I took an impromptu half-day today. Man, what a good idea. I got home and made some white bean dip. Instead of using rosemary, I clipped some thyme out of the garden. I tend to use 2-3 garlic cloves when making the recipe. After making the recipe, I toasted some whole grain bread and picked some cherry tomatoes. After the toast came out of the oven, I slathered on the bean dip and then put sliced tomatoes on the bread. I opened a Blue Moon (what the hell, I am officially on vacation) and watched some Enterprise on SCIFITV.
The sandwich was amazingly good. Sometimes I can imagine being vegetarian. And then, someone mentions burgers, sausage, steak and a pork tenderloin and I’m over that idea.
Tonight I made a wheatberry salad with red onion, rosemary and tarragon as a side dish to the rockfish the better-half brought home. The recipe came off the web and for the life of me I can’t tell you who I got the recipe from. It is originally a Dean and Deluca recipe. I’ve never had wheatberry before but I like it quite a bit after today’s introduction. I liken it to barley which I love. I think next time I’ll cook the wheatberry for an hour and 15 minutes instead of just an hour. The recipe calls for raspberry vinegar–I used a combo of red and white wine vinegar (with salt dissolved in it)–I don’t even know where I could find that flava flave of vinegar. Like I said, quite delicious.