Why Do I Follow Recipes?

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It’s six o’clock, I enter the kitchen and take out the recipe for black-eyed peas I had printed out – the source was “Forks Over Knives,” a vegetable-forward publication.  I begin slavishly following the directions because that’s how I roll.  I find myself spooning tomato paste and other ingredients into a pot of water and dried black-eyed peas that have soaked since last night.  Then I realize… tomato paste?  You’re not supposed to try to cook dried beans with tomatoes or anything acid!!!  They won’t cook!!!  Those IDIOTS.  Now look what I’ve done.

I let them cook for an hour, finding other stupidities throughout the recipe as I looked harder.  Why is there only salt at the end!?  What fat am I supposed to “grill” these onions & mushrooms in, anything!?  Etc.

The beans did pretty much cook, though they certainly weren’t creamy.  I took it upon myself to salt and spice everything in sight and add butter to the onion/mushroom thing.

No more stupid recipes!  Don’t I know how to cook by now?!

 

 

Doubling Down

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This was a couple of nights ago.  There are only five things on that plate:

  • Carrots from my garden
  • Kale from my garden
  • Pasta from Grand Isle, VT
  • Butter from Cabot, VT
  • Garlic from…  Sara.  “Blue Apron”  – so god knows where.

The beer is from our visit to Ellsworth, ME.

Doubling down on local food.

Noodle Rocks the Kitchen

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Looks awful.  Tastes great.  This is an old Cooking Light recipe I’ve used for eons.  Instead of pork sausage, used turkey sausage, which dramatically increased my allowed WW serving size – that, and beans now being zero points on WW.  I had it over riced cauliflower (bought frozen) with a side of simple kale steamed with sea salt & a touch of olive oil.  “Tastes like mama’s manicotti.”  That’s an obscure movie reference.