This morning, in an attempt to avoid death by salmonella, I let the 'formed' omelette (I use that term loosely; my omelettes are far from formed) sit in the pan for 10 seconds instead of 5. This resulted in a crispy brown surface and a less than fluffy texture. Very un-JC. But my quest will continue tomorrow. And every morning afterward until I can no long eat eggs.
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In other news, I made my first white sauce and ate my first Spaghetti Squash. If you're never eaten spaghetti squash before, it is beyond bizarre. The squash goes in the oven for 1 hour, then is cut in half and scraped out into a bowl. The fibers in the squash break apart into long, yellow strands that resemble spaghetti in shape, but nothing else. Their taste is curious; I still can't get my head around it. Light and buttery, but almost nutty. And the texture... I imagine it must be similar to putting a series of extremely tender, fibrous twigs in your mouth.
I didn't really feel like the bechamel worked with the squash, but it would have been lovely in a veggie lasanga. The recipe called for mushroom juices (?.?), which my confused brain decided to interpret as mushrooms blended in the food processor. The concept actually worked out quite nicely, though I'm not sure what JC would have said. And I'm in love with bechamel sauces now. (go figure, it's made with butter and milk) I would have eaten it as a soup.
Which speaking of soups, my lentil soup was not as much of a disaster as I though it would be. (Amen) I was worried about wolfing that green gloop down all by myself.
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Next on the JC side of things: Quiche
On the non-JC side, Hummus. Every vegetarian should have a kick-ass hummus recipe.
