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Had a nice pre-birthday dinner with Emma and Jason. They grilled chicken with turmeric, and asparagus, and they made a thing whose name I probably will never remember with a lot of thin-sliced onions sauteed and then mixed with brown rice and lentils. It siounds cozy and familiar, right? but that is a superior dish.
Came home to plot what to do for next week's food and decided that I am not making one of the apparently only four chicken liver recipes that exist in the world. Instead I will toast a little buckwheat and then I will make a kasha pilav with the chicken livers, an inordinate amount of garlic and parsley, and celery. The rest of the week will be a tofu, asparagus and mung shoots stirfry (because I left the mung beans in the jar too long and now they are shoots with green leaves), and a beef and bean and root vegetable stew, and brussels sprouts with lemon, garlic and parmesan. Also a kookoo sabzi, which is eggs and herbs, which I'll do up to share with my brother tomorrow: he's making too much food as usual to celebrate all out birthdays (his, mine, and my ex-sister-in-law's), but I always want to put something on the table too and that's my latest easy go-to dish. Well, that an parsnip gratin, but I lived on parsnip gratin for almost two months and I can't eat it anymore. I don't imagine we'll eat up the kookoo sabzi with all the food David will make, so I'll have that for the week too.
This is how I eat these days for reals. I make three to five dishes on the weekend, most of which are whomping vegetable and protein things, and I just grab hunks of them for every meal during the week. When I get tired of being good, I grab a hunk of yogurt and drown it in jam. Because I am a wild thing with no inhibitions and I will eat what I feel like. Yeah.
Came home to plot what to do for next week's food and decided that I am not making one of the apparently only four chicken liver recipes that exist in the world. Instead I will toast a little buckwheat and then I will make a kasha pilav with the chicken livers, an inordinate amount of garlic and parsley, and celery. The rest of the week will be a tofu, asparagus and mung shoots stirfry (because I left the mung beans in the jar too long and now they are shoots with green leaves), and a beef and bean and root vegetable stew, and brussels sprouts with lemon, garlic and parmesan. Also a kookoo sabzi, which is eggs and herbs, which I'll do up to share with my brother tomorrow: he's making too much food as usual to celebrate all out birthdays (his, mine, and my ex-sister-in-law's), but I always want to put something on the table too and that's my latest easy go-to dish. Well, that an parsnip gratin, but I lived on parsnip gratin for almost two months and I can't eat it anymore. I don't imagine we'll eat up the kookoo sabzi with all the food David will make, so I'll have that for the week too.
This is how I eat these days for reals. I make three to five dishes on the weekend, most of which are whomping vegetable and protein things, and I just grab hunks of them for every meal during the week. When I get tired of being good, I grab a hunk of yogurt and drown it in jam. Because I am a wild thing with no inhibitions and I will eat what I feel like. Yeah.
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