Naomi: Cooking for one and for friends



For years now, even before I wrote the recipes in what I think of as my "static blog," Fiftytworecipesfrommymother, at the request of my children, Sarah and Sam, Sarah had been urging me to keep a daily (more or less) record of my cookings--the meals I make for myself in my (surprisingly) solitary life as well as those I make for friends. For whatever reasons, I've never done it.


But, after months of wandering, I've finally begun. As I haven't quite mastered the art of cooking for one, and love throwing together grand meals at the last minute, I have been encouraging friends to call to check on what I might have on hand any evening for a quick meal. Instructions can be found in my entry for March 20th--What's in Naomi's Refrigerator.

This is primarily a record of the meals I prepare for myself and others, accompanied by "mug shots" of the food (when I remember to photograph before eating). Shot by my phone, with no styling, they may not capture their subjects at their best, but so be it.



Saturday, June 2, 2012

June 2. Onion and Zucchini Fritatta Eggplant with Pomegranate Sauce. Roast Tomatoes. Roasted Asparagus with Parmesan, Garlid and Lemon, Mixed Greens with multi-colored Beets and Avocadoes.


As I drank my coffee with a piece of toast, I began preparing brunch.  Russell and Heather were arriving at 12:30, so plenty of time to get all things in order.  The eggplant, after marinating all night in its pomegranate sauce, had plenty of time to reach room temperature, as did the roasted tomatoes which I'd made the night before.  All I had to make this morning was a frittata with onions and zucchini.  The recipe calls for basil, which I usually use (if I don't have basil, I'll use parsley).  But today I used Thai basil which I'd bought at the Farmer's Market, which provided a lively touch.   



Roasted Tomatoes (the only dish that passed the relatively low photo bar)



Also served roasted asparagus with garlic, parmesan and lemon and a salad of mixed greens with the multi-colored roasted beets and avocado.  





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