For some reason I’ve been on a bit of a curry kick. Curry doesn’t make seitan stand on its own, but it certainly makes it taste good. And I have been getting a much better idea about how to make curry (this involves, most critically, red curry paste and milk).
Here is a bowl curry and seitan with rice.
We had breakfast tacos over the holiday weekend. There was no seitan yet and I don’t remember what was in them.
This is Miriam.
Over Labor Day weekend, actually on Labor Day itself, I made seitan.
Last Thursday afternoon my temping agency called. They wanted to know if I was willing to work all night on Thursday and Friday at the same place I’d been working for a week and a half.
Apparently the company needed to make a mountain of copies, a thousand copies of a couple hundred page document, and mail it Monday—the copier would have to run for 50 hours straight.
I was going to man the decks over night, keep adding paper, binder clipping the documents that came out the feeder, keep everything running all night long.
I believe my food photography has gone downhill.
I realize now that the brief period in which I seemed to be taking good picture had nothing to do with any sort of mastery, instead it was my unemployment which allowed me to cook dinner earlier and take pictures in natural light.
Sorry.
In which I prove to myself that the components of dinner do not equal the whole of dinner.
I mostly eat single types of food at a time. Some root vegetables, some spinach, some brown rice, a glass of wine—I reason this pretty much equals risotto if all the components are fresh and high quality. This is probably laziness.
I found a recipe for macaroni and cheese in the newest food and wine. I decided to make the dish. The recipe called for a pound and a half of pasta, I accidentally put 2 pounds in the pot. So after draining it, I mixed the extra half a pound with some of the mac and cheese mixture.
I put the pound and a half of pasta with the cheese sauce into the oven to brown. Then I sat down and ate my left over, unbaked mac and cheese. I was convinced it would be just as good as the finished macaroni and cheese meal. It turns out this isn’t true.
If you want something that tastes better than lukewarm pasta with goat cheese, if you want a cooked meal incorporating multiple things, this two cheese mac and cheese is pretty good.
These were breakfast burgers, or perhaps brunch burgers. I cooked them in a pan with caramelized onions and mushrooms. I added soy sauce, a bit of terayaki sauce and red pepper flakes to the meat.
They turned out well. Pan cooking in cohort with the soy sauce made them juicy and delicious.
I do not do as well with frugality as I ought to. Some days I don’t pack a lunch.
On those days I go to Chipotle. Partly because I like it, partly because there’s one conveniently close by (curiously, this is true just about everywhere except Mexico). There’s a restaurant in the building where I’m working but it’s too pricey, I would have to have a salary to justify a lunch with utensils.
Simple, cheap and possibly my favorite summer combination: the roof, a book, a beer and a sandwich. Dan’s little brother isn’t a bad addition.
The peanut butter is organic bulk stuff, the jelly is Crofters. The bread is from Red Hen.
The book is Jonathan Strange & Mr Norrell, which in my personal method of grading books, is a game-changer.
The beer is from a bodega near the Logan Square library. It is cold and tall, which is all that can be expected.
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