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The Covid Nineteen

May 19, 2020

This explains the so-called Covid nineteen. (Pounds, that is.)

This was dinner a couple nights ago… a bevy of leftovers, a few produce drawer salvations, and one new thing. And some wine, followed by a bunch of cookies.

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First, the leftovers…   The white rice was the vehicle for chicken with coconut milk,  tomato and ginger (the chicken was finished off a day or two ago); steamed broc from a few nights ago; the last of the roasted potatoes from “Mom’s chicken” dish a little over a week ago; and some excellent cheesy tomato risotto… from about 4  or 5 days ago.

Then the new thing… that’s salmon sauteed in brown butter with diced cucumbers (of all things), garlic and lime.. a bit weird but okay enough. May not make the cut, but it helped me brush up on my brown butter technique.

And, finally, the produce that needed to get eaten stat: an avocado, and steamed red bell pepper and zuc.

 

Tonight’s adventure was a pretty good cheesy, spicy black bean bake that I wish I’d gotten a picture of, with 5 (yep) cloves of garlic. I sauteed all that garlic, chopped, in very hot olive oil, added tomato paste and a mix of Mexican spices (chipotle, smoked paprika, cumin, red pepper, ancho..), added canned black beans and a bit of boiling water, then topped it with a ton of cheddar cheese and stuck the whole pan into the oven for five minutes to melt and brown the cheese.  Had it with cornbread muffins that Jim had baked about a week ago.  I’m not a bean person but can handle black beans and I ended up liking this one more than Jim did!

It was a good refrigerator-emptying couple of days!

Think we’re eating too much?

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