Tonight I worked until 7:15 p.m. and Suzette arrived
around 7:30 p.m. after a 12 hour day of work, so we were into an easy
dinner. We had discussed eating PPI’s yesterday
and this was the perfect time to do it.
We had beautiful PPI eggplant Provencal and Grilled lamb chops and
Hollandaise Sauce, so the only thing we had to prepare was a vegetable.
We had purchased a head of cauliflower on Saturday
at Sprouts Market that Suzette said would be perfect draped with a coat of
Hollandaise, so I cut the flowerets from it and put them in the steamer with a
bit of water and started the heat under them while Suzette was heating the
eggplant and lamb. Then I ran to the
basement for a bottle of wine. I decided
that a Spanish Rioja would be nice with the lamb and eggplant, so I fetched a
bottle of La Granja from the Rioja regioin in Spain (50% Tempranillo and 50% Granache, $5.99 at Trader
Joe’s).
While the cauliflower steamed for about ten minutes,
I slowly heated the hollandaise sauce by putting the plastic container in which
it was stored on the lid of the steamer to give it a little indirect heat. Hollandaise
is so delicate that it can be broken by putting a match under it. All you want to do is take the chill off of
it. A hot vegetable like cauliflower
will do the rest. When the cauliflower
was cooked, we were ready to eat and enjoyed a lovely dinner prepared with
practically no effort and few dishes to clean.
We watched a great PBS two hour program on the women’s movement and I
got the opportunity to brag about attending Texas Law School with Sarah
Weddington, who in 1972, two years after graduating from law school made the
winning argument in the case of Roe v. Wade before the U.S. Supreme Court. We had a little wine left, so I fetched a chunk
of manchego cheese from the fridge and we nibbled slices of it with the last of
our wine for a pleasant end to an evening of light cooking and good food and
memories.
Bon Appétit
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