The quite revolutionary part? We ate at our kitchen table. Quotidian to you, perhaps, but until this afternoon, the table’s horizontal orientation against the kitchen wall prevented us from actually sitting at it. Looking at it, putting groceries on it, using it as a buffet table — all ok. But eating, not so much.
Last night, Mr. O had the brilliant idea that we should eat at our table. It’s supposed to be good for you, we hear. So we rotated it so that it now intersects with the wall. Add an everyday tablecloth, new red seat cushions (I have memories of my dad upholstering the chairs when I was very small), cheery red placemats from my parents, and presto — a real place to eat!
And eat we did. As Mr. O wrote in a recent post, we love the fall. It’s the season of pumpkin spice lattes, woodfire-smelling air, Ohio State victory, Mr. O’s favorite holiday (Halloween), sweaters, apple cider . . . in short, awesomeness.
Lately, the Boston weather has been hovering in the high sixties to mid-seventies. And there’s an eighty-degree day in the forecast. Do. Not. Like. We want our weather to fit neatly into seasonal categories, and Boston is simply not cooperating.
Nevertheless, we thumb our noses at the mercurial weather (little jokes there) with tonight’s Sunday Dinner.
Normally, I make chili with meat when it’s just me and Mr. O, but we didn’t happen to have any today. I do make vegetarian chili for vegetarian pals, though. The crock pot (or slow cooker, if you call it that) is your friend, my friends.
Next up: a salad!
We had this salad last night at the lovely home of our Dear Friends JH and AP. We were celebrating the bicentennial of Chile (happy birthday Chile!) with empanadas — oh my goodness, so delicious — and this salad is the accompaniment. When JH and AP served it, it was so light and refreshing — mildly tangy, no acrid onion flavor, the tomatoes just a bit softened, cool.
We tried to duplicate it, and it turned out not as perfect — but we still love it! I am the culprit here, because I love vinegar. I went a little overboard, so our salad was very, very tangy. Also, we only had one tomato to put in it. Basically, it’s one large sweet onion, fresh tomato, salt and pepper, and apple cider vinegar. Could have used some olive oil, I guess, but I don’t think the salad really needs it. We made the salad around 1:00 and ate at about 7:00, so it doesn’t need to sit for too long.
We finished up the dinner course with:
Two boxes of good old Jiffy mix, two eggs, 2/3 cup milk, 1 can of corn (drained — we didn’t have frozen on hand), and then shredded smoked white cheddar (from Maine!) to punch the recipe up a bit. 23 minutes in a 400-degree oven, and you’ve got a dozen muffins!
Here’s what it looked like on the table.
Last, I turned some very ripe
Not too bad!