Boy (with panicked look, said in his head): "Please no, please no... don't do it Alex, this is a nice restaurant."
Me: "Umm, yes, I actually have a meat allergy."
Waitress: "Oh! Well I don't think we have any on the line tonight, maybe in a garnish... I will make sure to keep it away from your meal."
Waitress: "Here is your crusted tofu dish, EXTRA BEETS, tee hee!"
<Insert confused look between boy and I>
So I do this thing that the boy hates (comes right after loving him too much on the con list). Sometimes, when I don't feel like talking about being a vegetarian, but I want to be assured that no meat will come anywhere near my food... I will say that I have a meat allergy. Another gem was when I told this to our waiter at a fancy french restaurant, and when he responded with, "Is that a real allergy?," I quickly assured him, "Umm, I carry an epi pen! Ask him!"
I really am a treat sometimes.
|Peeled beets are so pretty!|
Russian Approved Vegan Borscht
- 3 tablespoons olive oil
- 1/2 onion, diced
- 3 cloves garlic, crushed
- 2 medium beets, cleaned and cut into 1/2 inch cubes
- 1 large carrot, chopped (or a few smaller ones)
- 1 medium potato, cleaned and cut in 1/2 inch cubes
- 2 ribs celery, diced
- 1 small head of cabbage, sliced (I used a mandolin)
- 4 cups vegetable stock
- 2 bay leaves
- 3 tablespoons vinegar
- Heat olive oil over medium heat in large pot.
- Add the onion and garlic, sauté until the onion is soft.
- Add the remaining vegetables.
- Meanwhile, heat up vegetable stock.
- Continue sautéing vegetables for about 5 minutes, then add warmed vegetable stock and bay leaves.
- Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
- (I had some remaining veggie meat balls in my freezer from the Italian Wedding Soup, so I threw those in the pot with 10 minutes left)