I’ve been thinking about this space in the last few weeks: how it changes with time. Life, itself, isn’t static, so it would be intuitive to think of this as a dynamic space. A year ago, Friday’s links didn’t exist, and today they do. I’m all the happier for it – I hope you are too.
Sometimes I post frequently; other times, not so much. Last summer, when I was in the throes of finishing a cookbook, I didn’t post much. I was too immersed in heavy writing and editing, and my husband and I ate a lot of “toast with things on top” and eggs made whichever way, both of which grew tiresome rather quickly. This upcoming month, in addition to some work I’ve been doing (and loving), I’ve picked up a private chef gig, and there might be another fun project on the horizon. So I might not be posting frequently in June, or maybe I’ll post about what I’m cooking for the private chef gig because these will be the types of things that will reheat rather well and should be a boon for a busy home cook. Friends, I hope you’ll forgive me for poorly lit iPhone photos should I do that, because the last thing on my mind in June will be a well-shot, well-lit, well-composed photo.
The infrequent posting could also suggest lack of interest or commitment to this space. But it’s actually quite the opposite: I only want to write about things that I think you ought to cook right now, without any delays; delicious and, for the most part, straightforward food. Sometimes, I’ll test recipes all week and they’re fine and good, but not particularly blog-worthy. It’s just regular dinner, folks, protein, grain, veg – you know the drill. Sometimes, the testing of a particular recipe takes months to perfect (there’s one on rotation like this right now – grrr). On occasions when I come across fussy recipes that are well-worth the extra effort, I save them for the kind of leisurely cooking when I can spend the whole day puttering in the kitchen. They tend to be weekends, but even Saturdays and Sundays can suddenly become full of those weekend activities like picnics and museums and hosting friends, and being outside in this glorious weather, because who wants to slave over a hot stove on a gorgeous spring (or summer day)? What you need is a reliable arsenal of recipes that will produce stunning results with minimal time and effort. In other words the recipes will have high culinary ROI.
Continue reading spicy tunisian fish stew (chreime).