Today I am all grouchy and ill-tempered because a back injury I got almost 7 weeks ago still hasn't completely healed. And, while it is true that I should not have skated with it, and I really should not have walked all over Boston and Rockport for four days, it was the last open ice of the semester and my parents were in town, so I did. It's not painful in the way of new back injuries, exactly, and I'm not popping drugs by the handful, but I get tired and achy very quickly, and I'm taking more ibuprofen than I'd like to be. I haven't been able to run since early April; just walking to work is enough to leave me hurting for the rest of the day, and that is not okay.
Also, after the latest reinjury on Friday, my legs keep going numb or tingly at odd moments. I think I have to suck it up and go talk to my doctor. Ugh.
* * *
ANYWAY.
Y'all, y'all, I realize this is hard to believe, but this recipe from Cooking Light involves actual cooking: Falafel-stuffed Eggplant with Tahini Sauce and Tomato Relish. It's like 2003 came to visit and brought dinner!
I am not *entirely* sure that it's worth the number of dishes it creates, but it's pretty good, and let's be honest; some of that's my fault, because I kept absentmindedly stirring other things with the tahini spoon. (People who are reading the recipe and thinking, "but kyria, there are only 2 spoonfuls of tahini, divided, how difficult could this be?" well, you're absolutely right and I just don't really want to talk about it.) This is the sort of recipe you really shouldn't make in this part of the country until mid-August at the earliest, but eggplants were really on sale, and then I was ambushed by those golf-ball-sized little tomatoes-on-the-vine that almost look like real ones while I was in Whole Foods buying skyr with which to culture my own.
So. It was destined. And just imagine what it'll be like in late August, when the ingredients are actually in season.
Making skyr, by the way, involves things like leaving pots of milk wrapped in towels on the counter for 10 to 16 hours - the imprecision doesn't exactly fill me with confidence - so I'm hoping not to become a cautionary poisoning example for home economists (bets on the likelihood of this will be reluctantly accepted).
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).
Also, after the latest reinjury on Friday, my legs keep going numb or tingly at odd moments. I think I have to suck it up and go talk to my doctor. Ugh.
* * *
ANYWAY.
Y'all, y'all, I realize this is hard to believe, but this recipe from Cooking Light involves actual cooking: Falafel-stuffed Eggplant with Tahini Sauce and Tomato Relish. It's like 2003 came to visit and brought dinner!
I am not *entirely* sure that it's worth the number of dishes it creates, but it's pretty good, and let's be honest; some of that's my fault, because I kept absentmindedly stirring other things with the tahini spoon. (People who are reading the recipe and thinking, "but kyria, there are only 2 spoonfuls of tahini, divided, how difficult could this be?" well, you're absolutely right and I just don't really want to talk about it.) This is the sort of recipe you really shouldn't make in this part of the country until mid-August at the earliest, but eggplants were really on sale, and then I was ambushed by those golf-ball-sized little tomatoes-on-the-vine that almost look like real ones while I was in Whole Foods buying skyr with which to culture my own.
So. It was destined. And just imagine what it'll be like in late August, when the ingredients are actually in season.
Making skyr, by the way, involves things like leaving pots of milk wrapped in towels on the counter for 10 to 16 hours - the imprecision doesn't exactly fill me with confidence - so I'm hoping not to become a cautionary poisoning example for home economists (bets on the likelihood of this will be reluctantly accepted).
This entry was originally posted at Dreamwidth. View comments (
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