As we pulled into the market to gather some greens, I noticed the giant electronic sign displaying specials.
“You really don’t like tuna,” I said with a bit of a sigh. I meant the good stuff, not the canned kind that might be suitable for glopping up with mayonnaise or feeding to the cats; Not only was it a terrific price, the fishmonger was cutting it to order.
“No,” she said apologetically, “but you should get some for you. I’ll be happy with boxed macaroni and cheese.” I frowned at that thought. I don’t want to cook something for myself that she won’t eat.
But by the time we reached the seafood area, I had an change of heart. I picked up a cod filet for her, and a tuna steak for me–two portions worth: dinner, and a near-future lunch for each of us. We continued our afternoon of errands and chores, starting to clear out the rented storage unit and bring the things we really mean to keep into our newly-finished and convenient-to-use attic space.
Half an hour before dinnertime, I portioned the cod and made packets for baking, each filet resting on a little bed of trimmed green beans, sprinkled with some dill, salt and pepper, a bit of olive oil and a slice of lemon. 20 minutes in a 400F oven, and it would be perfect. Meanwhile, the tuna hung out on the counter to come to room-temp.
When the cod had 5 minutes to go, I heated a skillet and set an inch of salted water to boil in a saucepan. I sprinkled the tuna with salt, pepper, and chili powder, and cleaned some broccoli. The stems went into the water first; a drizzle of oil went into the skillet. The florets joined the stems, and the tuna started searing–a minute-thirty on each side and it was just the way I wanted: blackened outside, rare inside.
We frequently have different things for breakfast or lunch. When we’re at a restaurant, it’s not odd at all that we choose different entrees. I’m not sure why I was hesitant to cook different things for us at home. It might not be an everyday occurrence, but I won’t be afraid to do it again.