Tuesday Dec. 27
I love cooking. Seriously, I do.
You probably don’t believe me because I lack the patience required to do it — especially when I’m hungry. I usually only want to cook when I’m hungry. Do the math. I clearly do not have the patience needed to feed myself if it takes time to prepare.
I think that’s why I like leftovers so much. The grunt work is already done so when you’re hungry you can just… well… eat. Clearly I’m the fast food restauranteurs dream (even though I only eat their french fries and fountain bevs).
Anyway, I’m the kind of person who needs to prepare meals prior to wanting to eat them or have someone cook for me. Currently I’m lucky enough to have the latter. My roommate loves to cook and has the patience to do so — we’re opposites when it comes to that.
Tonight she made a delicious buffalo chicken salad. That doesn’t sound complicated or time consuming — but she made it dairy free for me. Including dairy-free bleu cheese. That’s right, I have an amazing roommate who feeds me my favorite foods and takes the time to make it edible for me.
After my prison meal of a lunch (Whole Foods has been lagging lately) that included four slices of yellow/red peppers, two artichoke hearts and a few cherry tomatoes, I was so excited to have a meal that had some sustenance. Now I will be able to wake up and go for a run without falling over because I have only veggies in my system. Winning.
Do you want to enjoy some dairy-free bleu cheese? It’s easy enough to make from scratch! Just take some mayonnaise and add lemon juice and apple cider vinegar to taste (start with small amounts). Add some pepper for flavor. Do you like the bleu cheese texture? Just use extra firm tofu and crumble it in! This is perfect for salad, buffalo wings or any other delicious meal that is missing bleu cheese! Enjoy!