Cooking For Sig

A Sous Chef and Her Stories

Veggies and Weddings


imageIt’s been a while since I last posted. I have my reasons. First, the internet and I aren’t really getting along right now. There’s nothing like a Facebook hacking to sour me on the idea of sharing private information in a public forum. But don’t worry, the internet and I are working out our differences and rebuilding trust, we should be back on good terms very soon. Second, life got busy! I spent Saturday consuming a misguided combination of wine, champagne, and hard alcohol at a fabulous bachelorette party in Charlottesville. The bride-to-be is a dear friend, whose family owns the house next door to ours in Rangeley. She and her sister were my summertime best buddies. We swam and water-skied together. Took up old lady hobbies, like knitting and needle point. We camped out overnight on the boat and in a tent in the yard. We baked cookies and ate half the dough. We even cooked elaborate meals together with multi-course menus that we handed out to our parents before plating their food.

Needless to say, I am exceptionally excited to celebrate the big day next month in Santa Barbara. In part because I adore the bride and her family, and in part because I just love weddings. Absolutely love them. Seeing the bride in her dress. Seeing the groom’s face. Crying a little. Meeting new people. Dancing all night. Weddings are great. Today marks the anniversary of a particularly special wedding. Thirty-six years ago today, my mom and dad tied the knot. My mom wore a long silky high-necked, long-sleeved gown. My dad’s hair was long on top and curly. He wore a tux and a smile. I wasn’t there, but I know it was a beautiful day. Ah, weddings! Just the thought makes my heart swell.

Which leads me to my third reason for not posting, I have a bridesmaid’s dress to squeeze into and let’s be honest, I don’t usually post about figure-friendly food…. until now. It’s vegetarian week at the Krauss House! At Matt’s request. Isn’t that cute? Every week, before I go to the grocery store, I ask Matt if he has any food cravings. His usual answer is either “no” or “apples”. Last week, it was meat. And this week it was vegetables, lots and lots of vegetables, and no meat, or fish, or pasta (no pasta?!).  We eat vegetarian meals a lot, so this shouldn’t seem like a challenge. But for some reason, I had the hardest time wrapping my head around five all-veggie menus that didn’t also include a hefty serving of rice noodles or spaghetti. But I managed. Last night I relied on an old favorite, potatoes and green beans cooked in Indian spices. The scent of mustard seeds (watch out they spit!) and turmeric filled the kitchen and the lemon brightened every bite.  I have to say, it feels (and tastes) pretty good to be on the veggie train. For now.


Indian-Style Potatoes from Cooking Light (January 2002)

1 tablespoon canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon salt
3/4 teaspoon crushed red pepper
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
2 garlic cloves, minced
1 pound green beans, trimmed
1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups)
1/4 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind (optional)
Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

Author: sarkrauss

Run, cook, eat, sleep, repeat.

2 thoughts on “Veggies and Weddings

  1. Who knew 36 years ago that I would be so lucky to have you in my(our) life. Love you.

    Sent from my iPhone


  2. Thanks, momma. Love you too.

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