I'm back!

Sorry for the hiatus folks, but I was foiled by comcast last night.  Not only did we lose our internet and phone, all of our neighbors lost their internet and phone service so I couldn't even use one of their networks.  By the time Comcast fixed our service I was already in a benadryl-induce fog (I think I was allergic to something in the black raspberry fields).  We did have a delicious dinner, however -- Tuna and Scallop Ceviche with Warm Carmel Corn.  Ceviche RecipeTo me, ceviche is a perfect summer meal--it's light and citrusy, high in flavor and protein but low in calories, and it's incredibly easy to make!  The "Carmel Corn" actually didn't have any additional sugar in it.  I removed fresh corn from the ear and sauteed it in a little butter and salt until it began to carmelize on the bottom of the pan.  I then deglazed the pan with a little bit of white wine, which made a delicious "carmel" sauce to coat the corn.  The warm sweetness of the corn was a perfect complement to the cold and citrusy ceviche.

Unbeknownst to me, my drivers license expired on my birthday last month even though I got a brand new license in February.  I only realized my license was expired when I tried to buy a box of Claretin and was denied.  The DMV is always an adventure; it's great people watching and most of the stereotypes are true.  I sat in the waiting room with a motley crew of compatriots for 45 minutes when a rather large, scowling woman called my number.  I had a great rapport going with Selma Bouvier until the time came to take my picture.  First offense--I smiled.  Second Offense--I had my head tilted.  Third offense--Selma forgot to save the picture.  Strike three. I was ready to give up my right to drive, and was adjusting my hair when BAM the flash went off.  Success, I think, although I won't get my new license for a week and I think my hand might have made the glamour shot. 

I definitely need to stress cook.  We are having pan seared grouper and Black Raspberry Honey Drops.

Update on Monday, June 15, 2009 at 9:12PM by Klutz in the Kitchen

Pasta wtih Lemon, Maple, and RumI originally was going to make a lemon caper sauce for the grouper.  My capers mysteriously disappeared (I"m thinking The Case of the Caper Capers could be my next great work...).  I switched gears and went with a sweet and sour sauce instead.  Using Shallots, Rum, Lemon juice and zest and the secret ingredient, maple syrup, I created a tangy sauce that paired perfectly with the pan fried fish and linguini.

A Summer Meal

When I was single, I used to go grocery shopping almost every day.  It was wonderful to cook whatever looked appealing, but its amazing how much extra money not to mention time you spend going to the grocery store several times a week.  I've gotten much better at doing my grocery shopping once a week, except this week.  It was a hot night, and I didn't really feel like cooking meat (the only thing we had in our fridge), so a trip to the market was necessary.  I walked to our local Whole Foods without really knowing what we would have for dinner.  The Char (a pink fleshed but mild flavored  semi-oily fish that holds up nicely on the grill) looked fabulous and they also had one of my favorite vegetables...fresh baby artichokes!  Dinner was solved.  I had some leftover sangria in the fridge, which I thought would make a nice sauce for the char.  To wash everything down we had lavender scented (with lavender from my herb garden) pink martinis.  By the way, you can find all of these recipes by clicking the link or on the "recipe" page.