resident chef

This week I am resident chef at the fine home of one Dr. M.E.O, elder sibling. She is rounding this week at the hospital and will working long hours. I am planning mornings of school work (hello syllabus, job materials, and chapter revision...); afternoons of errands, reading, exercise, etc.; and evenings of cooking.

Yesterday, we went to the St. Paul farmers market, an extravagant affair of reasonably priced and beautiful locally grown produce. Now, the fridge is stocked and I am unreasonably excited to have a large kitchen and a gas grill at my disposal.

The following dishes are on tap for the week:

Stir-fried tofu and snow peas with basil

Grilled eggplant spread with mustard oil, cilantro, and onions

Grilled corn summer chowder

Vichyssoise

Pizza (grilled) with eggplant, fontina and caramalized onions.

also, if the nearby coop carries rennet and other sundry cheese making supplies, it is entirely possible that there will be fresh mozzarella later in the week. We shall see.

I do appear to have more meals that we have days. This could pose a challenge, but i think my food-loving sister and I can see our way through.