Thursday, September 1, 2011


   I'm a decent cook, but some of my best work is undoubtedly born of some amount of desperation: I'm starving, it's 8:30 pm, and I'm NOT running to the store. (By some miracle, I'm pretty good at avoiding the supreme temptation of takeout food.)
   I think this method of cooking works for me because I'm not trying to follow a recipe; there's a certain freedom of figuring it out as you go, tasting and adjusting, leaving the measuring cups in the cupboard. (Unless I'm baking. Because that, my friends, involves actual science. And you do not f with science!)
   Tonight after work & yoga, I began the familiar ritual: open the fridge, stare down the contents and ask, "What's it gonna be?" My own Top Chef-style quick fire competition.
   I had salad fixings, a little marinara, half a red pepper, a few portobellas, and goat cheese. And I ended up with: a salad of Romaine hearts, cucumber, carrot and heirloom tomatoes; and a spicy sauce of roasted red peppers, sauteed mushroom, and garlic over rotini. Topped with chunks of warm goat cheese. Garlic bread. And, not pictured, (ate them too fast for plating. Oops.) baby portobello mushroom caps stuffed with seasoned goat cheese.
   I wish I'd had a hard-boiled egg for the salad, and some spicy Italian sausage for the pasta. Otherwise, perfect. They say to ensure a healthy meal, your plate should be colorful. Check! It was a lot of food, however. Sometimes I forget I am but one person. If you need me, I'll be in a coma for the next couple of hours...