Oh, hey.  I’m back in New york.  And…I cooked dinner.

If you’ve been reading this blog for years, you would know that this is not a big deal. If you’ve only been reading this blog for a month or so, you might think that I’ve never set foot in a kitchen–this is because my summer has consisted of delivered meals, living in someone else’s home, and traveling.  Last night was the very first time my stove has been used in months!  Months!

I love cooking.  Cooking is right up there with exercise as a mandatory stress relieving activity in my life.  I miss cooking.

The Fella texted me mid-afternoon to ask if I was up for a date night.  When we got home he asked where I wanted to go out to eat, and I smiled and said, “right here.” Needless to say, there were no complaints on his part.  Before we moved in together The Fella lived in a studio apartment without a kitchen and, while he can cook, he survived mostly on various microwavable concoctions out of necessity.  Over the past year of cohabiting, I think he’s gotten kind of used to the whole “real food” phenomenon.

I have to admit, I was a bit rusty.  To start, I forgot how tiny my kitchen is, and how much creativity it takes to manage the slicing and dicing needed for a proper meal.

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Yup, that’s about it for counter space in our apartment.

So, what’s that handy-dandy contraption in my hands, and what am I making?

So glad you asked.

I’m making veggie-ghetti, spaghetti sans the pasta and made entirely from vegetables.

I saw this lil doohicky on Pinterest and immediately found it online and bought it.  I’m not all that into clothes, jewelry, cars, furniture, but I’m really into kitchen gadgetry.

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The GEFU Spirelli Spiral Cutter is basically a glorified vegetable peeler, and no it might not really be worth the $28 it cost me but I maintain that it is AWESOME. Especially if you’re on a mission to cut calories.  There’s an awful lot of veggie-ghettie you can make from one vegetable…and thats a ton of saved calories and carbs if you’re subbing it in for traditional pasta.

I attacked this bad boy with some yellow summer squash and zucchini.  Sauteed my veggie-ghetti with some mushrooms and fresh tomatoes, dressed with some fresh lemon juice, garlic, salt and pepper.  Honestly, the taste of these two particular vegetables was so mild that I didn’t even really register that it wasn’t pasta.  I’ll have to experiment with some other vegetables to see about other flavors and consistencies, but if you’re looking for a benign flavor to dress…I’d go with the summer squash family.

IMG_1286Since couples cannot survive on squash alone, I coated some tofu with cajun seasoning and panko and baked at 450 for 30 minutes, flipping midway through.  We prefer Trader Joe’s Extra Protein tofu, as it’s a bit denser than regular tofu, which cuts down on the time needed to drain the water out.

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Is a spiral cutter necessary for every kitchen? No, it’s a total luxury item.  Having said that, I’m happy with the purchase, and considering the “Oh crap I have to try on wedding dresses” diet started on Monday, I’m glad I have it.  Now, please remind me to stop buying kitchen things, because that’s what weddings are for…and you know, committing your life to the person you love…and kitchen stuff.