Solo

Todd brought the food section of the Atlanta newspaper back from his trip there last week, and they had a big article on the book Solo Suppers, with a handful of excerpted recipes. I haven't tried any of them yet, but a couple of them, like asparagus with poached eggs, looked good. The recipes really seemed to embrace cooking for one, taking advantage of benefits of shopping for just yourself instead of dwelling on the difficulties. Maybe I'll have to pick up the actual book.

It was appropriate, too, since his trip left me solo dining three nights last week, and now that school's started back up it's going to be a regular event again. While he was gone I cooked one serving of dried pasta, adding a handful of frozen bay scallops at the end of the cooking time, then drained them and tossed them with butter and thyme. Another night I had cheesy polenta topped with warmed bottled eggplant tapenade I got for my birthday. Neither was a lot of trouble, but they were good enough that I felt like I was pampering myself.