for lunch today i made a vegetarian piccata. cons? i didn’t have much lemon juice left, so it wasn’t as tart as i wanted it to be. i substituted white wine vinegar in place of white wine - what’s in my fridge is for long-day-after-work consumption only. still i’m pretty satisfied with the capers, garlic marinated mushrooms and red onions i bought yesterday.
while the rice was cooking i began work on the carrot ginger dressing. cons? i didn’t use shallots, forgot the salt (me? salt queen forgetting the salt?), and even though i knew the sesame oil would be over-powering, the little i used still remains in the taste. but it’s decent and i think it could work.
overall, i’m super proud of myself. i don’t know why cooking is so scary. i guess because my kitchen is so small… i get overwhelmed with the clutter and knives and smell of burning plastic.
i’ve been addicted to hiro’s carrot ginger dressing - so much so that i will go there during my in between shift breaks and spending 20 dollars on sushi and beer, when really all i want is a soup bowl of that dressing to slurp out of for the two remaining hours. at least the bartenders are nice?
so with my shopping at trader joes done, now all i need to do is create the magic. luckily, i already have most of these ingredients in my pantry… minus the shallots. but i’m pretty sure i can do without those.
i will report back with success/failure details. onwards and upwards.
“i wish i could start a relationship about 12 years in when you really don’t have to try anymore and you can just sit around together and goof on tv shows and then go to bed without anybody tryin any funny business.”—Liz Lemon, Season 3, Episode 4.