Numb3rs

So, I got the DVDs of the first season of Numb3rs out from the library last week. I watched the pilot, and thought, "Hmm. I'm not sure." I watched a few more episodes and I was hooked. I love the brokenness of the two main characters and the way they interact with each other. If our DVR wasn't so unbelievably full, I might add it to the recording list, but I'd have to dump something to do that, I think. So maybe I'll just get the next season from the library.

It's really unbelievable to me that I even have more than ONE TV show that I'm watching regularly.

quick vegetarian hash

While in Portland, ME with mrpet, hanseth, and sylvan_strom last weekend, I consumed a delicious vegetarian hash. With further encouragement from hanseth I decided to try my hand at making my own this morning.

I remembered the hash as having potatos, broccoli, carrots, and tempeh, along with parsley. However, we had none of those ingredients except potatoes. So, I improvised based on what we did have in the house, mostly farmshare veggies:

2 small potatoes
2 small onions
1 summer squash
1/2 tomato
1 small bunch rainbow chard
salt
olive oil
black pepper
grated cheese
chopped scallions

Wash potatoes, poke holes in the skins with a fork, and microwave for one minute. Turn over and microwave for another minute. If using one large potato, cut it in half first. Sautee onions and squash in olive oil until mostly tender. Add potato, salt, and pepper and continue sauteeing. Cook tomato and chard separately, uncovered, until most of the liquid has evaporated. Combine cooked ingredients in blender or food processer. Use "grate" option and stir frequently until food is in small pieces. Grate cheese and slice scallions for garnish.

For a "first time ever" I was pretty happy with how this came out. It wasn't perfect - a little wet, and maybe it could have been cooked a bit longer - but still, there were no leftovers. My roommate said it tastes like breakfast (yay!) And it's actually very different from the "home fries piled with veggies and cheese" experience that is a staple of my brunch life.