Breakfast on board was a (quite tasty, albeit weird considering it felt like the middle of the night) pita pocket with hummus, tabouleh, and lettuce in it. Accompanied by... more of the sugar-free cookies?! Everyone else was served yogurt, bananas, and a pastry. So random, but it's really nice that airlines are so willing to accommodate.
My last dinner in LA was of the clean-out-the-fridge sort. Sarah had brought me over a bunch of squashes from someone's garden (at Wattles, actually!), and I had some other veggies lying around as well. Most excitingly, I finally fried up that tube of polenta that had been sitting on my counter for weeks.
We made the squash along the same lines that my family often made it when I was growing up (minus the parmesan). I parboiled the carrots ahead of time so that they'd cook evenly with the softer squash, and I used the old Western-style herbs, plus whatever was on hand. Some sesame seeds added crunch and nuttiness.
Summer Squash and Carrots with Herbs
summer squash/zucchini/etc, sliced or quartered
fresh parsley, minced
red pepper flakes
Instructions1. Parboil the carrots so that they're about the same softness as the squashes.
2. Heat olive oil in a skillet. Add garlic, scallions, and salt, and cook until fragrant. Then add squash and carrots and cook a few minutes. Add herbs and red pepper flakes, and cook until veggies are tender and slightly browned, adding water as necessary.
3. Adjust salt to taste and sprinkle with sesame seeds before serving hot. A sprinkle of nutritional yeast would also be nice.
Polenta was the real exciting discovery. A random buy from Trader Joe's one day, this inexpensive, shelf-stable golden tube had been sitting around for weeks. I sliced it, browned it in olive oil, and then served the crispy and succulent slices with some of the leftover enchilada sauce I'd found in my freezer. I'd forgotten how amazing this sauce was--cumin, marjoram, and, most of all, smoky chipotles en adobo give this sauce incredible depth of flavor. Here, that flavor was really well complemented by the textures and the mild sweetness of the polenta. We ate it all.
Pan-Fried Polenta with Spicy Chipotle Enchilada Sauce
In other news, Devon has been practicing her wave.