff as a reward. And partly because my camera deleted breakfast and dinner. Breakfast was a bagel, toasted from the freezer. Under the broiler, cut side down, until it starts to brown. Then flip for a quick toast on the cut. It will still be chewy and soft but crispy. A treat. Lunch was lentils with mirepoix and kielbasa, and a banana.
Ratatouille and White Beans
It's extra practice. Practice being kind to ourselves, and to others. Practice feeling our feelings but letting go of things we have no control over. Practice is work. No wonder it shows.
WEDNESDAY
I didn't blog yesterday, partly because I spent the late afternoon doing yard work, and then enjoying a glass of wine on the patio with Jeff as a reward. And partly because my camera deleted breakfast and dinner. Breakfast was a bagel, toasted from the freezer. Under the broiler, cut side down, until it starts to brown. Then flip for a quick toast on the cut. It will still be chewy and soft but crispy. A treat. Lunch was lentils with mirepoix and kielbasa, and a banana.
Ratatouille and White Beans
Both of us had Zoom calls last night-- Jeff with a good friend, me with my family in Washington State. This ratatouille recipe, which we cooked on Sunday, is a summer staple here, and it previewed the sunny weather to come. It's a little fussy to cook the eggplant and zucchini separately, but it is definitely important for getting the right texture out of the dish. I replaced the called-for large ripe tomatoes with about 6 canned plum tomatoes, roughly chopped, and a big handful of grape tomatoes sliced in half, and the substitution worked quite well.
Before eating, I stirred in a can of white beans, and topped with a little crumbled dinner. A healthy and bright dinner, and quick!
THURSDAY
The Final Bagel
Yum.
Bits from the Fridge
Today was a barrage of calls and meeting notes and emails, and I breezed right by lunch. Jeff brought me a bowl of Moroccan chicken, couscous, and ratatouille, and I ate while I typed. No picture.
A Fluffy Comfort Triumph
I came across this recipe for Pecorino Dumplings in Chicken Broth when browsing Food 52 the other day, and knew it was on the docket. After a couple of weeks without finding fresh Parmesan, I bought one of the green cans of finely-grated shelf stable stuff. This seemed like a perfect use. I pulled together leftover slices of bread, which came to a little less than 2 cups of crumbs. I added 1/2 cup of the cheese and 3 eggs. I followed the recipe otherwise, using a mix of the bits of fresh herbs in the fridge (parsley, basil, a green onion), and some frozen peas. It was delightfully fresh-tasting, the dumplings were fluffy and rich, and the broth took on creaminess from the cooking of the dumplings. Four enthusiastic thumbs up. I will definitely make this again!
Before eating, I stirred in a can of white beans, and topped with a little crumbled dinner. A healthy and bright dinner, and quick!
THURSDAY
The Final Bagel
Yum.
Bits from the Fridge
Today was a barrage of calls and meeting notes and emails, and I breezed right by lunch. Jeff brought me a bowl of Moroccan chicken, couscous, and ratatouille, and I ate while I typed. No picture.
A Fluffy Comfort Triumph
I came across this recipe for Pecorino Dumplings in Chicken Broth when browsing Food 52 the other day, and knew it was on the docket. After a couple of weeks without finding fresh Parmesan, I bought one of the green cans of finely-grated shelf stable stuff. This seemed like a perfect use. I pulled together leftover slices of bread, which came to a little less than 2 cups of crumbs. I added 1/2 cup of the cheese and 3 eggs. I followed the recipe otherwise, using a mix of the bits of fresh herbs in the fridge (parsley, basil, a green onion), and some frozen peas. It was delightfully fresh-tasting, the dumplings were fluffy and rich, and the broth took on creaminess from the cooking of the dumplings. Four enthusiastic thumbs up. I will definitely make this again!
Comments