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I'M REE DRUMMOND.
I'M A WRITER, BLOGGER, PHOTOGRAPHER, MOTHER,
AND I'M AN ACCIDENTAL COUNTRY GIRL.
I LIVE ON A RANCH IN THE MIDDLE OF NOWHERE,
PUT ME DOWN!
MY STYLE OF FOOD IS SIMPLE YET SCRUMPTIOUS,
AND ALL MY RECIPES HAVE TO BE APPROVED
BY COWBOYS, HUNGRY KIDS, AND ME...
LADD AND THE KIDS ARE AWAY,
AND I'M HOME ALONE FOR 48 HOURS,
SO IT'S REE FOOD ALL THE WAY
FROM A FABULOUS GAZPACHO WITH SHRIMP
TO A DELICIOUS PASTA
WITH PANCETTA AND LEEKS FOR SUPPER.
THEN WITH THE CLOCK TICKING UNTIL THEY GET BACK,
I'M HAVING LAZY CHILES RELLENOS FOR BREAKFAST
AND DELICIOUS BRUSCHETTA FOR LUNCH.
IT'S A CASE OF WHEN DAD AND THE KIDS ARE AWAY,
MAMA WILL EAT THE THINGS SHE WANTS AND PLAY--
WELL, EXCEPT FOR ALL THE CHORES.
WELCOME TO MY FRONTIER.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I LOVE GARDENING.
THERE'S JUST SOMETHING ABOUT IT.
WHEN THE EARTH COMES BACK TO LIFE IN THE SPRING,
I JUST PLANT LIKE CRAZY.
I LOVE FRESH HERBS, FRESH TOMATOES FROM THE VINE--
NOTHING LIKE IT.
I'M GONNA MAKE MYSELF GAZPACHO FOR LUNCH TODAY.
UNFORTUNATELY, THE ONLY THING READY IN MY GARDEN
IS CILANTRO SINCE IT'S EARLY SUMMER,
BUT THAT'S BETTER THAN NOTHING.
♪♪
I'M HOME ALONE FOR THE NEXT 48 HOURS.
IT DOESN'T HAPPEN VERY OFTEN.
AND, YOU KNOW, SINCE WE'RE A HOMESCHOOLING FAMILY,
WE'RE ALL PRETTY MUCH TOGETHER 24 HOURS A DAY.
SO WHEN MY HUSBAND TAKES THE KIDS,
IT'S KIND OF A RARE TREAT.
I'M MAKING GAZPACHO
WHICH IS ONE OF MY ABSOLUTE FAVORITE THINGS ON EARTH.
GAZPACHO IS A COLD, RAW SOUP,
AND THE ONLY THING THAT'S COOKED IN THIS SOUP IS SHRIMP,
AND I'LL ACTUALLY JUST USE THAT TO GARNISH.
I'M IN THE PREP STAGE RIGHT NOW,
AND THAT INVOLVES A LOT OF CHOPPING.
I'VE CHOPPED SOME CUCUMBER,
SLICED SOME ONION, CHOPPED SOME GARLIC,
AND NOW I'M GOING TO WORK ON THE CELERY.
ALL RIGHT, GOT THE CELERY CHOPPED.
NOW I'LL DICE UP FIVE ROMA TOMATOES.
NOW THE ZUCCHINI
IS THE LAST VEGGIE I NEED TO DICE UP.
YOU MAY BE WONDERING WHY I'M GOING TO THE EFFORT
OF CHOPPING THE VEGETABLES NOW
IF I'M JUST GONNA THROW 'EM IN THE FOOD PROCESSOR.
BUT I'M ACTUALLY GONNA ADD ONLY HALF TO THE FOOD PROCESSOR,
AND THEN I'LL THROW THE DICED ONES INTO THE SOUP LATER.
OKAY, VEGGIES ARE DICED.
NOW I'LL FLIP OVER THE SHRIMP SKEWER.
