LONGLEAF STORIES

full circle in the hundred acre wood

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So I’d been reading and writing all day, except for a walk to the gate with Lou to fetch the Sunday paper, and I was pretty sure I needed to go to the grocery store if we wanted anything besides oatmeal for supper, but didn’t want to because I was enjoying myself reading and writing.

The solution, once I took a few minutes to see what was hiding in the freezer, the fridge and the pantry, turned out to be a sumptuous feast. Chicken thighs tossed with olive oil, garlic, oregano and Montreal Steak seasoning roasted with chunks of zucchini, onion and whole shallots in a hot oven for 45 minutes. I had forgotten all about some beautiful organic carrots in a zip bag in the fridge. I cut them into diagonal slices, simmered, then drained and tossed with a sweet little lump of butter. I simmered vegetable stock with turmeric and a swig of olive oil, then let whole wheat couscous steep in the hot liquid until it was fluffy. Totally unneeded for this feast, but a pretty addition, was a can of Del Monte stewed tomatoes, chopped, to add to the couscous.

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Buck and I are in bed already. He’s reading and munching on a Dove dark chocolate. My treat is a ramekin of frozen mango chunks and blueberries. Goooood.

 

7 thoughts on “What’s For Supper?

  1. Dangerspouse says:

    I have that same Le Creuset braiser. Same color and size, even. They’re incredibly great, aren’t they? But…what is “Montreal Seasoning”? What spices do they use up there that are emblematic of the region? I thought I knew cooking, but….

    Liked by 1 person

    1. Beth says:

      Yep, definitely great. I’m caretaker of that dish, plus a round and an oval dutch oven and a square grill pan — oh, and a baby 1-qt dutch oven that’s probably my favorite. Caretaker because I inadvertently inherited them from my husband’s late ex-wife and am holding in the unlikely event one of the step-grands learns to cook. Montreal Steak Seasoning is just another way McCormick found to sell a coarse salt, pepper, garlic, paprika mixture. I don’t know what it actually has to do with Montreal, if anything. It works well on chicken, salmon, roasted veggies (probably steak, too).

      Thanks for stopping by and especially for the conversation.

      Liked by 1 person

  2. Dangerspouse says:

    Ha! If it were me, “caretaker” would somehow (and rather quickly) morph into “from my cold, dead hands”. And I already have a ton of them ( https://dangerdangerwordpresscom.wordpress.com/2016/08/29/porn/ ). Like the old MTV motto said: “Too much is never enough”. You’re very lucky, they’re a joy to cook with.

    Ah, those sneaky MeCormick merchants. They got me again! Now I have to go out and look for that concoction. Maybe I’ll make poutine to give it an authentic pairing! I’m so susceptible to suggestion, dammit.

    Thanks for responding to my comment so quickly. I enjoy these little bits of online persiflage when they happen 🙂

    Liked by 1 person

    1. Beth says:

      Poutine a la Vladimir with Squeaky Cheese Curds. I don’t know about that. But if you do, post pictures!

      Like

      1. Dangerspouse says:

        Vladimir Poutine! Love it!! Guess I gotta make a red sauce, though….

        Like

      2. Beth says:

        But of course, tovarisch.

        Liked by 1 person

  3. Susan Slade says:

    Sounds a lovely meal.

    Like

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