My Week in Food
It was an unusual Week in Food that reminded me how easy it is to take our modern conveniences for granted. Here’s what it looked like, captured on my iphone.
I hesitate to begin with a snapshot of the bathroom, but it set the stage for the week. A pipe in our kitchen burst, which means we have neither sink or dishwasher at the moment. We found ourself bathing the dishes in the tub. They’ve never felt more pampered.
Lacking the use of a proper kitchen has meant some strategic cooking with the primary objective of soiling the fewest possible dishes. We relied heavily on salads (no big, greasy pots and pans to contend with) including this spur-of-the moment cucumber and fennel number: 1 large thinly sliced fennel bulb, 1 seeded, chopped cucumber, 3 tablespoons fresh chopped chives, 1/4 cup diced Parmesan cheese, lemon juice, salt.
Pulled this working lunch salad together with the crunchy bits and bobs in the fridge: carrots, peppers, radishes, fennel, chives, a mustard vinaigrette. Served it along with other bits and bobs: leftover flatbread, take out Indian chick peas, and so on.
Isabelle was behind this beauty: little gems, avocado, grapefruit, a shallot dressing. We served it with steak cooked on the grill (no dishes there).
This was my favorite “no sink” party trick: Blanch green beans in a pot of boiling water. Then cook pasta in that same pot. Make Butter, Egg, and Cheese pasta, also in that same pot. I think I have the makings of another cookbook here…”no sink” recipes.
We set up the fixings for DIY BALT Sandwiches last night (Bacon, Avocado, Lettuce, and Tomato) right on the kitchen butcher block. The bacon made up for all those salads.
I tried to stay out of the kitchen as much as possible, but did manage one new little idea: this festive Fourth of July dessert. Stay tuned for the recipe, coming your way soon.
How was your week in food?
P. S.. It being summer, My Week in Food is going on vacation for a few weeks. I hope to return with plenty of fresh inspiration gleaned from my adventures!