THESE WILL JUST TAKE THREE OR FOUR MINUTES PER SIDE.
OKAY, NOW I'M GONNA MOVE ON TO THE SOUP.
I'VE GOT HALF OF A SLICED RED ONION...
TWO CLOVES OF CHOPPED GARLIC,
HALF OF THE DICED CUCUMBERS,
HALF OF THE DICED CELERY,
HALF OF THE DICED TOMATOES,
AND THEN HALF OF THE DICED ZUCCHINI.
1/4 A CUP OF OLIVE OIL,
AND THEN 2 TABLESPOONS OF RED WINE VINEGAR--
IT JUST GIVES THE GAZPACHO A LITTLE BITE--
AND THEN SOME SALT.
AND THEN I HAVE A BOTTLE OF REGULAR OLD TOMATO JUICE,
AND I'VE BEEN CHILLING IT IN THE FRIDGE
'CAUSE THIS SOUP IS COLD.
SO I'LL MEASURE 2 CUPS RIGHT NOW.
SAVE THE REST FOR LATER.
AND I'LL POUR IT IN.
AND THEN 2 TABLESPOONS OF SUGAR.
WITH ALL THE TOMATO IN HERE,
IT JUST SORT OF OFFSETS IT A LITTLE BIT.
AND THEN, FINALLY, SOME BLACK PEPPER.
AND THIS IS TOTALLY OPTIONAL--
SOME HOT SAUCE.
I WOULD NOT WANT TO LIVE IN A WORLD WITHOUT SPICY FOOD.
I HAVE TO ADD HOT SAUCE TO EVERYTHING THESE DAYS.
NOW I'M JUST GONNA MIX THIS UP.
OKAY, THAT'S GOOD.
SO I'LL POUR THIS INTO THE BOWL.
IT'S SORT OF A THICK TOMATO JUICE
WITH ALL THIS CONFETTI OF COLORFUL VEGETABLES.
AND NOW I'LL ADD THE REST OF THE VEGETABLES IN CHUNKS
AND THEN THE REST OF THE TOMATO JUICE.
NOW I'LL GIVE IT A STIR.
OH, MAN. I'M TELLING YOU--
I LOVE MEAT AND POTATOES AS MUCH AS MY FAMILY,
BUT GAZPACHO IS SO GOOD.
AND THEN, OF COURSE, THE GRILLED SHRIMP.
I'LL LET THAT COOL FOR A MINUTE.
I'M GONNA DIG INTO THIS SOUP NOW
BECAUSE I'M IMPATIENT, AND I CAN'T WAIT.
BUT YOU CAN ACTUALLY MAKE THIS WELL IN ADVANCE.
IT ONLY GETS BETTER THE LONGER IT SITS IN THE FRIDGE.
ALL RIGHT, NOW I'LL JUST LAY ON THE GARNISHES.
I'LL START WITH ABOUT THREE SHRIMP.
I KNOW I'LL COME BACK FOR MORE.
I LOVE GARNISHING MINE WITH SLICES OF AVOCADO.
BEAUTIFUL.
AND THEN I LOVE ADDING
CHOPPED HARD-BOILED EGG TO MY GAZPACHO.
AND WHAT THE HECK?
I'LL ADD ANOTHER SHRIMP WHILE I'M AT IT.
AND THEN, FINALLY, FOR SOME MORE FRESHNESS,
JUST A LITTLE CILANTRO.
I'M NOT EVEN GONNA CHOP IT UP.
I'LL JUST SPRINKLE THE LEAVES OVER THE TOP.
SO BEAUTIFUL.
I'M GONNA GET OUT ON THE BALCONY
AND EAT THIS WHILE IT'S COLD.
♪♪
UP NEXT, THE FAMILY'S AWAY,
BUT THERE ARE STILL PLENTY OF MOUTHS TO FEED ON THE RANCH.
THERE YOU GO, CHARLIE. DIG IN.
