I don’t really feel like blogging but I suppose I ought to.

One of our birds died this past week and it was really horrible being that I had to watch him die but we found him a nice little place where poppies grow and the grass grows long. Kind of stumped about what to do with our other bird since she’s bound to get lonely and although I cook a lot I’m not sure if it’s enough attention for her. We’ll see…

I haven’t really made that much new food although I did make a fettuccine alfredo type dish which had mixed results. It wasn’t really close to an alfredo sauce although I’ve never had the non-vegan version in real life as it is. But this recipe used onions, nut. yeast, and pine nuts as the main base with all the other ingredients pureed. Simply sauteed some broccoli and mushrooms and then added everything to the pasta. I wouldn’t say the sauce was bad but it wasn’t like a cream and didn’t taste anything like I had thought it would. I can’t explain the taste because it was so weird and new. Although it was an interesting sauce I don’t think I’ll be using that recipe again. It was just so different that I can’t seem to grasp what I like or dislike about it…hmm…strange sauce…

I attempted to make my own stuffed roma tomatoes since I saw this program over the winter holidays that featured some cheese filled tomatoes. Instead of cheese I used a Tofu Ricotta recipe which is essentially crumbled tofu with basil and a few other ingredients. I really should have saved the tomato juice and insides for something but I didn’t have a container and I wasn’t sure how long it would last. Anyway, I stuffed the tomatoes and baked them for about 20 min. In truth, I based the baking time on an online recipe but I think their oven temp. must be different than mine because the tomatoes lost quite a bit of their shape and I forgot to take into account that tofu dries out whereas cheese just gets melty. So I really should have only baked them for 10min at most since I like the tofu ricotta to be nice and moist and I seriously had to stop myself from eating the tofu before I even stuffed the tomatoes because it is so damn tasty.

Overall, an interesting meal that need some major changes but I suppose I can’t always get it right the first time.

I forgot to add that I did sprinkle the tops with bread crumbs which I’m not sure if I’ll do again. Seemed a bit pointless but some people really love bread crumbs.

It’s a bit strange to feel the seasons change especially since everyone claims that California doesn’t have seasons. But now that I’ve been shopping at the farmer’s market for almost a year I now realize how lucky we are to have these items available throughout the year in regular markets. The changes in seasons can be a bit disruptive because I want to continue eating certain types of food even though they aren’t really in season now that it’s becoming spring. I think it’s part of the reason why I feel like I have no new food time make even though I know there is so much I could think up. But I am excited that the strawberries are coming into season since I’m a Berry Fanatic and I picked up some blackberry jam this week for our breakfast rolls.

I suppose that is all I will write today.