|Parsley and Garlic Oil and Basil Garlic Oil|
Unfortunately, however, I'd completely forgotten about how much effort it takes to work full-time and simultaneously keep all of the other balls up in the air. Poor Mr. B endured the first week with paltry, unplanned, by-the-seat-of-my-pants meals. The second week went a bit better, but there were still a few sandwich dinners and then the one night when I just threw up my hands and said, "Let's go out to eat," something entirely uncharacteristic of me. In fact, I'm fairly certain that over the last several years, we've rarely eaten dinner away from home. I like to cook. I find it relaxing; I like the creativity that goes into cooking, and I like being able to choose my own ingredients and shop for seasonal fare at the farmers market.
Now that I'm fairly scheduled into a routine, I decided the best way for me to cook the dishes I love, is to keep my larder amply supplied. A big part of that, for me, is cooking with herbs, but when the rush is on to get dinner made, it's the herbs that often languish, forgotten, deep in the bottom of the crisper. I decided to get a leg up and whip up two herbaceous condiments to keep things lively and fresh.
I use the parsley and garlic oil on everything from steamed veggies and grilled cheese sandwiches to subbing for a quick marinade. It's also delicious slathered on good sourdough toast with a few sliced tomatoes. The same is true of the basil oil, though I admit, I'm less adventures and usually use it as a drizzle on fresh sliced tomatoes and feta.
One thing is true: my kitchen is going to run like a well-oiled machine and allow me to unwind and enjoy cooking dinner. And, for Mr. B, it means his days of living off of scraps are coming to an end.