I wish I could tell you that there was plenty of cooking going on this weekend, but there wasn’t. In fact, the only cooking that went on was an easy chocolate cake and some dandelion greens. We did this on purpose because we needed a weekend where we could just relax. Right before our every meal Evan or I pulled something out of the fridge and just heated it up. Don’t get me wrong… there wasn’t any takeout this weekend; everything was done ahead of time. We cooked on Friday and admit that I was dog-tired for it, too. But that’s fine because it afforded us a blissful weekend. Among the three things prepared on Friday was a take on a dessert I grew up with as a child — a sort of a bar with a shortbread crust and a nutty filling. The dessert I grew up with is called sochinskoe and it had a walnut filling, but mine has a sweet pecan filling punctuated with tangy, fresh apricots. It is stone fruit season after all and I think there are few things better than perfectly ripe stonefruits. I also made this chicken with cardamom rice and barberries. It was just delicious and I still have leftovers. This recipe is becoming an easy staple at our house. So … what do I consider to be a blissful weekend? One where I got a chance to relax, to unwind and even make a trip to the mall. These are a busy few months for us because we have quite a few family events coming up including the wedding of Evan’s sister. I feel like we have to rest up ahead of time.
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