I’m home alone this week (WHAAAT?! you say… I have taken a lot of grief for the decision not to join the rest for a week in the desert with a pool, but I think it’s the right call for all the adults).
Food was weird first half - it’s hard to plan for 1 after many months of constantly taking many into account.
I’m hitting my stride for the last few days.
Tonight: Fish pie! I have been craving this all year. I used a leftover piece of yellowtail I had frozen (for fish cakes, but this was so much better), some hefty scallops that had been made for me but I forgot to eat, and fresh shrimp that was the only protein Whole Foods actually delivered today from my entire order 
. Seafood stock made early in the week from lobster and shrimp shells I had saved in the freezer - so intense! Truffled mash on top because I was feeling splurgy.
So delicious, and I have half left for another day.
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Arugula salad when the second round of groceries arrived, which was halfway through dinner.
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I also made some pancakes for my first-ever solo NYE dinner (really… it’s going to be interesting…) which will be Peking duck breast. Got the fixings today - scallions and real Hoisin (not the WF gook), plus a few more bits. Will marinate the duck breast and let the skin dry out in the fridge overnight.
Used an interesting technique for the pancakes - a batter is painted onto a nonstick pan (I used a carbon steel crepe pan) to just cover it, then peeled off when cooked. Another time I might make them like crepes, using a thinner batter.
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Also planning to make the griddled version where two pancakes are rolled out and cooked together, then peeled apart.
Might introduce scallions into the dough, though it will make it tougher to roll out, so maybe not. Addictive scallion condiment instead, perhaps.
