I hope someday to achieve my full potential as an economist and write a trite guide to my own dinning experiences. Dinner. Beets sautéed with onions. Potato salad. Falafel with both a spicy hummus and a cucumber sauce. And yes a roasted tomato with an egg in it. Credit for the first and last dish goes to an IMF economist who stood idly by as I violated the copyright on his Italian cookbook for American idiots. Oh and a Mexican beer or two for the chef.
Black bean burger, topped with pepper jack cheese and a spicy red pepper hummus. Complemented by a virgin cranberry cocktail.
Last night our drunken chef was enjoying a Negra Modelo in the kitchen. Less importantly our meal preparation included couscous with dried apricots. The mixture on top diced red onions, mushrooms and chick a peas. The chef concluded the key to this meals success was the spices in the mixture: cinnamon, cumin and honey. Of course the beer made it all happen.
This is an entry from the drunken chef’s stable of I’m tired. Toasted rye, avocado, tomato, a schmeer of red pepper humus and mozzarella soaked in balsamic vinegar.
The drunken chef returned Saturday evening to make for the first time his famous falafel. Served with a side of shepherds salad. The chef enjoyed a glass of Sangre de Toro. Olé!
Note: No bulls where eaten in the preparation of this meal.
Veggie burger from scratch. Mashed kidney beans, bread crumbs, chili powder plus some cayenne pepper. Burger is garnished with Greek yogurt mixed with cilantro and lime juice. Shepard’s salad as a side marinated in a honey balsamic vinegar from Utah (You know the beehive state).