My dear, spring chicken husband turned 39 yesterday. 39 sounds different my side of 40, but I'm cool with it. Other than the presence of the Vulgar Talking Yam, I have loved every bit of turning and being 40.
But anyway, Tom.
Because we went away and celebrated for the long weekend, I admit to y'all that when I realized, Monday night, that the next day was his actual birthday, I was a bit shocked. Like, it occurred to me that I always cook T a birthday meal and wanted to do so again this year, but I don't usually wing it so dramatically.
Which is why it is crucial to have high-quality, tasty ingredients in your freezer, fridge, and pantry. Staples, if you will. I didn't have to buy a single thing for this evening, and voila!
Have y'all ever had this dish? My aunt Wendy used to make it regularly (or what seemed like regularly to me), and I always adored it. The chicken and prunes, wine and olives, bay leaves and garlic, capers and brown sugar all meld together in such a savory, pleasurable way. Mamma mia!
Prunes, bay leaves, garlic, brown sugar, olive oil, salt, pepper, oregano: pantry
Olives, capers: fridge
Sides: A festive winter salad and some cinnamon and bay pearled couscous all the better to sop Marbella sauce with.
Lettuce, butter: fridge
Balsamic, olive oil, couscous, shallots, herbs: pantry
Oranges: counter top
Dessert: Blackberry Pie because T is trying to be healthful
Flour, oil, salt, sugar, corn starch: pantry