This week has been an emotional roller coaster for reasons I can’t explain until my next post. It’s an equally exciting and nerve-wracking little side project I’ve been working on for three weeks now. You’ll see.
Now, let me tell you how I dealt with all of these emotions: cooking. I made ten dishes in two days.
- Mushroom gravy
- Mashed potatoes: I swapped the chicken broth for vegetable broth.
- Lentils: I added these to the gravy to increase the amount of protein. It’s a good thing I loooove chunky gravy.
- Vegetable broth: When I chop up veggies I sort the pieces into three piles: cook, compost, and freeze. The third set sit in the freezer until I have a full container, then I boil them to make vegetable broth to use in future recipes. The broth stash lasts me around two months when stored properly. I freeze mine in repurposed pasta sauce jars. There is an art to freezing jars without them shattering. To learn more read here.
- Egg roll wrappers: This recipe suggests making 6-8 inch square wrappers but I think 5 inch squares are plenty big.
- Egg rolls
- Brown rice
- Pasta with lemon-herb vinaigrette
- Steamed zucchini bits: I made these for my cat, Harrison. I’ve been trying to carefully add a few vegetables into his diet to increase his fiber intake. I read somewhere that doing so can extend cats’ lives. Harry is already twelve years old and my husband wants him to live forever (he’s a daddy’s boy).
They were all delicious. It’s been about five days and there is one helping each of mashed potatoes and gravy left in the refrigerator. The rest has been thoroughly demolished. Mmm mm.
I encourage you to try one of these recipes and let me know how it went in the comments!
Have a good week,