Adventure Begins in the Kitchen
Although I dabble in bringing non gluten-free groceries home, I really try not to. Sprouted wheat goods are my justified compromise for breads. And it’s not a true compromise, as I secretly prefer their frozen freshness over what can be found on the preservative packed aisles. The one exception to this is a sprouted wheat tortilla – yuck! After a one-time tasting, I was forced to say “buh-bye bean and cheese quesadillas!”.
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I know it’s due time to make something again when I find myself mentioning said something at inopportune times. The ability to work ‘egg white oatmeal’ into a conversation while your favorite band is playing? Too weird for words…
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Throwing a dinner party is not difficult in my friend circle. When I tossed the Challenge #3 description to my besties, the first responses were “I’ll be there!”, “What can I bring?”, “Should we dress in theme?”. All of the stresses expected to accompany the hostess position faded. Why Project Food Blog challenges continue to give me school girl excitement, I don’t know, but I’m down with it.
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When I saw lobster in this week’s Junior League recipe cluster, I rushed in my request. I’ll be darned if someone else gets to test this one out! I knew it would also be the perfect opportunity to put my mammothly blossoming basil plant to good use. The same blossoming basil that, in complete disregard for aesthetics, begged its way out of my windowless kitchen and into the dining room.
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