Grains and Glop

So, I actually cooked tonight. As usual, I cook things quickly because I'm hungry. Michael was late getting back from work because of a meeting he went to.

So, for grains, I put in the ricecooker about 25% sorghum, 25% buckwheat, and 50% rice. It was some type of gourmet white rice. I put roughly the normal amount of water I would've if it had been all rice.

For the glop, I put about 2 or 3 tablespoons of butter to melt in the pot, then when it was molten, I added some random amount of whole wheat pastry flour as usual to create a whitesauce. Not having any nonsweetened soymilk tonight, I put some amount of heavy cream into the pot, maybe about a third of a cup. Then, I added some random amount of water, maybe about a third of the way up the pot. I then let that simmer. I added a package of frozen (thawed) peas and a package of griller crumbles, as well as a generous amount of shredded cheddar (maybe 5 ounces?)

Anyhow, that's roughly what it was, and Edwin appreciated it greatly. He was crying quite cranky and didn't want to eat, or so he thought, but I managed to get him to eat one bite and then it was really easy to get him to go to his chair so he could get more..

Waffles and Eck-spargis (Asparagus)

Dinner was weird tonight... We didn't want a usual dinner, so I made waffles. The Joy of Cooking suggests making waffles with bacon. So I did:

Sift together

1-3/4 cups whole wheat pastry flour,
2 teaspoons baking powder,
1/2 teaspoons salt, and
1 tablespoon sugar.

In a separate bowl, beat

3 eggs,
3 tablespoons oil, and
1-1/2 cups soymilk.

Mix the wet and dry items together. Add to the batter

5 slices of fake bacon (diced).

Ladle roughly 1/2 cup amounts into a hot waffle iron.

So that was the waffles. But the amusing part was the asparagus. Bring some salted water to boil. Add

about 16 white asparagus spears

to the boiling water, cover, and cook for 10-12 minutes. While this is cooking, mix

2 tablespoons whole wheat flour,
and enough olive oil to make a thick paste.

Heat briefly, and add

1-1/2 cups soy milk,
salt to taste,
2 tablespoons coarse dijon mustard, and
1 minced sprig of parsley.

Cook over very low heat until thickened. Once the asparagus is cooked, drain it and pour the sauce over it.

This meal was surprising in two ways. First, Edwin usually doesn't like waffles, but he was OK with these. However, the big surprise was the asparagus. Edwin really, really liked the asparagus, and tried to eat it as fast as he could stuff it into his mouth! He calls it "eck-spargis"...