10 a.m. -11 a.m. lay about, reading magazines (Bon Appetit, Glamour, Essence, Lucky, Vogue, Town & Country) , smoking cigarettes and drinking coffee from the Starbucks
around the corner
11 a.m.-11:15 a.m. take a shower, get dressed and head over to the farmer's market to buy vegetables for the week
1:30 p.m. make lunch: fall fruit salad with candied pomegranate seeds, shaved beef tenderloin with lavender and sage on buttery focaccia and braised Belgian endive
2:00 p.m.-6:30 p.m. go home & nap (well, really just lay down with my eyes closed)
6:30 p.m.-9:30 p.m. catch up on blogs, watch tv, return missed calls, confirm plans for the evening ahead
9:30-10:30 p.m. eat dinner, drink wine, beer, and plan the night's outfit
10:30-11:30 p.m. go to local wine bar, order tapas, and wait for gaggle of friends to arrive
11:30-2 a.m. go bar hopping, event crashing, and have a good time out on the town
No mention of work (because in the Perfectly Imaginary World, we're all independently wealthy) no mention of tasks (because we're all lazy SOBs) , no mention of anything at all whatsoever laborious (because it's enough hard work waking up in the morning!)
The only part of this schedule I could muster today was lunch.
& sauteed kale with caramelized pears
Braised Belgian Endive
3 Tbsp butter
1/4 cup brown sugar (doesn't need to be packed)
8 heads Belgian endive, browned or damaged leaves removed and halved lengthwise
1/4 to 1/2 cup chicken broth/stock or water
2 Tbsp lemon juice
Salt and ground black pepper
Melt the butter in a large saute pan over medium heat. When the butter is melted, place the endive in the pan, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn. Sprinkle in the brown sugar. Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add the chicken broth/stock or water, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a few more tablespoons of water.
Uncover and add the lemon juice and season, to taste, with salt and pepper. Toss and serve.
6 Bartlett or Bosc pears
1 Tbsp butter
1/3 cup granulated sugar
1/2 cup water
Halve, core, and dice 6 Bartlett or Bosc pears. Heat a large skillet over medium heat. Melt butter and sugar in skillet. Put pears in butter/sugar mixture and cook until they begin to brown, 7 to 8 minutes. Add 1/2 cup water. Cover; simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn. Remove pears from skillet. Set aside.
adapted from here (Thanks, Bobby)
2 pounds young kale, stems and leaves coarsely chopped
1 Tbsp olive oil
1/2 cup water
Salt and pepper
3 Tbsp apple cider vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the water and kale and toss to combine. Cover and cook for 10 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Toss in caramelized pears. Serve.
This perfectly real lunch is dedicated to Kalyn's Kitchen...this week marks the three year anniversary of Weekend Herb Blogging. Kalyn herself, is hosting the event this week. So, go on over and check it out!