What's the opposite of a Domestic Goddess? A "Domestic Delinquent perhaps? Whatever it is, that's me. I suppose I could be worse. There are certain things I get done regularly, like grocery shopping, cooking, and doing the dishes. I could be feeding Todd and I dinners of Ritz crackers and Cheese Whiz from the corner store and letting dirty takeout containers pile up in the sink. But, I could never admit to you the number of times in my life that I've, for instance, thoroughly cleaned a refrigerator , or how regularly I mop my floors or dust. I'm sure there's things I'm should do that I don't even have any idea I should be doing. And, when I do these sorts of things, I'm really not efficient at it due to my lack of practice.
I want to turn over a new leaf, however. Well, sort of. I know I enjoy the house being clean, I just don't enjoy the process or want to take the time to do it. I can ALWAYS find something else to be doing. So, I hired someone to clean the apartment every other week. It took Todd and I a bit to wrap our head around the idea that this was a justifiable thing to do. It is, after all, only the two of us, and our place is small. But, reality is we both work a lot of hours and don't want to spend our weekends taking care of that stuff, so it just doesn't get done at the frequency it should. We've had our apartment cleaned three times now and so far it's great. I know it's a luxury that I won't always be able to have, but I'm going to enjoy it while it lasts. And with the dusting and floor washing done, it leaves me time to be scouring the fridge and all those other things I'll have to figure out. Feel free to advise (Mom). I should also mention here, for the record,that my mother keeps her house very clean, and this is not something I've inherited from her.
But, back to one of my more redeeming household qualities- cooking. I made this sauce specifically to go over some five grain croquettes I made a couple of months ago, but the sauce is versatile and would work well over most grains and some veggies as well. The recipe calls for carrot juice which I had to buy at the store because I don't have a juicer, but prefer to be able to make my own.
2 tspns olive oil
2 scallions, trimmed, white parts thinly sliced
1 tspn finely chopped fresh thyme leaves
2 cups fresh carrot juice
2 tspns freshly squeezed lemon juice
1 2-inch strip lemon zest
2 tblspns arrowroot powder
2 tblspns cold water
2 tspns finely chopped fresh parsley
1. In a heavy saucepan over medium heat, warm the oil. Add the scallions, thyme, and a pinch of salt. Saute for 1 minute, cover and cook over the lowest possible heat for 5 minutes. Do not let the scallions brown.
2. Add the carrot juice, lemon juice and lemon zest. Raise the heat and bring to a boil. Reduce the heat to low and simmer, uncovered for 2 minutes.
3. In a small bowl, dissolve the arrowroot in water. Add it to the pan and stir continuously until the sauce thickens. Remove and discard the lemon zest. Add the parsley and simmer for 1 minute. (If you want something with a little more kick, you could add a pinch of cayenne here as well.)
4. Serve immediately or cool to room temperature and refrigerate. The sauce will keep for up to 2 days.