Y’all seemed to like lunch #1 well enough, so here I am with another popular lunch here at the Wilkie household (minus George… he doesn’t like any of this stuff. I make it when he’s at school.) Today we’re making “fried” eggplant with sour-cream-and-a-shit-ton-of-garlic-and-dill.
If you were wondering how awesome my life is when I’m not photographing weddings, this post should put that question to rest. In the midst of December, with holidays looming large and many presents still to buy, some of my dearest friends and I gathered for a party of epic proportions. There was Dom Perignon from 1992. There were caviar and salmon rillettes. There were hand-written menus (that I did not photograph, but I did hand-write). It was mandatory tie – for everyone.
Working from home can be kind of weird. You’re at home and have access to all the same stuff you’ll have access to for dinner – pots, pans, ingredients, meats, oils, butter, spices – but yet actually cooking a full-on lunch seems ludicrous most days. Opening a can of something and splatting it into a bowl is pretty seriously involved on most weekdays. This dish is my answer to that. I’ve been meaning to throw together a how-to on my favorite slap-it-together lunch and today I have. Only… of course, as always happens, I was way hungry and just scrambled through it and my pictures *blow*. Oh well, I get the point across. You can deal. Here’s what we’re making: tuna and white bean salad on a bed of arugula (if it’s on a bed it’s fancy schmancy, right?)