Pot & Cover

it was time to see what was in the fridge to make for dinner ez etoufee was the thing we had ing. for pilaf, didn't use my usual sushi rice...as I was out and had regular long grain rice...used about 4 oz broken capellini (super thin) and 1.5 cups rice (not rinsed) 1/2 stick butter and several TBS oil...water with chix base (the good kind & 3.5 cups water)...superb!...and ingred for etouffee...at least ez etouffee...3 earl campbell, 1 slice bacon, 4 or 5 thin center cut pork loin...seasoned with s&p and floured...browned off the bacon/sausage...sauteed one onion and 1/2 red bell pepper(skinned)...2 roma tomatoes skinned, seeded and diced...made a roux (added extra olive oil as needed)...1:1 fat:flour...everything set aside as it browns...then make sauce with roux and 1.5-2 cups chix broth...add all back in with zest of one lemon, (oh, nutmeg, cayenne too) and juice of half lemon...simmer with lid on till tender...and add fresh basil and fresh chopped maters at end...soooooo...

"TGIF"...I see that on Facebook all the time..and find it hard to relate...I have to think back to those 9-5 days.  Friday nite is often just like any other...staying at home, hanging out, cooking with Scott.  I often forget what day of the week it is.  Not to make it sound anti-climactic...just the opposite.  We've worked for ourselves for many years, and so often made our own work schedule, that any day of the week can be fun!  I don't look forward to (or dread) any particular day of the week like I have when I worked a 9-5 job...I do remember counting down the minutes until the work day was over.  There are certainly days & nites when we are working & it seems everyone else is "having fun"...but I have to find ways to "own" my time in such a way that I don't dread the hours...even if it is at a 9-5 job. It's a challenge to do so, but certainly much better for my spirit...not to mention I don't have as many acid reflux attac...