For the past week and a half I’ve been sadly deprived of fresh vegetables in anywhere near the quantities I like. Running out of money will do that to a lady–I was nearly subsisting on peanut butter and pickle sandwiches! Thankfully, I got paid yesterday, and the first thing I did was run to the market and fill my basket with fresh vegetables–eggplant, broccoli, zucchini, tomatoes, snap peas, and something I’ve never cooked before: baby bok choy.
It just looked so cute there in the store, with its gently curving green leaves and tiny round white stems. And I’d been wanting to try it for months, so into the basket it went. Of course, I wasn’t entirely sure how to prepare it, but I figured it couldn’t be too different from other vegetables, so I wasn’t worried. Maybe I should have spent a little more time reading up on the baby bok choy because I kind of overcooked it. But you know? It was still pretty good–delicate, slightly crunchy, and full, I’m sure, of all kinds of minerals and vitamins, which my poor body felt sorely lacking.