eeeeh.

So I lost steam for this sucker pretty quickly, huh?  I'm not too surprised about that.  I mean, didn't I warn you at the very beginning that I've probably started about 100 blogs, posted 3 posts in each, and promptly abandoned them?  Honestly, the truth is my life is just not that exciting.  Oh well.  I did warn you.

Anyway, to give a re-cap of what's happened in the intervening months: I survived vegetarianism!  Sure, it was only one month, but to hear some of my friends, you would've thought I volunteered to amputate an arm.  I suppose now is the time to yak about some lessons learned, but in keeping with my truth-telling streak, I'm going to come clean and say, I didn't learn much.  I already eat a diet with a lot of vegetables, never having been one who needed meat at every meal.  I often ate vegetarian meals just because I simply preferred it.  The month-long vegetarianism experiment basically proved what I had already known about myself, which is it isn't that hard for me to be a vegetarian.  However, I like meat and the way it can be prepared, and I don't see a need to deprive myself of it so I'm back to being an omnivore.  I wasn't eating vegetarian for moral reasons, not even health reasons, so there wasn't anything compelling me to stay veggie.  Ah, a lack of moral conviction.  That's totally my tagline.

Another thing that happened to me was that I lost steam in the kitchen a bit.  I was heavy into trying new recipes last year, baking and shit (wtf, I'm actually baking?), and when the new year broke, I was plain tuckered out.  I spent some time at home with my parents, where I didn't venture much into the kitchen (my mother's domain), and when I finally I came back, I think I lost some of my mojo.  However, it seems to be trickling back, spurred by looking at pictures of food and thinking, I want to eat that and I can totally make that.  The latter is only sometimes true.

So here's something that I made recently: Grilled Salmon over Rice.  I don't really cook fish much, and so surprisingly, this turned out quite edible unlike my previous attempt, which I will not think of again.  I originally wanted to make tuna tataki, but the Asian market, that I drove 20 minutes to just get fresh fish, did not have any.  I know.  What in sashimi hell is going on?  I would not be deterred.  I wanted fish on rice, and daggumit, I will have it!  So it was a quick ball-change to salmon, though it could not be raw since I didn't want to spend the money on sashimi grade fish.  Grilled it was, and it was excellent.  It's mixed with masago, layered with daikon sticks and radish sprouts (yes, I like my radish), and sprinkled with green onions.  A gentle hand with soy sauce over it, and it made a light and delish Monday night dinner.  All that was missing was miso soup, but it was already 10 PM and I just didn't have time to whip that out as well.

You like?

Of Drinks and Things

Day 20 of vegetarianism. Okay, now I'm starting to get cravings. I seriously want some pho. And smoked salmon. And sushi. And salami. Lamb. A freaking burger. I blamed Jason Segal from "How I Met Your Mother." I was watching a re-run of the show the other day, and boy, does that man know how to make burger eating look good. I was convinced and I'm not even all that into burgers. These cravings, they come and go, but they're not quite strong enough for me to break my vegetarian streak. They are, however, strong enough to make me really look forward to November 1. I'm still thinking about what to eat that day. It's going to be special.

In other news, I've had various other food thoughts knocking 'bout the old noggin this past week. Two of them are ideas I've been kicking back and forth for a while, which are 1) high tea and 2) fondue. Those, I'm sure, will happen sooner or later, but are on the back burner so keep your eyes and ears open for a future post, if I don't get lazy and abandon this blog in 2 weeks. I'm just saying, that's kinda how I operate.

Idea numero tres I hope to see come to fruition fairly soon. Lately, I've been flirting around the idea of making my own cocktails. I made a pretty smashing sangria a month or so ago and I've been thinking about infusing some vodka/Everclear so that I can make my own digestifs. I haven't made them yet because I need to cross state lines to purchase Everclear, and I just haven't had the opportunity to do so.

Anyway, I digress. For some reason lately, I've really been wanting some kind of cocktail that tastes of tea, specifically Earl Grey tea. I'm thinking I want to also add some ginger, either fresh or in the form of ginger beer, and maybe some pineapple juice. I really don't know since I've never made any sort of real cocktail on my own before, and suddenly I want to jump into something rather complex. It's rather ambitious and cocky of me.

I'll let you know if I pull it off.

p.s. After I drafted this post, I did some casual searching on the cocktail Dark and Stormy, which is essentially a mix of ginger beer and rum. So it appears ginger beer is super easy to make, which means I'm making ginger beer. Stay tuned because there's apparently a danger of explosion.

Cheater, Cheater

Day 14 of vegetarianism. Invoked the cheat meal on Saturday. I had dinner with some friends at a Chinese restaurant that was more suited to family style sharing, and it just made simpler to eat along with everyone else. And so it was that I ate some pig ears, beef soup, and pork dumplings.

Let's assess my feelings! Well, the food was delicious, as it always is at this spot. Did the meat taste so so sweet, like I was dying of thirst and precious water touched my lips? Not really. I have to say, in this vegetarian diet, I haven't missed meat all that much. I miss specific preparations of meat, like pho, but I have no particular craving for it at every meal. What I have experienced is more frequent pangs of hunger, and I do suspect that it is due to a drop of protein in my meals. I'm sure my body will eventually adjust, but it wouldn't hurt to bump up the veggie protein quotient in my meals and add more pulses, egg, tofu, etc. to my meals.

