Schedules, Ancient Egyptian Sculptures and Dinner: Tilapia, Chickpea and Fennel Salad with Couscous

Tilapia, Chickpea Salad and Couscous
Tilapia, Chickpea Salad and Couscous

The day was scheduled for a visit to The Metropolitan Museum of Art, walk around Central Park, stop by a grocery store and cook a quick meal. It was a good plan for a mild, sunny day. As one would figure out, weekend plans are rarely carried out when different variables come into play.

The trip to the museum turned out to be a headache, because the trains were problematic. Upon our arrival at the museum, our nerves were quickly soothed upon entering the ancient Egyptian exhibit. People in that time period, spanning thousands of years ago, had a beautiful style seen in their clothes, architecture and art. The bolts of linen, miniature sculptures, jewelry and thong sandals are still styles in our culture today. Even their cooking utensils were elegantly carved. We were so intrigued with the exhibit; Central Park was seen from a window.

As the sun was setting, the temperatures were declining to remind us that it was still early spring. We were too tired to stop at a grocery store en route home. Saving the grocery list for another day, we ate out instead. The day’s schedule didn’t work out well, but it was nice to share a bottle Pinot Noir while talking about the ancient Egyptian exhibit.

The next day, another plan was set into action after leaving work. A quick stop to the grocery store and making a simple meal by the early evening was a goal. Again, more subway problems occurred, for the train was stalled in a station for 15 to 20 minutes. The grocery store lines snaked around the aisles. Dinner started when day turned into night. Luckily, this meal was fast to prepare. Including the prepping time, it was served in 30 to 45 minutes. It was the planning that took forever.

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The 10 Minute Breakfast Sandwich

Breakfast Sandwich
Breakfast Sandwich

It’s an important day for the boyfriend, for he has to be up at 5:30 a.m. and out of the house in an half hour. Since, he wakes me up with him, its best to make use of the time by making a quick breakfast.

Think breakfast can be prepared and cooked in less than 10 minutes? It can be done. He was sitting at the table thankfully eating a healthier breakfast than the bodegas around the corner. I was back to sleep as he was walking out the door.

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Blood Oranges, Grapes and Italian Pistachios in Rose Water

Blood Oranges, Grapes and Italian Pistachios in Rose Water

May we ring in the New Year on a refreshing start. The holidays gave me a few extra pounds that I intend to give away by Spring. I forgot we were invited to a Kwanzaa celebration. That means, I don’t have to cook a New Year’s dinner. After the midnight champagne toast, it’ll be nice to wake up to a citrus salad and lounge around the house until it’s time to socialize. Happy twenty-ten.

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Sherry Scallops over Sautéed Spinach

Sherry Scallops over Sautéed Spinach

When I told the boyfriend we were having scallops for dinner, his response was neutral. In previous times, he claimed he didn’t like tomatoes. Now, he only eats my tomatoes. His blatant disdain answer about eating spaghetti squash was patiently received. He later asked for seconds. This time, his dislike for scallops was carefully revealed, “You’re making it… I might like the way you cook them.” His only criticism about this dish: it was an appetizer portion. Next time, I’ll serve this dish with brown rice.

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Roast Japanese Eggplant

Roast Japanese Eggplant

Ingredients

  • 1/4 c. rice-vinegar
  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. honey
  • 3 tbsp. minced fresh ginger
  • 3 garlic cloves, minced
  • Sea salt & fresh ground black pepper
  • (Optional) A pinch of crushed red pepper
  • 2 tbsp. sunflower or safflower oil
  • 5 Japanese eggplants; chopped into about 1-in. pieces
  • Garnish: Thinly sliced scallions

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil for easier clean up.
  2. Whisk vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, both peppers and oil to make the sauce.
  3. Toss the sauce with the chopped eggplant.
  4. Place eggplants in the oven and roast for 35 to 45 min or until they’re just starting to brown.
  5. Garnish with sliced scallions and serve.
Japanese Eggplant