Wednesday, June 02, 2010

Vacation Day Six: A Little Stir Crazy

The furthest I went outside my apartment today was three feet out the door to admire the rain. And now that it's 8 p.m. and there's nothing on TV until Tosh.0 returns at 9:30 tonight (yay!!), I'm a little stir crazy.

Today in the house Chef and I bathed all the cats. We do that about once every six months just to keep them from smelling too much like cat. Or in Genghis's case, like trail mix for some reason. They all took it better than normal except for Khubla who went nuts. That was dangerous because he still has all his claws plus some extras. Once he got burritoed in a towel, he was fine.

After cat bathing time, I made black bean burgers. It was my first attempt and not too bad. I tried to model them off of the black bean veggie sliders at Ruby Tuesday, except normal sized and without barbecue sauce. I used black beans, brown rice, egg beater, salsa, cumin, garlic, onion powder and bread crumbs (when the rice was not dry enough to make the mixture stick). Pattied those bad boys out and then after cooking in the Foreman grill for 5 minutes, melted a piece of provolone on it, added the Healthy Life low cal white bread bun and some ketchup and was good to go. The nice thing about black bean burgers is that the main ingredients cost about $2 for 4 patties. Not too shabby. Although next time I will probably add more spices and maybe try the barbecue sauce.

The rest of the day was spent in leisure with some occasional email checking when I got bored or felt the compulsion (which truly is a sickness that I need to work on). Chef made pot roast and chipolte mashed sweet potatoes with broccoli for dinner. As usual, it was delicious.

Tomorrow is Chef's actual birthday. I'm planning on going to boot camp, and then coming home to get dolled up and head to the Patterson House for some drinks with my newly 29 year old (as of tomorrow) honey. While it's not another delicious filet, it is some delicious handmade cocktails. I haven't been to the Patterson House since the winter and am hoping the new spring/summer menu is out. Mmmmm.

Until tomorrow. . .

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