WE SETTLE INTO the cool-weather domestic menus, single-dish for the most part, reinforced with a vegetable on the side and, of course, the customary mixed green salad afterward.
Friday night Cook reached into the freezer for the ground-lamb meatballs I made so long ago I can't recall just when; certainly before our September departure for Italy. She warmed them in a sauté pan, then added long-grain rice she'd cooked in the usual way, with a little chicken broth and some garlic. With this, broccolini, which she steam-fries with crushed garlic.
Tonight it was a can of hominy, the last one in the larder — time to resupply! This was cooked with crumbled-up sausage, and garnished with chopped cilantro. A nice one-dish menu to follow the Saturday Martini.