1. Banana bread baked oatmeal (for breakfast all week)
2. Barley (for dinner) (possibly a mistake)
3. Roasted garlic and kale soup (for lunch all week)
4. Cream-braised cabbage (for dinner)
I am currently baking the oatmeal and roasting the garlic (shit the timer just went off) (OK, nothing was done); the oatmeal is really easy and really good, unless you use bananas that have been in the freezer for any length of time. Supposedly you can freeze bananas, but I always find that they become disgusting instantly.
The soup is to once again take advantage of my immersion blender, and because soup is warm and delightful.
The barley is because I read a Michael Pollan book last week; it was boring and pissed me off, but I can’t stop thinking about it. Mostly I just go around thinking, “Would my great-grandmother recognize this as food?” The answer is always no, because all my great-grandmothers were from Russia or Poland or Belarus and I don’t think
[oh God, a lot of things just happened. First the cabbage was softened, or too softened, and I had to add the lemon juice, salt, and cream and stir frantically; then the timer went off again, so I had to take out the garlic and oatmeal, which I decided were done; and then I should have stirred again but instead I’m writing this, and also the barley, in the rice cooker, is being very l0ud]
she ate tofu, or shrimp, or sushi, or strawberries. But despite all that, and despite the fact that I am positive Michael Pollan mainlines Doritos in his spare time (indeed, it is impossible to be happy in life without doing so), I wanted to try more whole grains (well, he says you should eat leaves, not grains, but fuck that). So I’m cooking barley. It also seemed sort of Old Country-ish, and like it should go with cabbage. But who knows. We shall see.
The barley-cooking is stressing me out. I have no idea what I’m doing. Also, I’ve taken a pause in the soup-cooking. Hold on, I need to check the recipe. Yeah, it seems like I have to concentrate on everything else I do in this recipe, so it’s going to have to wait a while. The barley is not done, by the way; also, it has no flavor. Well, I guess I have no idea if it’s done.
Anyway—the cabbage is because a few months ago I made that recipe, because I had cabbage left over from a Chinese-food experiment, and it was AMAZING. I have no idea how. I don’t like cabbage except in Chinese food. But this was so great. I guess it’s partly because I love leeks, and partly because it has cream. And at one point I made a great dinner using cabbage-from-the-freezer, fried-ish/scrambled-ish eggs, and toast cooked on the stove in butter. So I am making it again.
I’m going to eat cabbage now. I will be back later. Have a happy dinner.