This was a GREAT sandwich — if Roshani Anandappa and I ever open up that little Sri Lankan cafe, I’m going to argue for this being on the menu. Steak sandwich with brinjal moju (eggplant pickle). Yumyum. Maybe served with a little kale sambol on the side.
Hmm…maybe when we do the cookbook re-launch (planned for our book birthday month of March) and we can hopefully gather again, I can partner with Carnivore Oak Park to offer this as a special for a week.
And Amanda Daly, maybe we rent the Daly Bagel for a little pop-up event in the evening once spring rolls around…I had some brinjal moju yesterday on an everything bagel, and it was super-yum.
Just a nice Sunday lunch — omelette with melted swiss and prosciutto on fresh-baked bread, still warm and crispy, with apple slices and apple cider.
Mostly, I leave the kids to fend for themselves for lunch, but every once in a while I surprise them with something like this, and they are SO HAPPY. When Anand writes me a Mother’s Day list of things he likes about me, the first thing on the list is always: “Mommy is a good cook!”
What’s that they say about the way to someone’s heart?
This is the Girl and Goatceries elotes kit. It is yummy. Yes, I could get most of the components separately on my own, but they do have an interesting house-made sauce that comes with, and some nights, you just want someone to put it together for you…
Just grill the par-boiled corn for a minute or two (stovetop grill pan makes it easy), and assemble: kewpie mayo, cheese, cilantro, lime, Yucatan sauce. Adding a little cayenne wouldn’t hurt either.
Today’s assemble-your-own lunch board. A little random, because we had some leftover roast pork and Yorkshire pudding that Kevin made the other night, along with sautéed pea pods and roasted broccoli. ALSO a few leftover chicken wings from takeout the other night. So all I did was put it all out, slice some apples and pears, cut up some cheese, and pull out the pumpkin & ginger muffins. Pretty bountiful result.
I tossed a loaf of Pillsbury French bread dough in the toaster oven for a treat — 25 minutes later, hot, crusty bread, put out with butter and veggies (pepper and tomatoes from the garden!) and hummus and dip and cheese and salami and sliced apples and clementines.
Easy weekday lunch requiring no more than 10 minutes on my part, useful when everyone wants (or needs) to eat at different times. When it gets colder, I might add a pot of soup on the stove.
I’m thinking maybe I can start including more varied elements in this if I keep doing it for school lunches. Like classic antipasto options, or Indonesian gado-gado, or sushi ingredients. Hmm….