THEN I'M HAVING PASTA
WITH PANCETTA AND LEEKS FOR DINNER. YUM.
THEN I'VE GOT TWO MORE FAVORITES--
LAZY CHILES RELLENOS AND BRUSCHETTA
TO SQUEEZE IN BEFORE THE GANG GETS BACK.
EVEN THOUGH THE FAMILY'S AWAY FROM THE RANCH,
I'VE STILL GOT MOUTHS TO FEED AROUND HERE,
STARTING WITH CHARLIE AND WALTER.
CHARLIE, WALTER.
READY TO EAT?
THAT'S A GIVEN.
THERE YOU GO, CHARLIE. DIG IN.
AND I WOULDN'T FORGET YOU, WALTER.
HERE YOU GO. HERE YOU GO, WALTER.
NO, NO. YOU EAT YOUR FOOD. YOU EAT YOUR FOOD.
ALL RIGHT, GOT THE DOGS FED.
NOW IT'S ON TO THE CATS.
HERE KITTY-KITTY.
HERE KITTY-KITTY. UP YOU GO.
OH, GOOD KITTIES.
THIS IS KITTY-KITTY. THIS IS KITTEN-KITTEN.
WE HAVE TO FEED THE CATS UP ON THE RAIL
BECAUSE THESE TWO GUYS THINK ALL FOOD ON THE RANCH
BELONGS TO THEM.
AND LAST BUT NOT LEAST, THE HORSES.
COME ON, BOYS. COME ON.
GOT SOME YUMMY FOOD FOR YOU.
GOOD BOYS.
ALL RIGHT, THAT TAKES CARE OF
THE FOUR-LEGGED CREATURES ON THE RANCH.
NOW I'M GONNA GO MAKE PASTA FOR MYSELF.
♪♪
I HAVE A CONFESSION TO MAKE. I AM A LEEK FREAK.
I ABSOLUTELY LOVE THE THINGS.
SO I'M TAKING ADVANTAGE OF MY FAMILY BEING GONE
TO WHIP UP ONE OF MY FAVORITE PASTAS WITH LEEK AND PANCETTA.
I'VE GOT TWO LEEKS, AND I'VE LOPPED OFF THE TOPS
AND MOST OF THE GREEN PART.
WHEN IT STARTS GETTING DARK GREEN, I CUT IT OFF.
SO I JUST SLICE 'EM DOWN THE MIDDLE.
AND THEN IF THERE'S A LITTLE BIT OF BRUISING ON THE OUTER LAYER,
JUST PEEL IT RIGHT OFF.
THERE ARE PLENTY OF LAYERS WHERE THAT CAME FROM.
NOW I'M GONNA SLICE THE LEEKS PRETTY THINLY.
LEEKS DO REQUIRE A LITTLE BIT OF CLEANING.
THERE'S OFTEN SAND AND GRIT IN BETWEEN THE LAYERS.
OKAY.
NOW I HAVE A BOWL OF COLD WATER,
AND I'LL JUST SUBMERGE
THE SLICED LEEKS IN HERE FOR A COUPLE MINUTES.
AND THAT'LL JUST LOOSEN UP ALL THE DEBRIS
THAT MIGHT BE CAUGHT IN THERE. GREAT.
NOW I HAVE SOME PANCETTA.
AND I'M GONNA THROW IT INTO A PAN.
NOW I'VE GOT ABOUT 4 OUNCES OF PANCETTA HERE,
AND ALL I'M DOING IS COOKING IT LONG ENOUGH
TO RENDER SOME OF THE FAT,
AND THEN I'LL TAKE THE MEAT OUT OF THE PAN FOR A WHILE.
OKAY, THE LEEKS ARE DRAINED.
THE PANCETTA'S ACTUALLY DONE,
SO I'LL GET THAT OUT SO IT'LL STOP COOKING.
