Back to the food

Two quick dinners.

First, couscous. Mixed with a mixture of sauteed onions and eggplant, garlic, chickpeas and green peas. The couscous was hydrated in a mix of veggie stock, curry powder, lots of paprika, and lots of black pepper. While we ate this, Andy said "This tastes like Morocco, having never been there and not really knowing what their food is like". I concur--Moroccan Couscous!


Gnocchi (sorry they glow, but I was too hungry to fiddle with lighting). Covered in a red wine and garlic tomato sauce, and topped with fresh basil. Served with garlic bread, and the real star of the meal, the asparagus. Fresh asparagus was sauteed in some vegan butter, then mixed with lemon juice and capers. Delicious! Andy made this meal, and it was fantastic.