A trip to the store
my need to create
This week I had three days of administrative work to do and halfway through the third day I had to close the laptop, let the phone go to voicemail and cook. I went to the store and let the ingredients speak to me (the fact that I go to the store without a list drives my girl crazy) and came home and created for three hours. At the end of the day I’m really just a cook and engaging in my
craft fills my soul. I’m also writing a final (or first) chapter for my memoir and have decided that it’s now or never. I have the time to work on it before I relaunch the truck in April. If all goes well I be sharing my memoir with the world by the end of this month. In the meantime here are the results of of my creative escape to the kitchen yesterday.
These beautiful golden beets practically jumped off the shelf into my basket and I was also drawn to some tropical fruits.
Golden Beet Salad - papaya, feta, basil, toasted pine nuts, cider vinegar & olive oil
I wanted more than just a single entree for dinner last night and created a nice seared scallop appetizer for us.
Seared Sea Scallops - Celery root puree, saffron-lime butter sauce, asparagus tips
It’s been a while since I’ve done just a simple comfort food meal and with my teenage boys coming this weekend I thought I’d make a meatloaf. I used a mixture of beef and pork and added a bunch of fresh sage from our counter top herb garden. Served with a nice red wine mushroom gravy and some buttered new potatoes.
I had a lot going on last week and skipped my Sunday Soup Series but it will be back this week as I’m planning a hearty black bean and bacon soup that will hit the stove tomorrow.
Also tomorrow is Friday and this weeks “Fuckin Hotdog Friday” video is going to be a good one. I’ll post a picture to my Substack blog but be sure you’re follow my social media accounts for the full video. On a side note I ran into a handful of you who subscribe to this blog in the past week and it was really cool having conversations with my readers. Feel free to leave comments or share with people who may enjoy and get value out of my content!!
Thanks so much!!
Chef Paolo