I’m amazed at how much more I can get done with an extra hour in the day thanks to Daylight Savings Time. After a solid night’s sleep, I tumbled out of bed at 10 minutes to 8 this morning, walked Toby and ate breakfast. Eric made scrambled eggs with Saga blue cheese, bacon, toast and capuccino.
After breakfast, I got to work on my lentil soup. The recipe I use, which comes from The Barefoot Contessa Cookbook, makes enough for eight to 10 servings. I usually halve the recipe, but this time I made the whole thing so that I could freeze some of the soup.
When I got to the point where I needed to add the stock to the vegetables (onions, leeks, carrots, celery), I paniced: I didn’t have enough stock. The recipe called for three quarts and I only had two, 32-ounce containers of store-bought chicken stock. Then I remembered that I had two containers of stock in the freezer that I had made (eep!) two summers ago when Eric and I were buying organic chickens from Two Spoon Farm. I dumped the frozen stock into the soup and was saved by my own industriousness. Eric and I are going to have the soup for dinner tonight with a salad and some bialys our industrious friend Erica whipped up this morning.
Next on my to-do list (after walking Toby a second time) was mixing up the ingredients for Italian-style meatballs (recipe from the February 2006 issue of Martha Stewart Living magazine), which I cooked in a couple of cans of diced tomatoes with some olive oil, garlic and crushed red pepper flakes. Eric and I will have the meatballs for dinner tomorrow night. I can’t decide whether to serve a salad with the meatballs, or try a recipe for wilted arugula that I found in another past issue of Martha Stewart Living magazine. I’ve never eaten arugula cooked, and I can’t imagine what it’s like. Honestly, the idea of cooked arugula doesn’t send me, but I might make it anyway just to try something different. On the other hand, I hate to waste the perfectly good arugula that I got in my CSA two weeks ago by cooking it. Maybe I should just make an arugula pesto?
What do you think? Should I make a salad to go with the meatballs, or try the wilted arugula?