Never thought I would be whipping up a batch of roasted veggies for my company’s Thanksgiving lunch.
No, I haven’t gone vegetarian since Christmas past. But these days I cook breakfast and dinner five or six nights a week (if I cook seven days straight, you can bet that the End Times are nigh). Cooking is not a pleasurable experience for me. But having my husband around is. That’s why I’m learning how to make kidney-friendly meals to help keep him alive.
I used to joke that my cooking would probably kill him. Now I’m trying to save him with it.
Renal diets are horribly limited, as my cheese-loving husband and I discovered. I found a recipe for “mac and cheese,” which proved to be a most vile concoction even when prepared correctly. Gag! Everything else was tasteless–white bread, white rice, etc.
Fortunately, I discovered the good folks at Penzey’s Spices and the tasty recipes of “Big, Bold Flavor” Chef Aaron McCargo Jr. And my husband discovered vegetables from the low-potassium spectrum.
It’s almost nine and the delicious aroma of curry fills the whole house. I started late on this slow-cooking project. The reason: I didn’t have enough cooking chutzpah to pull off dinner and veggies for a crowd. So we had (forbidden) home cooking at Cracker Barrel.
That’s my confession, and I’m sticking to it.