Done, supper, and ready to start

I simply do not remember dreams. I may awake from a dream in the night and think "I should remember that," but I don't. I woke up in a dream this morning. I was selling my car, and I asked the man I was selling it to, "Please find the source of that awful buzzing and stop it!", and it didn't end, so I rolled over to get up and find it myself, and of course, it was my alarm.

So I really did jump right up, for breakfast and to get straight back to the last five bouts to put on. Also the cat, but he knows it's all about him when the door opens. So, I did it. Two bouts before lunch and three after. I also made a blueberry crostata, after I finished the raspberry crostata for lunch. But I didn't take a picture.

Eleven bouts turned on and pulled out to tie on. That will be several more days. But, all the physically painful part is done, and my shoulder is grateful.

When I was grocery shopping last week, I went slowly down the produce aisle, watching for the chard. It's easy to miss if I don't read every card. There it was, red and white, and right next to it, chard with half the stems cut off. I picked up one of those and kept on going. Back home I tossed it into the refrigerator, with all the other fridge stuff, and kept on until the groceries were stashed.

And then I thought, "that chard was not in the bag! What did I put in the fridge? I looked at the bill and found I'd purchased rapini. 

So, after I finished that warp, I collapsed in my desk chair and began looking at rapini. It doesn't have much of a reputation. Or recipes.

I followed along the gist of one recipe. I did the same thing, but I used two pans and my personal plate. They used two pans, four holding plates for each item cooked, until ready to go back in the pot, and a serving dish. 

The recipe was a pretty little serving plate of rapini, with little fried potatoes snuggled in. For six people. From the same amount of rapini as I have there, plus two Yukon Golds. See what I mean about the bad rep. That would serve up to a tablespoon apiece.

Anyway, I gently fried up three or four sliced garlic cloves. They left theirs whole, and removed them and hid them among the rapini leaves, too. Then I washed the rapini and put it into the pot, with more olive oil. The whole time I was cooking the two Yukon's. When I had fried all the water away, the rapini was very small down there. I quartered the potatoes, sliced them, put them in the rapini pot with more oil, until they were golden. Then I mixed and served.

This actually is a decent veggie. Strong, but good.