After a week and a half away, S & I returned home on Friday…exhausted. We were in New York, for my parents 50th wedding anniversary, and in Washington, D.C., for a grand tour. Before returning home, we sent the girls off to camp for the summer. We came home kid-free and slept-in on Saturday, which was pretty luxurious.
Upon our return, S & I were ready for some home cooking. When you are on the road for a long time, food at restaurants gets old and it is hard to control yourself when the food is good – which it was.
We did have a couple of very memorable home cooked meals while we were gone: my sister, K, made grilled pizza one night, among other fantastic food; our friend, JS, made Maryland crab cakes, while we were visiting the D.C. area, that were, frankly, stupendous (and she also made fabulous pesto pasta and chocolate souffle); and finally, we had an incomparable breakfast at S’s cousins’ home – they made a full list of J’s favorite breakfast foods.
Nonetheless, we arrived home craving fresh fruit and vegetables, less salt, and, actually, a little less of everything. I will be mostly cooking for 2-4-dinner for the summer, except when guests are here. And, that has already occurred. Saturday night, Grandma and WG were here for dinner. Here is the menu we had:
Hummus and chips (while I was cooking)
*Chicken – roasted on the barbeque in a cast iron pan (too hot to use the oven)
*Sliced fresh tomatoes
I don’t like to tamper too much with vegetables when they are so perfect at this time of year. Just a little salt, pepper and olive oil. Or, plain. This dinner was great kick-off to healthier eating. The chicken was from the farmers market and was a real “range” chicken. No cage, no all-day coup. Lean and delicious.