Lunch For TwoPosted: July 12, 2006
In the last couple of years, I’ve developed an interest in learning how to cook. I love reading cookbooks. I get Cooking Light magazine, and I just subscribed to Everyday Food. Yet my husband and I cook infrequently because we prefer to dedicate our time to other hobbies. Once a week on Sundays, we head to the kitchen for an hour or two to make the dinner that must last at least three nights, hopefully four. The rest of the time, we eat frozen items (not the healthiest, I know) or we order take-out. I’m not skilled or adventurous when it comes to the culinary arts. My mother tried hard to interest me in learning during college, but I stubbornly refused to pay attention. Hubby knows even less than I do. We have probably at most ten dinners in our repetoire that we make over and over again. Basically, we cook minimally and we often stay within our comfort zone of tried and true recipes.
So when I announced on Sunday morning that I would make lunch for us, my husband was a bit surprised. In our entire time together, I have never cooked lunch from scratch. And I was actually quite excited about trying a new recipe!
I’ll be honest — I had an ulterior motive. In a couple of weeks, my mother-in-law and aunt-in-law are coming over for lunch and crafting time. I wanted to test out a potential menu item for the lunch. I selected the Lobster Roll recipe from this cookbook and used the suggested substitute of shrimp. I sure as heck wasn’t about to boil a lobster and pick the meat from it. I bought fresh dill for the first time (had to ask for help finding it), picked up some celery, and headed off on my merry way.
I was so thrilled that the Shrimp Roll turned out yummy!
One thing that cracks me up is that the recipe calls for “good mayonnaise.” Anybody know what qualifies as “good”?