Each time I write a blog entry, it takes me about two hours total. I edit, I tweak, I publish, then I do it all again–and I almost always see an error after publishing, no matter how many times I scrutinize my writing, my grammar, my use of commas (!). I like parentheses too–did you notice? (And dashes for that matter). Tonight, I’ve set myself a goal–twenty minutes for this entry and I’m out. After all, I’ve got Shakespeare Retold to watch (and it’s MacBeth, set in a modern-day Scottish restaurant, with the glorious James McAvoy as “Mac”).
That said, Monday is usually the night I skip dinner, or at least eat lightly. It’s “sandwiched” (pun intended) between Sunday dinner, from which I usually still have Tuesday lunch leftovers, and Tuesday dinner, which I cannot skip lest I be lunchless on Wednesday. I’ll admit, my weekly cooking schedule revolves around what I need for lunch because I absolutely cannot abide high school cafeteria food, any sort of tasteless or chewy frozen meal (save for the occasional emergency Kashi), or deli meat of any kind.
Tonight I was hungrier than usual, craving something substantial and comforting. Something cheesy. Constant rain and early darkness does that to me. I don’t often veer from my meal plan for the week, but I discovered one lonely tortilla in my fridge, along with a bit of leftover onion and an almost-forgotten remainder of a block of cheddar from last week’s chili. Et voilà, I present you with a ten-minute dinner (or snack) accompanied by a twenty minute blog entry. I swear.
2 tablespoons chopped white onion (or whatever you have, the point here is speed and ease)
1/2 an apple (just eat the other half, maybe with some peanut butter for dessert)
some shredded cheddar
extra virgin olive oil
a dash herbes de Provence
a dash salt and pepper
First, sauté the chopped onion, seasoned with the herbes de Provence and the salt and pepper, in the olive oil for about 5-8 minutes, or until softened. The apples could also be sautéed with the onions, which I didn’t do, though I think I would next time to soften them. Remove from pan and add the tortilla. Layer one half of the tortilla with the onions and apples, cover with the cheddar (as much as you want really), fold and cook for about 5 minutes on low or until the tortilla is a bit charred.
Though I ate these as a light dinner, they’d make an excellent after school snack as well. They’d also be delicious with gouda, goat or gruyère cheese…or perhaps ripe pears. Experiment with fall ingredients until you get a combination that’s pleasing to you.
Well, my 20 minutes are up, mistakes or not. It’s time for a cuppa tea, a few ginger cookies and James–he awaits.