Rethinking Weeknight Dinners

Anita’s Dinner on a deadline post is still percolating in my brain, and it has been interesting to follow the responses her post has received so far. This last week has been a bit of an anomaly for us in the kitchen, with Mike fine-tuning his pizza recipes for food52’s Week 47 challenge, and me working on some cooking and recipe-testing projects of my own, but we’ve still had to get dinner on the table, and when it hasn’t been pizza or one of my works-in-progress, it has most often been something as simple as pasta. And as much as I’ve griped in the past about how I can’t bear to post another darned pasta dish, I’ve decided that I’m really okay with pasta being something we eat as often as we do, whether it makes it to the blog or not.

Dinner:  May 3, 2010

I am a home cook. I’m not a writer or a culinary professional, I’m just a girl who works long days, comes home exhausted, and looks forward to sharing a meal with her husband. And whether he’s cooking dinner, or I am, or it’s a joint effort, by and large I want what we eat at home to be good, honest, real food, even if it’s just a simple bowl of pasta and vegetables. I have to be okay with that, because ultimately, the point isn’t posting stuff to this blog – it’s about feeding ourselves well. Being able to do that in the time it takes to boil a pot of water and cook some orecchiette is something I shouldn’t take for granted.

12 thoughts on “Rethinking Weeknight Dinners

  1. That pasta looks amazing. Embrace the pasta. From its humble beginnings in a pot of boiling water, plus a snip of herbs, a dab of grated cheese, and the previous evening’s vegetable dish, you have a rather respectable dinner!

  2. camille says:

    Your dinners are true to what you & Mike believe about food & are so incredibly delicious looking, I can almost taste them! I admire how you fortify the two of you, after your long day/commute & so enjoy seeing & reading about your “humble” dinners. A lot of people opt to eat crap…you satisfy both body & soul!!

  3. Angela says:

    One of my easiest dishes is he one I crave lost often: pasta primavera with sugarsnap peas, corn off the Cobb, sliced bell peppers and zucchini , dressed with olive oil and some parm. So good, so easy, perfect.

  4. I keep thinking about this photo– how do you get your orecchiette so neatly separated? Whenever I make cup-shaped pasta, once out of the water they all tend to paste their curves together like spoons in a drawer, or a stack of pringles. Stirring in a sauce only seems to makes it worse.

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