Even though it may look, based on my Lifecast, like all I did today was get Lucy groomed, I was in fact extremely busy and frazzled. My frazzle-ness, unfortunately, coincided with the one day this week that Kendrick is not rehearsing. I really wanted to cook him dinner, but I was working on the electric sockets in our office (which have become decidedly mutinous) all afternoon, and so when Kendrick walked through the door around 6PM I contemplated just giving up and ordering Chinese (not that that’s a bad thing – Chinese is actually my default setting for dinner – I just wanted to do something a little more special).
BUT! No problem for the intrepid food-hoarder: using only the ingredients I had sitting in my refrigerator already, within about ten minutes I prepared a meal that elicited moans from my darling husband.
The pasta is just fresh porcini mushroom ravioli from Eli’s dressed with a simple tomato sauce and fresh peas: I’m a huge advocate of fresh pasta (as opposed to dried); the price is only marginally higher, and it’s MUCH better. Remember, cook fresh pasta only for about 3-5 minutes (as opposed to 12-15 for dried).
The salad is just a mish-mosh of crap from my fridge: baby spinach leaves, avocado, the rest of the fresh peas from the pasta, crumbled bacon, crushed walnuts, and goat cheese. I dressed it with the juice from half a lemon, olive oil, and sea salt, but in retrospect I think balsamic vinaigrette (Annie’s brand, please) would have been a better choice.
In the background, you can see Kendrick queueing up our DVR to record America’s Next Top Model (the 5’7”-and-under season, which I – oh, Lord – almost auditioned for, because I’m insane). Don’t tell him I told you that.
Mosaic table from Salvation Army (our first co-purchase ever); needs-to-be-reupholstered hand-me-down Crate & Barrel couch; vintage Chinatown plate.
