Whenever someone asks one of my girls what is going on, the answer is usually "stuff".
When I emptied out the contents of my spare room into my dining room this past week, I realized that I had just signed myself up for the chore of going through a lot of "stuff".
What is this mysterious word "stuff" and why does it seem to creep into every aspect of our world?
In a literal sense, "stuff" is defined as "matter, material, articles, or activities of a specified or indeterminate kind that are being referred to, indicated, or implied."
Well, that sure clears things up...
This week's French Fridays with Dorie recipe was another example of "stuff" - instead of "stuff on toast", we had "stuff on puff pastry" (which is kind of the same thing in my book).
Caramelized onions, pancetta and scallops were piled onto pre-baked puff pastry slices and sent into the oven for a few minutes to take the "raw" out of the scallops.
It was a delicious, if somewhat unwieldy, treat to eat.
Now, the real kicker for me was the realization that the only thing I had to purchase to make this was the scallops. Puff pastry, onion and pancetta were already hanging out in the fridge/ freezer. I am pretty sure that this would not have been the case in my pre-AMFT days. (Well, the onion would probably still have been hanging out in there.)
I am also pretty sure that I would not have had sel gris, Aleppo pepper, white pepper or creme fraiche on my list of kitchen "staples" either. Just saying...
Happy Spring to my friends in the Northern Hemisphere. Despite the fresh layer of snow coating the ground, I am convinced that milder weather will be soon upon us. I can see over the snow banks lining the driveway now, surely that is a sign brighter days. Those short sleeved shirts and sandals will be in my future... eventually.
Peace out. XOXO
This post participates in French Fridays with Dorie. A posted version of the recipe can be found here.