hey friends dont be a dumbass like me and please eat as properly as you can

Tonight’s badly lit delight: the other half of that mixed seafood pasta thing. Which did turn out to be pretty good. I added an extra handful of frozen shrimp this time, because protein.

Along with one adaptation of the herby zucchini and tomatoes my mom used to make, because I got an urge. Good thing that did turn out about as good as I was hoping, because there’s most of a pan left to finish up on my own 😅

(ETA: Still not sure how I ended up living with a picky eater who can’t stand shellfish, any type of squash, or cooked sweet peppers. Among other things. But, it’s not so coincidental that these items show up a lot when I’m cooking for myself. Good opportunity to cover all those bases here 😊)

It may not have been ready until midnight, but finally a half-decent meal 🙄

After seeing somebody mention having some zucchini pakoras with yogurt rice, I got an urge. Sounded like a good combo, and I got some more zucchini yesterday.

Add some mixed pickle on the side, and it was a great reasonably light meal. (As usual, I didn’t really use either of the linked recipes, but they look pretty good.)

There was enough batter left after dipping all the zucchini slices that I threw in the rest of the carrot from the rice (grated) and some shredded cabbage to use up the rest. A little variety, and that turned out tasty too. I was starting to feel vegetable deprived the past couple of days, which was also part of the thinking there.

Now I have like 3x the pakoras I need tonight, but they usually reheat well under the broiler anyway. Should have lunch covered tomorrow, with plenty of extra rice too.

Shame I didn’t think of the yogurt rice while the heatwave was still going strong. That’s basically a cold rice salad, and it will keep well for several days in the fridge. The cooling food would have been extra welcome just a few days ago, but I’m happy enough to get it now.

Another quick seafood pasta thing, which I’m at least hoping might be as tasty as the other one I tried. (And considered buying again earlier.)

This time I thought I would try cutting the frozen block in half, so I don’t have to cook both servings at the same time. Not sure I want all of it at once, and seafood in hot weather 😧

On the plus side, I should now have fresh food to last a few days. Plus some ice cream and berries 👍 (Extra little self-bribe to get me out, too.)

Mr. C is gone until next Sunday, and I am much better at making sure other people stay decently fed. Trying to head that off early, at least.

It may have taken until after 11 p.m., but finally something resembling a full meal!

(Some fried leftover cheesy polenta with leftover marinara to dip in, some of the marinated zucchini, and a few preseasoned lamb kebab things which aren’t too bad.

The kebabs also came with a little container of tzatziki, but I didn’t notice until after I got them home that it was all curdled like it had been frozen 😈 Good thing they’re fine with no sauce, or the marinara.)

Done! And it tastes a lot better than it looks in this terrible lighting.

Probably a get-again, actually. To my taste, it didn’t even need any seasoning adjustment. Though I did throw a little parsley in, mostly for color and because we had some.

(Unlike with a lot of British-made stuff, it didn’t even need salt beyond the little bit in the pasta water! Thankfully the Demon Sodium doesn’t seem to be terrifying the rest of Europe to the same extent now 🙄 Not really a big deal with a pasta sauce, but some things will just never taste right trying to add the salt afterwards.)

Another endorsement for the BiAglut pasta! Unlike pretty much any other GF pasta brand I’ve tried in 10+ years of the celiac dx, this stuff is totally fine to finish off in a sauce, without it going mushy and gluey (!) Impressed again at how it just behaves like a decent regular wheat pasta. The second bowl was still nice and al dente.

I had almost forgotten how much I enjoy linguine, so of course I only bought a couple of packs to try. May need to order more before too long 😅

I have no idea how good this may be, but I guess we’ll find out before too long.

The ingredients looked reasonable, so it’s hopefully OK with some seasoning adjustment. And maybe not as much of that, since it’s Italian-made.

Mr. C is off with friends to some beer festival tonight, so I decided to grab something easy that he wouldn’t want to eat 😊 This seemed to fit the bill, with linguine and some fried zucchini on the side.

(Still haven’t quite decided if I want to chunk that up to cook with some onions and probably garlic, or just slice and sear with a little olive oil and adobo seasoning. Hungry enough to make decisions harder, too.)

Egg bhurji recipe | How to make egg bhurji recipe | Anda bhurji recipe

Tonight’s delight: Some quick jazzed-up scrambled eggs, on buttered toasted bread. Partly because I had the end of a nice loaf of bread to use up before it went more than slightly stale, plus some odds and ends of sweet peppers.

No cheese added tonight, though that’s good too. Just plenty of butter all around.

Still not as much as in one street food version from Mumbai I ran across on YouTube a while back. Wouldn’t be surprised if that guy used half a pound per (large) plateload. Not in the mood for quite that much tonight 😉

Some real food, even if it took until around 10:30! With vegetables and all! (A lot of them lurking at the bottom of the bowl here.)

I had some squash and half a red sweet pepper left in the fridge, and I’m the only one here who likes either one. Good opportunity to get that used up, with Mr. C gone late for another fencing event today.

Considered just making some basic fried squash with the pepper thrown in to go with some leftover macaroni and cheese. But, I decided it wasn’t that much extra work to throw together some quick noodles with some precooked chicken from the freezer.

So, I ended up with basically squashtastic yakisoba, with a gochujang sauce because I was in the mood for some heat. (Working off this sauce.)

Not a bad quick meal!