I know. I know. It’s been like, three weeks since I last posted. I was away for a week, then I was simultaneously busy and lazy for another week, and now… I’m getting back on track.
I believe I’ve mentioned before that at my old job, I was spoiled by our cafeteria. It was staffed by two very sweet women and one very nice dude, who just so happened to have been trained at the Culinary Institute of America (and shared some recipes with me, which was awesome). There were fresh soups and salads every day, with “deli” sandwich specials and hot meal specials, and everything was delicious, all the time. This iteration of Greek salad was featured pretty often, sometimes with chickpeas and other times with Israeli couscous. I always made room on my plate for a little scoop of it. I finally got around to buying a canister of Israeli couscous a few weeks ago, and made my own version of it. You should make it too, especially if you have an olive thing. I…have an olive thing. I’m not proud of this, but I ate a whole can of pitted green olives this weekend. I keep buying them with recipe-related intentions, and then I just scarf them all down and wonder how I got here.
I don’t make rice all that often – for the most part, I only eat it with Chinese food takeout or in sushi rolls. But the other night, I decided that I wanted to make rice with dinner, but I didn’t want it to be plain. Or slathered in soy sauce. Or cheesy. Not that rice in those forms isn’t delicious, but I was looking for something … lighter. Fresher. Do I sound like a fabric softener commercial?
I’m not really one for making new year’s resolutions. Sure, I probably made some when I was younger, because I thought it was the “thing” to do, but it seems to me that more often than not, new year’s resolutions are about eating better, getting in shape, losing weight or something along those lines. Anyone who has ever frequented the gym knows that trying to get a workout in during January is all but impossible – really, it’s better to just wait ’til February, when the herd thins out – and I think that kicking off the longest, coldest, worst month ever (come at me, January fans) with a pledge to purge your diet of all things sweet/salty/carby/boozy is just a form of masochism, and I want no part of it.
In light of my resolution hangups, and as a tip of the hat to all of you who don’t share this mindset, I think I’ve found something that qualifies as both comfort food and a (quasi) healthy alternative. Also, it’s vegetarian-friendly, so, yay for that.
You are out of control and need to be stopped. Freeze. Wait, don’t freeze. That’s the opposite of what I’m trying to convey. Put down the pumpkin beer. Stop pinning football recipes. Step away from the displays of Halloween decorations. And for the love of bacon, don’t even think about pulling on that wool cap.
People, it is August. It is AUGUST 20TH. It is still summer, and will still be summer for another month. Please, just let me revel in this for awhile. I saw this comic the other day and wept a little on the inside because I think I can count the number of times I’ve been to the beach on one hand and the days are getting shorter and I want it to be summer forever. And you people, all of you, are pushing fall WAY TOO EARLY. Fall, it’s not your turn yet. We still have 33 days of summer. Just let it be. We’re all going to be miserable, pasty crankypants counting down the days till spring soon enough. Can’t we just enjoy the sunshine? The warmth? The abundance of zucchini?
I’m usually very, very bad at maintaining a healthy diet. Sure, I eat my fruits and vegetables, but when you realize that, at 25, your favorite foods are French fries, cheese and bacon… well…
It’s time to start exploring some better-for-you options.
I bought a bag of quinoa a couple of months ago, with the intent of making these quinoa burgers, but I ended up making, y’know, penne with vodka sauce, and ribs, and chicken fried steak, and going out for sushi with our friends John & Mel, and ordering Chinese food…
So the quinoa sat in the cupboard.
Until yesterday, when I said, I’M MAKING SOMETHING DIFFERENT.