Oh, the anxiety!
But none of these things happened. I slept through the hurricane, and ended up needing none of the things my husband and I did to prepare, like fill the bathtub and buy lots of canned goods and bottled water.
The power was up, and even though I couldn't connect to the network at work, my co-editor and I phoned in edits, His-Girl-Friday style. Sweetheart, get me rewrite!
And, the first day of school was cancelled. I have mixed feelings about this last one -- I was feeling anxious about the whole thing, but deep down I did really want it to start. The upside, though, for this post's purposes, is that I had extra time to sit and enjoy dinner today instead of racing to class after deadline with a smashed sandwich in tinfoil. I made: radish salad with goat's butter and black salt, tomato basil bruschetta, soft boiled eggs and ate it with a big wedge of garrotxa cheese and a glass of wine. Mmm.
Spicy lamb stew
2 eggplants, cubed and salted and set aside for about 20 minutes to half an hour.
7 fist-sized tomatoes. I used yellow plum, but you could use any you like.
Salt and pepper
1 - 2 tablespoons coriander
1/2 teaspoon cumin
2 tablespoons of powdered ginger, or grated if you prefer
Pinch of nutmeg
Big splash of olive oil
4 lamb shoulder chops, cut into stew-sized chunks of about two inches square.
1 onion sliced thinly
A few cloves of garlic
1-2 hot chiliesA splash of apple cider vinegar
1. Rinse the eggplant under cold water and set aside.
2. Blanch the tomatoes in boiling water, dice and set aside.
3. Mix the next six ingredients together in a bowl, add the cubes of lamb, and toss until the lamb is coated. It smells so good! If you like you can stop here, wrap everything up and pop it in the fridge to make later.
5. Add the tomatoes, put on the lid, and turn down the heat. Let everything simmer for an hour.
6. Add a splash of vinegar, and if you like, a couple big handfuls of chopped cilantro.
7. Dinner's ready!