So it's that time of year again--time to worry about what we're doing next year. The summer stretches out long ahead of us... and I'll be (semi, hopefully) employed! Which really only means more time to spend on cooking on the weekends.
To start it off right, I spent this weekend working through the remnants of my freezer and pantry. Moving is a daunting enough task without wondering what you're going to do with 3 combined pounds of rice, lentils, couscous and pasta. Until I leave, I will consider the grocery a no-go zone except in the most dramatic of circumstances.
The first item to escape the tundra of the Frigidaire was a package of ahi tuna steaks. Feeling like those would constitute something very "grown up," I thawed one Friday in cool water for 3 hrs, and put the other in a honey-soy-ginger glaze to wait for Saturday. Here are the results:
Spicy ahi tacos with arugula
Asian-flavor ahi
In all honesty, couldn't think of a better way to clear out the fridge and pantry at the same time. Or, in combination with Whip It and a glass of vinho verde, a better way to spend weekend evenings.
In all honesty, couldn't think of a better way to clear out the fridge and pantry at the same time. Or, in combination with Whip It and a glass of vinho verde, a better way to spend weekend evenings.
