Well, friends, the day has arrived. I figured that eventually, one of the recipes I tried out would be a dud, but for the past 11 weeks, things have been tasting great. This week, however, was not a success. Unclear as to how this recipe has an average 5-star rating…possible explanation being that it was rated by the author herself. And then her mom. And then probably her mom again (if I become the kind of parent who wouldn’t tell Lentil, “This tastes not good,” then somebody slap me, please).
But first! A life update: Lentil is doing swell. An active little bugger, perfectly sized and growing just as he should be. I am trying to exert self-control and not buy all of the end-of-summer clearance baby clothes, but it’s tough (I did buy some of them, though, just not all…I’m human, guys. Janie and Jack clearance called to me!). I am also feeling good, having mostly good days and continuing to survive being back at work full-time. I’m trying to put in a lot of effort now while I have the energy so that when I start majorly slacking off around November or so, no one can say anything. Might have to resort to my sometimes-strategy-of-desperation of turning off the lights in my office so people think I’m not there and don’t bother me (usually used when I have a report due the next day).
Now, on to the disappointment:
Corn Spoonbread with Goat Cheese and Chives
The Verdict:
Difficulty: Medium if you forget to buy some of the ingredients and have to get your husband to do a grocery run, easy-medium otherwise.
Taste: Really, it tasted like nothing. And there was WAY too much goat cheese in there for it to taste like nothing. I added a liberal sprinkle of salt, which made it slightly more palatable but still not great. The corn was a weird chewy consistency, too.
Suggestions for anyone who reads this glowing endorsement and decides to cook this dish anyway: Double the salt. Maybe triple.
Sort-of-related suggestion, really just a tip for the next time you use chives: If you are not already aware, there is a reason that recipes tell you to “snip” chives into a dish, as opposed to chopping. This is because it works a WHOLE lot better. So, use kitchen shears to get your chives all nicely sliced up. Also, put chives on everything, because they are amazing.
Probably much better corn recipes that I should have made:
Lentil To Lease In 40 Weeks 