Last night I made the eggplant potato zucchini moussaka with pine nut cream from Veganomicon. Holy crepe. My family is generally completely unreceptive to my meals. I generally don’t make anything with tofu or things that could freak them out (I don’t get it). However they were all dying over the moussaka (we are Greek. Moussaka would run through our veins if it was put in the blender first).
I recently made a huge mistake that cost me an amazing job opportunity (the big bucks). My close brush with post undergraduate real life employment has sent me into a ten minute sobbing session the last two days but cooking has helped a bit.
Hopefully the Veganomicon asparagus quiche with tomatoes and tarragon (uses walnuts and navy beans instead of tofu for a vegan quiche. genius!) will help to continue my slow ascent out of melodramatic “I just graduated” all encompassing depression.