Ugh, tonight’s dinner literally fell apart, and I have no one to blame for it but Mark Bittman.
Okay, not really, but if I wasn’t reading his newest book and getting all fired up about it, I never would have thought that it would be a good idea to make bean and grain burgers after a very long Sunday, right before a very long week. I mean, really, I only started cooking the pot of beans at 3:30 and suddenly I was hungry and I had to soak the bulgur and mash the chickpeas and mix in the egg and then it was just crazy and my hands were super gross and eggy and I still couldn’t get the stupid things to form into patties. What did I do wrong? I had to omit the onion because, even though I went through all the trouble of dicing and grating it, it was too membraney and really kind of mushy and overly moist for me to use without feeling like I wanted to vomit. I tried to dress one up a little for the picture, but if you look carefully you might be able to tell that it’s broken in three pieces.
Matt’s sweet potato fries were good, at least. And, actually, the patties were fine, but only about half of them stayed together. A few also got a little extra crispy because I convinced myself that cooking them longer would make them stay together better. This did not turn out to be true. The recipe can also be made as a loaf, so I may try that next time. When I do this not on a Sunday.
On the bright side, I did a lot of food prep for this week – we’re currently worth our weight in bulgur and chickpeas.
Oh, and I actually cooked Friday and Saturday nights as well, against all odds.
I usually hate peas, but they were actually pretty good here. Or, it was 9pm and I was really hungry.
The market has had fresh asparagus pretty early this year for $1.99 a pound, so I’ve been trying to take advantage. It was good with the pasta. And, of course, so was all the cheese.
And now, I’m exhausted, so it’s time to clean the kitchen and get ready for my crazy week. I think I’m going to need a cupcake bowl.