Cooking
With orzo salad and a heavy pitcher of lemonade, that’s dinner tonight. Tomorrow’s breakfast: Jordan Marsh’s blueberry muffins.
Good morning. The nest that was empty is empty no more, as children return from college, as in-laws descend, and suddenly we’re up a few animals and down a few beds. The grocery bills are back to the mesosphere and yet we’re out of milk again, the second time in a week.
I’m at it like a line cook making staff meals for a neighborhood trattoria. Tonight: this excellent simply grilled salmon (above) to serve with orzo salad, thick with salty creaminess and slick sweet cucumbers, diced tomatoes, pops of chickpea, nodes of olive. Have some lemonade with that. We’ll talk theories and methods in American studies while we eat.
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Simplest Grilled Salmon
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Tomorrow it’ll be Jordan Marsh’s blueberry muffins for breakfast, Boston proud, and maybe Philly cheesesteaks for lunch, because how fun would those be to make and devour in advance of an afternoon nap?
Then: barbecue chicken for dinner, the sauce thinned out with water so I can paint it onto the meat constantly, allowing a crust to build without the sugars burning, alongside fluffy Cheddar biscuits, potato salad and a mess of cold, sliced vegetables with green dip. And rhubarb crisp for dessert?
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