We were away for nine days, and we did not spend two nights in the same city/town. So, I did a lot of driving, with my best girl navigating because Siri wasn’t getting the job done on her own. And my best girl was very calm, even when she was not entirely sure her mother was capable of making it from the New Jersey Turnpike onto the George Washington Bridge. And that was before we realized the rental car did not have the automatic lights feature, so we were driving in the dark without headlights, and I just can’t recommend that to anyone.
But we made it. And now we’re home, ready to sleep in our own beds and get back into a regular schedule, particularly with respect to eating.
In nine days of travel, my daughter and I had only six proper meals (meaning food served on plates and requiring silverware). Three dinners and three lunches, spread throughout the trip. No; I’m not kidding. Everything else was snacks grabbed here and there, eaten on the run.
But those six meals were delicious — good enough, and different enough, that I’ve come home inspired to cook this week. Also, I’m too tired to write about much of anything other than food. So here are some thoughts for the week ahead, if you, too, feel like cooking this week.
And if you don’t feel like cooking but do feel like reading, but you don’t want to read anything too heavy or serious, then I’ll again recommend The Plot, by Jean Hanff Korelitz.
The inspiration for this list includes a lovely late lunch at the Isabella Stewart Gardner museum, where we saw the Titian exhibit. More on that exhibit another day. The lunch was a simple salad with lovely greens, cold salmon, thinly sliced radishes, chickpeas, and a bright Green Goddess dressing. Swoon.
Here’s the list:
Roasted Carrots with Farro & Chickpeas (Cookie & Kate)
Luco Lefebvre’s Roasted Carrot Salad (NYT Cooking)
Rigatoni with Easy Vodka Sauce (bon appétit)
Lemony Salmon and Spiced Chickpeas (Epicurious)
Green Goddess Salad with Chickpeas (Eating Well)
Risotto Milanese (NYT Cooking)
Carbonara Flatbread Pizza (A Fork and a Pencil)
Perfect Pizza Margherita (Food and Wine)
Arugula Salad with Olive Oil, Lemon and Parmesan Cheese (Food Network)
Jambon Beurre (Food 52)