Mr. Tess’ jaws clench at the sight of green and crunchy vegetables: green cabbage, red cabbage, nappa cabbage, savoy cabbage, bok choi, kale, shinguku, brassicaceae of any sort, chard, turnip, dandelion, mustard greens and so on. He was delighted to find this bunch of leafy stuff at the Farmers’ Market.
It’s called “yukina savoy.” Very pretty, yes? And something we will be planting in our garden next year? I think so!
A few weeks ago, we hosted a dinner for Mr. Tess’s “new” brother, his wife, their neice, and her boyfriend. We don’t know these folks very well, and I get nervous whenever we have guests. I wanted to have most of the dinner ready when they arrived, just in case an unanticipated kitchen disaster meant I’d have to resort to pizza delivery… Yes, Mr. Tess always tells me that it’s the company and not the food that is important, but none the less, I wanted to make a nice evening where things went according to plan.|
My solution was a menu which I could prepare the evening or morning before, with only a small bit of close attention in the kitchen just before serving.