I still am one of the worst in the class. Not THE worst but damn close. If a good ballet dancer was one who stomped around awkwardly and waved her arms like she was shooing flies, then I would be the best ballet dancer on the planet.
My hour and thirty minute drive gives me time to listen to NPR, drink coffee and mentally prepare myself for being a bull in a china shop. It also gives me time to dream about what I'll cook with my one night in the kitchen.
Yesterday I wanted something unfussy. I wanted something we could enjoy on the patio. I wanted something that did not require utensils. I wanted grilled flank steak and veggies.
A brief diatribe: when I was in England in March we ate one of Jamie Oliver's restaurants called Fifteen. This meal was without a doubt the most memorable dinner I have ever had. In fact, I don't think I have posted pictures from that meal -- I will! Nonetheless, they served the most wonderful green olives. They were bright green, tender, not brined. I felt bad because I devoured the entire bowl leaving my dinner mates to nibble on the seeds. My mom let me know that they carry a close second at Fred Meyer and lucky for me, we have these divine little olives at my store, as well. If you like olives you must try these. I think I enjoyed the appetizer last night more than the meal.
As summer wanes, make a meal like this one that requires very little prep time and clean up. Call some friends, open a bottle of wine, and eat with your fingers. Do it on a Monday, too.
Toasted bread with olive oil and sea salt, feta cheese and
green goodness.
Not the best shot, but you get the drift.
I marinated the steak in something close to this.
Serve on a big plater and enjoy!
Dessert did require a spoon.
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