I LOVE PANCETTA BECAUSE IT DOES HAVE SOME FAT
BUT NOT TOO, TOO MUCH, SO THE PAN REALLY HAS
THE PERFECT AMOUNT RIGHT NOW FOR THE LEEKS.
ALL RIGHT,
I WON'T GET EVERY SINGLE PIECE OUT.
BY THE WAY, IT'S VERY IMPORTANT FOR ME
TO COORDINATE MY COLANDERS AND MY VEGETABLES.
JUST WANTED TO MAKE SURE YOU NOTICED THAT.
NOW I'LL THROW THE LEEKS IN.
GET EVERY LAST BIT IN THERE.
ALL RIGHT, NOW I'LL JUST STIR THESE AROUND.
AND I'M ACTUALLY GOING TO ADD JUST A TEENY BIT OF BUTTER
TO THE LEEKS JUST TO GIVE IT INCREDIBLE FLAVOR.
OKAY.
NOW WHILE THE LEEKS GET GOING, I'M GONNA THROW IN THE PASTA.
I'M USING BOW TIE PASTA,
WHICH IS ONE OF MY FAVORITE KINDS OF PASTA
BECAUSE IT HAS SUCH WONDERFUL CREVICES,
AND THE SAUCE CAN GET CAUGHT
IN ALL SORTS OF INTERESTING PLACES.
OKAY. OH, BOY. THE LEEKS ARE PERFECT.
THEY ONLY GET BRIGHTER GREEN AS THEY COOK,
AND THAT IS WHAT I LOVE ABOUT LEEKS.
NOW I'M GONNA POUR IN ABOUT 1/2 A CUP OF WINE.
ANY DRY WHITE WINE IS FINE.
I'M USING PINOT GRIGIO.
THERE IS NO BETTER SMELL ON EARTH
THAN WHITE WINE HITTING THE PAN.
NOW I'M GONNA CRANK THE HEAT UP A LITTLE MORE
BECAUSE I WANT THE WINE TO REDUCE JUST A BIT
BEFORE I ADD IN THE CREAM.
I REALLY DO MISS LADD AND THE KIDS WHEN THEY'RE GONE.
IT'S A LITTLE TOO QUIET ON THE RANCH RIGHT NOW.
AND THAT IS WHY
I AM CONSOLING MYSELF WITH THIS PASTA.
ALL RIGHT, THE WINE'S ALMOST TOTALLY REDUCED.
SO I'M JUST GONNA ADD IN A LITTLE BIT OF HEAVY CREAM,
ABOUT 1/2 A CUP OR SO.
IN MY UNIVERSE,
A LITTLE BIT IS 1/2 A CUP.
NOW I'LL JUST LET THE CREAM HEAT UP,
AND I'LL ADD THE PANCETTA BACK INTO THE PAN.
THIS IS LOOKING VERY WONDERFUL.
I'LL JUST ADD IN A LITTLE SALT AND PEPPER.
DOESN'T NEED TOO MUCH SALT
'CAUSE THE PANCETTA'S A LITTLE SALTY.
STIR THAT AROUND.
AND NOW FOR THE PASTA.
I'VE ACTUALLY MADE THIS PASTA DISH
USING LINGUINI AND SPAGHETTI,
AND IT'S JUST NOT THE SAME.
ALL RIGHT.
AND THEN JUST TOSS IT AROUND.
THIS IS REALLY LIGHT. IT'S NOT A HEAVY SAUCE.
IT'S NOT GLOOPY.
NOW I'LL THROW IN THE PARMESAN SHAVINGS.
I LOVE BIG SHAVINGS OF IT.
THEY'RE ALL GONNA BREAK UP A BIT AS I TOSS IT.
TOTAL PERFECTION.
OH, MY GOODNESS.
I DON'T THINK I'VE EVER BEEN HAPPIER IN MY LIFE.
I SAY THAT EVERY TIME I MAKE PASTA.
