So, there is a miraculous full time working mom out there
somewhere who meal preps with precision on Sunday and then plates beautiful
meals Monday through Friday after an 8 hour workday. This person seriously impresses me, but I am
not this woman. I am the woman pictured above, and while I am wearing an apron in this photo looking all pro-cook like here, its most likely that it is the weekend and I am getting ready to make a tasty beverage rather than a 4 course meal. Dinner cooking duties
are divided around here and on days when I work until 6 or later, those tasks
fall off of my plate, thankfully. The
thing is, I do love to cook. Its fun aka
it brings me joy! Also, its an excuse to play
music really loud and ignore complaints from or arguments between my kids. I’m sorry; did you say something while that
Waylon and Willie album was turned up to 11 sweetie?
This brings me to my current issue of interest,
Saveur #69, October 2003. The cover story
is all about canned Tuna so there has got to be a straight forward mid week
relatively easy meal here, right? OK, so
I pick “Tuna and White Bean Salad”. I’m
a sucker for bean salads.
I somehow
remember to soak the beans the night before so I feel super ahead and
prepared. Said white beans take more
like 1 ½ hours to cook (recipe says 45-60 min) but no worries, I’m still pretty
much on track. From there it’s a quick
matter of cutting a few veggies and herbs, making a simple vinaigrette, and breaking
up a few tins of fancy oil packed tuna which the recipe says should be a particular brand that I can't buy here. However I track down some pretty fancy looking Spanish origin stuff so I'm still feeling special.
The result was … delicious. Also,
this meal was really quite healthy. I
added some chopped Romaine and multi grain baguette because I like things that
are crunchy and crusty and so do my people.
3 of the 4 members of this household ate this happily. Alas, the 4 year old ate chicken nuggets
(healthy ones from Whole Foods, I promise) and cut up veggies. I’ll cut him some slack.
So I'm 2 for 2 here on recipes that bring me joy. This one was sort of great because it was easy to cook, really didn't take much time to complete, and it was a little different then our regular weeknight fare.
So another magazine finds its way safely back to the shelf. This is fun. And did I mention, delicious?
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