You’d think on my 14th day of this challenge—that’s a milestone!—I would have made something extra special. But, this past Thursday was busier than usual—picking up and driving my daughter and friends to the gym, taking my sister to her wedding dress fitting, and picking up my son from football practice—all completed in the span of about four hours. Needless to say, by the time I got home at 8:45 without having a plan for dinner, I was elated to find that my husband’s friend had come over and he was in the process of making dinner: chicken kebabs, bulgur, salad, and even steak. I thanked him profusely, but then realized a difficult fact: I still had to cook. Yes, that is how committed I am to this challenge, even when I don’t need to cook, I’ll do it anyway. But it doesn’t have to be exciting. On this night, I chose to make “Sautéed Snap Peas with Ricotta Salata and Mint”, which took about five minutes to prepare.
I’m going to be honest, I didn’t love this recipe. It just tasted like sugar snap peas. The lemon rind and mint that seasoned it, did not really enhance it, and the peas were left fairly bland. The recipe called for either ricotta salata or goat cheese—so I chose goat cheese because I had it in the fridge—but I don’t think it did much to enhance the flavor, either. I think, in the end, next time I’ll save myself the time and trouble, and just steam the peas—and choose a different recipe.