It's Friday and the lingering headache has finally made its exit. A headache with little prickly barbs. I looked at a strand of wool under a microscope once and discovered the reason for the itch: barbs. Everywhere: barbs. That's what the mal à la tête was. Wool under a microscope.
Comfort food this week: roasted chicken, chicken pot pie, chicken and pappardelle with celery and parsley in a bechemel sauce. I asked P. why is it that I cook dinners that require the use of nearly every pan/plate/bowl in the kitchen, and he said that he's asked himself that very question many times. (He who helps with the dishes.) If I don't cook when I get home from work, I get antsy, nervous. Need to chop/stir/saute. IMHO, P. is one lucky guy.
My mother, in her day, would make a cold dessert-like dish, like "Frozen Cranberry Salad" which contained fresh (and then frozen!) cranberries, walnuts, Cool Whip, among other things. She pressed it into a loaf pan, froze it, de-panned it, sliced it and then placed it on a leaf of lettuce and called it Salad. My question: if I bake a butter cake, slather on some ganache, sprinkle it with some toasted walnuts, then place a slice of it on a leaf of lettuce and call it Cake Salad, does it count as a vegetable? Just wondering. Always on the lookout for New Ways With Cake.