I could easily picture myself sitting close to the surf in Cape Cod sipping a chilled Sauvignon Blanc or enjoying a leisurely tapas crawl in Barcelona. Alas, that’s all I can do at this point: picture! A five-week old infant hardly makes for a great travel companion especially paired with a rambunctious toddler, so while our wanderlust is at an all-time high, we remain home and are scratching our traveling itch through cooking.
I often plan a menu for the weekend and the week on Thursday afternoon, figure out a shopping list and shop on Friday and cook over the weekend. Most of the time, I am happy to make ready substitutions on the go while at the store if I see something that looks good. That was the case with lobster tails at Whole Foods on Friday and so I decided to take a chance on them having never cooked the crustacean at home before. We steamed them for just five minutes and served alongside an Israeli cous-cous salad with herbs. The herbs were whatever I found in my garden—basil, mint, scallion, parsley.
Since time is a precious commodity and the weather is too nice to stay home and labor all day at the stove, I went for a lean pork loin that took all of 5 minutes to marinade and another 15 to cook. I marinaded the loin while Evan cooked it off and made a sauce with the drippings.
I added some oatmeal and chocolate chip cookies into the weekend mix and had quite the helper, too.Here’s Sophia “reading” the ingredients on a bag that used to house raisins … before they became part of an Israeli-style bulgur salad.