it’s been a long two weeks, and i haven’t been home much to cook or do a lot more than sleep. my dear friend and roommate beth, who i’ve mentioned several times on this blog, has been hospitalized the last few weeks with guillian-barré, and it’s been hard to do much more than be with her, think of her, etc. her mother is here from the midwest, staying alternatively at the hospital or at my house, and between myself, her mother, her boyfriend and other close friend, we’ve been subsisting on a lot of takeout.

last week i took off work to be at the hospital, but the spring semester started tuesday, so this week i was back to work and was tired of takeout salads and horrible, horrible cafeteria sandwiches. i did whip up a few simple things for jeremy and i to eat, sticking with simple ingredients that went a long way with flavor on their own, not requiring much fussing or adornment. 

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I don’t know why I’ve cooked items that aren’t vegetarian lately. Maybe it’s the cookbooks I’ve been getting. Both Michael Ruhlman and David Chang heavily use meat in their books, and it’s hard not to be inspired by the way they use ingredients. Or maybe it’s that at some point I had to acknowledge that this blog is more about the way I cook and eat than just about the meal plan that started it all.

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