After all those years of cooking for four Kids with healthy appetites and their dad, I can't do little. Fourteen pork chops or three dozen tacos; you get the idea. Most of my pots and pans are outsized. Learning to cook for one was difficult, and some recipes simply require a large quantity. For instance, I can't imagine making spaghetti sauce for just one meal. While in the produce section the other day looking for parsnips, I saw that the yellow and orange bell peppers looked really fresh and Italian sausage and peppers came to mind. My daughter had lived in New York for a time with an Italian family and that was a Sunday dinner favorite. Deb brought the recipe with her when she moved back to California. Mrs. Bonti wouldn't recognize the version I now make.
Cooking time is short; it's the prep work that takes time. While I was cutting peppers, onions, and garlic, two packages of mild and spicy sausages were browning. (Can''t do little.) Thankfully, Pete came up to share a late lunch, but there are plenty of leftovers for the freezer.
I'm really getting spoiled. Pete brought a bowl of cut melons, some specialty apples (the name of which I can't remember), and a couple of avocados. Poor Pete. He probably thought he could avoid watching sports by coming on Saturday, but the Army-Navy football game was on. What can I say? Navy lost by one stinking point. Drat.
There were no surprises in the feed bucket yesterday (insert smiley face here).
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