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.



Wednesday, August 1, 2012

August 1. Beets greens with bacon, corn and roasted tomatoes with garlic. Love the Locals.

Roasted tomatoes first thing in the morning--I'd been eating them in salads, but they were beginning to age a bit--so drizzled with olive oil and joined by a few cloves of garlic into the oven they went--filling the house with those excellent roasting smells.

After an earlier than usual yoga class, biked to the Santa Monica Farmer's market for the first time in weeks.  The bike is a good brake on purchases.  I'd brought my backpack and a few bags, but even so, I've learned it's all too easy to overload--adding the awkward bike ride home problem to the inevitable eat the vegetables before they rot anxiety.

Bough tomatoes, potatoes, three!!! varieties of green beans, fennel and golden beets.  Biked home with ease and grace and immediately cooked up the beet greens.

It was quite delicious--so here's the recipe:
One thick bacon slice.
One bunch beet greens, stems removed-leaves are torn, but not tiny.
Roasted tomatoes with garlic.
1/2 cup Corn Kernels.
Beet greens with bacon, roasted tomatoes and corn

Fry the bacon until almost crispy.  Remove from pan.  Pour off almost all the fat.  Add corn.  Saute a few minutes.  Add beet greens.  When they are almost cooked, add the tomatoes with garlic and the bacon which you've sliced into 1/2" pieces.  Heat through.  You could eat this on pasta, or rice, or polenta, or with eggs...whatever.  I myself was happy to eat it in this more or less naked state.

A quick snack at  Ozumo's Love the Locals for an early dinner with Linda. 

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