Whew, it’s been a long morning already. I had to get up earlier than usual to put the finishing touches on my breakfast, because it was my turn to cook for everyone today. I have to say, it’s not my proudest creation, but you can’t win ‘em all I’ll get to all that later though.
As mentioned, I forgot my lunch yesterday. It was super sad, because I had delicious Red Lentil and Sweet Potato Curry leftovers I was planning to eat, but since I’m not one to dwell on my misfortune I recovered by enjoying a Panera lunch outing.
I was beyond excited to see that they had a new salad offering – a Tomato, Mozzarella and Basil salad – so I decided to give that a try.
I was really disappointed in this salad. I should have known better than to get a tomato salad in Oklahoma right now, since tomatoes aren’t quite at their prime yet.
The real problem, though, was the dressing on the salad. It tasted like some sort of low-fat or fat-free balsamic vinaigrette, which is just sad because a caprese salad really needs nothing but straight up balsamic vinegar to really bring out the flavor. Also, there were only three mozzarella balls, which I found to be insufficient because I’m a cheese glutton.
It’s a good thing I went with the Pick Two option and had my old standby – the Mediterranean Veggie Sandwich to fall back on.
It never lets me down. All in all, it was a decent lunch, but not nearly as good as my curry would have been.
I sipped on some desk-brewed happy juice later in the afternoon.
I also got an email from my SIL yesterday telling me that she’d ordered me a French press coffee maker (after she read yesterday’s post, I’m assuming). How sweet is that? I was touched!
Work was extremely hectic and busy, as it will be for at least the next week, and after that I went to the part-time job. By the time I got home I was more than ready to finally enjoy my long-awaited curry.
But first, I had a salad, because the lettuce needs to be eaten rapidly.
It was worth the wait – very flavorful and filling.
I needed a quick, well-balanced meal since I was about to cook up a storm in the kitchen.
First, I made some chocolate chip peanut buttery bars. I got this recipe off of Carrots ‘N Cake over a year ago and it’s one of my favorite things to make. It’s so easy and fun to play around with.
I also made a batch with craisins and almond slivers.
Then I got started on some mini quiches. I decided to go out of my comfort zone and make some of them with meat, since most people make vegetarian options for me when they cook breakfast.
I figure if they accomodate my way of eating, I can accomodate theirs also. It still felt really, really strange buying and preparing meat though.
I used this recipe for the mini quiches, but changed it up quite a bit with each version. The first batch was made with Canadian bacon, but instead of Swiss cheese I used an Italian cheese blend because I find Swiss to be a little bland in recipes. I also eliminated the milk in both of the meat versions.
For the next batch, I subbed turkey sausage for the bacon and used cheddar cheese.
And then I made two non-meat batches, because that was all the meat-cooking I could handle.
The quiche recipe was really easy and tasted good, but even though I sprayed cooking oil on the muffin wrappers they still stuck to them really badly. They also kind of deformed as they were cooling down. I really shouldn’t make knew recipes when I’m cooking for other people, but it’s hard to keep coming up with breakfast ideas that can be done ahead of time.
I also sliced up some strawberries and kiwis. I try to make my breakfasts semi-healthy, or at least nutritious. We end up getting bagels and donuts a lot when people don’t want to cook, so I try to make mine filling and well-balanced.
It wasn’t the prettiest or most impressive meal I’ve ever served, but hopefully everyone like it.
By the time I was done with all the cooking, it was almost midnight and I was about to fall over. I slept for four and a half hours before I hadd to get up and finish everything. Now I’m SLEEPY!
That’s okay though, because it’s Friday and I get to eat Greek food at lunch today! I think my coffee pot will be getting quite the workout though.
When you cook for others, do you cook the same as when you cook for yourself or do you adapt based on what the people like to eat?