No, I’m not going to blog everything I eat. But I would like to report that blanched green beans with pesto and goats’ cheese make delicious bruschetta; to precisely nobody’s surprise.
In other entirely unsurprising news, tomato and garlic bruschetta remain good.
My ability to take photographs of food using only natural light and a mid-range point-and-shoot camera, however, remains questionable.
(I really need to do something about those plates if I’m going to keep posting pictures…)
I spent February vegetarian. There – I said it. I’m not ashamed, either, although I’m not exactly proud of the fact that I called it “Veguary”.
Given my near-sexual ecstasy at the prospect of rillettes and cassoulet, “why?” is a perfectly valid question.
It was largely an experiment, to be honest. But I do feel a bit iffy about the macroeconomics and ecology around the contemporary Western diet, and eating less meat (along with one or two other dietary shifts) seems like a decent enough first step. Mostly though, it was to make cooking more interesting.
I’ll write more about Veguary in future, I’m sure. But armed with the River Cottage Veg everyday book and a fair quantity of enthusiasm, I set about it, and I survived, and I learned a lot.
One of the main things I learned was how to make things I genuinely enjoy eating that take less than half an hour to cook. The less healthy lesson I picked up was that many of these dishes are basically just pasta with some kind of vegetable, and a metric fuck-tonne of goats’ cheese dumped over the whole thing.
One of the things I regret is not writing it down at the time. So I’m going to do it now – cook my way through the bits I remember, take pictures, and tell you about it. Continue reading Pappardelle with green beans and pesto