I TELL YOU WHAT--
DINNER DOESN'T GET ANY BETTER THAN THIS.
THE ONLY THING BETTER THAN PASTA WITH PANCETTA AND LEEKS
IS PASTA WITH PANCETTA AND LEEKS IN FRONT OF THE TV.
UP NEXT,
IT'S MY LAST DAY HOME ALONE, AND I'M MAKING
FABULOUS LAZY CHILES RELLENOS FOR BREAKFAST--
MY REWARD FOR BATHING THE DOGS.
NO, DON'T SHAKE! AAH!
THEN ONE OF MY ALL-TIME FAVORITE THINGS--BRUSCHETTA.
WELL, I'M ON DAY TWO OF MY FAMILY BEING GONE,
AND I'VE GOTTEN TO CATCH UP ON SOME WORK,
BUT I'VE ALSO GOTTEN TO CATCH UP ON SOME GOOD EATING.
I'M MAKING MYSELF A YUMMY BREAKFAST
OF LAZY CHILES RELLENOS.
I LOVE THIS DISH.
FOR ONE THING, IT'S VERY, VERY EASY,
HENCE, THE TERM "LAZY."
FOR ANOTHER THING, IT'S TOTALLY DELICIOUS.
I'M STARTING WITH FIVE EGGS,
AND I'LL ADD IN
2 CUPS OF WHOLE MILK.
THEN I'LL ADD SOME SALT
AND PEPPER
AND ABOUT 1/2 A TEASPOON OF PAPRIKA.
GIVES IT JUST A LITTLE BIT OF COLOR
AND A LITTLE BIT OF FLAVOR.
NOT TOO MUCH, JUST A LITTLE.
AND THEN A LITTLE BIT
OF CAYENNE PEPPER FOR SOME SPICE.
NOW I'LL JUST WHISK THIS ALL TOGETHER.
IT MAKES KIND OF A SUBSTANTIAL BREAKFAST,
AND I'M ACTUALLY GONNA NEED THAT
BECAUSE I'M GETTING READY TO BATHE
MY TWO BASSET HOUNDS.
NOW I'VE GOT 18
WHOLE ROASTED GREEN CHILIES FROM A CAN.
AND I'M JUST GONNA SPLIT THESE OPEN,
AND IF THERE ARE ANY SEEDS INSIDE,
I'LL SCRAPE 'EM OUT.
OKAY, I'VE GOT SOME MONTEREY JACK,
A BIG HUNK OF MONTEREY JACK.
AND I'LL JUST GRATE IT UP.
THIS DISH ACTUALLY MAKES A LOT,
BUT IT KEEPS REALLY WELL IN THE FRIDGE,
SO I NEVER MIND MAKING IT JUST FOR MYSELF.
THIS IS A GENEROUS CUP AND 1/2
OF GRATED MONTEREY JACK, AND NOW I'LL JUST BUILD IT.
NOW I'LL JUST TAKE THE ROASTED CHILIES
AND LAY THEM FLAT.
AND THIS IS WHY THEY'RE CALLED LAZY,
'CAUSE THEY'RE LYING DOWN.
AND JUST HAVE A SINGLE LAYER ON THE BOTTOM.
AND THEN I'LL SPRINKLE IN HALF THE CHEESE.
AND THEN I JUST ADD ANOTHER LAYER OF CHILIES.
THIS IS EVEN EASIER THAN LASAGNA--
MUCH QUICKER.
I'M GONNA GET 'EM ALL IN THERE.
AND THEN THE REST OF THE CHEESE.
YOU COULD CHANGE UP THE CHEESE.
YOU COULD USE CHEDDAR JACK OR JUST CHEDDAR,
ANY KIND YOU WANT. PEPPER JACK WOULD ALSO BE GOOD.
OKAY, NOW I JUST TAKE THE EGG MIXTURE
AND POUR IT OVER THE WHOLE THING.
OKAY.
