This past Thursday, we even held a "turning party." Yes, we wild culinary students know how to get down. We all six of us met up at a friends apartment (she has the largest apartment, so it makes the most sense to go to her) and practiced turning carrots, zucchini, potatoes, and mushrooms while drinking wine, eating pastries, and chatting/gossiping. Some ladies knit, others scrapbook. We use our knives.
We decided that turning artichokes and trussing chicken would be the theme of our next party.
We took pictures of us sitting there with our mounds of vegetables and knives, but not on my phone, so I do not have any of them with me.
The end result looked liked this:
(I did not rub them in lemon immediately, so they have "grayed"- This is about 1/5 of what I have in my refrigerator)
Potato:
Zucchini:
Mushroom:
I ate all of my turned carrots before I even left the party, so no pictures, but they essentially look the same as the potatoes and zucchini.
However fun this has all been, I now have one large tupperware and two ziplock bags full of turned vegetables in my refrigerator. So, I made a veggie pasta tonight for dinner!
It's a super simple recipe, the basis of which I made up forever ago, but using my kitchen in general is a work of art. It is just too tiny. So, easy recipes like pasta or reheating what I make at school is generally all I attempt. Otherwise, I just get too frustrated.
So, I cut up some of my vegetables and made this pasta! It turned out to be a really good use of my leftovers. Though, I had to laugh at the irony of cutting up the vegetables that I spent hours turning...oh, well. C'est la vie!
(My tiny kitchen in the middle of cooking!)
(My pasta!)
looks yummy
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