sylvar

This morning I felt inspired to make an asparagus risotto.

That's good.

I decided to double the recipe, but realized after dumping in the rice that I only had enough vegetable stock for the normal-sized recipe.

That's bad.

So I grabbed a bottle of Bolthouse Farms' "Vedge", which is apparently something like V8, and diluted it by half to make the rest of the liquid and bring extra flavor to the party.

That's good.

But Jodi found the butter and olive oil left too greasy an aftertaste. I rather liked it, but she didn't want it.

That's bad.

So instead, I popped some garlic in the oven to roast, then threw together a fruit salad with grapes, bananas, and some pineapple and canteloupe that I'd cut up a few days ago.

That's good.

But the canteloupe had gone sour, ruining the entire thing.

That's bad.

So we headed out the door to buy some lunch, and we ate, and I got her to school with 15 minutes to spare, and I went to the library and got two more vegetarian cookbooks.

That's good.

And then I smelled burning garlic.

That's bad.

I took out the cake pan covered in aluminum foil, opened it up, and the four ramekins seemed to contain perfectly cooked roasted garlic, about two hours after I first put them into the oven. So now I have lovely little chunks of garlic, bursting with calcium, iron, and ascorbic acid.

Uhhh...

That's good.

Can I go now?