Last night it was dinner for one. Rob was in a golf tourney and I worked a little late so the boys and I rushed home to walk our pooch and eat dinner. With a pancake dinner on request I needed to devise a back-up plan when I discovered we were out of maple syrup. Instead I fed the kids a dinner of "got-in-the-fridge-so-you're-gonna-eat-it" tuna and lettuce wraps served with green beans and apples. A little odd? Perhaps, but it worked. Not for me though as there wasn't enough of anything served to feed three hungry mouths.
Instead I waited until the boys were showered, read to and tucked into bed. Then I went back upstairs to apply endless amounts of calamine lotion to bug bitten feet. After that I made batter for Madeleines, a French cookie that Jackson decided he would offer to his classmates today during his social studies presentation on France. Finally, sometime around 9:30, I sat down to eat.
A simple salad of romaine, strawberry and cucumber with a goat cheese vinaigrette. Simple and yummy. There may or may not have been a few glasses of Rose to accompany the salad but there was definitely a bottle of water spiked with lemon, lime and orange slices. All of it was a perfect meal for one.
Not that it matters though, because I really do prefer dinner for four.
Goat Cheese Vinaigrette
- 2 cloves of garlic, peeled and minced
- 1 tbsp. lemon juice
- 3 tbsp. white balsamic
- 3/4 cup canola oil
- 1/4 cup goat cheese
- 1 tbsp. dried tarragon
- 1/2 tsp sea salt
- 1 tsp fresh ground pepper
Combine all ingredients in a blender and whiz until smooth. Store in a glass container in the fridge for 3-5 days.