This weekend my husband announced on Saturday that he would be making flatbread for dinner on Sunday. I wasn’t really sure what that meant but I’ve learned over the years that if my husband is cooking, I’m enjoying (okay, there was that one time over 30 years ago when he made fried rice and none of us could feel the inside of our mouths for the next 2 weeks). I was given instructions to pick up fresh yeast (not dried yeast) and some more mushrooms. We had, according to the chef, sufficient plum tomatoes and onions and tahini and parmesan cheese. He likes to talk to me to tell me what he is going to concoct. I don’t always listen in detail because these conversations often occur when I am in the middle of doing something else. 🙂 I listen for the “do we have any” and the “can you pick up” phrases. I went about doing a zillion errands and chores on Sunday – dusted his office (no wonder why he is always coughing up there), cleaned the bathroom, did the laundry, grocery shopping, got books from the library, and emptied garbage cans. I figured after that day I was entitled to sit back and let someone else make dinner. It was, of course, totally delicious. Other than what I mentioned above, I have no idea how he made it or what was in it. But now it’s in us and our tummies are oh so very happy!
At last, summer is here. In NJ that means the 3 Hs – Hazy, Hot, Humid. Hot is fine with me. Hazy is tolerable although not preferred. Humid is only good when the temperature is below 85. Above that – we all melt. I guess I am truly aging. There was a time when the humidity didn’t really bother me all that much. Now even I, child of the hot sunshine, find that hot & humid is uncomfortable.
I was working from home last week for several reasons. I had a lot of meetings and if I work from home, I don’t need to use a headset – I can use the laptop speakers instead. After a few hours, any headset is annoying. The company office is air-conditioned of course. And while many are perfectly comfortable with that, I am always freezing if the sun is not beating on the windows there. It was not – it was rainy and hazy on the non-rain days. There were some other good reasons to work from home as well, but those 2 top the list.
Working from home means that I can get up and walk about between calls. I can do chores during my usual commute time, and during lunch. I was possessed by the salad genie and for 2 days I created summer salads. Three of them could be made without any heat, and for the 2 that needed some cooking, I turned on the fans and dealt with it. 🙂 When I rested on the 3rd day I had a fresh green tossed salad, lentil salad, chickpea salad, coleslaw, and a pesto pasta with broccoli.
It’s always fun to watch the food creations come into being, but it was even better because I could walk out to the front garden and clip whatever herbs and lettuce I needed. My brother-in-law gave me the simplest most tasty recipe for coleslaw: shredded lettuce & carrots, mayonnaise, white balsamic vinegar, garlic powder, and basil. I like my coleslaw dry, not wet. I find that 2 tablespoons of mayonnaise mixed with the vinegar is enough sauce for me. I walked out to the garden and clipped 3 types of basil to add to the mix, instead of using dried basil. It was delicious. I know it was because my husband devoured nearly all of it within 2 days. 🙂 (He doesn’t seem to care for the lentils. That’s fine – I LOVE the lentils.)
I used the basil, dill, lettuce, lemon balm, and parsley fresh from the garden as well. Fresh herbs definitely make the flavors pop. We have a farmers’ market every week in town, so we went up to the market and got fresh onions, fresh garlic, cucumbers, tomatoes, bread and pickles. I had a chance to use the salad bowls I’d made many, many years ago when I was still “doing pottery”. They seemed the perfect touch. Dinner was a delicious stuffed bread with fresh veggies and salads. A perfect summer meal when it’s just too humidly hot.