Lunchbox Liz

I tend to be fairly nostalgic. Cozy memories I’m sure are amended in my mind to make them snuggly. I remember the romance of living without heat and water not the tortuous mornings deciding how long I could linger in bed before facing the cold. Traveling to the Outer Banks of North Carolina with my family this past wee was a trip down memory lane, sort of. When I stayed there 25-years ago there were only little small marts selling the basic necessities. Now there are Wal-Marts, full service grocery stores, and yoga. The rolling sea was the same and the lazy mornings as was the one ubiquitous rainy day playing ping-pong and napping. And, best remembered are the dinners. My family can cook! We feasted on pesto brought ready from the garden, fresh bread, bean lasagna, homemade baked beans with copious amounts of bacon, fresh shrimp and bay scallops, brownies laced with cinnamon, and pound cake. Memory can be very sweet (and savory).

Today's Lunch

Curried Scallops

1/2 lb bay scallops
1 cup brown rice
2 tbsp butter
2 tbsp rice or wheat flour
1 cup milk
1 bunch scallions, chopped
4 ears of corn (seamed with kernels cut from the cob) or 1 cup frozen corn
1/2 cup fresh broccoli florets cut small
1 red pepper sliced into 1-inch pieces
1/2 cup fresh chopped parsley
2 tbsp curry
salt and pepper to taste

Cover rice with water and soak for a half hour. Rinse rice two or three times. Place soaked rinsed rice in a pan with a cover and add two cups of water. Bring to a boil and cover. Reduce heat to medium low and cook for approximately 30 minutes until all the water is absorbed. Leave covered until served.

Melt butter in a 1 quart soup pot on medium. Add scallions and cook for a few minutes. Add curry and cook for five minutes. Add flour and stir occasionally for a five minutes. Add half of milk and whisk; slowly pour in the remaining milk. Add more or less milk depending on your desired thickness of the sauce. Add broccoli and cover, cook for five minutes. Wash scallops and add them along with the remaining ingredients. Cook for another ten minutes covered or until scallops are cooked. Serve over rice.