Well, neither do I.
I have spent a lot of time thinking about it, though, and I imagine it is somewhat similar to the satisfaction one feels when throwing a physics textbook out of a two story window. (In my defense, there was already a hole in the window’s screen when we got there. What was I supposed to do, if not use it? And can you think of a more fitting way to prove, irrefutably, that Newton was right all along? F does in fact equal m*a.)
Sophie thought that, while two stories was one thing, twelve would be a little extreme. Gratuitous even.
So then I told her about my blowtorch idea.
Just think, we can purge ourselves of medical school WHILE eating creme brulee.
That was when she instituted the rule that I had to be supervised around flames at all times. She now sits in the kitchen, eying me carefully, whenever I use the stove.
Fine fine fine. No windows. No fire.
How about a party, I asked. A dinner party. After which we throw all of our notes in the garbage. Simultaneously. And then go have a beer. Or a nice glass of wine. Or a gin and tonic.
Well. Sophie said. As long as we recycle.
And thus, this casserole was born. Delicious and nutritious, it gave us the energy we needed to hoist the super huge piles of notes onto our shoulders and carry them down the hall to the recycling bin.
Although I have to say. That starting tomorrow, I am going to start working on Sophie about that blowtorch.
Supper Casserole with Pumpkin and Green Chile Cornbread Topping
Serves 6-8, adapted from A Veggie Venture
1 1/3 lb extra lean ground turkey
1 can diced tomatoes
1 cup salsa verde
1 cup frozen corn
1 can black beans
1/2 cup canned pumpkin
2 tbsp brown sugar
1 cup canned pumpkin
4 tbsp butter
1/2 cup salsa verde
2 cups flour
1/4 cup cornmeal
1 tsp baking powder
1 tsp chili powder
1/2 tsp salt
1. Preheat oven to 350. In a large skillet, cook the turkey and onion (diced) until turkey is cooked through. Stir in the ingredients up until the egg. Let heat through. Pour into a 9×13 inch casserole dish.
2. In a large bowl, whisk together the egg, 1 cup canned pumpkin, brown sugar, butter and salsa. Separately, whisk together the remaining ingredients. Plop spoonfuls of the cornbread batter over the meat layer in the casserole dish. Bake for 40 minutes. Cover and let cool for 10 minutes.
I am also submitting this to the 5 Star Foodie Makeover!