In other news, I made beet "ravioli" last week. I cheated and used gyoza skins because I've never made pasta from scratch before and didn't want to embark on such a project with a limited amount of time (I had to be somewhere after dinner). I added some chopped parsley because I'm not a fan of butter sauces without a little green or garlic to cut the straight up butter taste. I also accidentally (on purpose?) turned this into a browned butter sauce by cooking the butter longer but hey, it still turned out alright!

Final verdict: prett-ay tast-ay! The beet ravioli at least, although I will use less nutmeg next time. The butter sauce tasted good too, but I'm generally not a fan of butter as a sauce so next time I will probably use olive oil and maybe some garlic. What doesn't taste good with garlic? (Yes, I used the good butter. Kerrygold, baby!) I will also stir in more goat cheese v. ricotta because I think the beets need that flavor contrast.

I also included a picture of my hand after handling the beets. I always get a kick out of how beet juice turns skin an awesome shade of purpley-pink. I tried to take a picture of my hand that didn't make it look like I had a dinner-plate-sized palm and this was the best I could do. I guess a salad-plate-sized palm isn't too bad.

Reporting from the Trenches

Day 4 of vegetarianism. Honestly, it hasn't been that bad. I haven't had any strong cravings for meat, but I have noticed that I'm hungry more often after a meal. I guess all those friends who said, "Oh, you're going to lose so much weight!" are way off-base because my appetite has kicked up. Fat vegetarian, that's what I'll be, though I must say, if fat is my end-stop, I'd rather be an omnivore on my journey there. But a deal is a deal, even if it is with myself, and I am quite determined to see this through.

On Saturday, I went to the Renaissance Faire and was tempted to steal of a bite of the boy's steak on stake (everything comes on a "stake" there), but the temptation subsided and I was able to remain meat-free. Other than that, it's mostly mental slip-ups that I've run into during these early days. On Sunday, I needed to figure out a quick meal, so I opened up my fridge and then my freezer to see what I had. Spying dumplings up there, I thought to myself, "I'll have pork duuuuum...crap." I made myself a salad and quick bowl of re-heated couscous instead.

Most of my meals so far have consisted of salads, and while I love salad (no, I mean it, I really do), I'd like a little more variety so I'm going to have to start thinking up some vegetarian replacements for my old meat stand-bys. And remember not to put bacon on my salad at Ruby Tuesdays. Darn.

Going Vegetarian

Beginning October 1st, I’m going vegetarian. Dun dun duuuuun. Now before anyone freaks out, I’m only going vegetarian for a month. After having several friends dabble with vegetarianism, a sister who went vegan and back, and a mom who’s the occasional vegetarian (for religious reasons), I decided I’m going to check out what the hoo-ha is all about. I want to see if it would be hard to stick to a vegetarian diet and whether I’d get bored. To be honest, I’m not apprehensive. I like vegetables, often better than meat, and when I was younger, I gave some thought to being a vegetarian because I liked vegetables so much. In fact, if I eat a meal without enough vegetables, I feel dissatisfied and not satiated. However, I never gave it a good go, even though I eat vegetarian meals of my own accord all the time.

Since I’m not eating vegetarian for moral reasons, my ground rules do not give me a strictly vegetarian diet. For example, I’m letting myself have one cheat meal a week. This is just a contingency meal, in case I end up in a situation where eating vegetarian isn’t an reasonable option, such as dinner at someone’s house or a restaurant without vegetarian options. Friends with whom I’ve discussed this have challenged me to not have the cheat meal, but I honestly don’t see the point. One cheat meal a week is a tiny percentage of the many meals I will be eating over the course of the month, and I’d rather have the option to flexible. Though I’m happy to do it, having vegetarian friends creates more work for me when I play host to them and meat-eating friends. I am not capable of asking my guests to eat just sides while everyone else gets an entree. I imagine that it is the same for other people who would invite me over for dinner. For that, I built in the cheat meal so I wouldn’t create more work for someone who has been so generous as to have me over as a guest.

The other non-vegetarian option I’ve allowed myself is the use of chicken/beef/fish stock and sauces that may have a meat/fish component (such as Thai fish sauce). The reason for this is because I have a lot of asian sauces and condiments that do have some meat/fish component to them and I’m not about to go look for a vegetarian replacement to use for simply a month. Also, if somehow I ate unknowingly ate something that contained a meat component (like gelatin, which is made from beef), I’m not going to be beating myself up for breaking the rules. I want to adhere as closely as possible to being a vegetarian, but there are just going to be times when I won’t know all the ingredients that went into something, and there’s not a lot I can do about that. Again, since I’m not eating vegetarian for moral reasons, I don’t see a problem with a more flexible approach to it.

Ultimately, I believe that a well-balanced and carefully chosen omnivorous diet is healthier than a strictly vegetarian diet. So if my diet isn’t strictly vegetarian but 95% vegetarian, I can live with that. I’m doing this as an experiment, just to see what happens and with a desire to see something through. It will definitely be interesting, and I will try to chronicle my efforts and report back in on any effects on my body, mind, and spirit. I hope that my month of vegetarianism will teach me something about how I eat and how my body responds to food. I intend to return an omnivorous diet when the month is over, but hopefully with greater insight into the life of a vegetarian.