Monday, February 23, 2009

Seitan Cheesesteak with a Side of LOSS

We didn't win Sunday's game against the Pittsburgh Penguins, but I handled the loss with a much more subdued stream of curses than usual that afternoon. That's because my partner in culinary excellence fixed up some seitan and provolone cheesesteaks with fried onions and Vegenaise (we get hot for this spread). A final toasting of the subs in the oven was a brilliant play, giving a crisp foundation for the thoroughly melted cheese and its gluten heart.

I blame the loss on our game nosh being so gratifying.

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