Everybody has their midweek classics, but you know what might be one person’s go to recipe can easily be another’s “Are you kidding me?”
Take my friend Mary–yesterday afternoon, a Thursday afternoon like any other, Mary was making dinner for her family; something quick and easy. Â She was making it early because she works, she goes to school, she has two kids–she had other things to do.Â Mary made fish curry.Â She crushed and toasted the spices, stirred in fresh coconut milk that she removed from the coconut herself, and then made a side of idly–ground lentils and rice that you make into a sauce with the lentils and patties with the rice.
She also grated the coconut–you know, in her spare time–on a little bench that sits just a few inches off the ground with a thin sharp disc extending from one end.Â “Faye”, she said, “I don’t the grate the coconut every day, just when I need it, and then I just freeze the rest for the next time.”Â Mary is my hero.Â I didn’t have the nerve to tell her that my go to quick and easy during the week is a can of chic peas with olive oil poured over the top and a garlic clove or a fried egg with or without a plate.
I am going to try and add something new to my list that made weekly appearance’s on my mother’s until Carl Henry decided that we were all doomed for a life of high cholesterol and walkers, and switched us to lowfat only mozzarella.Â Our fondue pot was worn out from overuse.
Rub fondue pot (or first, go out and buy one) with a peeled clove of garlic.Â Throw out the garlic. Add 1 1/2 cups of of a very light dry delicious white wine and a tablespoon of kirsch.Â Heat it up on top of the stove.Â Put 2 tablespoons of cornstarch,Â 1/2 pound each of gruyere and ementhal or any semi hard cheese you love, cut into tiny cubes in a bowl together.Â Toss it up.Â Gradually add the cheese to the gently simmering wine in handfuls, making sure that one handful melts before you throw the next one in.Â Stir slowly and constantly with a wooden spoon.Â Rip up some seriously good French bread and with a long fork, dip the bits into the cheese.