The other day we had a couple of friends over for dinner at the cottage that my parents are renting, which is always a lovely way to spend an evening. I feared that our plans may have been dashed when a harsh wind blew in from the west, raising whitecaps on the lake, and causing the power to flicker. I was afraid that I wouldn’t get the chance to finish cooking dinner before the incoming storm knocked the power out entirely, and we might have to serve our guests peanut butter and banana sandwiches and leftover salad.
Luckily, although the power went down for a few seconds here and there, it was on for long enough to prepare a decent meal — even though we kept candles lit and flashlights on hand anyway just in case. We had a plethora of leftover salads to choose from: potato salad, macaroni salad, coleslaw, kale and cabbage salad, and some spinach & fruit & goat cheese salad like I’d had a few days previous. I picked the spinach and macaroni salads for myself, along with a sweet mustard baked sausage, and some boiled baby potatoes.
Once the storm blew in, the wind let up a little bit, with torrential rain, lightning, and thunder taking the center stage. My photos are exposed so that it’s possible to actually see what was going on outside, but to the naked eye it was as if dusk had arrived hours early.
I felt truly lucky to be indoors watching the weather under a good, stout roof — even a roof with gutters plugged with pine needles so that the water cascaded over them instead of flowing down the pipes. Instead of enjoying a lovely dinner at the cottage watching nature’s show, we could have been on a family camping trip.
Dinner last night was a fresh and summery breaded cod sandwich served with a spinach and goat cheese salad. I’d love to say that this was due to a fantastic advanced planning, but it was mostly because I had picked up both the fish and the salad ingredients at 50% off because they needed to be eaten soon. Also, I’d been feeling like a fast food fish burger, but I thought I could manage something better at home.
The cod was dipped in egg, then in a combination of dried dill and panko (Japanese bread crumbs), then lightly fried in a bit of olive oil. The bread was the lightly toasted basic white bread on page 14 of The Complete Guide to Bread Machine Baking from Better Homes and Gardens (1999). For a bit of additional flavour, I spread President’s Choice tartar lightly on one half of the bread, and for crunch I added some chopped romaine lettuce. This made for a lovely light sandwich that nonetheless was quite filling.
The salad is based on one that I love to buy pre-made at the grocery store (when it’s on sale, of course), which is really easy to make at home. The base is baby spinach, which it topped with quartered strawberries, drained canned mandarin slices (the kind in pear juice, not syrup), sliced cucumbers, and blanched, sliced almonds. My favourite cheese for this salad is Woolwich Dairy Soft Unripened Goat Cheese Crumbles, which are much milder and creamier than most other goat cheeses I’ve tried. As a bonus, goat cheese doesn’t seem to upset my stomach, so yay for dairy I can actually eat!
A coworker of a friend had a rhubarb plant that was trying to take over the world, so my friend was nice enough to claim the excess stalks for me and then meet up with me so I could get them. Since I knew I wasn’t going to have the chance to use up all of the rhubarb before it went bad, I washed it, chopped it, and divvied it up into portions for the freezer. However, I did set a bit of it aside so that I could make up another batch of rhubarb muffins (125 Best Quick Bread Recipes by Donna Washburn & Heather Butt (2002), page 22).
These muffins are a real hit around my house, and most of the batch of twelve was gone before the end of the day. I didn’t have any oranges or orange juice around the house (and I didn’t want to go out), so I omitted the orange zest and juice from the recipe. Instead I put 3 Tbsp lemon juice and 3 Tbsp sugar into a measuring cup, then added enough water to bring the level up to 2/3 cup. This gave me the proper amount of liquid, but with a bit of acidity and sweetness. The recipe is also for a loaf instead of muffins, but I just greased my muffin tin and filled the twelve sections with the batter, and baked it at the recommended temperature for about 25 minutes. Despite all of the changes, this recipe turned out really well!
Then it was time to make dinner. Once again, I didn’t want to hit the grocery store, so it ended up being a “use up the food in the fridge” kind of day. I thawed some chicken broth that I had made previously, chopped up some leftover chicken and peeled some carrots, then brought that all together to become chicken noodle soup. I even had a chance to use up some of my excess Canadian Eh? Shapes Pasta. I served the soup alongside tabbouleh (the Joy of Cooking (2006 edition), page 362), which was made with parsley and mint from my garden. The bread was day-old improvised white bread which has a whole story of its own behind it, but that tale will have to be told another day. All in all, I was very satisfied with this clean-out-the-fridge meal!