Cooking for One...

I'm lucky to be able to work out of my house a couple of days a week.

And while it's nice to not have to make the commute into the office, to be able to work in my yoga pants and to occasionally walk or ride my bike to get Audrey from school, the best part of this set-up is, by far, lunch.

I love knowing that exactly two days a week, I get to cook whatever. I. want. I get to create a little meal that is 100% completely and wholly for me. On those two days, I don't have to worry that Bryan doesn't like olives or blue cheese or tuna or that the girlies don't like, well...where do I start with what they don't like. There are no other palettes to consider, no other diners to cajole or convince into eating.

It's bliss.

Even during my most persistent cooking funks, these little meals feel inspired. I throw things in with abandon and take ample risks, as I figure if the dish is a flop, I'm the only one who will know (+ if all else fails I can eat a carton of Greek yogurt and some fruit...)

My go-to solo-meal of late is either a simple pasta with whatever is in the fridge or pantry (and usually involving some olives or few capers, just because I can) or an omelet with lots of feta and sauteed veggies. I've eaten some variation of this for the past month, and it shows no sign of waning.

So I'd love to hear, how does this work in your house? Do you ever cook for just yourself? What do you make?

Our Go-To Meal (For Now...)

Contrary to those photos above, this is not a post about asparagus. No, it's about quiche... We're having an awfully big quiche moment of late.

Specifically we're having a "quiche for dinner" moment, as I've fallen back on making it far too often than I'd like to admit lately.

It's ironic really, as quiche and I got off to an awfully rocky start, my first attempt was both comical and mildly infuriating. So after some searching, I've officially aligned myself with Rachel's classic quiche recipe (which is super easy and basic and maybe, slightly more virtuous, as she uses milk instead of cream), and then I mix up my toppings depending on our mood on any given night. My M.O. is to cut the richness of the quiche by serving it alongside a little light mixed green salad with vinagrette or some roasted aspargus and a few sliced tomatoes from our plants (above.)

The most exciting part is that the girlies. love. quiche. Especially a simple bacon or ham and cheese number (I use seaside cheddar, as it's utterly divine -- nutty + a little bit salty...perfection.) My favorite part of our quiche moment though is how whenever we have it for dinner (which as noted above is a lot) Millie chants ever so zen-like, "ohhh quiche, quiche, quiche" and then giggles hysterically like it's the funniest word she's ever said.

It's lovely.

So are you quiche peeps? What is your favorite combo?

What You're Cooking...

Kristine’s Potato and Boursin Frittata

I'm still planning to post my weekly Online Cooking Group meal on Tuesdays, but I've decided to feature some of your recipes on Mondays instead of Thursdays... in case you're wondering ;-)

You guys whipped up all sorts of goodness last week, and you certainly seemed to have better luck than me and my raw quiche!

Here are some of my faves from last week. I can't wait to try Kristine's fritatta. Eggs haven't scared me off... yet.

Lucy's butternut squash soup. Loving the little bit of bacon on top...YUM.

Keely’s Steak with Potato-Parsnip Mash...

The Fallbacks

Those boy scouts were clearly onto something when they coined the motto “Be Prepared.”

It's become our kitchen mantra, as having a go-to dinner for when we work late, are totally uninspired or lazy, or forget to go to the grocery store (sadly it happens more often than I’d like to admit) is our key to avoiding the siren song of chicken nuggets.

Our quick-food panacea is without a doubt eggs. We love them…from our head down to our legs even (sorry I couldn’t resist) + there’s nothing easier to fix based on everyone’s particular preference. I can just whip a few together with some sea salt, a little fresh cracked pepper + some Spike (so good), melt a little pat of butter and then slowly (slow is the key) scramble them over medium-low heat. Right before they finish cooking, I throw in a handful of grated sharp white cheddar or parmesan and serve them up to Bryan and the girlies with buttered wheat toast.

While they’re happily munching away (usually coming back for seconds and thirds), I poach or fry an egg for myself and do a little open faced sandwich on toast. To keep things interesting, I switch up the cheese, sometimes throw on a thin little piece of ham I've warmed in the pan, maybe add a little tomato salad...

But no matter what, it’s always good.