In the WWR Kitchen

It’s been a cooking weekend for me here in the WWR household. No idea why; these moods just come upon me.

I can hear you asking, “So, what did you have?”

I am happy to answer, oh reader!

Saturday’s lunch was a simple cheese toast, using homemade bread (with our swanky Panasonic bread machine) with sharp cheddar and Gruyere cheeses. On the side was a small bowl of tomato soup (using a recipe by Michael Chiarello).

For dinner that night, we had Grilled Steak Over Black Beans With Chimichurri Sauce. It was tasty; my boy Ewan had four helpings – I can’t wait for that diaper. I served it with a Blue Monkey Sonoma County Zinfandel.

Sunday arrived, and so did brunch, consisting of Breakfast Pan Roast with Fried Eggs and Parsley Sauce (essentially another chimchurri sauce – gotta use stuff before it goes off, see).

After eating, I was downstairs watching Nigella Lawson on the Food Network and got inspired to make a mixed-greens salad with a bacon and honey-mustard dressing for lunch. I also got inspired to think of a number of naughty things I’d like to do with Ms. Lawson (supporting evidence: Exhibit A), many of which involved playful spanking and the like, but – since my wife is going to read this – I’ll just say I settled for a delightful fruit salad in this particular fantasy.

Mmmm, melons!

Now, to think on what to make for dinner…

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