Monday December 29, 2008 Dinner

Zucchini marinara

This was a good way to use up some leftover homemade marinara. Just sauteed some fresh zucchini with an onion and a bunch of mushrooms, added the marinara with a splash of wine, and let it simmer down to a manageable consistency. Could have served it over bread, noodles, or rice, but just ate it plain with a small caesar salad and a glass of the generic red I cooked it with.

Sunday December 28, 2008 Dinner

BACT sandwiches! Sweet!

Bacon

Avocado
Cheddar cheese
Tomato

On country white bread, with mayo & butter. And a fair fist-full of Kettle Chips.

December 24-27, 2008 Feasting

It is impossible to separate the last four days into distinct dinners. Feasting has been the rule of the day, here at home and at the homes of family. Christmas dinner itself was a delightful entity shared with my wife alone (steamed crab, fruit, cheeses, dates, cold asparagus spears, chiabata, and a truly elegant meursault), but it continued through to Boxing Day, and seemed to blend right in from Christmas Eve dinner buffet and Christmas morning breakfast. Not to mention non-stop snacking upon a host of treats and lovelies of rare delight. sigh. I believe I am ready for month of salad and meager fare.

Monday December 22, 2008 Dinner

Found some nice fresh raviolis at the market—stuffed with four cheeses—and served it with a quick and easy marinara and some fresh Parmesan.

Easy Marinara

• 1/4 cup of diced onion
• dash of olive oil
• 3-4 cloves of garlic
• 1/2 cup chopped black olives
• dried basil & oregano (fresh would've been better, but hell, it's winter)
• salt & pepper
• one regular-sized can of tomato sauce (I used organic, but any kind would be fine)
• Parmesan cheese to taste

Just saute the onion for a minute in the oil, then add the sauce and all the other stuff, and let it simmer on low for 15-20 minutes.

Sunday December 21, 2008 Dinner

I baked a halibut fillet thusly:

• Drizzle of olive oil in a baking dish
• salt & pepper fillet, very light dusting of dill weed
• lay fillet in dish
• cover with juice of one lemon, then a bit of grated lemon rind
• generous layer of capers atop
• few tablespoons of viognier
• Cover tightly with aluminium foil and bake at 325 for about 35 minutes.

Served it with broccoli, and a glass or two of the viognier.

Saturday, December 20, 2008 Dinner

Ate at a very popular Italian chain restaurant. I had a seafood thing over fettucini. I was a pretty tasty dish, but they snuck something milk-ish in there and I paid a price.

Friday, December 19, 2008 Dinner

Burrito night, the reprise. Same as Friday, November 7.

Cocktails, however, tell a different story. Manhattans, only vanilla! 

• 3 parts quality bourbon (I use Wild Turkey)
• 1 part vanilla cognac (I recommend Navan)
• dash of Angustura bitters

Shake all ingrediants together with lots of ice. Serve in a frozen martini-style glass with twist of lemon. Oh, man.