I went to a cookout Friday and put this whole project to its first major test: one of the vegetables I’ve supposedly added to my diet permanently was on the menu…and I ate it. And it was great. And it was only Week 2! It’s working! We had kabobs on the grill, which fortunately had a ton of red meat on them, and they were colorfully decorated with mushrooms and red, green and yellow peppers. And onions. I ignored the onions, of course. New Naysayer Chad is convinced he can get onions on the list or trick me into eating them (which is absolutely against the rules). Silly, deluded Naysayer Chad. And hipster Tom. And Mellow Dad. Onions are out. You lose.
Back in the real world, I excitedly enjoyed the mushrooms, and I inaugurated pepper week early by cutting a grilled red pepper into tiny little squares and nibbling on it carefully, fearful it would scorch my mouth (aren’t peppers supposed to be hot?). But I liked it. I haven’t determined yet what this means for red peppers, like if I’ve committed some major transgression against the project by breaking the rules and battling the red pepper two days early, if I still need to incorporate them into this week since I already know I like them, or what, but I know I’m going to have trouble with green peppers, so I’m going to concentrate more on them and worry about my departure from the rules with the red pepper later (I blame it on the vast amounts of tequila I consumed before dinner and the fact that my dinner companions dared me…even though they knew peppers were on deck for this week and I would get around to all of them eventually…naysayers and rulebreakers!).
Even though I had a relatively successful week with mushrooms, I did also learn two more valuable lessons from the parts I flubbed:
- My inability to cook could possibly hinder my total victory over some vegetables. For one thing, because I don’t know where shit is at the farmer’s market or grocery store I wound up completely abandoning the mushroom risotto last week (does anyone know what Arborio rice is or where to find it at the store?). The other thing is, unless recipes or instructions specifically say to dig out all that weird looking stuff under the mushroom and cut the stalk-y bit down to the very nub, I’m not going to know to do that, and then my portabella is going to fill up with oil and catch on fire, which it did. Spectacularly. So, if you send me recipes or ideas–and please keep them coming, I need them–assume you are working with someone who has the culinary skills of a nine-year-old.
- Partying hard on the weekends makes planning for the week and shopping for veggies on Sunday a real drag. This is another reason I’ve never really cooked. I have a life. I’m not sure what’s valuable about this lesson, actually, I’m just telling you, it blows. In other news, Paul McCartney was amazing at Piedmont Park this weekend. Have you heard of this guy? He was in a little band called the Beatles. I mean, we lost our shit when this happened.
Onward to peppers. Bring it, peppers.
5 thoughts on “battle 3–peppers”
Tequila is highly underrated as a motivator to healthful eating . . . I bet you I can get you to eat more veggies with tequila than even with cheese. 🙂
My baby brother and I love to eat red peppers raw, they’re nice and sweet. Might be worth a nibble some evening before cooking.
You can substitute med or short grain rice for Arborio. It’s totally not necessary. I usually bump up the cream or butter a little when I’m not using the special rice to make sure it’s just as creamy.
So glad you liked the stuffed mushrooms! I do have a recipe for stuffed peppers. Just sayin.
Tsk, cooking IS living! Though so is drinkin’. I have every confidence that soon you’ll be happily combining them with a fine air of insouciance, and the food and the drinks will both taste better in the process.