I have never been a solitary drinker nor, for that matter, a solitary eater. If there is no one to share a glass of wine with, I rarely drink wine. My husband says, I think unfairly, that I just like to get tipsy in public He, on the other hand, can savor and enjoy a quiet glass or two of wine or whiskey in front of the computer or with an interesting book, without the urge to laugh and converse with a companion. Antisocial I would call it. Opposites, apparently, attract.
In addition, I am never so hungry nor so enthusiastic about eating as when I’m sharing a meal with at least one person, preferring gluttony in public to a Mr. Woodhouse bowl of gruel taken in solitude like some people. Cooking for myself only, other than quick egg dishes or sandwiches, is distasteful :) and avoided.
My husband has traveled to the States and Jade is at boarding school for the week. What to do about food?
My tendency is to stand with a spoon, the refrigerator door agape, and eat spoonfuls of cold leftovers from various tupperware containers. Instead, today at least, I tried to make an effort.
Why piperade? Well, I haven’t made it in a long time, it’s good, looks pretty, there were all those peppers and cherry tomatoes aging in the downstairs fridge to be rescued and I was thinking of a spinach omelette. Piperade is a versatile accompaniment for eggs, fish, meat or whatever you like. I made a big batch to have on hand during the week. Home alone.
Spinach and Cheese Omelette with Spicy Piperade
2 eggs, beaten
Salt and pepper
1 small handful of baby spinach, torn into pieces
Spicy piperade (see below).
Melt the butter in a small saute pan, add the eggs, then season with salt and pepper. Cook the egg until almost set, sprinkle with the grated cheese, pile the spinach on one side, fold, then continue to cook until done. Top with the piperade.
3 cloves garlic, thinly sliced
1 large onion, cut in half and thinly sliced
4 sprigs fresh thyme
3 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red chilli, sliced
1 cup cherry tomatoes, cut into halves
1 tsp salt
Saute the garlic, thyme and onions in the olive oil until the onion begins to soften. Add the peppers and chilli, then continue to saute for about 3 minutes. Add the tomatoes and salt, cover and simmer for 5 minutes.