Why I Could Be a Vegetarian, and Why I Probably Won’t
Friday night’s dinner was a perfect summertime vegetarian meal. At least I thought it was, and Joe didn’t complain. It included that great, chunky Israeli couscous that has become so popular ( you could substitute orzo just as easily), black, beans, quickly sauteed mushrooms, fresh corn, and green onions. Top with avocado slices and a lemony dressing. The recipe, which came from the July/August issue of “Everyday Food”, was satisfying and refreshing at the same time. But nothing is ever perfect. Annie can’t stand avocado, Louisa dislikes beans. It was easy enough to pick out the offending ingredients. In the end, a larger question surfaced when the girls asked why I cooked so many salads for dinner last week and why couldn’t we have something with meat for dinner instead?
Because I’m the Mom and I can cook whatever I like!
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2 Responses to “Why I Could Be a Vegetarian, and Why I Probably Won’t”
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I’ve always thought that all vegetarian dishes could be improved with the addition of meat.
You and Louisa agree.