Dinner For One, for Two People

Cast of Characters
1 child who wants plain buttered pasta
1 husband who had a late lunch and doesn’t want any dinner at all
1 self who is craving vegetables

Ingredients
1 bunch of almost over the hill Asian braising greens from the CSA
1 bunch of similarly almost over the hill turnip tops from the CSA
3 garlic scapes from the backyard garden
2 springs of flat leaf parsley from the CSA
2 potatoes, because they’re there
Butter
Olive Oil
Salt & Pepper
Balsamic vinegar (the dregs of a fancy bottle rinsed out with the cheap stuff)

1. Pour glass of wine.
2. Put pot of water on to boil the child’s pasta.
3. Wash and chop the greens, tossing out all the really over the hill bits.
4. Decide that sautéed greens isn’t really enough dinner, and boil another pot of water for some potatoes.
5. Peel and dice the potatoes, and toss ‘em in the pot for 10 minutes.
6. Heat up a little olive oil in a skillet with a lid, and toss in the chopped garlic scapes.
7. Remember that you forgot to salt the now boiling potatoes and the pasta water.
8. Cook the child’s pasta.
9. Rescue the garlic scapes before they start to brown, and toss in the still wet chopped greens. Slap a lid on the pot.
10. Mince the parsley and put it someplace where you won’t forget to add it later.
11. Drain the potatoes and mash ‘em with a pat of butter.
12. Drain the child’s pasta and toss with a pat of butter. Serve.
13. Scoop the greens onto the mashed potatoes and mix it all up, gently, with another pat of butter.
14. Serve up the demented colcannon in a bowl, sprinkled with a little rubbed kosher salt, freshly ground pepper, the minced parsley and a few drops of balsamic vinegar.
15. Eat. With more wine, as necessary.
16. Don’t share when husband says “I didn’t know you were making that. It looks good.” Because it’s just enough for one.