This Week

I've been eating out way too much recently. I miss sitting at home and enjoying the slow and languorous process of prepping, cooking and eating. So in anticipation of a quiet week of being at home in the evenings and starting my long-awaited project (*round of applause* / *pat myself vigorously on back*), I am going to pre-plan a week's worth of food.

Sweet potatoes and yams are delicious right now so I'm going to make a Moroccan specialty of roasted, cinnamon-infused sweet potatoes with raisins and serve it with a rabbit stew. This will be my first time with rabbit so I'm pretty excited to work with it. I liken it to guinea hen or some other small poultry so, hopefully, the cooking times will be comparable. Merlot? Rhone blend?

Another night will be dedicated to an Indian dish of green peas with mint with coconut and cilantro. I will pair it with a bibb lettuce salad, most likely an oeufs mayonnaise-type from the Julia Child pantheon of salads. I think the lightness of the salad will play off well with the more intense coconut and cilantro flavors. And of course, there will be a crusty french bread to soak up the dressing and extra sauce. This is the closest thing I will attempt with "fusion". I think a big chardonnay or even a dry riesling would fare well.

Lastly, I think I should attempt another Sichuan-themed dinner. Sweet and sour braised pork spareribs with a side of stir-fried water spinach with whole crushed garlic. Organic, unhulled, brown rice. Dessert: premium unfiltered sake.

Anyone want to come over for dinner this week? Otherwise, there will be LOTS of leftovers.