– Cracked an egg with twin yolks at work. What if that egg had been allowed to fully develop??
– Simultaneously shredded and burned the roof of my mouth via a tempura mushroom. Eating and drinking anything hurt for a few days.
– For the first time in my life, heard a South African speak in person. I love that accent.
– Saw a kitty that looked just like mine, with two exceptions: this one had gray spotting instead of orange (although same pattern), and the tip of its ear was chipped. Sooo cute.
– Finally started watching Mad Men. (I don’t have a TV in my room, so my viewing habits are generally limited to Netflix and Hulu.) It makes me want whiskey and cigarettes.
– Witnessed my dad run a red light. Senior moment. It’s okay, he’s allowed because he’s killed a bunch of people.
– Watched a family of four geese use a crosswalk. If only my camera phone weren’t so slow…
Taking crappy pictures of food is difficult enough.
Start with fresh mushrooms and chickpeas.
(I had no appropriate segue for this. Screw that, it’s my blog. Banana.)
Soy sauce, honey, caraway seeds, salt and pepper. Toss to coat. Simple, yes?
Put them in the oven. Walk away.
Come back to stir. Walk away.
Take them out of the oven.
If your brother comes to visit and you’re in the bathroom, he will eat a third of the dish while it’s cooling.
That’s just how things are.
Meaty Mushrooms and Chickpeas
a couple handfuls of fresh mushrooms (cremini, portobello, white button, shiitake, whatever you fancy)
2 cups drained chickpeas
3 Tbsp soy sauce
2 Tbsp honey, agave, or maple syrup
1/2 tsp caraway seeds
salt and pepper to taste (remember, even low sodium soy sauce is pretty salty, so go light on salt here)
Optional additions include: minced garlic, sliced onions, a drizzle of sesame or olive oil, and any other herbs or spices you’d like to try.
Preheat oven to 400 °F. Toss everything together in a bowl, and transfer to an oiled baking dish. Bake for half an hour, stirring once halfway through. Alternatively, heat a bit of oil in a large saucepan and cook over medium-high heat until mushrooms are done. Allow to cool slightly before serving, lest one of the juicy mushrooms scald your mouth and haunt you in your dreams.
This dish is hearty, loaded with umami flavor, and a great source of protein, so it makes a fantastical vegetarian substitute for meat dishes. You can serve it with wild rice and sauteed greens, inside a pita with yogurt sauce, alongside mashed potatoes, or chilled on top of spring mix for an entree salad.
Not the most interesting tidbit of my week, but certainly one of the tastier ones.