A week ago I arrived in Punta Cana for a writing retreat in the sun. Every year since becoming a mom, I’ve gone a week without my loved ones to clear my head. To royally remind me that I’m not just a mom.
What I notice most every time is that I don’t want to be asked anything. Not even a glass of water! I literally live for the needs of my teenagers. It’s a joy bestowed on me by my own mother: I never felt like she was the end of us, as they say. On the other hand, I admit that she deserves a hundred times more than I do to rest a week a year without us. And to be served when he pleases.
And then this journey is healing. When I come back, I’ll resume my role with even more zeal and dedication.
A simplified diet
Sitting at the seaside restaurant, menu in hand, I also realized that the simplistic cuisine I grew up with had shaped me enough to order dishes of this type, even if they weren’t on the menu appeared.
“Buenas! (That’s how we greet each other in the Dominican Republic!) May I have the skewer plate with fresh vegetables and lots of salad, please? »
Simplified or mixed food accompanied all the stews of my childhood. I’ve made it a way of life. First, I’d rather be efficient than fast in the kitchen. I love the sensuality of the cooking ritual. We achieve the same result by being efficient without always trying to be quick. We walk enough as it is. Efficiency calms me. I know that I will get my money’s worth and my time.
Photo courtesy of Alexandra Diaz
The plate that was served to Alexandra Diaz: short beef skewers separated by another skewer of grilled vegetables, all accompanied by a lovely salad.
The assembly kitchen
With the right basics, I can make a delicious meal in about ten minutes on a weekday. Being content is out of the question. It must be very good, even if it is done in a few steps. It’s faster than home delivery and most importantly cheaper.
A Montage Kitchen in my own book recommends using three elements: prepared ingredients, like a store-bought tabbouleh, which we fortify with vegetables of our choice; semi-finished ingredients, like a roast chicken that we cut up and put together in a wrap, a salad, pasta; and finally fresh ingredients. This style of cooking can be absolutely balanced, according to my nutritionist, and I think it’s very attractive for getting kids interested in cooking from a young age! Ha! Ha!
Photo courtesy of Alexandra Diaz
According to Alexandra Diaz, an assembly kitchen advocates the use of three elements: prepared ingredients, semi-finished ingredients, and fresh ingredients.
Ready, steady, let’s relax in the kitchen. Of course, a more sophisticated kitchen always has its place at our table. The assembly kitchen doesn’t let me be intimidated by the task. To make things easier, it’s good to have a variety of the three types of ingredients above in your fridge. Here’s my list of top things to inspire you: Cucumbers, cherry tomatoes, a variety of salads, our favorite store-bought tomato sauce, pesto (preferably with pine nuts), canned legumes, canned tuna, bags of frozen or pre-cut veggies, whole roast chicken, although often overcooked, frozen shrimp, pre-cooked rice and cheese to gratinate or not gratinate our dishes. The beauty !
I’m what I call a luxury bungler. I tell myself that if I always combine my meals with as many fresh vegetables as possible, my plates will always be colourful, full of texture and flavor. On the first day of my telework stay in the Dominican Republic, when I saw my plate arrive, with short skewers of beef separated by another skewer of grilled vegetables, all skewered on a piece of zucchini with a nice side salad, I told myself it was an effort of presentation would make it even more appetizing. This will be my next lesson. Enjoy your food ! Buen provocho!