After reading The Help, I grew curious as to how my grandparents raised seven children without lots of help. I called my mother immediately to ask- wondering if there was some element of that story in our family history.
Turns out, my mom and my aunties and uncles weren’t raised by African-American Southern domestic servants, but my grandmother was. That prompted the question, “Then how did she ever learn to cook?!”
My mom says that when my grandparents got married, my grandfather told my grandmother that if she could read, she could cook – and he bought her a cookbook.
Brilliant. And so true.
That’s just something I’ve been thinking about as I ponder my upcoming macaron adventure, and as I’ve been scouring TasteSpotting for dinner ideas. I’m roommate-less this week and have been literally fending for myself for 48 hours. It’s not THAT fun to cook for yourself, but there is fresh produce all over our kitchen, literally dying to be cooked.
This week’s eggplant and zucchini were nearing their expiration dates, but thankfully, Smitten Kitchen just posted a recipe for eggplant salad toasts and I found this recipe for zucchini and summer squash risotto. The toasts are just a great alternative to a tomato bruschetta and would be GREAT for entertaining. The risotto was also delicious- and I’ll probably be eating it for the rest of the week because it made a ton!