Saturday Night Fever
I might have a fever or maybe just a general malaise. Thank goodness it was a lazy Saturday. For the first time in months, we had nothing on our calendar. I actually read a book for most of the afternoon. Reading is usually an indulgence saved for the final moments of the day. I felt extra sinful camped out in bed with my latest read.
I contemplated not cooking tonight. Despite the fact that I had everything prepped and ready to go, I just didn’t know if I could put my book down and wander downstairs with enough enthusiasm to make it happen. I sent the girls to tell their Daddy that I didn’t want to make dinner. Our nearly three-year-old daughter came back with a clear (enough) message from her father ‘him say we not want to wapste de sammon fishies, mamma!’
OK. OK. I’ll make dinner. But, I’m not going to clean the leeks. Or cook them either. I’ll make couscous instead. So there. Glad I proved that point.
Once I got to the kitchen I was really glad to be there. I briefly related to my children as they moan and groan on certain mornings about not wanting to go to school. Remind me to ask what’s not to like about pre-school? On such mornings everything is uphill. Clothing choices. Hair accessories. Lunch options. It’s all just bad. Miraculously, once at school they dart from my sight lost in the excitement and joy of being where they dreaded going. This is exactly where I found myself tonight.Print
Easy Raspberry Vinaigrette
Simple to make and keeps refrigerated for up to a month. Toss with your favorite salad for a refreshing flavor of citrus and fruit. Particularly good with Blue Cheese or shaved Parmesan.
- 3 teaspoons raspberry vinegar
- 1 tablespoon orange zest
- 1/2 tablespoon honey
- 1 teaspoon fresh rosemary, minced
- 3/4 cup extra-virgin olive oil
- salt & pepper to taste
- In a mason or jelly jar, combine raspberry vinegar, orange zest, honey, and rosemary. Add the olive oil and shake to combine. Season with salt and pepper.
Gratefully, I made the raspberry vinaigrette this morning as well as the lemon, garlic, coriander and fish stock marinade for the salmon. After the fish bathed in the juices for 20 minutes, it required only 15 minutes more in the oven and voila, dinner was ready. I tossed some greens, toasted almond slices and gorgonzola with the vinaigrette and fluffed the couscous with peas. The children took turns ringing the dinner bell and after saying grace, we ended our day with a simple meal. Once we got there it was wonderful.
Now I’m going back to my book.