NOW I'LL JUST GET THIS IN THE OVEN.
NOW I'M GONNA BAKE THE CHILES RELLENOS
IN A WATER BATH,
AND THAT'LL JUST ENSURE THAT IT BAKES EVENLY
AND DOESN'T GET TOO BROWN AND CRISPY AROUND THE EDGES.
SO I PUT IT INTO A LARGER DISH,
AND I'LL JUST POUR REALLY HOT WATER
ALMOST TO THE LEVEL OF THE EGGS IN THE PAN.
OKAY.
NOW I'LL BAKE THIS AT 325 DEGREES
FOR ABOUT 35 TO 45 MINUTES,
JUST UNTIL IT'S SET.
AND NOW I'M GETTING READY TO GO HAVE A BASSET HOUND MOMENT.
THEY GET SO DIRTY ON THE RANCH. THEY'RE IN PONDS, IN THE CREEK.
SO WISH ME LUCK. I'M GOING IN.
(growls)
LET'S TAKE A BATH. COME ON. READY?
(laughs) HE SAYS, "NO WAY."
THERE WE GO.
TAKE OFF YOUR COLLAR.
OOH, DOESN'T THAT FEEL GOOD?
CHARLIE, YOU SMELL BETTER ALREADY.
IT'S AMAZING.
WE GOTTA GET ALL THIS DIRT OFF OF YOU.
IT'S TOUGH BEING A BASSET HOUND, ISN'T IT?
I GOTTA RINSE YOU OFF. NO, DON'T SHAKE!
NO, DON'T SHAKE! AAH!
OH, MAN. THE THINGS YOU DO FOR YOUR DOGS.
COME HERE, WALTER.
(strains) OH, MY GOSH.
YOU READY? JUST A LITTLE BATH.
IT'S OKAY. JUST A LITTLE BATH.
GOOD BOY, WALTER. OH, OH, OH, OH, OH.
OH, OH, OH. OH, WALTER, WAIT.
OH, NO. OH, NO. OH, MY GOSH.
WALTER, RUN FREE! OH, MY GOSH.
NOW YOU CAN SEE WHY I NEED
A SUBSTANTIAL BREAKFAST THIS MORNING, WHOO!
♪♪
OKAY, THAT WAS AN ADVENTURE.
I AM HUNGRY NOW. I'LL TELL YOU THAT.
OH, THE CHILES RELLENOS LOOK PERFECT.
NOW I'M GONNA HEAT UP A COUPLE OF CORN TORTILLAS.
I LIKE TO EAT MINE WITH CORN TORTILLAS,
BUT YOU CAN ALSO SERVE IT WITH FRUIT SALAD
AND LITTLE ROLLS FOR LUNCH,
OR YOU CAN SERVE IT ALONGSIDE GRILLED CHICKEN FOR DINNER.
IT REALLY IS VERSATILE.
OKAY. THE TORTILLAS ARE WARM.
I COULD'VE NUKED 'EM,
BUT I DIDN'T WANT TO WALK THAT FAR.
ALL RIGHT, NOW I'LL JUST CUT MYSELF
A NICE GENEROUS PORTION
OF CHILES RELLENOS.
IT SHOULD HOLD TOGETHER JUST BARELY,
BUT IT'S GOT A LOT OF CHEESE IN THERE,
SO DON'T WORRY IF IT'S A LITTLE MESSY.
OH, BOY.
I AM VERY EXCITED.
OKAY, THIS MAKES BATH TIME WITH THE BASSETS
TOTALLY WORTH IT.
MMM.
UP NEXT,
THERE'S JUST ONE MORE MEAL BEFORE THE FAMILY GETS BACK,
SO I'M SQUEEZING IN BRUSCHETTA,
ONE OF MY FAVORITE THINGS IN THE WORLD.
THE SAME CANNOT BE SAID ABOUT CHORES.
FOR RECIPES FROM THIS EPISODE, GO TO...
