How amazing would it be if humans were perfectly reasonable creatures with absolute self-control? An example: there would be no issue of tempura at all you can eat sushi lunches. It makes me sick and I always end up laying on the couch for hours, begging for tea. But it’s yummy. And whenever I take it, I swear to myself, that was the last time. It’s never the last time. Maybe it’s normal to chase things we should run from. Maybe it’s just testing boundaries, like when you burn yourself and can’t help touching the mark, just to see how far you can go. Or maybe I’m just looking for distractions, because if I were a perfectly reasonable creature, I would be studying for tomorrow’s exam instead of blabbering here. I also found the time and motivation to update the about section. But hey, at least I stopped the tradition of doing something stupid with my hair.
I’ve been sort of uninspired when it comes to food these past few weeks, with an appetite for cookies, bread, and not much else. I’ve been making the same thing all over again, because I can’t be bothered to buy anything else than asparagus and potatoes, but also because I really like the flavor and it keeps me full for hours. It’s like a fresh stew, or maybe veggies in broth, or maybe even very rich soup.
Potatoes, Asparagus and Green Peas with Rice
1 tbsp olive oil
1 large clove garlic
2 tbsp chopped fresh parsley
3 tbsp rice
1 medium potato
¼ cup white wine
2 cup water
6-8 thin asparagus spears
¼ green peas, or more
mint, lemon juice for serving
In a small pot, heat up the oil over low heat. Slice the garlic thinly and fry for 2-3 minutes. Cut the potato into 1cm cubes, add to the garlic with rice. Stir until the potatoes start to stick to the bottom of the pot. Add parsley and wine. After 3 minutes, add water, a pinch of both sugar and salt, put the lid on, let cook for 5 minutes. Cut the asparagus into 5cm pieces, add to the pot with green peas. Cook for additional 8-10 minutes. There is supposed to be some liquid left.
Taste before serving, it might need some black pepper or extra salt. Add a few mint leaves and a squeeze of lemon.
Note: My rice takes 15 minutes to cook. If yours takes less time, add the veggies along with the wine. If it takes longer, cut the potatoes into bigger chunks, and add the veggies in the last 8-10 minutes of cooking.