I am continuing to stick to my veggie-ness on Wednesdays. Like eating fish on Fridays, it's a ritual that is worth the upkeep.
This last Wednesday I changed my 'Compost Fry-up' slightly, and added a dollop of Thai Red Curry Paste instead of the usual sprinkling of Cumin Powder.
It was remarkably good. Not a pukka curry at all, but simply a well-flavoured mélange of vegetables (potatoes, courgettes, peppers, beans, and a few mushrooms).
I shall certainly be doing this again.
Vegetarian eating is all well and good, as long as I occasionally have some meat to eat. Like so many quasi-Veggies who pop into McDonald's for a burger whilst no-one's looking, I need my meat fix on a regular basis. However, I do feel more 'encouraged' to eat Veggie whilst I'm here. Simplicity (as in my Compost fry-up) seems to go better with a warmer climate, and a glass or two of Piquette.
I suppose it's the cuisine of hotter and poorer countries that seems to suit the life-style here too. Plenty of Pasta, Rice, Couscous, and Pulses, combined with a minimum of actual cooking is our preferred way of eating. We also like to take our time; it's all far more relaxed!
25 comments:
What of 'erbs'? Fresh ones that is. I go through an extraordinary amount.
As I was trying to get my teeth into your post I noticed good old Freddie on the side bar. Such a beautiful cat. His posture up there on the tree the epitome of elegance. We have a similar one here. He is the street's mascot - slinking from one restaurant to the next; getting watered and fed. People will stop, stroke him, take photos. The owner? No idea.
U
I really miss Freddie. I like to have a Cat in the house, but these days it's impossible. I use mostly dried herbs, although I do grow Rosemary, Mint, and Horseradish. The Mint we use a lot. The Horseradish hardly ever.
Veggies soup for dinner tonight for me. It's a cold winters night here in New Zealand.
So many summer meals in Greece are vegetarian. So many vegetables at this time of the year are in their prime. And the dishes are lighter, though usually swimming in oil. Not so much now. Olive oil is darned expensive.
Anyway, your compost curry looks delicious. We have Greek ratatouille on the menu. Here it's the church that regulates the menu. Meatless Wednesday and Friday. Meat on Sunday. Though Sunday roast or something similar seems to be the norm all over the world.
It's not exactly high summer here either! We are back to lunchtime soup again until we get our summer back.
I love those Greek veggie meals, including all the Olive oil. We used to have a nearby, very small, one-man-band Greek restaurant in Brighton. The kitchen was on full view and the chef was also the waiter. Sadly he retired. He was such a nice guy.
If more people had meat-free days, our planet would benefit.
I know that I would benefit, but I'm addicted.
I like the sound of your "Compost Fry-up" and must give it a try - make a nice change from endless summer salads. Though I won't add anything spicy to the mix, my "tum" would rebel!
This Thai Red Curry verson wasn't hot, nor is my original version with just Cumin powder. Just flavoursome.
Eat anything that does not eat you first.
Or as we say here 'All mushrooms are edible, but some only once'.
Does anyone know what has happened to Rachel?
I was planning on making a meatless meal for tonight but have just discovered some chorizo in the fridge. Does that count as meat???
Indeed, Cro. Thanks for the laugh. Reminds me of fairy tales of my childhood. The red one with the white dots. And wasn't there a story recently about a woman poisoning her in-laws with a delicious dish of mushrooms?
All I know is, when you go foraging for mushrooms with a person in the know, trust in both their knowledge and benevolence is paramount.
U
Your veggie meal looks delicious and hardy. Summer meals are light and require little prep. Veggies are abundant and they are the main course these days. That said, I still like a grilled steak or beef burger (with lettuce, tomato, and onion) at least once a week.
She has stopped blogging. It happens.
U
Ah yes, the famous Beef Wellington flavoured with Death Caps. What a strange woman she was. She must have known she'd be caught.
I sensed that she was becoming bored.
No, of course not. It's a type of Carrot.
Yes, me too. I don't think I could survive entirely meatless.
Cro, when I was in France recently I looked for "piquette" but couldn't find it. Where does it sit on the "rayons" of e.g. Leclerc, etc? Thanks.
James, I'm afraid that 'Piquette' is only available in the most exclusive of hostelries or purveyors of alcoholic beverages. It is not to be found just anywhere! A good alternative is to buy a very average quality red wine, then add vinegar, floor sweepings, and maybe some week-old left-over cooking wine. Only then will you have the true flavour of wonderful 'piquette'.
Delicious although my preference would be cumin.
Yes, I'm the same. But the above was very good too.
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