Before 2018 fades into the dust, I decided to trip back through Nine Cent Girl to rediscover what a fabulous year it truly was for me. Travel loomed large this past year, as did love with the family and outdoors, and having fun with fashion. Yes to questioning life. I still lend advice on just about everything in post after post, perhaps rather lavishly, but in all honesty, I do so for myself as well as all of you. I wrote this retrospective post for those of you who may have missed a weekly entry or two last year, or, just in case you’d like to revisit. Ready? Let’s do this wearing a splashy pink wig, and glasses that reflect the world back right back to you, as I wore for: “A Light Exists in Spring.”
The ducks returned to the pond
As Labor Day approaches Summer joys seem to be evaporating like dawn mist does at daybreak: all that wonderful stuff receding into memory. But before we venture too far into September I want to linger, splash in the still-warm lake water, cut open one last watermelon, savor the ripening tomatoes, let laughter with special friends ring loudly across the valley until nothing but stars appear overhead, and feel some Summer, lingering still.
Full disclosure: I don’t like to cook. Not saying I can’t, but I don’t do so with the joy necessary to be a good cook, a real cook. But I do like to eat. A lot. And, lucky for me, I have a spouse who is happy in the kitchen. Who pours over cooking periodicals, chats up recipes, scans blogs for ideas, and with great innovation prepares meals that make everyone at our table happy.
Inevitably, after our workday, our conversation goes something like this: Are you hungry? Or the other, how hungry are you? Either would elicit a yes or a very, and therefore my response would be followed up by, what are you in the mood for? Yes, seriously, the sky is the limit from my own personal spouse-chef. Vegetarian? Simple. Vegan? Varied and delicious. Italian, Asian or any combination of healthy and delicious cuisine? Of course. She opens a few well-worn cookbooks, looks over her notes, checks the fridge and cupboard, and begins with what we have on hand. And this is another point because what a cook has on hand must be plenty in order to produce such meals. Cans of coconut milk and coconut oil. Fresh fennel and basil. Sushi vinegar. Curry. And of course the right knife. Pan. Cutting board. Nothing flashy but precious objects kept in their place.
I offer to help, and there are times when I am allowed a grater and cheese, or asked to scrub up a few potatoes, maybe to gather cherry tomatoes still on the vine. Sous-chef maybe not, but dishwasher extraordinaire, yes!
The following post is from her blog: The Savvy Skillet. Here is one of our favorite dishes, a wonderful tofu. I hope you enjoy the recipe!