Long time no see, as usual. I’m guilty. I didn’t have time for Kitchen Impromptu, and I didn’t care because I wasn’t in my writing mood after all. Yet, I think that’s OK because 1) I’m not a full-time blogger, 2) I don’t have to write in predetermined frequencies and 3) I don’t believe in forced blogging, because I do it for fun. But I really like to talk, so for me, blogging is simply not talking out loud, but talking to my keyboard. That’s how I managed to write 30+ posts over the past 1.5 years. But let’s face the facts: keyboards aren’t human, and since I don’t have thousands of readers who leave 200 comments per post, I don’t feel the pressure to write. Is it good to be by yourself, being free to write anything anytime, or is it good to have thousands of readers and feeling pressure? I can discuss this for hours and come up with no solution..
No, we are off-topic right now. Today I want to talk about my latest obsession: mini veggie burgers, or MVBs. Now, I have to indicate that I’m a burger lover, I like to look at AHT during my office breaks, which makes me think about burgers everyday. So I get burger cravings very often. However, eating blobs of animal fat doesn’t always seem appealing all the time. Veggie burgers rescue me in those times. They are little, heavenly patties made of chickpeas, kidney beans, lentils or more. Moreover, veggie burger has a very simple base recipe, which leads to millions of variations.