After being away for much of the last two weeks, I'm back in the saddle, culinarily speaking.
Last night, I made herb crusted salmon, with brown rice and peas for dinner. The salmon recipe came from Bittman's "The Minimalist Cooks at Home" and proved to be quite good. I try to fix fish on a reguar basis and my son loves the "Emma's favorite salmon and potatoes" from the same cookbook, but I find that we have it a bit too often. This was a great alternative.
Tonight -- or should I say "all day today" -- I'm fixing barbecue and coleslaw. For those of you who might not understand such things, barbecue is a noun, not a verb. It is pork, not beef. It has a tomato-based sauce, not vinegar or mustard. All else is heresy. I'll be blogging about the barbecue in a separate post.
Tomorrow, we'll have minestrone and a garden salad with fresh Italian semolina bread. The minestrone recipe comes from the Vegetarian Times Complete Cookbook and looks like it'll be quite good.
Thursday and Friday will be leftovers of barbecue and minestrone, respectively. On Saturday, my son will be off with friends, so I'm starting to think about maybe making scallops, which my wife adores and my son loathes.