Tuesday, January 28, 2014

Why I'm Not A Food Blogger

Well, okay, being a teetotaling, vegan, mostly wheat-free, largely raw food foodie is PART of the reason.

But the biggest reason I am not a food blogger is because I cook exactly like I think.  Nothing is according to recipe, nothing is duplicatable, and when I'm successful, there are never any pictures.

Take today, for example.  I made the best soup. SO good.

And I don't think I can tell you how I did it.

It went something like this.

"I'm going to make that fantastic Chipotle Sweet Potato soup I made before."

"I'll just sauté this chopped white onion in some olive oil while I try to find the recipe."

"No, that's not it.  That's not it. That's not it. Okay, well, I can improvise."

"Except these are butternut squash chunks.  And I should really use them before they go bad.  Well, you know, butternut squash makes a FINE soup, and I still get to eat that color.  Win/win."

"Let me just add a dollop of garlic to the onion, stir that around some. Add the butternut squash, stir that around some. Add some veggie broth. Let that simmer..."

"Uh oh. Where did my chipotle peppers in adobo sauce go? Not in the fridge, not in the freezer, not in the back freezer... No can in the pantry. Still not in the freezers.  No, really, NOT IN THE FREEZER."

"Dang."

"Well, I have this can of diced tomatoes with green chiles.  I'll just add that for some heat.  I mean, how bad could that turn out?  There's a lot of squash and only this little can... okay, I'll do that."

"Everything is simmering along nicely. In fact, I think the squash is getting soft. I'll use the stick blender now--gosh, I LOVE this thing."

"That looks pretty good, actually. I'll add some almond milk to make it creamy... oops, the kind in the refrigerator is vanilla.  But I have an emergency carton in the pantry, so I'll use that."

"Only *I* could pour almond milk into soup and get it in my hair."

"That looks good, but maybe a little watery from all that liquid?  I know!  I know! I'll add some cashew butter.  Look at me thickening up my vegan soup like a vegan pro. Starting to be able to speak the vegan food language. Maybe."

"Tasting...wow.  That's good.  Needs a little more blending.  WOW! That's REALLY good. Needs...um...a little white pepper."

"Okay, that's done and it's really good.  I should share it with people, except I'm not sure what the recipe is now that my Chipotle Sweet Potato soup turned into Butternut Squash, Tomato, and Green Chiles soup."

"I'll just post a picture on Facebook."


6 comments:

Anonymous said...

Love your creative ways. Dianna

Lisa said...

Yum! I vote for this at book club too!!

smalltownme said...

Improvisational cooking! I like it.

tanita♥davis said...

...hah! Yeah.
Once upon a time, it was all so much easier. Just... follow a conventional recipe! And now, not so much - it's all a bit more intuitive now.

But, it sounds like it's turning out well at your house, at least!

Judy Lee said...

That sounds like the roasted garlic/sweet potato/butternut squash with ginger and nutmeg soup I made a while back. I love my stick blender, too.

Damsel said...

I don't know why it's been so long since I've been to your blog, but I'm catching up! I totally cook this way!!!