Skip to main content

Day 10: Sunday Dinner

It was very odd having a weekend where the usual rhythms were so disrupted.  But today, I had Zoom yoga, followed by (Zoom) coffee, with my dear friend Kathleen, just like we might (in person) on a normal Sunday.  I did more yard work in the afternoon, and made very good progress. A pre-dinner FaceTime check in with my buddy Julie K.  And tonight, we cooked.

Cabbage Curry and Chana Masala
In graduate school, I learned to cook Indian food, for a few reasons.  First, it's delicious.  Second, many delicious dishes are vegetarian (as was my roommate, Simone). Third, once you have the spice rack set, it can be cost-effective and made from pantry ingredients.


Manjula's Kitchen is a source of many excellent recipes (including videos!), and she is who taught me to cook Indian food.  If you don't have asofoetida, you can replace it with a little garlic or onion.  It might take a little bit of investment in the spice collection, but once you have the technique down, it's really easy to whip up delicious meals.  Her chana (chole) masala is our go-to, and canned tomatoes work just fine.  

We also made cabbage curry, featured several years ago on this very blog. 

Burrito and Taco
The frozen burritos we picked up from Harris Teeter are no Reser's, the bean and cheese burrito of my childhood.  But the microwave-plus-toast-in-a-skillet technique made it substantially better.  Paired with a beef and black bean soft taco, to finish off those leftovers.


Egg Salad Muffin
Our Zoom breakfast with Kathleen featured egg salad on English muffin.  It really filled in all those nooks and crannies, and was a tasty combo!

Tomorrow, back at another Monday.  But not just another Monday-- Jeff's birthday!  I also did a little dessert-making today, but I'll save the big reveal for tomorrow.  Take care everyone!


Comments

Post a Comment

Popular posts from this blog

Privilege of Being

Robert Hass Many are making love. Up above, the angels in the unshaken ether and crystal of human longing are braiding one another's hair, which is strawberry blond and the texture of cold rivers. They glance down from time to time at the awkward ecstasy-- it must look to them like featherless birds splashing in the spring puddle of a bed-- and then one woman, she is about to come, peels back the man's shut eyelids and says, look at me, and he does. Or is it the man tugging the curtain rope in that dark theater? Anyway, they do, they look at each other; two beings with evolved eyes, rapacious, startled, connected at the belly in an unbelievably sweet lubricious glue, stare at each other, and the angels are desolate. They hate it. They shudder pathetically like lithographs of Victorian beggars with perfect features and alabaster skin hawking rags in the lewd alleys of the novel. All of creation is offended by this distress. It is like the keening sound the moon makes sometimes, ...
5 comments
Read more

Constructivist Crap

Reading this post was like deja vu for me! I took a class just like this as an undergrad... (surprise, surprise) in the education department. I made it through that semester by taking solace in two facts: (a) I was also taking The Sociology of Education in the soc department, with a professor who actually taught the material and (b) most of us in my little liberal arts bubble wouldn't end up teachers, thus wouldn't have an opportunity to inflict such pedagogical torture on kids who needed to actually learn stuff. It would appear that Newoldschoolteacher has neither of those to help her out. God save her. The professor in my class repeatedly insisted that we were a "democratic classroom" and that she wasn't any more of an expert on the material than us. WHAT? I paid good money for that course, money that employed her to teach me. I hope that she was more expert on the material than I was! Also, when I "took responsibility for myself" and said that ...
5 comments
Read more

Another one-dish-wonder

During the summer, I love meals that don't require heating up the oven. I also love throwing random things together. And so this dinner was born, and it's quickly become one of my favorite things to eat on a hot summer night. At a dinner party awhile back, my friend Deirdre made this great cucumber "salsa," and while I love to scoop it up on chips or eat it by the spoonful out of the container, we decided that the mixed-veggie goodness of it would be great as a salad. Enter quinoa. I want to love the stuff, since it's so good for you, but I always struggled with it tasting a little too bland. Once I discovered that cooking it in a light broth really jazzes it up, I was hooked. My favorite is Better than Bullion veggie flavor, which comes in a jar rather than as a powder. I use it at about half strength, rather than full. Finally, my mother makes these really delicious chicken tostada salads. The chicken is poached, and then dressed with a red wine vinaigrette...
Post a Comment
Read more