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I’m a bit more settled into my new wee little apartment now, but I’m going to hold off on posting any pictures until I get things “just so”. I’m impatient, and waiting to do anything I want to do right now is always hard for me, but I want to show of my minuscule palace and I know that if I take pictures now, I’ll just end up taking more later when I switch everything around. That said, I’m enjoying myself immensely. I like my solitude and so far living alone suits me, especially the not sharing a bathroom part. No one pounding on the door to get in while I’m in the shower is quite nice. So is not having to fight off babies or dogs when I set my knitting down on the couch.
I haven’t had an exciting weekend. Mostly I’ve puttered around and made mental lists of things I need to get with my next paycheck. Like a vegetable peeler (a good tool for a vegetarian to have), a step stool so I can reach my ridiculously high closet shelf, and shoe tree for the shoe collection I still refuse to thin down, even though I wear the same three pairs of shoes all the time.
I’ve had the desire to cook again, which has been on hiatus since I had to share a kitchen with my sister in law. The problem is now that I have my (wee small) kitchen to myself, the majority of my cooking gadgets are stuck in storage in Las Vegas and that seriously impedes my ability to cook. (See vegetable peeler above.) Thus far, each meal has been an excerise in ingenuity, not only on the limited ingredient side, but also being limited in the tools available with which to cook said meal. So I present you with….
MacGyver Veggie Stew
- half one yellow onion diced
- two cloves garlic diced
- 2 tablespoons olive oil
- half small butternut squash diced
- one 15.5 oz can diced tomatoes
- four large white mushrooms diced
- salt, pepper, thyme and tarragon to taste
Heat oil in large suacepan graciously provided by C, or stew would not be possible at all. Dice onion and garlic while struggeling with new set of knives that slice slanting to the right no matter how you angle the blade. Saute onion and garlic while repeating epic battle with knives, this time with butternut squash. At same time, curse absence of vegetable peeler that would have saved much time, effort and squash now headed for the trash. Add tomatoes and mushrooms. Add salt, pepper, thyme and tarragon to taste, or about 1/4 teaspoon each for those of us who like to measure. Cover and simmer 15-20 minutes.
