The quick brown lynx jumps over the lazy dog

So, idk what happened with my cookie dough thing but in the picture it looked like a ball and it expanded… so it almost became a crust.

I also took the pic after I served and kinda went, “oops.” It’s fine. We’re fine. It’s all fine.

Anyway, recipe wise, not too complicated. Happy to not have to blend shit. But it’s a touch too sweet for me. The recipe recommended eating it a la mode, but halfway through I was just seeing stars from the sugar overload and threw in a couple of spoonfuls of Greek yogurt to offset the sweet.

Might make again? Idk.

This one took a lot of prep, partly because of the recipe and partly because I’m an idiot. Let me elaborate. So, the recipe calls for pickled carrot ribbons and dill pickle chips. Now, I have never heard of dill pickle chips. Dill pickles, yes. Chips, no. So, I thought, “oh, it must be, like, in chip form instead of spears”. I only realized there are dill pickle flavored potato chips after I had dill pickled some cucumber chips. So, the burger was VERY pickley. My bad.

I also thought that it would be a lot easier because the illustration looks like a slice of eggplant and the picture looks like a breaded and fried slice of eggplant. The recipe, however, calls for a full vegetarian patty made out of eggplant, shallot, garlic, beans, rice, egg and panko. Sooooooo much work but great taste, so hey. As for substitutions: regular onions instead of shallots because the pumpkin soup calls for yellow onions anyway; tomatoes instead of red bell peppers because… honestly, I forgot. I also bought the cheese slices but forgot to put it in. Whoops. But all in all, pretty good burger. Also, pro tip: freeze the patties longer than half an hour. The patties grilled the day after came out a lot better and less mushy. But now I know.

Upside? I have a metric fuck ton of beans left over so I might make more patties to keep in the freezer for lazy days.

This one was interesting because pumpkin soup is actually my mom’s favorite food, so I thought I was just going to make a subpar version of hers… but it’s actually better. I’m not sure how my mom makes hers but this was creamier and more flavorful. The only note I’d give myself is to actually peel the squash next time. I used butternut squash instead of kabocha so I thought keeping the rind on was fine. It was not fine. I could also better mince the ginger. I stumbled upon a couple of ginger chunks when I was eating. The sour cream sauce gives it a nice tang as well. The recipe called for a “pecorino” addition, but as I exposed before, I’m trying to cut down on expenses this time around so I just made Parmesan and pumpkin seed crackers and dropped it in. Pretty good.

I’m not a huge radish fan but this was actually pretty good. Bit of a no-brainer recipe and the honey mustard vinaigrette really helps tie the whole thing together. All in all, solid side. No add-ons or substitutions for this one, though I did almost fuck up the vinaigrette because I don’t read the full sentence before executing. Come on brain.