Saturday, September 05, 2009
Off and On
When I make a supper that is primarily composed of food I've grown in my garden, I think of it as eating off the grid. Wednesday night's supper is an excellent example.
I made cucumber and tomato salad with a balsamic vinaigrette. The cukes and the 'maters were from my garden. I served it with a zucchini stuffed with couscous, feta, onion, and fresh basil. The zucchini, onion, and basil were grown in my backyard.
This is as close to off the grid as I can get. I was feeling quite smug about it and then JT joined me at the table. He took the smallest try-me bite available....so miniscule that it couldn't be seen by the naked eye. Then he rolled his eyes, clutched his belly, and otherwise indicated how much this meal would make him hurl. Perhaps it might be fatal, and then how would I feel?
So he sat down to a supper of corporate chicken. He was most delighted, of course. And it's as on-the-grid as any food can be.