Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities.
For the most part, my dinners were very simple. Udon, ramen, soba, or spaghetti with a sauce, soup, or dressing, vegetables, and chicken, tofu, fish, or pork. You see here a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so.
While you browse, I’ll continue clearing out the old house and packing things for the new. We have collected so much junk over these twenty-seven years that I’m overwhelmed. I’m finding evidence of all my past hobbies and obsessions: fabric dyes, stained glass, lace, buttons, beads, bubble wrap and wool roving… canes and reeds, handmade paper, washi eggs, rice-starch glue, sail cloth and lamp parts, plexiglass strips and shapes, three almost functional paper cutters…
My resolution to dispose of things not used for years is difficult to keep. Mr. Tess took several large bags of trash out to the curb last night. I saw him studying the contents of one clear bag, and I told him not to look at it; he managed to avert his eyes. But among the many bags of material to be recycled he found a silver-plated tray from my copper phase. Rescued! ahh it will be a pretty dust collector in the new house…
We went out in the snow-storm last night to look at drawer slides, counter tops, flooring, and paint samples. It’s surprising how many people were crazy enough to venture out: running, walking dogs, driving, shopping… After moving some chairs and a number of boxes, we just relaxed and enjoyed the empty house together over a dinner of (from a package) Tuscan bean soup and chicken sandwiches.
Japanese-Style Shells and Tuna Salad
about 2 servings
- Shell shaped pasta for two cooked al dente
(plan ahead and make enough for lunch at work)
- 1 avocado, sliced and covered with lime juice
- 1 (6 oz) can of tuna in chili olive oil
- nori, cut into narrow strips, 1-inch long
- 1 tablespoon lime juice
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon mirin
Drain the tuna, reserving the oil. Mix the dressing ingredients together and add 1 Tablespoon of the spicy oil. Toss the pasta with 1 Tablespoon of the spicy oil. Mix the pasta with the dressing and tuna, reserving some of the tuna for a garnish. Put slices of avocado on one side of a deep plate, add pasta, and garnish with reserved tuna and nori.
For lunch, don’t mix the pasta with the dressing until you are ready to eat. Slice the avocado and garnish the pasta with it and nori.