It’s been an insane week so far, and we’re still not over it yet. Last night, I almost called the sushi guy, but I stood firm and then made what had to have been the biggest disaster to date.
But first, let’s go back to Saturday….
- Saturday was my first “meal” out since starting this little adventure. It was an event, so it counted in the “rules. “ My friend and I split a wine and cheese plate (which is why it’s a “meal,” not a meal). Good times, but when I got home, I realized that before starting this project, I probably would have polished off that cheese plate myself. I have to wonder, then, if stunts like that are what’s been holding me back in the WW arena? Must explore further….
- Sunday, sis cooked. This is the second time she’s done it (two Sundays), and I have to say I like this pattern. She destroyed the kitchen with the Chicken Pizza recipe from the new Hungry Girl show (don’t ask for it, I don’t think I was paying attention), but it’s starting to come back to normal.
- Monday was the Shrimp and Grits. Another one from the Cook This, Not That book, I only altered the recipe by making 3/4 c of grits instead of the 1/2 c. Delicious, especially the next day when the broth had a chance to seep into the grits themselves.
- Tuesday was Buffalo Chicken Dip. Not fancy, but a good comfort food when its supposed to be snowing outside.
Which leads us to last night.
Last night I just wasn’t in the mood to cook anything. One of those house-full-of-food-and-I-have-nothing-to-eat kind of things. I didn’t want to devote the time to actually putting together a full meal, but I also had had a long day and my brain was kind of done. I was thirty seconds away from calling for sushi when I saw it: cream of broccoli soup, a can of peas, and some rice.
When I was in college, this was a typical finals-week meal for me. One of those things that magically came together because I was either too poor to order or too not in the mood to make a decision about anything — especially pizza toppings. A couple of cans, a thing of milk, and twenty minutes, and dinner was on the table.
So, I commenced to screwing it up royally. First thing’s first. It wasn’t broccoli soup in college it was Cream of Mushroom. This, I learned last night, is extremely important flavor-wise. Next, I forgot that the whole point of this is to cook the rice IN the soup mix. Thankfully, another recipe I’m doing tonight (and NOT screwing up) needs brown rice. Lastly, measurements are key. The rice never quite soaked up all of the liquid, so I basically found myself eating broccoli soup with rice and peas. Gross.
I’m pretty sure my college days are over for a reason. Next!