Lobster, Peas, Couscous, Grape

This was an interesting meal choice. I wasn't sure how to incorporate the grapes, but in the end wanted to showcase just their sweetness and not their texture, so I chose to puree and strain the cooked sauce. It was delicious.

The idea behind the Pixie menu as it relates to recipes is complicated. While I'm not intentionally holding back, I don't want people to become reliant on recipes. I have a theory that most cooks and food bloggers don't write down what they're doing as they're cooking: they reverse engineer an acceptable recipe after the fact. I wonder if it isn't the secret dividing line between people who know how to cook and people who cook.

Are recipes the cooking world's food equivalent of a glass ceiling?

(And as for the cooking world's real glass ceiling: why aren't there more celebrity female chefs yet?)

So here's what I did: I made pearl couscous. I seasoned it with salt. I steamed a lobster tale and chopped it. I cooked grapes in sugar, acid, and salt and pureed and strained them. I microwaved frozen peas until they were thawed but not hot. I heated some butter gently in a pan and added everything but the grape puree and checked for seasoning. I added mint from our garden. Done.

And it was good.