It might surprise you to know that I’m fond of the phrase, “If it ain’t broke, don’t fix it.” Now, to tell you the truth, I’m not the kind of person who really likes fixing things that aren’t food related. A pothole tried to eat my hubcap and it’s just been sitting in my trunk because I can’t be bothered to slap it back on. I’m like, the tire still works? Cool. I’ll let the car dealership handle the hubcap problem when I go in for an oil change. Oh, and ask Colin how long it took me to program the universal remote.
But when it comes to food … I’m always changing things, adding cheese, omitting parsley (because really), tossing in some garlic or bacon or a glug of wine to make a dish my own. But some foods are pretty perfect in their traditional state – like mashed potatoes. Whether you use lots of butter and cream, or sour cream, or cream cheese, traditional mashed potatoes are just tops. But (and isn’t there always a but?) that doesn’t mean you shouldn’t experiment.
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.
I originally wrote this post for the former Tuppershare site shortly after Christmas, but since I happen to be reposting it on the greatest day of the year – the return of HBO’s Game of Thrones – I thought it would only be fitting to freshen it up a bit.
For Christmas, Colin got me cookbook A Feast of Ice and Fire – the brainchild of two ladies who decided to combine their Game of Thrones fandom and enthusiasm for cooking and provide the rest of us nerds with a stellar collection of recipes from Martin’s neverending saga.
Within approximately 10 minutes of meeting me, you’d probably find out that I am a huge, huge fan of both the books and the TV series. I’ve spent an inordinate amount of time devising and mulling over different theories (RLJ, people, RLJ!), and argued about why Sansa Stark is an amazing character (and that the TV show’s writers need to stop doing her a disservice by writing her as a spoiled, selfish brat) until I’m blue in the face. I will ramble on ad nauseum about how the vast majority of characters have some combination of good and evil, and detailing the similarities between Cersei and Arya, and speculating about who really put the “amethyst” in … oh, wait, let’s keep this spoiler-free, for the kiddies. In short, I’m obsessed to the point of probably being a tremendous pain in the ass, and I’m totally fine with that. There are only about eight hours to go until the season three premiere, and I’m practically bouncing in my chair with excitement already.