I had a ripe avocado hanging out in the fridge. It was lonely. As I walked through the market thinking about that lonely avocado, I decided that having the pieces for impromptu Greek salads were a great thing. I bought sheep's milk feta, a persian cucumber. I bought more unripe avocados (89 cents each!).
That salad came together with all that, plus some red onion I had in the fridge and one of our CSA tomatoes. It was great. I whipped up a quick vinaigrette -- new dried oregano (gotta go light touch on that apparently), red wine vinegar, s+p, olive oil. For this, I use an Argentinian or Chilean olive oil.
Josh had defrosted duck legs for dinner. Duck legs are not that quick to cook unfortunately, but I did find a simple Mark Bittman recipe that would let me braise it in chicken stock for an hour. So I sauteed some vegetables to go with it, put the duck in the toaster oven (love that toaster oven), sat down on the couch, and had a couple cocktails.
The duck turned out pretty well. It was tender and delicious. We also sauteed up some spinach that had been languishing in the fridge (surprised it had lasted as long as it did; go organic!), plus some leftover cooked sweet potatoes.
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