Deli dinners

I will clean the kitchen floor with a toothbrush, I will cook breakfast, lunch and dinner, I will brave the dungeon that my husband refers to as the basement to do the laundry but there is not one way that I am going to drive to the grocery store. I am driven, or I don’t go. Jonathan is away, so it’s me and Ferd and the deli. Now I admit, that I have a very special deli, open 24 hours a day, 365 days a week, with a massively overpriced and wildly diverse selection of food for such a small place. Doing all your shopping at the deli is no where near cost effective to the say the least, but it is possible–which for me, is the magic word.

Yesterday: Nine grain bread delivered fresh everyday from Tom Cat that I sliced and made a sandwich with chevre, toasted walnuts, currants, and barely wilted spinach.

The day before that: Corn tortillas with melted cheddar and jalapeno. Side of avocado slices, red onion and tomato with salt, lime juice and olive oil. Another side of black beans well rinsed with more lime juice, crushed coriander, raw minced (fresh) garlic, fresh cilantro and olive oil.

Another day: Potato pancakes with a side of braised leeks and a little dish of black olives.

The day after that: Fried eggs, bacon, roasted tomatoes and roasted asparagus

And on and on…Hot dogs, three bean salad and potato salad

Fried tofu with green onions, ginger and garlic and side of steamed broccoli drizzled with a dressing of rice vinegar,
sesame oil, soy and a dash of lime. Toast a few sesame seeds or cashews and sprinkle those on top

For dessert–Ronnybrook ice cream–Ronnybrook rules (if you are ever visiting New York, take a detour to Chelsea Market and visit the Ronnybrook ice cream parlor throwback, high on design and huge on flavor) and I bless my deli for stocking it.

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