My cooking skills seem to be (finally?) coming together!
It was my turn to make dinner, and since I’m always in need of a little extra protein, I knew I wanted to incorporate beans into my meal. This pasta is loosely based on this recipe, but I didn’t follow it very carefully- nothing was measured, I used spinach instead of kale, and I added in a yellow bell pepper—partly because it happened to be in the refrigerator, and partly because I enjoy colorful food.
 |
| freshly chopped and ready to sauté. |
 |
| dinner time! |
When I first examined my apartment’s kitchen, I was a little worried about the lack of measuring tools. Normally, I’m a very by-the-book sort of cook, and I always measure and follow directions pretty precisely—it’s one of the main reasons I enjoy baking so much (see here and here). However, I think the lack of measuring tools is actually a good thing—the less I use my measuring cup as a crutch, the more I start to actually understand how different amounts of flavors should be combined.
 |
| bon appetit! |
In other news, Ben and I just returned from Bern with the EPFL’s Xchange Student Organization—photographs and travel stories to come!
No comments:
Post a Comment