I don't get behind on my meal making but I surely get behind when it comes to writing about all of my kitchen adventures! Aye!
Let's see... since last I wrote... I have whipped up:
Red Lentil Cauliflower Curry with Poppy Seed Cornmeal Roti
Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca
Corn and Edamame Sesame Salad with Butternut Squash Rolls
Not only have I learned how to make a few crazy dishes but I have learned how to eat after 7pm as well... I think that will be my most important lesson in this cooking adventure. I get off work at 5pm. I get home at 5:15pm. I am usually ready to eat by 5:30pm. When we made the curry we ate at 8pm! (We had an unusually late start on the meal because I was doing a practice run on the trolley. Hah. Who practices riding the trolley? Me. Shut up.) The roti was what took so long. Holy oily goodness! Rolloilfoldoilfoldrolloilfoldrollrepeat. It was good. Heavy but good.
What else has been learned? Hmm. Scott has learned to like squash. I love squash and I love Scott. Can't we all just get along? Apparently we can! The spaghetti squash was a new experience for both of us and we were pleasantly surprised. Actually, excited is the right word in my case. I wasn't sure what to expect but it was as it should have been. Spaghetti. It was brilliant! I'm not so sure about the salsa on the side... but I'm very sure about the rest of the meal. Yum.
So the next recipe called for a couple things I don't usually add to my dinners: beer and butter. (Ok. Earth Balance margarine. Same thing.) I liked getting to drink Blue Moon as I made the Gumbo. I don't usually make a point of drinking but it was nice to slowly sip on an ingredient to the night's dinner. The slight buzz made the roux less horrifying (butttttttter... noooooo!) so I thank Veganomicon for that. Scott loved the Gumbo. I was only able to eat a serving the night it was made. He brought leftovers to work each subsequent day. I am okay with that, though.
I will admit I have made the corn and edamame salad before but I had my mind on the butternut squash rolls and Veganomicon recommended I make the salad as a side... so I did. Scott was a huge help with making the rolls. I prepared the sauce and the filling and got each of the wrappers soaked and ready to be stuffed while Scott did the rolling. He has this gift for wrapping things. Be it presents being wrapped in day old newspapers or food being wrapped in a tortilla or rice wrapper... he's the man. Good thing I had the man along for this recipe. I think it made 20 or some number just as ridiculously high.
Chickpeas Romesco. All I will say is YOU MUST MAKE THIS (or at least let me make it for you... so that I have an excuse to eat it again).
Oh yeah. Go see Jamie Cullum perform if you have a chance. I must admit we took a break from the cookbook on the night I saw the (free) Jamie Cullum concert. It was amazing. It was so amazing that I couldn't even think about cooking afterwards. I just wanted to get some take-out, lounge on our futon, and smile. That's just what I did.