Mama Smart greeted me and we kicked off the next part of my Spring Break with dinner at a new (to me) Asian fusion restaurant in downtown Kennett Square.
I was too excited about finding such incredible (spicy enough to make me break a sweat) Tom Yum seafood soup with giant shrimp and scallops swimming alongside mushrooms, peppers, and tomatoes that I just ordered a second bowl of that and (nearly) ignored the sushi on the table.
…or another. [Bananas are big around here.*]
Papa Smart impressed with a simple Almond Baked Flounder with a tangy lime glaze, and we also ate a big batch of Spinach Ravioli with what are known as “eight hour” meatballs, because of the amount of time we exaggerate that he spends making them.
I do not have the patience of my father, but prefer Stepmama Smart’s easy, delicious methods instead. The Garden Minestrone from Cooking Light was perfect for a rather chilly evening, and the seven grain bread she bought was doughy and perfect for soaking.
Every now and then I do try to get into the kitchen. Mama and Sister Smart both loved the Mexican-Baked Tofu Tacos with peach salsa and roasted broccoli I came up with based solely on the current contents of the fridge.
Mama Smart: Aren’t these more like burritos?
Me: No, burritos are all wrapped. These are tacos.
Mama Smart: What do you call the hard shell tacos then?
Me: There is no such thing.
I also cooked lunch. OK, I cooked lunch once. [Hooray for eggs.] Otherwise I ate some variation on a giant salad behemoth with a little bit of every salad dressing I could find added on top.
You know you’re getting older when the ideal Spring Break involves visiting your parents and sister, spending your days
sneaking into going to the local Y, allowing someone else to think about what to cook for dinner, and maybe getting some work done. [Maybe.]
But I would happily stay another day (or five) on
island Smart Family time.