Cooking our meal in Baltimore.
We picked up some zucchini, shallots and free range “grass fed” turkey meat. (all we could find was a whole foods)
We did stop into a great health food store we found later called Ok Natural Food Store in Baltimore, very friendly and clearly important in the community.
When we got to the Ottobar, things we’re running late as usual, so we got right into the dressing room with a meal on our minds.
I started chopping, turned on our little double stove top and got the water rocking for our quinoa.
I sauteed the chopped shallots in some alter eco olive oil. I’m not used to electric cooking stove tops, so it takes some getting used to heat wise. In went the chopped zucchini with the shallots. I let it all sautee for a while and the quinoa and veggies were done at the same time. We put some kerrygold (I think) Irish butter. Sadly, we don’t find the organic butters to be very good. We cooked up the shredded turkey for Bob and Olivier, Ben and I stayed veggie. We all enjoyed our yummy, easy meal. I also added brags liquid amino acids to mine. We had made this less than attractive rock club dressing room into a cozy, oasis with good food.