ONE OF THE GOOD THINGS ABOUT THE FAMILY BEING GONE
IS I GET TO EAT WHATEVER I WANT.
ONE OF THE BAD THINGS
IS I'M FLYING SOLO ON ALL THE CHORES.
♪♪
ALL RIGHT, I'M SWEATIN'.
ALL RIGHT, I'M GONNA GO SHOWER AND CHANGE MY CLOTHES
AND THEN ENJOY MY LAST SOLO MEAL BEFORE THE FAMILY GETS HOME.
I'M MAKING BRUSCHETTA,
ONE OF MY FAVORITE THINGS ON EARTH.
VERY FEW THINGS MAKE MY HEART GO PITTER-PATTER
AS MUCH AS BRUSCHETTA.
I'VE JUST FINISHED HALVING SOME GRAPE TOMATOES.
NOW I'M GONNA GET THE BREAD GOING.
I'VE JUST GOT A CRUSTY LOAF-- THREE SLICES,
BUT I RESERVE THE RIGHT TO MAKE MORE LATER.
AND I'LL JUST SET THIS INTO THE PAN,
SWIRL IT AROUND AND LET IT ABSORB BUTTER,
AND THEN I'LL FLIP IT OVER
AND LET THE OTHER SIDE GET ALL BUTTERY.
YOU CAN'T PUT BREAD IN A TOASTER WHEN YOU'RE MAKING BRUSCHETTA.
IT HAS TO BE GRILLED IN A SKILLET
WITH LOTS AND LOTS OF BUTTER--
JUST MY HUMBLE OPINION, OF COURSE.
NOW IN A SEPARATE SKILLET, I HEATED ABOUT 4 TABLESPOONS
OF OLIVE OIL AND THREW IN FIVE CLOVES OF MINCED GARLIC.
SO I'LL JUST SCRAPE IT INTO THE BOWL
WHERE I'LL MIX UP THE TOMATOES.
ALL RIGHT, NOW I'LL JUST LET THAT COOL DOWN FOR A MINUTE,
AND I'LL FLIP THE BREAD.
I DON'T WANT IT TO BURN.
OOH, PERFECT.
NICE AND CRISP.
NOW THE GARLIC AND OIL HAVE COOLED A BIT,
SO I'LL JUST THROW IN THE TOMATOES...
WHICH ARE SO BEAUTIFUL.
AND THEN I'LL JUST DRIZZLE IN
ABOUT A TABLESPOON OF BALSAMIC VINEGAR.
ADD IN A LITTLE SALT AND PEPPER.
BASIL FROM MY GARDEN.
AND THE BREAD, BY NOW, IS PERFECT.
IT'S REALLY NICE AND CRISP ON THE OUTSIDE,
REALLY BUTTERY.
AND THEN I'LL JUST SPOON THIS GLORIOUS CONCOCTION
OVER EACH SLICE.
BRUSCHETTA DEFINITELY FALLS
UNDER THE CATEGORY OF REE FOOD.
YOU KNOW, IN NO UNIVERSE
WOULD MY HUSBAND EVER CONSIDER THIS A MEAL,
BUT WE DON'T HAVE TO BE EXACTLY ALIKE.
THAT'S WHAT KEEPS THE ROMANCE ALIVE.
THIS IS THE STUFF THAT DREAMS WERE MADE OF RIGHT HERE.
LOVE THIS.
MMM.
OH, MY. SO GOOD.
(gasps)
OH, CHARLIE, LOOK! THEY'RE HOME!
YOU'RE HOME.
I MISSED YOU, TOO.
HOW ARE YOU?
I MISSED YOU, TOO.
YEAH.
YEAH, WE'RE HUNGRY.
WHAT DO YOU ALL WANT FOR DINNER?
STEAK.
STEAK, POTATOES.
WHY DID I KNOW YOU WERE GONNA SAY THAT? (laughs)