I really like my yoga pants.

As I was scrounging through our ridiculously bare pantry after yoga last night, the train of thought started...oh, crap, we have nothing to eat...do I have to go to the store? I don't want to change, I love my yoga pants...well, I guess I could wear them...but I'd have to change my shirt, anyway...damnit...why didn't I go earlier? What the hell do I even WANT...there has to be SOMETHING edible in this house...I really, really don't want to change...Why is all we have cheese???

The husband can confirm this sort of thought process continues indefinitely, so I'll spare you.

So as I'm throwing possible ingredients on the counter, I preempted the inevitable "whatcha making?" question with "Don't even ask what we're eating, I have no idea." And that's when the man I love looked at me and said the best three words an aspiring cook can hear: "I trust you."

"I trust you" means he knows what I'm going to make will be awesome at best and edible at worst. And even better, it means I don't have to go to the store, because he knows I'll do the best with what we have. Of course, my darling husband followed it with, "Woman, as long as you're making me dinner, I don't care what it is." But we'll ignore that part. He's sweet.

And as it turns out, he was right. We had all the ingredients for a quasi-fancy salad (romaine, green onion, celery, feta, blush wine vinaigrette, bacon pieces and candied walnuts), which ended up being a pretty little first course.

And, after enough digging, I realized we also had everything to make what the husband calls goulash. I call it installment two of the 'scrounging around' series. Which I ate while wearing my yoga pants. On the couch. Classy.


Goulash
3 servings spiral pasta
olive oil
3 cloves garlic
1/2 red onion, chopped
1 package lean ground turkey
1/4 tsp pepper
1/2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
dash crushed red pepper
dash all spice
1 can diced tomatoes (undrained)
1 cup frozen or canned corn
1/2 cup Parmesan (shaved is prettier)

Cook the pasta in salted water until al dente (not too soft). In a medium stock pot, heat a splash of olive oil. Saute garlic for about 30 seconds, then add onion. Cook a couple of minutes, until the onion begins getting soft.

Add ground turkey and cook, stirring frequently to break it up into little pieces til no longer pink anywhere. Add tomatoes and spices, including salt and pepper, and mix well. Let cook about 5 minutes, stirring occasionally. Add corn and cooked pasta, and mix well. Cook until corn is heated through. Serve with parmesan on top. Serves six.
(About 300 calories, 6g fat, 34g carbs, 3g fiber, 29g protein)