This morning I was woken up in the most painful way possible. It was my company work party last night so I may have indulged a little and naturally this morning I was not feeling too hot. I was comatose and it was glorious-until my two best friends barrelled in to my bedroom at noon. They had brought me a grande bold. Delicious. I faintly remember hugging them before falling back asleep. I got out of bed forty-five minutes later and joined them at the dining room table where I learned that they had actually DRANK my coffee. Big, innocent, puppy-dog looks from the two of them. I scowled, grumbled and was pretty much heartbroken by their cruel trick they had played.
Fortunately my day did get better and I started to feel better after making a cup of tea and eating some scrambled eggs. As I sat there in my hungover state Matt questioned how I cook my eggs. Matt (I love him dearly) does not cook. He once burned broth. However, he wants to expand his repertoire and so he and I try to get together at least once a week for wine, conversation and a kitchen adventure. Meredith and Matt have a running joke about cooking with me. I may have slight control issues and so the duties that they get to perform include setting the table, chopping vegetables or salad spinning. It is not my fault! I just like to do everything. I am happy to announce, however, that I working on this problem and Matt was allowed to cook the kale the other night for dinner. We made sweet potato gnocchi with browned butter, apples and sage, braised kale with shallots and capers, steelhead trout, and smashed new potatoes.
I have attempted to make gnocchi on one other occasion and after that first time I swore that I would never, ever do it again. Those little delicious potato dumplings are painfully tedious to make but the ones that are pre-packaged at the store contain wheat so they are a complete write off. I am happy to say that this time around they were a success! The nutty butter, woodsy sage and apples all melded together, it was so good that it was tragic when they were gone. The kale with capers and shallots is so simple and quick yet it has a wonderful flavour profile from the briny capers and sweet shallots. The topping for the trout was really a refrigerator clean-out; spicy green olives, cherry tomatoes, garlic, vidalia onion, artichoke hearts, and sliced lemons.
I think next time we will attempt something a bit grander and I will allow Matt to do more…well at least I trusted him with a knife this time (baby steps). While I did mention before that my day got better, I just found this in my kitchen:
Terrifying. It was the size of my pinky finger. Shudder.