Eat This and Like It, Dammit!

Busy day of virtual trainings. + Combatant in a passive-aggressive email battle that pretty much went like THIS (I’m the one in bronze in that scenario).+ Set up more classes for next couple of weeks.+Resolving a kitchen sink that decided it wants to drain sssslllloooooooooooowwwwyyyy.+Working on an overdue, by my standards – plenty of time for theirs, assignment.+ A phone call with a friend who is going through some things. = A Raivenne who has subsisted on coffee and a bagel, both of which were consumed before 10am, and is a little beyond a bit peckish.

Nearly eleven hours later my stomach has made its displeasure at its treatment, or more precisely the lack thereof, quite known.

So, do I desire the pork tenderloins, spanish rice and broccoli? Nix. Or the italian sausage and pasta? Nein. Perhaps a not so simple crack monster (croque monsieur for those of you who insist on calling it by its proper name)? Nyet. All of which, and a few other tasty little options, are within easy access of my fridge, my microwave or my oven to satisfy me within sere minutes, but do I want any of it? Noooooooooooooooooo.These taste buds of mine get a hankering for gazpacho of all the blessed things.

Gazpacho? Really? I mean, why on earth should my taste buds be reasonable when I’m hungry? (And on National Pancake Day nonetheless!)

To be fair, the erstwhile spanish restaurant were we last enjoyed gazpacho came up in conversation, so I fully lay the blame there. Still, the idea was planted and that was that. So now what? We’re in the midst of COVID, yes restaurants are open to limited capacity, but everything is reservations only. Even were I willing to drag myself downtown, which I most certainly was not, the establishment in question no longer exists. So what’s a Raivenne to do? It’s gazpacho, not DNA encoding or rocket science, to the Google!

Screen capture of three gazpacho recipe options

I admit it has been a couple of years since I’ve had gazpacho, but if there is one thing I know, it does not take nearly three hours to make. My brain, heedless of my belly went off on a tangent in a fruitless attempt to determine why something that’s not even Best or Authentic, would take so long. And I say fruitless because even with the 15-20 minute options, without moving from my computer, I realize I do not have the have key ingredients: tomatoes, let alone my preferred Romas, and fresh red onions. So, now my taste buds, my belly, and I myself are mad because we all know I am not dragging myself to the 24 hour supermarket because all the local ones are now closed.

I’ll tell you about it over the weekend, I had to begrudgingly force down that absolutely delicious the pork tenderloins, spanish rice and broccoli, washed down with a nice sauvignon blanc. Oh, the hardship (!)

4 thoughts on “Eat This and Like It, Dammit!

  1. The battle of the brain vs. the stomach. Was the stomach placated by this choice? Did the brain win the battle but not the war? Is the stomach planning revenge for not getting what it wanted? I think you have the makings of a good soap opera here.

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