Relentless Inquiry

I’ve been cooking to specific purposes a lot lately, usually without specifically realizing it. I figured it out this morning when I had some leftovers and thought, oh, I don’t need this anymore, that was to fix (such-n-so). I’d made a root soup with fresh beets from my garden, organic carrots n celery, white fungus (too damn much of it!), shiitake, lily bud, and fresh whole wheat noodle. It’s red red red, and pungent.

I just had some for breakfast and my system is going, um, no, wrong, bzzt. The only real mistake was making it in meal + 2 – 3 quantity, which is how I make most things these days. I don’t actually want more of this, and it’s best fresh. Bah.

The other night I ordered the wrong dish at a restaurant and found it to be beef chunks n eggplant chunks, and the latter were too spicy for me to eat. So I ate the beef chunks and felt mostly fine, but the next day I wanted mostly nothing but some corn tortillas with butter and ginger preserves.

This week I’ve totally CRAVED kefir, so I got some and have had a small glass nightly.

Fortunately I didn’t meddle with either of my standard pilaf recipes this week; just ran out of red rice, red quinoa, brown flax seed pilaf Thursday night, made a batch of brown rice, yellow split pea, pepitas (pumpkin seed), frozen tomato on Friday morning. Mike likes them both, and I’m happy he’s eating whole-grain twice a week or more.