RW Eats Alone

I do 98% of the food prep in our house. I like it and I've even taken some basic classes in a few things. But I do it also out of necessity because my wife - who is a far, far better cook than I am - is on the road half the time now.

I started doing the cooking when I was separated from my last job and had - what I look back on now - one of the best summers of my adult life. I was out of work for about three months, just at about the same time we used to have summer vacations when we were kids. That was about three years ago, I think, and there has been more than one morning this summer where I wished I was out of work again (a feeling that lasts about thirty seconds until I wake up and thank God I have a job at all). But it was a beautiful time, strangely devoid of angst and concern about getting employment again, in which I did all the cooking, raised vegetables in the garden, returned once again to the writing crap, and truly reveled in re-experiencing that "endless day" summer vacation phenomenon we all had when we were kids (why can't we bottle that?).

So, in looking at the blog, I'm running out of things to say.

It's boring for people when I get on too long about the writing - every other blogger in the world is working on their damn book - and how much can you talk about it? "Oh I did a helluva paragraph today, my God it was beautiful!!" Yeah right... I seriously do want to back away from politics because I'm convinced I'm the only person on Earth who has my viewpoint (a combination of Old Right isolationism and anarcho-syndicalist economics). And I have given up on following along on Top Chef like I did in years past simply because it's been done.

So how about... you want to know what I'm making? Yeah, this'll last for a couple of weeks, right?

Well too bad, that's what I'm posting. So BLEGH!


Turkey Manchego Salad (By Sara Quessenberry, August 2010)

Serves 4
Total Time: 15m

* 1/4 cup olive oil
* 3 tablespoons fresh lime juice
* 1/2 teaspoon ground cumin
* kosher salt and black pepper
* 2 medium carrots, grated (about 1 cup)
* 4 ounces green beans (about 1⁄4 pound), sliced crosswise
* 4 scallions, sliced
* 1 head romaine lettuce, torn into pieces
* 3/4 pound sliced roasted deli turkey
* 4 ounces Manchego cheese, sliced

1. In a medium bowl, whisk together the oil, lime juice, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the carrots, green beans, and scallions and toss to coat.
2. Divide the lettuce, turkey, and cheese among bowls and top with the carrot mixture.

I've never had manchego cheese (it's Mexican / Spanish) but I'm told it's light-flavored. And when I saw this recipe I hesitated because I'm not very high on turkey/chicken etc. salads from restaurants. They're always either too cold or too stiff or not fresh enough. But I'm using some good old-fashioned roasted turkey breast from the deli and everything else - everything - comes off the local/organic pipeline. Where possible, anyway. It's pretty inexpensive and takes 15 minutes, so if I add a whole lot more turkey than it calls for it should be fine. A nice white wine and some bread on the side and I'll be fine. This is scheduled for Thursday. I'll let ya know.

Should I do more of this?