Here's an interesting twist to CoV-2...finding out that your husband of 31 years is a really good cook. The pandemic has our world turned upside down and many are suffering. As I post pictures of wonderful dishes shared by friends and family, I shutter to think of those hungry and in need. Prayers for all.
At present, my husband Kevin is trying to stay busy. He's working from home since the shuttering of businesses in March. We're grateful that companies like Computer Services, Inc. cares deeply about the health and safety of its employees and family members.
Kevin started biking, I'd almost say for the Tour de France. He'll log over 20 miles in a morning at nearly 15 miles per hour. If he has any body fat on him, I would be surprised. In addition to the long rides, he's quit smoking. So, to help pass the time, he's started cooking full meals in the evenings. He said anytime I wanted to take pictures and use his recipes, he's happy to share.
Dinner was absolutely delicious and I can't wait to hear the plans for the evening. Enjoy the recipes.
Two large Romaine lettuce heads cut lengthwise
3 T. EVOO (extra virgin olive oil)
Seasoning the romaine lettuce: brush extra virgin olive oil on each side of the lettuce. Salt and pepper both sides. Place the lettuce on a medium hot grill cut side down for three minutes. Take your tongs and press down to get the good grill marks. Flip and repeat for another two minutes.
After taking off the grill, drizzle the remaining oil on the lettuce. Squeeze the lemon juice from the half lemon over each lettuce head. Grate parmesan cheese over the top. It's ready to serve.
Kielbasa, potatoes, carrots, and onion
Pkg. of Kielbasa (Boar's Head)
Bag of small golden potatoes
Bag of small carrots
Cut the Kielbasa in 1/2 inch slices, cut the potatoes in quarters, chop the onion. Prepare a large piece of aluminum foil with a nonstick spray. After spraying the foil, add the chopped ingredients to the foil. Salt and pepper and add three pats of butter. Close the foil tightly around the Kielbasa and vegetables. Cook for 45 minutes to an hour over hot cools at 350 to 375 degrees. Take off the heat and it's ready to eat.