ravenously

food.

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After Rahul and I went for a bike ride to the Peralta Community Garden and back,

I cooked up some polenta:

3 cups water

1 cup polenta

1/2 tsp salt

1 chicken bouillon cube (I figure it’s OK as long as I’m just using it up)

I spread it on waxed paper in a baking dish and let it cool in the fridge. In the meantime, I turned my tomato soup into sauce:

Sliced up a couple handfuls of fresh button mushrooms.

Browned them in olive oil.

Threw them into the soup with a handful of dried oregano.

Added a handful of fresh basil leaves, minced with the mezzaluna.

Then I sliced the polenta into squares and fried it in butter and oil, poured sauce over the top, added some sprinkles of vegan mozzarella, and melted the “cheese” in the microwave.

I ate some delicious black seedless grapes for dessert.

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Written by orata

August 24, 2004 at 1:25 pm

Posted in Uncategorized

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