You know what’s delicious? Shallots cooked in butter. More specifically, chopped shallots sweated in unsalted butter (i.e. cooked over very low heat until the shallots absorb most of the butter and almost disintegrate). I did this, then cranked up the heat a bit and sauteed some shrimp with fresh parsley. I plated this up with basmati rice, chopped spinach (initially frozen but remarkably tasty), and some homemade cheese sauce (roue + milk + grated aged cheddar and parmesan + tons of pepper). In doing so, I think I inadvertently cooked the best meal I’ve eaten all semester. Thanks go out to the pompous PBS cooking show Avec Erik, which comes on here at 1:00 a.m. most nights (and which strikes me as a strange time to offer a cooking show). If you hadn’t taught me how to sweat shallots, my ridiculously French-sounding amie, I would never have had that ten minutes of bliss in an otherwise hellish day.
Well, back to the grind…
