I’m not really the most creative cook. I follow recipes, even when I don’t measure precisely, and I have a difficult time imagining how different things will taste together. There are so many obvious combinations that I wouldn’t have thought of unless I saw them somewhere else.
This morning, I saw that Carissa was having a sandwich with almond and cashew butter and strawberries. Not only did this look delicious, but I had the ingredients on hand! I’m normally big on jelly or jam, but if I think that I’d eat peanut butter and banana, or pb and strawberry jam, why not pb and strawberries? It was perfect.
Can you tell that those are delicious ripe red organic strawberry slices? They are. With Trader Joe’s crunchy Valencia peanut butter. Yum. And yes, I like pickles with my peanut butter. Maybe the problem is my palate, not just my imagination.
See, here’s what happens when I open the fridge and try to make a meal with what’s on hand. I make mushroom stuffed mushrooms.
I’ll chalk part of this up to trying to cook on Friday night. I’ve been working really hard lately. And after work, I’ve been exhausted, but I’ve also been trying to do more things around town. All this cuts into my dinner time. (I did try Currito Burritos, though – genius idea! – and one you may be seeing my interpretation of what they do sometime soon.)
Back to Friday. I had ingredients I wanted to use. So I sauteed some cremini mushrooms left over from the stir fry, seasoned them with thyme and salt and pepper, and put them on top of a balsamic-marinated portabella and baked it. Yum, right? Sure, if you like mushrooms!
Have I learned my lesson? If it’s to experiment with some direction, sure. Tonight I’m working on something different, but at least I have a plan. I promise to share the results, good or bad. Hold me to it, okay?