Dinner for One: The Microwave is my Friend.
I’ll admit it.
I misled you.
I don’t cook myself an extravagant meal every night to enjoy with a glass of vino on the back deck while Justin’s away. I don’t even always go so far as to construct an elaborate sandwich or a box of Mac ‘n Cheese.
Sometimes, simple really is best.
Whole wheat crackers with sliced, spiced Havarti cheese, an artichoke microwaved (yes, microwaved) and served with basil mayo, and shortbread cookies topped with salted chocolate.
Of course, I ate it on the back deck with a glass of wine.
Some things don’t change.
1. Lop off the top with a sharp knife, then cut away the remaining leaf tips with a pair of kitchen shears. Cut off the bottom of the stem, leaving an inch or so — I left a little much. The stem is an extension of the heart, so don’t toss it. Rinse it well, and don’t drain.
2. Place it in a microwave-safe dish with a couple of tablespoons of water. Cover tightly with a glass lid or plastic wrap. Microwave on high for approximately 7 minutes. A knife inserted near the base will slide right in — like buttah — when it’s done.
3. Remove with tongs and let it cool slightly. Peel off a leaf, dip in some mayo mixed with a bit of lemon juice and fresh basil, and scrape the meat from the leaf with your teeth. Discard the leaf.
4. When you get down to the heart, pull away the remaining tiny leaves and cut off the hair. Yes, hair. Slice the heart into bite-sized pieces so you can savor every bit.
5. Sip wine. Relax. Everything will be okay.