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Hi,
It's Sunita here.
Having both our girls on their own adventures in life, outside of our home, Tim and I have been settling into a brand new life.
I am slowly, (and not completely) letting go of my ritual of bulk food shopping and cooking for a family, and rediscovering the joy in cooking for 2.There is intimacy in such preparation. And a tenderness that has a private quality to it…
Last night, on the menu was fresh caught cod from Iceland., (Wegmans fish department🙌🏻) and a Greek salad.
I pan seared the fish on this cast iron skillet with a TBS of EVOO, fresh rosemary, and 3 whole cloves of garlic. Then I finished it in a pre heated oven at 375 degrees for 10 minutes.
The Greek salad had romaine lettuce, a yellow heirloom tomato, red onions, and red grape onions. The feta cheese was Israeli. The Greek dressing was home made from a recipe my friend Anna’s mom gave me in Ottawa in the 90’s. I have used it regularly and frequently since. I actually always have a good amount made and ready in my fridge and use it to dress salads, and to marinate fish, meat, and vegetables. Thank you, Mrs. A😘
The transition to dinner for 2 did not come easy for me, but I’m glad I put in the work to feel all my sense of loss and the accompanying sadness on suddenly not having either one of our daughters living with us anymore. I was only then able to let go of the myth of the ‘good old days’ and usher in the ‘new good times’.
One thing however remains the same.
Tim is still my awesome sous chef, clean up crew, and happy to be my food appreciator.
Some things don’t change.
They just get better.
Last night, on the menu was fresh caught cod from Iceland., (Wegmans fish department🙌🏻) and a Greek salad.
I pan seared the fish on this cast iron skillet with a TBS of EVOO, fresh rosemary, and 3 whole cloves of garlic. Then I finished it in a pre heated oven at 375 degrees for 10 minutes.
The Greek salad had romaine lettuce, a yellow heirloom tomato, red onions, and red grape onions. The feta cheese was Israeli. The Greek dressing was home made from a recipe my friend Anna’s mom gave me in Ottawa in the 90’s. I have used it regularly and frequently since. I actually always have a good amount made and ready in my fridge and use it to dress salads, and to marinate fish, meat, and vegetables. Thank you, Mrs. A😘
Change- our ability to look at change as a positive thing that brings us opportunities to become something, and someone new, and find new joys, is an essential attribute to living well.
The transition to dinner for 2 did not come easy for me, but I’m glad I put in the work to feel all my sense of loss and the accompanying sadness on suddenly not having either one of our daughters living with us anymore. I was only then able to let go of the myth of the ‘good old days’ and usher in the ‘new good times’.
One thing however remains the same.
Tim is still my awesome sous chef, clean up crew, and happy to be my food appreciator.
Some things don’t change.
They just get better.
Until next time,
Moving forwards,
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