Tonight, I failed. Well, I failed last week, but the effects of the fail were only realized tonight. I threw away the rechargeable batteries for the camera. This probably happened because I ran out of batteries for the Swiffer a while back, and have since been using the camera batteries as a replacement. So when the batteries in the Swiffer ran out of charge, I simply assumed that they were regular, non-rechargeable batteries. And threw them away.
Regardless, I had the spirit of enterprise to purchase new batteries over the weekend and thus had batteries for the camera. Although this weekend I will be purchasing new rechargeable batteries to make up for my fail. Anyway, this is my first dinner blog. Tonight I made "Chickpea and Avocado Muffaletta" from Vegan Planet, a great cookbook that I use often, but with a few changes. Muffaletta traditionally contains sliced meats and cheeses, but this recipe omitted those and utilized a chickpea and roasted red pepper spread as well as sliced avocados to replace the carniverous ingredients. The sandwich also contains a lovely olive salad with olive oil, parsley, and garlic. Some of the bread is scooped out of the middle of the sandwich to make room for the olive mixture. Aided by Jeffrey's suggestions, I added Smart-Deli Ham and Tofutti mozzarella cheese. I also omitted three fourths of the green olives, as they do not agree with Jeffrey's palate. The end result was delicious, and solidified by Jeffrey's common after-dinner cry, "Thank you for a wonderful dinner!"
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