An eggs-cellent adventure

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Spring breezed through the kitchen today when husband John Pitts politely wondered if perhaps I might possibly scramble him some eggs to fortify him for his wintry trek to work this morning. (I actually cook — I mean turn-the-oven-on-and-cause-pots-and-pans-to-become-dirty cook — about once a week and he’s always careful to use this one opportunity thoughtfully.) He had told me a couple of days earlier that he had brought some farm-fresh eggs home from his office and, as with most cooking-related topics, I nodded and said “Oh, that’s nice” while at the same time wondering if I could sneak yet another Amazon box past him and if it was Annalise or Frank (or maybe BOTH of them???) who killed Rebecca. You know — important stuff. But this morning, with ice creaking outside and gray snowy light filtering in and SCHOOL CANCELLED YET AGAIN, I was more than happy to do the wifely thing and cook my husband some food. And I’m glad I did, because when I opened this box of real honest-to-goodness eggs from honest-to-goodness chickens who walk around on the honest-to-goodness ground as nature intended, it was as if we time-traveled to the middle of April, with sunshine and flowers and butterflies and all things spring. Thanks, nature. We needed that.

Where has all the olive oil gone?

2014-09-17 16.13.45If you’re wondering where all those wonderful food items have disappeared to from your favorite T.J. Maxx, here’s the answer: They’re all at the Decatur, Alabama, store. I regularly (look away, husband John Pitts) check two T.J. stores with a couple of others on semi-regular rotation. And if you’re a Maxxinista (always wanted to have the chance to actually use that word), you know that the food aisle is one of the chain’s best-kept secrets: balsamic vinegars, olive oils, flavored salts, chocolates, dried fruits, healthy crunchy junk food, salsas, soft drinks — all with fancy gourmet-like labels not usually find on the Wal-Mart discount shelves but with Wal-Mart-discount-shelf prices. However, for the past year or so, seems as if the food selection at my T.J. Maxx stores has been shrinking. Used to be both overflowing sides of an aisle. Then, all of the food migrated to one side. Then it was just half of the side Now it’s even less than that. I couldn’t figure it out. Where are all the Stonewall Jackson jams? The Barefoot Contessa brownie mixes? The Turkish Delight from actual Turkey. What was going on? Turns out it’s an insidious plot to send all food items to the Decatur store. Or that’s what it looks like. More (shopping) research needed.

Also, dang you, Associated Press, for your switch to spelling out state names in text. Why did you mess with that? Just tell me why. But I NEVER will use “over” with numbers. NEVER. You can’t make me. So there.

My Dream Job

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This is the job I want — Vice President in Charge of Naming Stuff. You know these folks took their afternoon business meeting/strategy session to the open-air beach bar where pitchers of beer are $2 and the boss had told them “We need new names and logos for our soft drinks so DO NOT LEAVE THAT MEETING UNTIL YOU’VE COME UP WITH SOMETHING,” and they didn’t. I just hope that dr. perky and mountain lion (Capitalization, people. CAPITALIZATION.) never get together and have babies.

My Keen Observation Skills …

You know how you see something every day and really don’t pay attention? You drive blissfully by, say, a fast-food restaurant multiple times in the course of a week and it just sort of fades into the background andWendy's new look you couldn’t describe it to anybody beyond “It’s a building and it has a door and some windows and … ” That’s the relationship between me and the Wendy’s restaurant in Muscle Shoals, Ala. I don’t think I’ve ever actually been in it (maybe a couple of times?) but it’s been a fixture on the daily commute and a navigational placeholder for years. You know — “Turn at the Wendy’s,” “go a couple of blocks pass the Wendy’s,” “it’s in that block behind the Wendy’s,” etc. And then the other day somebody said something about the new Wendy’s and I had no idea what she meant. “The new Wendy’s? In Muscle Shoals?? What are you talking about??? I pass by there every day and I haven’t noticed anything,” I (luckily) said silently in my head because I’ve learned through bitter experience to keep comments that make me look stupid to myself. Turns out that the old Wendy’s had been closed — which I vaguely was aware of — and then demolished and then this new Wendy’s rose from the ruins, in all its sleek and modern glory. Turns out it’s all part of a Pan to Modernize. Old-fashioned down-home folksy is out. (Tell that to the folks who gather around Jack’s fireplaces for their morning biscuits.) Minimal urban is in. Even Wendy herself got a style update. All I know is that this does NOT look like a Wendy’s to me. Sushi? Thai? Chinese? But not hamburgers. On the other hand, I obviously am not a reliable observer since I didn’t notice when it was nothing but an empty lot and some construction equipment, so what do I know?.

