August 27, 2009

Comfort Food

After three weeks of pasta, it was time for a change. Last night we kept it simple with organic long grain white rice made with a little bit of olive oil, red onion, chicken stock, butter, salt, pepper and parsley.

Since we were just making it for two, with no intention of keeping leftovers, the ratio was about a cup of rice to two cups chicken stock/water.

At the table we added some freshly grated parm. It was so good.

If readers haven't figured it out yet, dinner is the business in our house. We do give it more attention than other meals because it's the one meal a day where we know we'll be sitting down together. It's a time to unwind, discuss the day, transition.

So, yes, I am thinking about "What's for dinner?" at about half past 10 on a Thursday morning. Will I need to scoot out at lunch and buy anything to supplement or is there something in the pantry that will suffice?

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