I really, really wish I could just relax.
I saw A. four times last week. Pretty clear that he is interested in me, yes? But I last saw him Saturday night. We’ve e-mailed only a little; he has a bad headache and a ton of work and plans every night this week. I asked if, for a change, he’d like to come over and let me cook dinner for him this Saturday night, but he can’t because he’s having dinner at his Mom’s house with her and his aunts. Although I am venting to my friends (and my parents, and my brother-in-law), I am smart enough not to call him and say, “Pay attention to meeeeee!” I e-mailed him the other day, when he’d told me about his plans with family plus his work project that had sort of exploded, “Yikes, I hope things calm down soon. Will I at least get to see you again before T’giving? :)” He wrote back – a day later – a more chatty e-mail (still stressed) that included, “Hope all is well, and it will be before Turkey Day, I am sure!” So that was a little reassuring.
Tonight I am cooking and baking for Shabbat lunch. Once the peppers were stuffed and baked, the pumpkin bread was in the oven, and the chicken was marinating, I saw that he was still online at work, so I IMed him. It was a short conversation, nothing special, and I’d typed that I didn’t want to bother him at work and was really just saying hi. He wrote back that he actually had to go because he’s having dinner at a trendy new restaurant, and after a quick “talk to you later,” he signed off.
I know that he’s busy, and he has a life, and presumably he is still interested in me or he would either stop e-mailing or take the “in a relationship with Midnite99” out of his Facebook profile (yay Facebook) or actually, y’know, break up with me. I get that, intellectually. It’s just that thanks to my idiot ex, I am just so insecure that every new guy in my life is going to abandon me. Sigh.
My brother-in-law is in town for work, and we had dinner (kosher Subway) last night. His advice was not to worry. He told me, “You have to have the attitude that you’re the best girl in the world, the most beautiful, the smartest, and he’s lucky to have you.” My brother-in-law is pretty cool. He also said that although my ex was a horse’s patootie (as my father would say), I can’t blame other guys for that. My brother-in-law, in addition to being pretty cool, is also pretty smart.
And I KNOW all this stuff. Really, I do. Which is the most frustrating part, actually, because if I know it in my head, why am I having so much trouble knowing it in my heart?
Why, yes, it has been a long week, how’d you know?
* * *
For Shabbat lunch, I’m letting guests provide: green vegetable or salad, salatim (hummus, guacamole, etc), wine, fruit, and dessert. (It’s the first time I’ve “outsourced” dessert in AGES.) I am making:
* Stuffed peppers
8 bell peppers (red, orange, yellow — all taste better than green to me — just make sure they can stand up)
1 box Near East Mediterranean Curry couscous mix
1 onion, chopped
2 medium zucchini, chopped
tomato-mushroom sauce [made last week (with some cherry tomatoes, tomato paste, mushrooms, garlic, and various spices) to go with spaghetti squash]
1/3 pound dried chickpeas, soaked overnight and drained [canned would work fine]
Preheat oven to 350.
Spray a baking dish big enough to hold 8 peppers. Cut tops off peppers, scoop out membranes and seeds. Put in baking dish and roast for 15 minutes, then remove from oven and cool until filling is ready — which in my case was the same time they were ready to come out of the oven.
Prepare couscous according to package directions.
Spray a large non-stick skillet with spray. Add onion, zucchini, oregano, and salt, and stir over medium heat about 5 minutes until most of their liquid has been released and evaporated, and veggies are soft. Remove from heat; stir in tomato sauce and chickpeas until well-mixed. Stir in couscous until well-mixed.
Carefully spoon mixture into peppers. Bake 15 minutes. (I had enough stuffing left over that I could have filled another couple of peppers, but the yellow ones were small and the orange ones were big but misshapen, leading to deceptively small cavities.)
If it weren’t a meat meal, I would have stirred some feta into the stuffing, or topped the peppers with grated parmesean.
* Spicy sweet potato “fries” — Slice a few sweet potatoes into wedges or fry-like shapes. Put in ziploc bag with a couple Tbsps olive oil, a few shakes each of salt, freshly ground pepper, cayenne pepper, and curry powder. Shake until all fries are coated evenly. Line a baking sheet with foil, spray with a bit more spray just to be safe. Dump fries onto sheet in a single layer if possible. Maybe season a bit more if you think you should. Bake at 400 for 10 minutes, then turn all fries over, and bake another 10 minutes. Serve with ketchup.
* Pumpkin bread to supplement the challah my Mom brought me Labor Day weekend
1 cup wheat flour
1/2 cup white flour
1 cup sugar/Splenda mix
1 tsp baking soda
1 cup pumpkin purée
1/2 cup applesauce
2 eggs, beaten (1/2 cup Eggbeaters)
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
(or, replace the previous 3 with 1 1/2 tsp pumpkin pie spice)
Preheat oven to 350°F. Spray a loaf pan (9x5x3, maybe?) and set aside.
Mix flours, sugar/Splenda, and baking soda in large bowl.
Mix the pumpkin, applesauce, eggs, water, and spices together with a wooden spoon.
Make a well in the dry ingredients, and pour the wet ingredients into the well. Mix with wooden spoon, but don’t over-mix.
Pour into prepared pan. Bake 50-60 minutes until a toothpick poked in the very center of the loaf comes out clean (took 52 minutes here). Turn out of the pan and let cool on a rack. Wrap in foil until serving.