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In the refrigerator: (1) Alton Brown's gazpacho recipe, enough for dinner for two and leftovers for a dinner side tomorrow, and (2) Argentine Chimichurri Sauce to go on the small boneless sirloin steak for grilling.
I'm not sure we need anything else. But, just in case, there are some madeleines for dessert.
For breakfast tomorrow, there can be scones, mascarpone cheese (which is a reasonable substitute for clotted cream, only not quite as evil), sour cherry preserves, lots of coffee, and maybe fresh local peaches.
For later tomorrow, we're making more slow food: prosciutto onion bread (with lots of fresh sage) from the New Basics cookbook will do nicely with the leftover gazpacho for dinner.
And we'll probably cook a batch of Deb's Not-At-All-Italian sauce for pasta for later in the week (and dinners on the run)...plus there's a chicken to bake up, too. Long, slow, lazy days of cooking and doing laundry and cleaning a bit.
I'm not sure we need anything else. But, just in case, there are some madeleines for dessert.
For breakfast tomorrow, there can be scones, mascarpone cheese (which is a reasonable substitute for clotted cream, only not quite as evil), sour cherry preserves, lots of coffee, and maybe fresh local peaches.
For later tomorrow, we're making more slow food: prosciutto onion bread (with lots of fresh sage) from the New Basics cookbook will do nicely with the leftover gazpacho for dinner.
And we'll probably cook a batch of Deb's Not-At-All-Italian sauce for pasta for later in the week (and dinners on the run)...plus there's a chicken to bake up, too. Long, slow, lazy days of cooking and doing laundry and cleaning a bit.