Bringing This For Lunch

After a week away from home, there was no question that I’d make dinner.   “Yup.  Sure.  I’ve got it.”   And on a cold day, without the car, this meant I’d be trying to use whatever we had.  The fridge.  What’s in here?  Well, not much.  It’ looks like no one’s shopped since I left.  One the counter there is a sauce pan about one third filled with white rice.  Up in the cabinet is a can of black beans.  If there’s a half-filled bottle of salsa in here, that will be one dish.  There is.  Open the top.  Seems alright.

I explore the plastic vegetable trays at the bottom and find two large, ripe eggplant.  OK.  Now we’re good.  And these mushrooms here.  Ahh, but there’s fuzzy white growth on those shrooms.  I’ll be escorting those to the garbage can.  Cilantro will find a home in the black bean adventure.  So too will these cherry tomatoes though I ought to inspect them one by one.  Turn on the oven and bake these sweet potatoes.  They can stand on their own. 

After grilling and sautéing things I reckon the two main dishes will both be better with a bit of baking.  It’s winter.  You bake stuff.  I bake them for a while and when the girls return its high time to take them both out.  They come off alright.  One girl likes the baked rice burrito affair.  “I’m bringing this for lunch tomorrow.”  High praise, that.  The other seems to want seconds of the baked baba ganoush eggplant.  

I bring the dishes to sink, and scrape them off.  The unwritten rule round these parts is, the person who cooked things won’t need to be cleaning them. Back in to the office for more emails and calls, and charging up of devices.  You don’t do any cooking when you’re on the road and I’m thankful for having had the mandatory distraction from must-do’s just now.

Monday, 2/05/18