I already regret my New Year’s Resolution.
I lost track of time, like always.
Every January I am struck by a strange and unstoppable compulsion to clean, organize and declutter every closet, shelf, cabinet and drawer. It doesn’t matter what my calendar says or what other promises I have made for the day. I suddenly and inexplicably find myself with a rag in one hand cleaning the outer corners of a pantry that hasn’t seen a mop or a vacuum in at least two years.
That was a few days ago. Monday, it was the two junk drawers in the kitchen and the book shelves in the living room. It took all day. I don’t know why it took all day, but it did. And I was exhausted by the end of it. My donation pile grew and my satisfaction along with it. Until… I realized… oh shit. MEATLESS MONDAY!
And by now, of course, you all know that a quick run to the grocery store was not an option for me.
What to do, what to do.
I run by the Tasty Kitchen in a frenzy. My scattered brain and frantic fingers can hardly concentrate. Morgan wanted butternut squash pasta or ravioli. No time for that. Besides, no butternut! (hear that Michelle? NO BUTTERNUT!) What do I have… what can I make….
Perhaps because the idea of Morgan’s butternut pasta was somehow lodged in my psyche… I don’t know. I don’t know what possessed me to consider the roasted carrots in the freezer from the fall of 2008. Who knows how my brain works.
But defrost the carrots I did.
And it was all downhill from there.
Oh, I gave it a nobel effort. But from that very first decision, I was lost.
So, yes. I promised to write about each meal. But you won’t be needing this recipe. So I’ll save you all the lovely photos of the process.
Except maybe this one:
mmm. I bet that makes your mouth water, doesn’t it?
Maybe the same feeling you get right before you throw up.
Here’s another detail about the night’s festivities: I must have been asked six times, between the hours of 5 and 7, what I was making. Dave even called from the car out of curiosity.
What could I say?
Baked Wheat Pasta with Pureed Carrot Sauce? Are you kidding me?
With ginger, garlic, wine, half and half, orange juice, thyme, sage, pine nuts and ricotta? Because I just kept adding ingredients with the hope that it would begin to taste like something other than year-old roasted carrots from the freezer?
What would you have said?
So I lied.
(Don’t worry. They don’t read this so they’ll never know. I told them it was indeed butternut squash.)
And they believed me!
And they ate it!
It wasn’t as bad as I thought it was. Except for the fact that we all had to add about a cup of liquid to our plates in order to make it edible. I added half and half. I mean it’s Meatless Monday, not Fatfree Friday.
But I still think bacon bits would have improved it.
joy says
we had 3 cheese whole wheat tortellini (did you know you can BUY them? and keep them in the freezer?) and a tossed salad last night. Oh yeah, and Burgundy Pepper lamb tips–Vegetarian??It’s ok, I’ll make lamb (My big fat Greek Wedding) My brother has been a vegetarian for almost 40 years now. So we almost always have those options. I think Bacon bits would have been good on the lamb…..and salad…………
Michelle says
I love when I make a post! I must state though, it wasn’t that we weren’t willing to share, it’s just that we’re too lazy and let the damn squash rot in a ten gallon bucket in the garage!
admin says
I’m trying to keep any open mind about wheat pasta (as Dave mistakenly bought an entire crate of the stuff at CostCo), but I’ve gotta say: so far not so good. It’s just too overwhelmingly wheaty. Not what I want in a noodle. Is it just me?
admin says
It took you long enough.
joy says
I think brands matter with wheat pasta. I’ve brought whole wheat penne in a baked rigatoni type dish to church potluck and no one noticed and liked it.
admin says
This is the barilla brand. I like their regular noodles a lot.