Lunch

DSCN2579No, this is not what I’m planning for lunch today. Because that would be silly. You don’t indulge in this much rich & yummy frosted baked goodness for your mid-day meal. These gems from Sweet Treats Bakery, in Tupelo, Miss., strictly are breakfast items. (Note No. 1: Actually, lunch today is a leftover half of the Mediterranean Veggie Flatbread Sandwich from City Hardware in downtown Florence, Ala., home of the only balcony dining on Court Street. Note No. 2: I wouldn’t actually eat ALL of this for breakfast. Some crumbs would remain. And Note No. 3: Both of these places are locally owned and locally managed eateries that serve fresh & flavorful food accompanied by friendly smiles and welcoming attitudes. Highly recommended — and that’s a completely unsolicited and un-paid-for recommendation.)

Life of Setting Cool Tables

Creative folks amaze me. I mean, how can they come up with ideas out of nowhere that just knock you over with adorableness? My creativity is limited to “Hey, I wonder what would happen if I put tiny chocolate chips in the cookie dough instead of the regular-sized ones???” and coming up with excuses when my husband calls me and he KNOWS I’m in T.J. Maxx yet again. That’s about all the creativity I’ve got.Thank goodness I have friends and Seared tuna with saladfamily who practically are oozing with creativity, so all I have to do is relax and enjoy. Take my four-woman book club. Three of our members prepare thoughtfully themed meals with fun decorations and appropriately chosen wine for our sort-of monthly meetings, and one of our members does not. Draw your own conclusions. Needless to say, book club was NOT at my house for our recent “Life of Pi” dinner and discussion. With her usual flair, our hostess went all green and tropical with the decor (loved the leafy chargers!) and served us delicious seared tuna, veering away from the book for a Mardi-Gras dessert of king cake and bread pudding. (Full disclosure: She had a friend bring back the king cake from a New Orleans bakery but was disappointed  because, she said, it tasted like a gas-station cinnamon roll. Luckily, gas-station cinnamon rolls are pretty much tops on my food list so I was happy.) As for the book, we all agreed that the writing was graceful and lyrical made us feel as if we were there with Pi and Richard Parker. On the other hand, we were confused about parts of the plot and what it all was supposed to mean. WERE we supposed to pick which story was real? WERE we supposed to question Pi’s sanity? CAN bananas (thank you, Gwen Stefani, for guaranteeing I always can spell “bananas”) truly float? And what’s with the person-eating island, anyway? Surely that had some allegorical/mythological/philosophical threads we were not picking up. We didn’t come to any conclusion but had a fun time, anyway. As always. And now I just realized that our next book — my recommended pick of “The Dressmaker,” by Kate Alcott — is about shipwrecks and lifeboats, too. But no tigers.

Squashed Spinach

For a fall weekend lunch pulled together with NOTHING in the fridge, I’m pretty proud of this Roasted Butternut Salad. I found three almost-to-the-wrinkled-stage butternut squash(es?) sitting resignedly in the vegetable bin along with some almost-wilted spinach. Peeled and cut the squash and roasted it with a bit of olive oil and half an onion for about 35 minutes. Put it on the not-so-fresh spinach and added crispy cheese bread made from the lonely ends of a pumpernickel loaf and freshly grated parmesan (that, at least, was new and good). Sometimes, being too lazy to go to the grocery turns out to be a good thing.