A Weeknight Dinner

As much as we at the B&B enjoy investing a full afternoon in making dinner, circumstances often demand something faster, particularly during the work and school week when time is tight and sleep is precious. Still, we prefer not to resign ourselves to a weeknight schedule of alternating Lean Cuisine with Totino's Pizza Rolls.

Our dinner this evening. Clockwise from top: salad, oeufs brouillés, olives, dry-cured sausage, cheese, cornbread.

Assuming you buy or have previously made the cornbread, the whole thing takes between ten and fifteen minutes to assemble. Bake the cornbread fresh and you're looking at about forty minutes total—manageable, even midweek. Have a drink, put on a Seinfeld rerun or two, and dinner will be ready before George is forced to confront the existential question of whether he may in fact be Cartwright.

We are sometimes guilty here of going on at a length atypical for this medium, so we've decided to break our discussion of the meal into a series of shorter posts this week. Next time on the B&B: salad.