The Luxury of Being Sick

I’m sick.  Again.  This seems like the norm when you live with a few lil’ germ factories.  J. is out for work tonight.  While I had the tentative plan to do the “no-fuss” pizza ordering, I called an audible and went another way.  Egg drop soup was calling my name.


A few weeks back, I finally put into action a tip I had read about long ago but never implemented.  If you have extra herbs on hand, you can chop them up and then put 

them in an ice cube mold with water and freeze it.  Then you can pop a cube in to soups or sauces for some almost-fresh herb taste.    I pinched back a new basil plant but didn’t have an immediate use for the basil, so I froze it.  (the plant died shortly after, 

no clue why — basil routinely comes to me to die)

For Max’s dinner I had boiled him some shrimp, so I kept the shrimpy water, added 

homemade chicken stock, an ice cube of frozen basil, chopped chives from the planter, a little soy sauce and dropped an egg in.  I had also squirreled away a couple of shrimp and chopped them up and added to the soup.  


This was really delicious, and beautiful, too. 


Summer Garden Eating

The weather here today was in the 90s.  When it gets this hot, we try to avoid cooking in the kitchen and instead we go with our trusty grill.

Tonight’s meal featured a bunch of fun stuff from our garden.  Here’s the run down:

– our garlic, basil and oregano in the chimichurri sauce.  (Parsley is not quite mature yet for picking)

– our young wala wala onions, grilled up like spring onions

– our lettuce and our red torpedo onion, which we quickly pickled

– homemade dressing featuring the pickling liquid, farmer’s market honey, our green onion.  (notice how it’s served in a baby food jar with a baby food spoon — super classy)

– the lamb had a marinade of our rosemary, garlic, and my parents’ lemons.  We used the same marinade to dress the corn

Then a little game of catch.  Not bad for a hot spring day.