This weekend was a little wacky with lots of comings and goings around this house. Annie was home for the weekend, thanks to her Boyfriend retrieving her from and returning her back to school. Thanks B. Although, because it was B’s idea to bring her home, we only got to spend time with her in the morning before she went off with the Boyfriend. I’ll take what I can get and I enjoyed every minute of spending time with her.
Louisa, didn’t make it home on Friday until 1:30 the next morning after she returned from a theatre club trip to New York. The night went extra late as she chatted in her friend’s driveway after driving her home, because you never run out of things to say at 1:15 in the morning until your mother starts to send insistent texts that you COME HOME! NOW! Apparently Louisa forgets that I’m of that certain age where every second of beauty sleep is important. You didn’t want to see me yesterday.
In addition, Joe had plans with a few of his friends that night, and didn’t know for sure until Friday whether those plans included dinner.
Faced with the uncertainty of who would and wouldn’t be around for dinner on Friday, I had no menu planned. But when I realized that three of us would be home to share a very early dinner (which in our house means 5:30), I went freezer diving to see what could be prepared quickly.
Luckily a trip to Trader Joe’s a few weeks ago gave me the ingredients just waiting to be used. First, there was the rack of baby New Zealand lamb, the kind of meat that Louisa doesn’t want to eat because she has a soft spot in her heart for young animals. I picked them up anyway because I love baby lamb chops. Here was the perfect night to prepare them since Louisa wouldn’t be home and Annie, fresh out of the college cafeteria, will gladly eat anything that isn’t dining plan food. Except for maybe a raw tomato. Some things never change.
I cut up that baby rack of lamb into two chop portions, and marinated them in olive oil, red wine, rosemary, salt and pepper. Please note, that rosemary is from last summer’s plants that I dried at the end of the season. It’s the gift that keeps on giving. Once Joe arrived home I had him turn on the grill and those baby chops cooked very quickly, and deliciously. I had a half head of cauliflower left over from a meal earlier in the week, and that was simply roasted with olive oil and salt. Finally, those mushroom ravioli with truffle sauce were another find at Trader Joe’s that I had picked up with no particular plan except to eat them when I felt like it. And I felt like it Friday, when they were perfect for a last minute, quick dinner plan. They turned out to be even easier than I expected when they were pulled from the freezer. The instructions said to place them into a frying pan with a few tablespoons of water, cover the pan, and let them simmer for about five minutes until the ravioli heated through and the sauce was reconstituted. They were so good, I wanted more. It’s a good thing there were only three of us sharing them.
This was without a doubt one of my better, last minute, freezer diving dinners.