Although I find the word “foodie” to be so 2008 there is no denying my husband and I are foodies. Exotic food, comfort food, unusually made food – we like to read about it, taste it and learn about it. There are few foods I draw the line at (ok fine, no mushrooms please) and if I had to collect anything, it would be cookbooks.
(Side note: I find the world “collect” to be very scary because all it take is some subtle mention in a conversation that you like owls, or salt and pepper shakers and then everyone gloms onto it and you become that weird 80 year old lady whose home is full of owls of all shapes and sizes, brought home in suitcases and from craft fairs and lovingly made by great grandchildren with an abundance of Elmer’s glue and craft feathers. Sadly, you realize, you really only liked that one original owl, but hey you collect them now! Enjoy your owls you crazy old bat!)
Anyway. B and I take certain “holidays” (I use the term loosely) to break open some of the fancier cookbooks and make more complex meals together while listening to old jazz & drinking red wine. Yesterday I told B the time had come to select a menu for February 14th (since we refuse to pay too much for a boring prix fix menu) and we decided to once again make a meal from our favorite of all culinary guides:
Bow down taste buds, bow down. We settled on caramelized sea scallops & asparagus coins, and by “we” I mean B, while I dutifully wrote down the ingredients before heading to the grocery store. After dinner last night (a simple red pepper and asparagus risotto) I figured I should look at the recipes for today before going to bed, just in case something needed to do its thing overnight. Which is why last night B and I found ourselves whipping up parsley water, clarified butter and chive oil.
I think we can all agree that next year I’ll be choosing the recipes.
That dinner sounds delicious. Our menu is salmon with lobster stuffing (pre-bought) french bread, and sauteed asparagus and homemade blackberry pie. And obviously, the main course of wine. hah. Enjoy your Valentine’s dinner!
The last jar doesn’t look like butter.
But it sounds like a great meal will be happening.
You are so fearless in the kitchen! I wish I had that confidence!
Happy Valentine’s Day!
We do the same thing, only since I’m the culinary student I do most (if not all) of the cooking. But, tonight, we’re having steaks and I’m going to have my husband grill them since they taste so much better cooked outside.
Mmmm. Scallops. I want.
I can relate to the word “collect”. I liked salt and pepper shakers. Now I have a decade old collection so funny you should mention those. Do you happen to need a set?