finished off the homemade pasta, most of the almond sauce. Used some of the Daiya on top. heated in the microwave, it melted.
And stretched.
melty, stretchy not-cheese. If it's any good on pizza I'm in love.
Planning to pick up a tomato plant or two. I love tomatoes. I love them almost as much as onions, and I *love* onions. Tomatoes aren't quite as multi purpose as onions, or I might love them more.
In other news...
I'm terrible at making choices when it comes to food. My (second) favorite part of being veg is that when I go to "normal" restaurants there's usually only one thing I eat. So when I get cookbooks, or look at cookbooks, or borrow cookbooks from the library I have a terrible time trying to figure out what to make.
I've borrowed two cookbooks since I got my library card here. I haven't made anything out of either one. Of the three cookbooks I have in the house, only one ever gets any use- as a mouse rest.
I love cookbooks, but I'm terrible at actually picking just one or two recipes to try. Most of it is the huge number of possible choices, part is the chance that what I pick will end up tasting like crap, and some of it is that I just don't want to read the endless list of fiddly ingredients.
I am not a great baker. I lose interest quickly in chem lab. I just don't have the patience or attention span to follow all those little steps, with the exact measurements. Drives me nuts.
So if you're reading one of my recipes and wondering why it's all "about x of this" and "around 1:3 ratio of that to this other thing", that's why. I don't measure, not exactly. I Don't sift my flour, or use measuring spoons to measure spices or yeast. I eyeball the amounts.
I admit, I didn't start out that way. I used to measure. Somewhere in there either my standards got lower, or I learned to just "feel" the way the recipe should go. Experience, low expectations, or kitchen witchery, I don't know what it is, I just know it works for me.
But if it doesn't work for you, let me know, and I'll work on more accurate amounts. I prefer the ratios because they can be scaled up or down depending on how much is needed, but some people need measures.
Oh yeah- my favorite part of being veg? I don't have to bleach the cutting board. This works better without roommates, but I work with what I've got.
you know what I love about reading this blog. You're so completely HUMAN. It's awesome!
ReplyDeleteThe only problem I've ever run across with the not-so-exacting method of cooking is repeating the really excellent fluke. When you taste something and think omg i REALLY wish i knew what i just did! Since that rarely happens for me, I'm okay with just winging it.
Cheers
I love cookbooks too, but I rarely cook from them. I just tend to stirfry everything or make a few soups. And with the internet now, that's probably where I would get a recipe if I wanted one, like a copycat version of a soup from Olive Garden.
ReplyDeleteAnd I still have about three shelves of cookbooks, plus a couple of boxes that aren't on a shelf yet.
One of my goals for the year is to at least take enough cookbooks to Half-Price Books that I only have books on the shelves and not in boxes anymore.
Kim- I usually have some idea of if it's going to work out, i mean, orange infused chocolate cookies couldn't possibly go wrong, right? So those are easy to work around, and I'm good enough by now at swapping one thing for another that missing or expensive ingredients don't throw me off too much. but yeah, picking just one... that's a killer
ReplyDelete@Maureen- I wanted to be a vampire for a little while in high school, but it didn't happen. Amazing fluke is a problem. i usually keep some idea of what i used and how much, but yeah, sometimes...
@laughing- yep, the internet is magic. That's a great goal, too- more books than bookshelf is a problem here, too.
oh, and i fixed the pasta recipe from easter- I didn't use half a cup, I used a bit more than half a half cup- about 1/3rd cup of water.