What to have for lunch – the eternal question.
Spending my daytime often solo, I have devised the plan I love:
Cook a decent supper, and then reheat for lunch the next day.
Our supper last night was sublime. If I do say so, I cannot help it. I just had to try this combo. I could not stop myself.
A few swai filets, breaded in egg, almond meal, and course black pepper, sautéed in olive oil, served over a bed of hot morrow squash, al dente, in a sauce of winter onions braised in butter and sour cream, with swai pan glazings and a skif of cayenne stirred in.
We nearly foundered.
But “nearly” only counts in hand grenades and horse shoes.
I got my reward, very carefully warmed over, today, with a cuppajo, or should I say, a very aromatic mug of Arkansas’ own Biff’s coffee, from which I receive no remuneration save the golden drink, itself.
Drool on, Michelle W.; I can’t help it.