Wednesday, June 14, 2006
Back to Basics
After a few weeks of what I would call proper dinners Lofty started getting sick of what he called 'poncy food'. No, honestly, I can see his point. I have been going a bit over the top of late and some more down to earth food was definitely a good idea.Yesterday I went right back to basics: Garlic and
herb roast chicken legs with mixed vegetables, boiled baby potatoes and pan juice gravy. None of it was anything special, but I suppose it wasn't bad either. I guess dinner was once again a good reflection of the day it was made on: Not bad, no highlights, nothing to write home about. But we did try something new. As you may have noticed in the picture on the left, there is something purple in the vegetable mix. Those are Jenny's sugar snap peas.
I'd never seen purple peas before, so I had to get them on Saturday. Unfortunately, Jenny was right and they weren't as nice as they looked. The taste was good, but they were tough and stringy. So, the one thing out of the ordinary was once again both good and bad. Interesting, but inedible. I suppose this is the only way to find new things you like, by trying lots of things you don't know hoping that you won't dislike all of them. And by never forgetting that there is always tomorrow.And yesterday tomorrow was today. Huh? Well, you know what I mean. This misguided
attempt at being poetic was really meant to express that unlike yesterday, today I was entirely satisfied with the dinner I made. Not that much could have gone wrong. All I had to do was to combine some of the best vegetables I could get my hands on here in Dublin into a lovely, crisp salad and top that with thick slices of hot smoked tuna. This is the fish I bought at Fallon & Byrne and I must say it was well worth the money I paid. It was juicy and tasty and well more-ish. The perfect accompaniment for the plum tomatoes they are selling at the moment. I can't wait for the weekend. An old friend of mine is coming over from Germany and we are hoping that the weather is going to hold up so we can go for a picnic in the park. It would be the first al fresco meal of the season and I would love to share it with the people I love.Christine at 9:24 pm
