The last few weeks have had me cooking again. It was easy to break the habit of going out to eat, especially since there is  no tempting selection of restaurants around the corner.

Curried Mushrooms

I don’t pressure myself to make something extravagant every time I cook, but I allow for a LITTLE extra time, to make it different (hopefully better). I look in the fridge, check the cupboards, then just try to put something together. If my mind is blank, there’s the cook book AND the internet. Sometimes I spend 2 hours cooking, sometimes 20 minutes.

In a field where complex variables are changing constantly, it’s healthy for me to be able to focus no simple tasks…  that are not on a computer screen. I love cooking and I regret my phases where I stop. Too many distractions that led to too many excuses.


Today’s meal is a vegetarian stuffed cabbage. 1 package of spiced tofu (tofurky!)  w/ 1 cup basmatti rice, 2 cloves of garlic, 1 onion and chopped tomatoes. Roll this up in some blanched cabbage leaves and put into a deep baking tray with about 3-4 cups of tomato sauce. Cover with tin foil and bake at 350 for a little over 1/2 an hour (when the sauce is bubbling). In my case, it took almost an hour, because I used a casserole dish.

Mark (who’s working on the house) was my test subject…  and he liked it! Best part is, he didn’t even know there there was no meat.

What’s on the menu tonight? A beer.

Tomorrow…    hmm…    leftovers.