I need to learn to manage my time better, particularly when it comes to writing my blog posts. It’s funny because I teach writing and I know all the tips and techniques to work around procrastination. Do I use them? Nah, not unless I must. Then again, grading takes an inordinate amount of time at the end of the term, so I suppose I’ll give myself a pass.
For this week’s post, I made the soup last week and I made the salad many weeks ago as a makeup because I thought everyone had already done it.
Côte d’Azur Cure-all Soup
I was sick last week as well, having finally caught the cold my husband and daughter were nursing for the week before. On my one home alone day during the week, while I was grading up a storm, I decided to make this soup for lunch. With the simple ingredients–chicken broth, garlic cloves, some fresh herbs, and then some egg yolks and asiago cheese mixed in–it was easy to put together. The soup was also absolutely delicious. Did it cure all? I don’t know, but I felt better after eating it, as I would’ve with any soup. My cold also only lasted about 4 days, and who knows if that was due in part to the soup.
Next-Day Beef Salad
Apparently, I made it and then didn’t save the photos. I hang my head in shame.
I will say that I think the salad is absolutely fabulous, to the point where I’d make beef just so I could make this salad. All the extras with the pickles and the olives and the things make me happy.
Makeups: Tuna Mango Ceviche and Fresh Tuna, Mozzarella, and Basil Pizza
I went to the fish market to pick up sundry items for sundry recipes we’ll be making over the next few weeks (I’ll be making them this weekend while the fish is still fresh, HA!). Knowing I had some tuna dishes to make up, and knowing that the market often (but not always) has sushi-grade ahi, I went ahead and purchased enough to make some ceviche, pizza, and confit. I’ve not yet had time for the confit, but here’s the others.
As expected, the tuna mango ceviche, with its bits of avocado and lime, was quite good. I think I actually prefer the winter ceviche because it’s so different from the typical ceviche, but as my husband said, “that’s a first-world problem because they’re both delicious.” I paired it with a Viognier from one of my favorite local vineyards (Larner in Ballard Canyon) and from one of my favorite wineries (McPrice Myers). Also as expected, the pairing was a winner.
The little pizzas were interesting. My husband thought it was really great. I thought they were fine. I missed having some sort of sauce or something to hold the ingredients on the pizza. I’ll have to think on it more, but maybe I’ll melt the cheese on the base for a little bit and then add the other ingredients? Hmmm… I like the little puff pastry rounds, though, and I expect I’ll use that technique again in the future.