The sun played with us this past weekend. When it hid behind the clouds, the temperature would drop to a slight chill. When it decided to become the center of the world, we basked in its warmth. What can one say to the sun, us being mere mortals? Alas, the survival of the fittest adapts to change. Wearing a sundress and sandals, a scarf and a jacket were stuffed into a bag. It was a lovely time that started on a Friday. Despite all the weekend activities, Sunday evening arrived slowly. With little time to cook a traditional Sunday meal, a few pantry staples of lemons, canned beans, cornmeal and milk were placed on the counter. A Black-eye pea and Chickpea salad was made with tomatoes, mint and cilantro. Salmon, brought earlier in the morning, was steamed with the juice and zest of a lime, onions, garlic, butter, olive oil, salt and pepper. Milk was turned into buttermilk by adding one tablespoon of white vinegar to one cup of room temperature milk* to make cornbread. It was a nice dinner that ended a chill weekend.
…FYI, the salad and the cornbread is a great lunch, and it makes a nice breakfast with cheddar cheese eggs, scrambled or in an omelet.
*Let “buttermilk” curdle for 15 minutes.