Dinner, Dessert, Torts
Sometimes, as much as it goes against every grain in my body, I enjoy cooking for vegetarians. It gives one a chance to branch out. So tonight's dinner was a fruit salad I've been meaning to cook for a long time, topped with sauteed portobello mushrooms. The recipe:
1 1/2 teaspoons of soy sauce per mushroom
1/2 teaspoon of worchestershire sauce per mushroom
(above measurements are approximate--basically splash the two sauces together in tasty proportions)
Salt and a dash of garlic powder
(if you add 1/4 cup of red wine, it'll taste sort of like beef, too)
Cook for long enough to sing a verse and a half of Cat Steven's Portobello Road. If you're not alone in your kitchen or apartment and you sing as badly as I do, sing in your head.
Top the salad with poppyseed dressing, and serve the mushrooms over it.
Serve with Franziskaner Dunkel (odd, since it's a dark beer with a salad, but trust me here).
Dessert was even easier. Halve a pink grapefruit, spread honey on top of it, broil for 10 minutes until the honey browns.
Very simple, but very pleasant. I've now got enough vitamins to hit my books.