I know it's been a while, but new demands on my time (mainly the new job I started a couple of weeks ago) plus school have made it hard for me to spend time on the computer for recreation - or cook as per usual. So, updates will probably be scant through the end of April, but I appreciate your patience and look forward to being able to both cook and blog again more often!
Truth be told, the next time I cooked after the last post was a massive fail. I had this idea that a soybean cassoulet might be a really good idea, and it really wasn't. The first mistake was putting the soybeans in the slow cooker: that alone, on the low setting, took three days, with onions, carrots and rosemary added on the last day, and it really didn't taste good at all. Luckily it was vegan, because some of it ended up in the compost bin. That cured me of my momentary fascination with the dried soybean. For most of the next week or two, I just ate frozen dinners or made simple spinach salads followed by wine and cheese for dinner.
vegetarian cassoulet recipe, only I made it vegan by substituting nutritional yeast (2 tablespoons) for the cheese and used veggie base to make the broth. This recipe took care of some chopped onion left over from another recipe as well as the remaining celery. Sometimes I'm afraid to do vegan too often, lest my flirtation with veganism cause me to have a B-12 deficiency, but the yeast takes care of that. Read here for more on that.
Another reason I haven't knocked myself out to cook as often is that - aside from Steve easing up on the produce purchases and the fact that I never shop if I can help it - they actually have decent food where I work now, and it's easy to think to myself, Self, a bowl of veggie soup is just two bucks downstairs. But as long as I have raw materials, I'll be doing my best to use them rather than make lunch from cash.
Until next time...