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Dinners This Week
On Monday, I made borshch, which provided meals for three nights, with soy yogurt on the thick soup. And let’s keep in mind that borshch was originally a Ukrainian, not a Russian, dish.
Tonight, I made split pea and sweet potato curry. I got hungry cooking it after a long day at the Patent Office, even though I had at least partly cooked the peas, ginger, and fenugreek together Wednesday night and Thursday morning. The sweet potato (boiled with the peas) and the vegetables, which were sautéed in a garam marsala, and then cooked with water and added to the pea-potato mixture, still needed cooking. Well, that’s taken care of, and I have two more servings to reheat for future meals.
Tonight, I made split pea and sweet potato curry. I got hungry cooking it after a long day at the Patent Office, even though I had at least partly cooked the peas, ginger, and fenugreek together Wednesday night and Thursday morning. The sweet potato (boiled with the peas) and the vegetables, which were sautéed in a garam marsala, and then cooked with water and added to the pea-potato mixture, still needed cooking. Well, that’s taken care of, and I have two more servings to reheat for future meals.