"Don't make too much, you always make too much," The Husband will automatically reply.
I sigh loudly. "I don't know how to make stew for two. Or Spaghetti sauce for one. I'm just going to cook like I know how and you can eat the leftovers."
Last Sunday we gave a casual dinner party for a few friends. We are still eating the leftovers.
"Next time I say we only need to cook one chicken, we're only cooking one chicken," he mutters every time he looks in the fridge. "I don't care if 20 people are coming, we're only cooking one chicken."
As if.
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| Gratin Dauphinois- the secret? Don't wash the potatoes! |
My go-to salad
The Very Best Lemon Meringue Pie Ever
"The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found." Calvin Trillin
TVBLMPE
Bake your favorite pie crust; in a heavy saucepan (who buys light saucepans?) combine 1 cup of sugar, 1/4 cup of cornstarch and a pinch of salt. Gradually add 1 1/2 cups of boiling water. Stir constantly, and cook over moderate heat till the mixture thickens. Add 2 tsp of lemon rind and 1/3- or more- of fresh lemon juice and stir. Beat 3 egg yolks and add a spoon of the lemon mixture, stir and add the egg stuff to the heavy saucepan... add 2 tbls of butter and cook until very thick- keep stirring! Pour into your baked pie shell and set aside.
In a bowl beat 3 egg whites (they came with the yellow part, remember?) with an electric mixture till thickened, then gradually add 6 tbs of sugar and beat until stiff peaks form. With a spatula, cover the pie with the meringue and bake at 325 just until the top has browned slightly. Cool the pie and taste a little springtime! I have some pretty big pie pans (insert joke here) so even this math whiz figured out to double the recipe.
OMG! Love your photographs. They make me soooo hungry and I soooo wish you were cooking for me!!!!!!
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