Just a regular ol' Saturday night at home. Seemingly always in a rush, I don't often stray from chicken or fish, salad or cooked veggies, bread or pasta. But last weekend, I decided on a more creative variation of each, as I prepare myself for a holiday season full of cooking and
Food Network-inspired afternoons.
Here's what I made...
Fresh lemons and dried rosemary (in addition to salt and pepper) were the seasoning for the talapia.
I let the flavors soak in for about an hour and a half.
Allowing myself to indulge in pasta this weekend, I prepared a simple side dish of whole wheat macaroni pasta seasoned with garlic sea salt, pepper, olive oil and parmesan cheese. (This side tastes great with almost anything.)
I sprinkle in a generous portion of parmesan cheese
after the noodles are cooked...
and even throw in some Italian seasoning to taste.
My balcony herb garden doesn't quite compare to Max's,
but I do always have fresh basil on hand.
I chopped this up, along with a couple of garlic cloves, and added salt & pepper (of course) all to a frying pan...looking back,
I should have thrown in a few pieces of onion.
If I'm being lazy, I'll simply stir in a can of stewed tomatoes (which actually don't taste half bad) but this meal was all about freshness. I had just purchased these beautiful tomatoes on the vine at the store, so I chopped them all and let them simmer with the rest of the herbs and spices.
(In the background you'll see how I entertain myself while cooking: Frasier on Netflix. Sometimes I'll listen to NPR or watch a movie,
but more times than not, I find myself going back to the comfort show
that has, of late, replaced Friends)
I think the tomatoes remained in this state for about 12-15 minutes...
on medium-low heat.
The house smelled so good!
Part 1+Part2+Part 3...Ta-da!
This dish in particular tastes fantastic with red wine.
On this occasion, I chose Malbec.
Fun. Soothing. Successful.