I was once again limited in some ways by what the grocery store had in stock, though it was definitely better than the last time we went shopping when we had to go to two different stores to find what we needed. We are now good on food for another two weeks! I wasn’t necessarily planning to get any ‘new’ vegetables this week but I came across a few and thought ‘why not?’ I could really use some variety right now after all.
Mushrooms
The thing about mushrooms is that they smell really good when cooking, but I don’t like eating them. I think it’s the texture more than the taste. They’re also really ugly! But anyway, I keep thinking I might actually enjoy them if I could just get past the texture. So I got one of the few available mushroom options, pre-sliced baby bellas. Whole probably would have been better but I’ll just try to eat them quickly (which means, I hope they’re good so that I can eat them quickly).
Mushrooms are just a great food nutrition-wise, and I don’t think there’s any real substitute for them in many dishes. I’d really like to enjoy them. I just hope they won’t let me down the way sweet potato did.
I’m planning on cooking some tonight for dinner, chopped and mixed with other stuff. I got some rice noodles so I will probably put them in a stir fry at some point too, in bigger pieces.
Because I want to like mushrooms so much, this is one thing I’m likely to try multiple times even if it doesn’t go well this time. There are different varieties after all, and if someday I can tolerate butter and garlic again then I’m sure I can make them delicious!
Summer Squash
I can tolerate zucchini, so why not another type of squash? I don’t really know how similar different squash types are. I was thinking that I’d like a bit more color in my meals and I don’t have anything else yellow at the moment. I’ll probably have this mixed with other vegetables and maybe also roasted in the oven like I’ve done with zucchini.
Results
You can view my results post here.
My Food Journey 