Meat and Poatoes Mash

The Chef: Elizabeth

The Menu: Well, it's definitely food. Edible food even. Maybe not the most attractive presentation that's ever come out of our kitchen, but it was definitely edible. If we had to try and pare it down to one type of cuisine, today's lunch would probably fall into a category something like Mexi-homestyle-raw-scramble. You know, the usual. Scrambled potatoes and Frankie's Falsies seitan met with healthy doses of garlic, onion, and cumin. A spinach and red swiss chard salad with grated carrots and fresh guacamole served as satisfying sides.

The Goods: Today's meal definitely followed the 3-D theory of cooking, i.e., Decide what you want to make, Discover that you don't have the ingredients to make that particular dish, and Distract your diners with fresh guacamole. Does this method ever fail? Probably, but thankfully it seemed to work for Elizabeth today. Or maybe it had a little something to do with the fact that it's 70 freakin' degrees outside right now, and we were all blissful about getting some vitamin D back in our lives. Either way, you can come tell us all about your lunch, your cooking theories, or your favorite way to spend time in the sun over at the Green Festival this weekend!