The Good Old Days

A rare night in our house. Sam's friend Quinton spent the night, so he needed zero attention. Frances was asleep by 6:30. And I came home from the market with dungeness crab, scallops, and shrimp. So the wife and I did what we used to do before we had children... cooked a nice meal. For all you children-hopeful bride and grooms to be, live it up now, the opportunities for enjoyable meals become few and far between when the munchkins arrive.

The broth is crab stock, vermouth, and saffron. Sauteed cabbage, carrots, spinach, garlic, and celery leaves were added to the earthy garbanzos. For good measure we added a garlic rubbed toasted baguette, a pretty side salad, and a bottle of bubbly.

A great in home date night.

More Graze Catering news. I am a guest instructor at the community college culinary program for the winter quarter. I teach two courses. A lecture class about the food industry as a whole and a five hour block making stocks, soups, and sauces. It should be fun.

Cheers!