Monday Is the New Saturday
'Good morning. It’s getting a little harder to come back to the cube farm these days after the weekend off — all that evening sunlight, shorts and flip-flops, drifting smoke from the Sunday pork butt or beef ribs ... it’s addictive. It would be great if those days could last forever. Or at least that’s what I tell myself before remembering I’ve got children to keep in shoes, and that I’ve got the greatest job in the whole newspaper racket, bar none.
So here’s what I’m thinking. I think we ought to cook as much as possible as if we were living the fantasy life that weekend nights can offer, while knowing that this comes at a cost, one we accept willingly and with good humor. For all the loud shirts and bottomless margaritas, after all, I think Jimmy Buffett probably works pretty hard, all the time. (DJ Khaled too, come to think of it. Fair warning: NSFW.)
So even if today turns out to be a maelstrom of bad meetings and unwelcome surprises when the inbox pings, breathe deep when it’s over, and cook. Maybe a springtime spaghetti carbonara, loaded with peas and asparagus? Or Melissa Clark’s recipe for a fast chicken sauté with Meyer lemon? You don’t need Meyer lemons if you can’t find any. Just blanch regular lemons a couple times in plain simmering water before setting out to cook them in the brine she calls for in the recipe. Won’t take but an additional 10 minutes. Listen to Kai Ryssdal while you work.
Other recipes you could cook this week in the spirit of the endless weekend: my recipe for poundcake and strawberries. A beer-can chicken. James Beard’s “pleasant pasta.” Salted tahini chocolate chip cookies. Rainbow beef.'>>>
https://www.nytimes.com/2017/06/05/dining/monday-is-the-new-saturday.html?