Thursday, 11 June 2009

• Currently Hecho en Cuba: The Complete Collection By Various Artists see related

  Orzo Asparigi.

  
  I left work yesterday with excess amounts of energy. It was my self designated night to stay at home - cook supper, talk to my mother via Skype, and accomplish some of the to do items on my ever stretching list (which, to be honest, intimidates me every time I remember it/all of the time).
  
  I began cooking while video conversing with my Mama, talking my face off. First in the pan - the tiniest amount of butter (I am conscious, really I am, salt and butter worriers) and low heat for the diced and sliced onion and garlic. They sauteed as the volume of my voice rose up and down, my Mom listening, smiling and being lovely all the while, forgiving me for my distraction and knife waving. When I pulled out the stalks of asparagus from our cool white picture and post it covered refrigerator, I generously chopped the ends off - I wanted no woody disgusting factor from those end bits in my (hopefully delectable) dish. I worry about chopping too much off, the wasting, etc. However, those extra couple centimeters chopped prevent grimaces from crossing my face while eating - a good trade? Maybe. Waste, want, whatevs. I chopped the asparagus into a plentitude of small discs, the good end left completely whole and thrown on in with a bit of cream (the last of it, none for coffee this morning for B Mans - yike town), salt/pepper, little chili powder and a bit more butter. Add insanely slowly roasted slices chicken breast to the reducing concoction, mixed with orzo. My Mom let me go somewhere in there, and forever later, as I buzzed around getting distracted (pinning back hair, sorting clothes, soaking the garbage can) I spooned out a huge helping and cut up a medium sized tomato into eight, threw some torn up romaine, a handful of whole pecans - drizzled a bit of balsamic - and dug in. Only a two hour process - but totally worth the pleasure it afforded.
  
  Not the meal of last night, but one
  concocted after Valentine's way back,
  below. It's weekend time.
  
  
  
  
  
  

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