Unfortunately, or fortunately, for those of us who love our kitchen, it’s back to school, and that means back to regimen and the age-old question: “What’s for dinner?” Listen, even with my love affair with my pots and olive oil, I find the question itchingly irritating every time it comes up. It evokes the same irritation as “Mom, by tomorrow I need…” and “Can I have money for…”
Every season I struggle with bringing life, enjoyment and appreciation to fall cooking. I find fall depressing because as a true Cancerian, there should be no other freaking season but summer, OK? Messy buns and my grill…we hold hands in a summer romance from May to Labor Day. But, like a typical summer fling, it dries up with the leaves, cooler weather and pumpkin lattes. Bah Humbug until Thanksgiving.
This week marked the second full week of school and everything else, so I wanted to share a recipe or two that was not so bad and might help ease you back to weeknight meals.
If you want to destress yourself before you start stressing about dinner, always remember that something that can be made ahead, has few ingredients or can be made quickly is your best friend.
Last night, I did this, minus the bread bowls:
Easy, quick, and very yummy. Well, let’s face it, anything that has even a partial cream base is going to be good, even if it’s mixed with newspaper and crazy glue.
This is, oddly enough, not a Paula Deen penning, despite the dairy fat and the bacon. However, it was just as yummy. One pot, a side of bread and a salad, and poof…they can all shut up, cause this one is GOOOOOOOOD.