Recooperating or laziness?
Who are we to judge which is which, I ask you? No one, that’s who.
My ankle is fine, but the scrape on my knee is still pretty painful. It’s two inches long and today I took off my bandage so the scab could form, but I was watching t.v. so now It hurts for my leg to be straight. So I will just have to sit here and talk about food. Damn.
It’s been awhile since I made a tester recipe for Joanna. If you don’t know, i’m testing recipes for her upcoming lowfat vegan cookbook. I can’t wait until it comes out, and neither can you. Why? Because a) it’s lowfat without being icky diet food, b) a lot of the recipes are simple stuff that you can make everyday, and c) it’s damn tasty. This time around I tried her Tamale Pie (made with her TVP taco filling). The crust is made from polenta, which I have never made before so that was interesting. Brian tried a bit but I knew he wouldn’t like it because of the vegetable chunks, so I was eating the leftovers for three days. Three stinky, gassy days.
Zombie Day has come and gone. Brian and I watched Shaun of the Dead, and I watched Chopper Chicks In Zombietown by myself. Before that, I made a pie. I wanted to make something in the spirit of the holiday. Something brainy. So I bought a package of strawberries and mashed the shit out of them….
And turned them into a pie. I didn’t have enough strawberries (so I thought) to fill a pie, so I made a pudding out of silken tofu, sugar, vanilla, cinnamon, and cornstarch. It was kind of chalky, that was probably the cornstarch because I didn’t cook it, I just put it into the fridge while I made the rest of the pie. Lesson number one learned. Also, I have never made my own graham cracker crust before. I ended up adding too much margarine, but I didn’t think anything was wrong until I pulled the crust from the oven and it was bubbling. Weird. Oh well. I let it cool for a bit, added the stawberries (that had been turned into jam as per instructions from Kittee) , them smoothed the pudding over the top. I stuck it in the fridge for another half hour to give everything a chance to cool all the way.
Then I got ready to mutilate it.
Well, damn. It’s kind of runny. But I bet it tastes good! Yes, it does. Except that the crust is hard as a rock. Because of all of the margarine and possible overbaking. So after much thought, I took the whole pie, dumped it in a bowl, and smooshed it around so that the crust would soak up some liquid and soften. Back in the fridge. And it worked. The crust was still a little hard, but it was much easier to eat and having the pudding mixed in with the strawberry jam covered the chalkiness. Brian and I ate it out of glasses and I called them parfaits.
The moral is, sometimes you get a good idea and it turns into a disaster. When life gives you a kitchen disaster, make disasterade. And put it in a cup and call it something else and no one will ever been any wise. And learn from your mistakes next time. Moving on.
Brian got to come home last night, but I had to take him to work at 5:30 again, and this time he’s sleeping in tents for the rest of the week. Well, I had waking up early so it’s easier for me to just stay up. So I decided to make us breakfast. Generic tofu scramble, that I accidentally dumped over a tablespoon of thyme in, and had to spoon out as much as I could. But it was still pretty thymey. Gee, i’m just fucking up right and left this week.
Just a little bit ago I decided I wanted pasta primavera. This didn’t taste much like what I remembered, but to be fair the pasta primavera I always ate as a kid was the kind where you poked a fork through the plastic and microwaved it for three minutes. But it was still good. Featuring carrots, red peppers, cauliflower, spinach, and tomatoes.