There’s a lot of exposition in this one.

I ended up throwing my meal plan for the week completely out of the window when Matt called me at work on Thursday afternoon and told me our water had been shut off. It came back on just before 5:00, but I was commuting on foot that day and, even if he had started cooking right when our rightful water was returned to us, I wouldn’t have had time to eat because I had somewhere to be at 6, and by the time I got home from work, it would be time to leave again. Poor planning on my part. Also, the water came out brown for the first few minutes. So, probably a good thing we didn’t cook. We had dinner at Bluestem, a restaurant I usually like, but found kind of lacking on this visit. I hope we caught them on an off day. Even the oatmeal peanut butter chocolate chip cookie I got was bland. And that should have been the greatest food on earth.

Last night, one of my bosses hosted a bonfire and weenie roast at her house and we had dinner there. I had two Smart Dogs, which I used to eat all the time my first year in grad school when Matt worked a lot of nights. They taste much better in a bonfire situation, I have to say. Hence the two. I was really hungry. I also had some Terra Chips, some other chips, some Greek pasta salad that was really good, grapes, some of Matt’s baked beans, some Franzia, and a s’more. It was my first real s’more since girl scouts. When we buy a house, I am totally getting a gas range so that we can make them at home. Every. Single. Day.

Anyway, I wish I had taken some pictures of that, because the spread was awesome.

This morning, we decided to go to Topeka for a big Topeka Shawnee County Friends of the Library Booksale. It was seriously huge. I scored a handful of cookbooks and some magazines. It was kill or be killed at the cookbooks table, so I don’t know exactly what I ended up with; I’m just glad I came away relatively unscathed.

We had a massive sushi lunch at KiKu, did some shopping, and came back home. I went to get fall clothes, but had almost no luck. Against my better judgment, I bought a sweater at Old Navy, which should last a solid two wearings before it starts to fall apart. But it’s a pretty color. At some point during the drive up, my hips started hurting, so that was kind of a bummer. I hate trying on clothes anyway, but it’s even worse when you have to contort yourself into strange positions to take the pressure off your joints.

When we finally made it home, I felt like someone had drilled holes into my hip bones and left the drill bits there, so I took a little pain nap and then woke up and made dinner. We didn’t really have a lot of vegetables or fiber or whole grains in our raw fish gluttony at lunch, so I made Herbed Bulgur-Lentil Pilaf and an experimental side dish of zucchini/tomato gratin.

That pilaf was a 10. Green lentils are so much better than the brown ones I usually get in a big bag at the grocery store. For one thing, they taste good. For another, they do not turn to mush.

The vegetables were okay, but I should’ve done something to cut down the moisture, especially since I just used a stale slice of Ezekiel bread that I gave a quick spin in the food processor for my breadcrumbs. I toasted them a little, but they were still really absorbent. Anyway, here’s what I did:

Tear one slice of whole wheat bread into four pieces and put in the food processor for about 20 seconds, until fine crumbs form. Toast those in a dry skillet for about 2 minutes over medium-high heat, shaking frequently. Slice up a zucchini and a tomato. Blot them [which I didn’t do] and place on a cookie sheet sprayed with cooking spray. Sprinkle breadcrumb on top, and maybe some Parmesan cheese if you’re feeling crazy. Bake in a 375 degree oven for 15-20 minutes, until brown and crispy. Enjoy.


2 Responses to There’s a lot of exposition in this one.

  1. Aunt Barb says:

    How did a piece of Ezekiel bread last long enough to get stale?

  2. […] its own aura. You can kind of see it. It’s the blindingly bright shiny part. I also had some bulgur-lentil pilaf, since we have approximately 98 tons of it left from […]

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