Yesterday I was all set to post about bok choy, and the neat little recipe I'd found for Baby Bok Choy with Garlic and Ginger was just waiting for me to test it. But then suppertime came, and I realized that I was short on time because, well, I'd prioritized having a cocktail with the hubs over the evening's vegetable preparation. And, as it turned out, the pre-dinner cocktail led to a post-dinner second, which we sipped as we watched episodes 10 and 11 of Mad Men (season two). And after that, there was no going back to the computer to write a post for Big Onions.
What I'm realizing is that it takes some big onions to think it's feasible to plan, prepare, and then post about vegetables on a daily basis. True, they make my heart sing, and it's a song I want to sing to the world, but it's a labor of love that's also time consuming. And there will be times when yes, I'd rather sit on my duff, a glass in hand, and relax. So maaaayyyyybe I won't be posting every single day. But I'll at least try to give you the post-game wrap up, which is what I'm writing about now.
Last night's repast consisted of a simple fusilli-type pasta casserole, made with grass fed ground beef (bought at Natural Roots) and a basic marinara sauce (from Trader Joe's). But the grande dame of the meal was the simplest: happy rich. Happy rich, as it turns out, is like a cross between collard greens and broccoli. Dark green, leafy, but with something in the center of the bunch resembling broccoli, or broccolini, in baby form. I gave it a rough chop, sauteed it in a little olive oil, added a dash of sea salt and pepper, and that was it. Not really a "recipe," but this gave balance to our meal in such a simple and satisfying way, and it's certainly easy enough to do.
I'm still dying to hear what others think of happy rich! I can't be his only lover.