I’m not even going to try to be witty tonight because all I can hear running through my head is a repeating loop of chop this, chop this, chop this. I never want to see another knife or another veggie again. (I will probably change my mind tomorrow, though.)
Anyway, we had steak salads for lunch made with leftover steak from Saturday night’s grilling:
Also in the salads: arugula from the garden (10 million times better than from the store — it’s super super hot and spicy), green onions from the garden, chives from the garden, romaine, tomatoes, cucumbers, carrots, radishes, feta, and drizzles of balsamic and herby olive oil.
Dessert was a teeny bit (like 2 tbsp) of leftover carrot cake oatmeal with extra pineapple, apple, cinnamon, and cardamom:
Mom and I forged on throughout the afternoon to make enough food for 30 armies to send to my dad’s house: chicken cacciatore, beef-kielbasa-barley stew, and pumpkin grapenut pudding. Mom was in charge. I followed her commands. Chop this, chop this, chop this. At some point, I had a minor breakdown and abandoned the kitchen in favor of a nap on the porch bench. I am not made to be a sous-chef, nor am I made for large-scale food prep.
My dad came over around 7pm to collect the goods, and mom gave him detailed serving and reheating instructions. Dad, I expect a full report as you eat these things!
Sarah Whiting (aka Ting) and her friend Nora came over for dinner. I completely forgot to take people pictures, grrrrr. But I did take food pics. I made chips from the stale whole wheat roll-ups and guacamole from two avocados, black bean and corn salsa, fresh tomato, fat free sour cream, fresh lime juice, and cayenne.
We ate it all very quickly (a significant portion is sitting in my belly now). We also enjoyed more Golden Star sparkling white jasmine tea spritzers (1/3 tea, 2/3 plain seltzer).
The main course was chicken-pineapple-onion-green pepper-kielbasa skewers. I’m pretty sure I spent hours skewering these things. John started them off in the stone grill outside, but they weren’t cooking fast enough, so we finished the job inside with a quick broil in the oven. Ting and Nora brought an awesome pesto-bean salad with tomatoes and fresh mozzarella. The plate:
The skewers may not have been able to finish outside, but the sweet potatoes did, however, do quite well in the stone grill with perfect char.
Dessert was fresh watermelon:
And pizelle cookies:
Dinner with the girls was so fun — Ting and I needed the chance to catch up, and we had some very interesting conversations, not the least of which was my mom’s recounting of her competitive bodybuilding days. And like I said, I’m exhausted. And stuffed. I’m heading back to NY at some point tomorrow, though I don’t know my exact schedule. And I’m too tired to deal with the bus schedule right now!
I can’t think of a question. What question would you ask now, and how would you answer?