All our pauper needs now is a jug of wine and thou. Maybe a bit of broth in which to soak his bread. That should tide him over until the cock crows in the morn’.
We didn’t hear the cock crowing this morn’, but the alarm clock did more than enough. We awoke with fond memories of our not-so-pauperish dinner last evening. As I said earlier, I planned to make lasagne with the sauce leftover from Thursday night. The lasagne was delicious. God bless whoever passed on the hint about not boiling the lasagne noodles beforehand. It saves time in both preparation and cleanup and makes lasagne a much more user-friendly dish to prepare. Since I already had the sauce ready, I didn’t have to do much besides mix the eggs and cheeses, fix some veggies (carrots and spinach) to add, and do the actual layering. (I use the basic recipe on the Barilla lasagne noodle box.) An hour in the oven, fifteen minutes to firm up, and we dug in and enjoyed it immensely. A tossed salad with dressing I made the day before (recipe follows), a little garlic bread, wine and that was that.
Many a pauper would have enjoyed that meal. Not a bit heavy on the tummy, nah. Perhaps we should have switched our lunch and supper yesterday, but after our unusually large breakfast, we weren’t ready for much of a lunch.
I find the instructions on the Barilla box very hard to read. The print is too tiny for my presbyopia to handle and the instructions are somewhat confusing. This morning, I retyped the instructions along with my modifications and options, and, if I can configure it properly, will print it and add it to my recipes already taped on the inside of my kitchen cupboard doors. I save this space for recipes that I have fixed for years, nearly automatically. Consequently, I’m afraid that I’ll omit some ingredient while cooking on autopilot. So I jot the recipe down and tape it where I can easily check it. I have quite a few there: recipes for sloppy joes, mojitos, Goody-Goody sauce (to be explained another day), meatloaf, Pimm’s cup, and a chart showing ingredients for a variety of sauces for sauteed chicken breast (maybe this too will be explained later).
Tonight, we are having chicken breasts, on the bone, served and roasted with sweet potatoes, some kind of veggie, to be determined later. Fruit tonight, instead of tossed salad. Maybe a quick Waldorf-type salad, with lemon juice, little mayo, apple, celery, walnuts, and dried cranberries on a bed of red lettuce. Sounds delicious.
Here is the salad dressing recipe from Saturday and Sunday nights.
Garlicky – Mustardy Dressing
2 T. dijonnaise
1 T. light mayonnaise
1 large garlic clove, minced
1 t. Kosher salt
1/2 t. black pepper, freshly ground
1 T. lemon or lime juice
2 T. red wine vinegar, more if needed
1/2 c. canola oil
2 drops Worcestershire sauce, or to taste
In a medium bowl, mix the dijonnaise, mayo, garlic, salt and pepper. Add the lime or lemon juice and vinegar. Whisk in oil slowly to emulsify (it should emulsify easily because of the mayo and dijonnaise) and add a few drops of Worcestershire sauce. I always taste it at this point and may add more vinegar or lemon/lime juice if it tastes too oily. I rarely measure my ingredients for salad dressing, and sometimes add herbs, or even soy sauce instead of salt. Play with this recipe until you find it just the way you like it. You can leave out the mayo if you want, or just use dijon mustard, instead of dijonnaise.