The past week entailed an incredibly productive, short, and well traveled set of days starting off with a red-eye flight out of New York’s JFK airport to my mother-in-law’s native England, a whirlwind set of meetings in London followed by slightly slower paced, but equally productive days in Reykjavik, Iceland.
Despite the limited time and exposure to Iceland (aside from the gorgeous, picturesque… almost idyllic view of the ocean framed by the mountains from the conference room windows) – I fell in love with the Icelandic culture which reminded me, interestingly, of the Japanese culture. Perhaps it comes from the “island” mentality, surrounded by ocean, while living in harmony with the active rockings and rollings of the earth – whether it be earthquake or volcano. The people I met in Iceland had a familiar, calm and reserved demeanor – they were social and gregarious, yet, they carried themselves in a way conducive to living in a tight-knit society, bound and isolated by the ocean, limited by the harsh natural limitations brought forth by volcanic and glacial activity. There was incredible beauty to be found amongst the barren lava fields, covered by yellowish moss which glowed an eerie gray at night, along the asphalt strip from Kevlavik airport to Reykjavik. I’m sure more to follow as my memory makes additional connections on my meal mullings…
A message to the lovely folks we met – Þakka þér fyrir íslensku minningar! (Thank you for the Icelandic memories… and thank YOU, Google Translator!)
Papa managed a week with the girls – of course, several meals and bento boxes were packed well in advance of my trip. I laughingly told me colleague as we headed out to London that I had been cooking as though it was Thanksgiving.
This was a short week – there was no school on Monday, and Tuesday was a day at home due to the older one recovering from a bout with Coxsackie virus, while I prayed the little one escaped without catching it.
Wednesday lunch was:
Vegetable spirals in marinara and basil sauce
Sliced red peppers – Makinajian Farm has home-grown peppers in a variety of colors
Roasted chicken drumstick – seasoned with salt, pepper, drop of soy sauce, sesame oil, lemon juice and roasted in the oven for 30 minutes (20 minutes with cover, 10 without) at 325 degrees
Blanched broccoli and asparagus spears, carrot sticks
Today’s was a similar menu – except we have:
Roasted chicken drumette and wing – soy sauce, rice vinegar, a pinky nail sized amount of grated fresh ginger, pepper as seasoning, roasted in the oven at 325 for 30 minutes, garnished with blanched broccoli
Spiral vegetable pasta with marinara/basil sauce
Blanched asparagus and pepper slivers
A separate container of red grapes
I realized the two days’ menus were identical… Hopefully I’ll be back on track for next week for more variation.
It’s great to be home again…