Last night I went a little fancy and made seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans from The Naked Chef Takes Off, which is the cookbook I usually put in my cookbook holder for display purposes because I want people to think that I cook out of it constantly. Oh, Jamie Oliver. So British. So delightful to me. This recipe calls for things like a pinch of oregano and a wineglass of water and 28 pints of olive oil. Metric! Okay, not quite 28 pints, but in a relatively short and simple recipe there are five different occasions for adding either a "glug" or a "drizzle" of it.
He also called for anchovy fillets, but I had a little moment of cowardice right there on the weird stuff aisle of Whole Foods and grabbed anchovy paste instead. I avoided the oily little fishes that made me nervous, but when I took the tube of paste out of the box, it was completely white and blank, like a tiny unmarked van. So, that was kind of worse. I had to label it lest it look too freaky just hanging out on my refrigerator shelf, making the nicely decorated tube of tomato paste uncomfortable.
Anna was concerned that I was giving her too much of a "party girl" image so she asked that today's picture be of her focusing on her work.