An Uninspired Meal Has an Uninspired Title… Thank God It’s Friday

We have food.  Lots of food.  Sausage, turkey, bacon, seitan, eggs.  Green beans, cauliflower, broccoli, eggplant, zucchini, greens, winter squash, a beet, two carrots, onions and sweet potatoes.  Mustard, cheese, vinegars, pickles, herbs and spices.  I just totally wasn’t feeling it last night.

Laura works late on Thursdays, which is usually a nice time for me to spread out in the kitchen and cook whatever I want without being constantly badgered “what are you doing”, “what recipe are you using”, “that’s not what the recipe says”, and my favorite “are we going to have another side of vegetables?”, as well as constantly pushing her out of the way when she is taking pictures right where I need to be.  Yes it is pretty, but it needs to get chopped/go in the oven/be stirred/etc.

But yesterday, I go home late as well due to bad traffic and slow buses.  I was beyond hungry and had no idea what to make.  It came down to “can I boil it?”  Into a pot went a butternut squash in about 5 pieces, skin still on.  Two chopped onions went into a dry pan for carmelized onions.  The last of our eggs went into a second pot to boil.  As I waited for things to boil, Laura’s voice bubbled up in my mind with the ever present request for “more vegetables!”  Into the oven went on giant block of frozen cauliflower, to be broiled on low until brown.

The poor butternut squash became a thin squash soup, pressed through a food mill with no enthusiasm, filled out flavor-wise with chicken bullion, garlic, rosemary, hot pepper and a dash of nutmeg.  Salt and pepper to taste.  I got up the energy to soak some dried mushrooms, and chucked those bad boys in with the onions halfway through.

Served all together, and TA-DA, dinner!  It wasn’t terribly blah (garlic and carmelized onions help), but it wasn’t the best thought-out meal either.

Squash soup topped with carmelized red onions and mushrooms, and roasted cauliflower

I could have done something more with the cauliflower, but I had no motivation or inspiration.  It was one of those nights.  I would totally do the mushroom-onion mixture again, but I would toss in some butter for richness.  That didn’t occur to me until after I was fed, but you live and learn and hopefully remember.

A more dizzying picture of the soup and toppings

Red Fire Farm eggs and Farmstead at Mine Brook Jersey Maid Mountain Cheese.

The cheese was delicious.  Plain and simple.  I am going to quote the Farmstead at Mine Brook to describe this wonderful cheese.

A seasonal sensation!  Made from the milk harvested from our mountain pastures of native grasses and clover giving this cheese a moist, smooth, supple mouth texture which is intensely creamy with lingering hints of honey.  Also made flavored with sage, rosemary or local, organic horseradish.

Really splendid.  We’ve always looked at those cheeses and wondered, but the barrier has been broken, so we might try more varieties in the future.

Speaking of dairy, we broke our “no buy” policy for the week.  Laura was going near Belmont (sorta), which is home to Sofia’s Greek Pantry, home of the famous yogurt.  Laura returned home with two big containers of it, and was mightily pleased with the whole adventure.  She rewarded herself and her brave trek through suburban rush hour traffic with yogurt and honey for dessert.

There is more cause to celebrate, for tonight to our CSA pick-up, and tomorrow is the Wayland Winter Farmer’s Market (Wool Day!). The weather is supposed to get warmer (as in above freezing).  There doesn’t seem to be another storm brewing in the south for us.  The sun is shining and the days are getting longer.  Tonight, Laura cooks.

If you are planning on stopping by the farmer’s market, keep a look out, we will be there, camera in hand.  We would love to chat, so don’t hesitate to say hi!

Local Products:

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