My Unclassy Entry

I feel like my entries so far imply two things:

1. I only eat classy food.

2. I only eat once a week.

Both are false.  Here is how most of my meals go.

STEP 1: I get an idea.

In this case, tacos.

STEP 2: I try to collect ingredients, and get distracted.

Today, I dug out my vegetarian ground beef and found some green beans, and decided I should eat green beans, because those are healthy, right?

So while the roommate cooked up the fakebeef...

Hi!

...I made my beans.

Green beans become classier with American cheese.

That's when I remembered that tortillas are really just empty calories, and it would be way better to just mix the beef in with the beans and some salsa.

Thaaaaaat looks awesome.

Then I mixed it all together.

Oh god.  Even better.

Then, because it needed that special touch, I added some Gardettos snack mix.  Because that's way better than chex mix, and I'm obviously keeping it classy here.

Oh yeah.  That's the stuff.

And, of course, you can't have a meal like this without dessert.

Only the finest.

It's a rainy, overcooked day.

I haven't updated in a little while, but don't worry, I'm not dead.  Also, sorry that my last post was super weird.  It turns out that starting a pre-med track while keeping your old major and pretending you still have the other major can actually tire you out a bit.

I made another zucchini pie the other day, but I feel weird about it, because I got a stomach ache after I ate it and I'm paranoid that it was undercooked.  I think it's more likely that I've been pushing the levels of my lactose intolerance.  That might be too much information.  The point of me telling you about the pie is that I still had that italian zucchini left from the farmer's market, so I wanted to make zucchini parmesan.

I made some over the summer, but it took forever.  I've got my crock pot though, so I googled "zucchini parm slow cooker recipe."  Nothing came up, so I tried eggplant.  I ended up using this one--

Problem 1: My zucchini didn't keep super well, probably because it's been two weeks.  It was kind of mushy and when I sliced it there were these weird spots, so I cut them out.

Bleaugh.

My tomato sauce was some homemade stuff I had frozen from the summer, made with tomatoes from my garden at home, so I knew that would be good.  But--

Problem 2: I only had one zucchini, so my crock wasn't very full.

I loves me some cheese, though.

Anyways, the recipe said to cook it for five hours on low.  I put it in around noon, then went to class.  When I got home a little after five...

That's depressing.

Problem 3: ...it looked like this.

It actually wasn't all crunchy and terrible like it looks, and I don't really mind overcooked cheese.  It just looked kind of nasty.

I heated up some noodles and had it over them.  Honestly, it was pretty delicious.

Yum.

Side note: it looks like meat sauce.  That is because there are bread crumbs and some overcooked mozzarella in there.  So if you're a vegetarian and you miss that meat-saucy kind of texture, this is a nice substitute.

Zucchini pie is awesome.

Forewarning: I am very, very tired.

Last Saturday, I made zucchini pie.  And guess what?  My mama gave me that recipe! So I can give it to you!!!!

Hooray.

FIRST YOU NEED ALL THE STUFF.  Also preheat the oven to 375.

WHAT'S GOOD I AM INGREDIENTZ

4 cups thinly sliced zucchini
1 cup coarsely chopped onion but less if you are afraid of crying and there is only a little bit of onion in the fridge
1/2 cup margarine
2 Tbsp parsley flakes if you have them but I don't
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder, sweet basil, and oregano.  If you have that too.

Cook all these in a skillet until tender (~10 minutes.)

OHHH NOOOOOOOO IT IS HOT!

Potentially more than 1/2 cup, but that's ok.

Then whisk 2 eggs and 8oz mozzarella cheese in a bowl and add them to the zucchini right at the very end, so the eggs don't cook.

For the crust, you need an 8 oz can of crescent roll dough and a roommate who will open it for you because that is some scary shit.

Oh dear god no.

She would die shortly thereafter.

You should probably put the crescent dough in the pie pan while the zucchini is cooking, because you have to pour the zucchini mix in right after you mix in the eggs and cheese.

I promise it will look better in a minute.

Cook it for 20 minutes, let it stand for 10 minutes if you are a more patient person that I am.  Then eat it. The leftovers are good, too.  This recipe has been approved by all three roommates.

Success!

Hokay I am going to bed.

Farmers market trip

The roomies and I decided to wake up early this morning (8:45 on a Saturday...we aren't real college students) and visit a local farmers market.  We found it through Local Harvest, which is a very cool (reader recommended) website for finding farmers markets near you.

The plan for this evening is zucchini pie (I actually have a recipe for you!  You will enjoy it.)  Remembering my depressing Walmart zucchini, I knew that would be on my list for the market.

When we pulled up at around 10:30, it was cold and drizzling, but still fairly crowded.  We were definitely the youngest customers there, but there were plenty of young people shopping and running the stands.  There was a wide assortment of products-- the standard fruits and vegetables, but also all kinds of baked goods, some jam, and raw honey, which we got to sample and was delicious.

Blurring faces makes me feel like a secret agent...

I got my zucchini from Canticle Farms, which is a local farm that students from my school volunteer at or something.  Honestly, I'm not sure what the affiliation is, but there definitely is one, so we thought we should support it.

Watch Canticle Farms turn out to be some terrible cover-up that we gave our money to.

I got normal zucchini for the pie, and also decided to try an italian variety that is apparently crunchier.  I'll let you know how that goes.

Look how pretty!

I got some blueberries and strawberry rhubarb jam, too.  Yum.  I spent $10 for all of it.

The fruits of our trip!

It was a really fun trip.  I'll let you know later how it all tastes, but I think it's gonna be good.