This post was inspired by a recent one by the Perfumed Dandy in which he addressed his own hiatus/absence from the blogosphere.
Never fear, dear Readers! Like the Dandy, I am still here :-)
However, I did have to put some things on the back burner for a bit. You see, after sweatily fretting that I would have no employment this fall, I seem to have found myself in a situation where I have more teaching than I can shake a stick it. And I can shake a stick at a lot of teaching :-)
I have classes scheduled every night of the week, except for Monday. Instead of being on one campus, I am divided between two this semester. This means that after teaching one class, I have to run and hop on the train to get to my other one at the other school. Most of my classes finish after 8pm and two finish at 10pm. One of those 10pm classes is on a Friday night :-(
As you can imagine, when I get home, the last thing I feel like doing is cooking. One of the perks of living in Manhattan is that I have an embarrassment of places that will deliver just about anything I want, whenever I want, and at a relatively reasonable price. Pizza Napoletana? Tibetan tsampa? Spicy Szechuan lamb with cumin? Georgian khinkali and lobio? Korean tofu stew? Lobster rolls and shoestring fries? Cuban sandwiches? Isreali hummus? Shio ramen? Coconut curry chicken? Souvlaki? Indian dosas with mango chutney? Yes, please!
Best of all? I can order everything online to be delivered ASAP to Ms. Spoiled-New-Yorker on the fourth floor ;-)
But how about the weekend, Daisy? You must have time to cook on the weekend!
In theory, yes. In practice? Well, let’s be honest. On the weekends, most of my meals have been
liquid alcoholic insubstantial, augmented by the latest nibble at the next it-restaurant.
All of this might sound exciting, but it gets old really fast. After a few weeks, it’s probably the least satisfying way that I can imagine eating. When things get busy, it’s not that I don’t cook at all. It’s rather that my meals become simpler and generally not anything interesting enough to blog about.
This is where the classic BLT comes in. When I get busy, I look for meals that I can put together quickly with stuff that is already in the fridge. In this case, beautiful bacon from my CSA that I cooked ahead of time, a loaf of bread, some nice lettuce, a good tomato (take advantage of them while you still can), and some mayonnaise. If the bacon and tomato are good, the lettuce is crisp, the bread nicely toasted, and the mayo (it must be Hellman’s) is slathered thickly, you really can’t go wrong.
The BLT is such a standby that sometimes I forget about it in my repertoire of meals. When I went up to visit my CSA farm back in July, I was reminded how good they are. I won’t even tell you how many of these I have had since then because a lady never reveals how much bacon she actually eats. I will say that it beats ordering in any day :-)