I’m really getting into this whole “less-meat-and-cheese-and-carbs-and-gravy” diet. Really. I even went to the library the other day and rented out a book entitled, “The ALMOST Vegetarian”. *but wait there’s more!* I then went as far as to *read* said almost vegetarian cookbook and pick out some absolutely hypnotizing eggplant recipes contained therein to try next week.
Is anybody getting this on camera?
I find myself thinking about cooking all the time. All The Time. I think about cooking vegetables *without* cheese. I ponder making meals *without* white rice or potatoes as the main side dish. I consider creative ways to use less breaded and deep-fried meat- in fact, I am going so far as to consider using less meat in general. It’s given my mind an interesting new toy to play with while the day goes by. I’m thinking about things like “supplementary protein sources” aka “beans” and “alternative grain side dishes” aka “quinoa” and “brown rice”. It’s fascinating. How can I make this taste ‘fresher’? How can I make this more nutritious- how nutritious can I make each bite and still have it be delicious? How can I use less and get more? How can we eat really, really well without absolutely breaking the bank? Unfortunately for my other enterprises, my interest in culinary experiments has far eclipsed my desire to try new knitting patterns or figure out a marketing scheme for my cheesy mug sweaters. Or even writing- I’d rather be figuring out how to incorporate winsome little grains I’ve never tasted into our daily fare. Don’t ask me about the weather, talk to me of stone-like dried beans and how to make them something my stomach doesn’t turn and flee from. Is it snowing? I don’t know- how do you cook eggplants other than in eggplant parmesan?
Does my husband even LIKE eggplant?