When I opened my computer tonight, I got a cruel reminder from iCal: Today was supposed to be my graduation day. It seems odd that I had to make the decision not to finish my thesis back a couple months ago when graduation wasn’t until today. It sucks, for sure, especially seeing some students who started after I did finishing up so quickly. Granted, they’re not married, have much different obligations than I, and chose different programs (programs with summer and J-term classes). But it still stings to think that I am going to take yet another semester before I’m finished with this stupid degree.
Funny enough, I’d been thinking about school this morning and was even inclined to peruse through a local college’s website looking at MFA programs. Andrew was not amused. I suppose it would be best if I finished one graduate program before moving onto the next.
I think the reason I love to be in school, doing actual course work rather than independent projects such as writing a thesis or studying for oral comprehensive exams, is that each semester is another timed challenge and adventure. Ironically, with such set parameters (deadlines and assignments), I feel more free to pursue what I’m interested in. Semester-long courses are like excuses to do what I love. Academia is sheer luxury for me, even when I’m frustrated with the amount of reading and writing I have to get done in such a short amount of time.
When I was in the midst of churning out my thesis and studying for comps, I’d fantasize about what I’d do with all my free time were I not writing and studying for 12 hours a day. I don’t recall what I came up with, but I do know what I have been doing at night when I get home from work and it is not the stuff of fantasy. So, I decided I’d sign up for a mandolin lesson in June. Now I just have to find a mandolin.
Now would be a good time for me to transition into a recipe that requires the use of a mandoline…
Rather, I have another taco recipe, which I suppose you could use a mandoline for.
Zucchini mushroom tacos are a fave around here. They’re spicy, smoky, and healthy. They’re especially great if you have a bumper crop of any kind of summer squash in your garden. I like to eat the filling on its own or with a side of rice. I’ve made these tacos in the fall with butternut squash and mushrooms, and while a very different filling, they were still really delicious. In other words, this is a really good recipe to play around with.
Zucchini-Mushroom Tacos
from Mexican Everyday
(Serves 4)
Ingredients:
1 1/2 Tbsp olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
3 oz mushrooms (Your choice on the variety. White mushrooms work fine.)
1 15-oz can diced tomatoes, drained
1 canned chipotle pepper, seeded
1 1/2 tsp adobo (chipotle canning sauce)
2 medium zucchini, cut into 1/2-inch cubes
Salt
1/2 to 3/4 c crumbled queso fresco
12 warm corn tortillas
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring until it begins to soften. This should take about 2 minutes. Add the mushrooms and cook for 2 more minutes until their liquid has evaporated and they begin to brown.
While the mushrooms are cooking, pour the tomatoes, chipotle pepper, and adobe into a food processor or blender and process until smooth.
When the mushrooms are ready, add the tomato mixture and cook, stirring regularly, until it thickens (about the consistency of a tomato sauce). Add the zucchini. Continue to cook, stirring occasionally, until the zucchini is cooked through. This should take about 8 to 10 minutes. Taste and season with salt.
Serve with warm tortillas and garnish with the crumbled cheese.
Rick Bayless’ original recipe includes the option of adding chorizo. If you’d like to add this, cook 4 ounces of fresh Mexican chorizo (casing removed) until it’s crisp. It works well as a garnish. Another option is to chop up 4 slices of bacon, fry until crisp, and sprinkle on the tacos. I prefer just to use cheese.
Best segue ever!
I bet you’ll be way smarter than everyone who finished quickly when you receive your degree. That’s a sad reminder from iCal though.