Thursdays are a bit tricky when it comes to preparing awesome food. I get home from work, immediately get in the car, go pick up our CSA vegetables, come home, put away the vegetables, sit down for maybe five minutes, then go off to my weekly violin lesson, then get home at 7pm. If I make anything especially involved then we don’t get to eat until really late, and we get hungry and start snacking. Thursdays are usually leftover nights, but I’ve been making an effort to make smaller quantities of food to start with, and whatever leftovers there are I’ve been taking to work for my lunches.
My original plan for tonight was coleslaw and seitan-chicken salad sandwiches, but it was so rainy and cold today that the thought of eating two cold and slimy-mayo things for dinner was just not appealing. So we kept the coleslaw idea, shaving a bit more off the gigantic head of purple cabbage from the CSA that’s been lurking in the crisper drawer for several weeks. D. made the coleslaw since for some reason his coleslaw always turns out better than mine. And instead of the chicken salad sandwiches I made grilled cheese with some Follow Your Heart monterey jack flavor soy cheese and pickled jalapenos. The soy cheese does melt, sort of. What I do for grilled cheese is toast the bread first because it’s usually too soft to be able to properly spread Earth Balance on it. Then I proceed as usual for grilled cheese, except the bread usually browns before the cheese is melted, so I microwave it for a few seconds to melt the cheese. I actually do the same for quesadillas. Served with the coleslaw and a dill pickle that my dad made!
Tomorrow’s meal promises to be more interesting!