I am not a cook. My lovely husband has done the majority of the cooking over the course of our decade-long relationship. He is an excellent cook, one of those rare types who can head into the kitchen with seemingly nothing in the pantry and emerge 15 minutes later with a dazzling meal. It didn’t bother me that he was the main chef back when we were both working, but now that I am a stay-at-home mama it has begun to nag at me, like I am somehow less of a wife, less of a mother, because I expect (for lack of a better word) him to make dinner for our little family after working at the office all day. When a friend good-natured-ly asked me if Jim knew he would be the head chef when we got married, I decided to make a plan to remedy this situation.
Enter Robin, where all good plans and ideas begin. Months ago she had mentioned the cookbook “A Year in a Vegetarian Kitchen” by Jack Bishop and said she was loving almost all the recipes in it. I checked it out of my trusty local library and I love that it bases the recipes on the seasons and what ingredients are most readily available during those months. I rest all my hopes of becoming a cook on this cookbook. And because I can’t just try something, I have to make grandiose plans and therefore plan to try every recipe in the book (which may require purchasing the book at some point). So here goes! Tonight’s meal: Curried Carrot-Apple Soup with Golden Tofu Cubes. Amazingly delicious.