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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Tonight was my second surprise meal – the one not pre-planned but inspired by ingredients at the store. This time I was wooed by a display of yellow plum tomatoes and some shiny poblano peppers.

I decided to cook a made-up version of chile rellenos, sans-frying, and use the tomatoes for a fresh salsa. Here’s how it went down: I made a pot of rice and pot of black beans. I sliced the peppers in half, seeded them, and broiled them six minutes to a side. Then I stuffed the halves with rice, jack cheese and corn and broiled them again to melt the cheese. I chopped the yellow tomatoes and added red cherry tomatoes, red onion, scallion, cilantro, olive oil, lime, salt, pepper, cumin and green tabasco. The sauce was already made, bless my husband, and frozen from long ago. I’ll have to get him to make another batch for the freezer because it’s definitely a meal we want again.

If altering the routine of the meal plan is going to continue to be this enjoyable I’m going to have to reconsider my instinctive and habitual fear of change.

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