Aaaahhh! How is it already almost September?!? Even though I love the Fall, I’m not quite ready to give up on Summer. Ok, I will admit, I did already have a pumpkin ale last Saturday, but don’t blame me. Blame it on the Dogfish Ale House‘s Punkin Release Party. It wasn’t me. It was them.
Secret sipping of Punkin Ale aside, I’m trying to stave off pumpkin-mania for a few more weeks. However, September does mean the start of the school year. Even though I’m not sending kids to school, working at a university means that September is one of the busiest times of year. It also means that I fly solo for about eight weeks in Washington, DC for work, while my dear husbandy stays at home in Rabat. When I’m cooking for one, I opt for simple, simple, simple.
Every Fall, I teach evening classes, which means that late nights often tempt me to order in for dinner. Making matters worse, my stay in DC is in a short-term, sparsely furnished apartment, where the kitchen leaves a lot to be desired. I don’t re-invest in an entire spice cabinet and the cookware is less than ideal. That said, I owe a big shout-out to my best friend Julie, who lends me a small Le Creuset Dutch Oven and shares her spices with me while I’m in town (see Julie’s appearance as a guest chef here). In order to beat my eating out temptations, I’m setting a goal to cook simply with five ingredient creations. Five ingredients, four days a week, for three weeks. 5-4-3. Are you ready? Will you join me? Follow me on Instagram @eatingininstead to see my daily #5Ingredients recipe starting September 8th.
Get in the mood with my 5 ingredient Shrimp and Asparagus from the last time I was flying solo in Washington, DC. What are your favorite #5Ingredient recipes? Any suggestions for me to add to my list for my #543Challenge?