How We Do It.
Make dinner, that is.
Boy and I don't cross paths much during the day, and towards the end of the week, even less due to boy working at night. So, our dinners are interesting ones usually because we both equally contribute in the thinking, buying, and cooking process. It usually starts out with a midday text.. an idea that spurs banter about past meals and things we'd like to try.
By the time we are home together, some protein is thawing or tofu (or the like..) is marinading. Once I've kicked off my shoes and settled into comfy clothes, the creation wheel starts to spin and we both flawlessly scurry around our tiny kitchen blurting out - how about a little of this or what if you sprinkled some of that to zest it up a bit? Before you know it things are in the oven, or on the stove. Then me, boy and moose are out on our nightly walk.
Last night we started out with thawing pork.. then decided on an Asian influence, which was eventually blurred a bit in the production.. Anyhow, we did zucchini noodles which hit the wok for a minute, and then a cold zucchini, tomato, red onion relish and jasmine rice. The pork was cooked low and slow in a ginger vinaigrette, hickory liquid smoke and s&p. The dish was very clean, fresh and alive - it turned out to be one of the very best dishes.
