Awhile ago, I downloaded an new cookbook to review from Net Galley, Fresh and Fast Vegetarian: Recipes That Make the Meal..  I will be reviewing the cookbook soon.  Tonight I made one of the recipes in it, Winter Vegetable Stew With Moroccan Flavors.
On most weekends I prepare a menu and grocery list for the upcoming week’s meals.  This weekend, Bill did the grocery shopping.  However, he mistook watercress for cilantro.  LOL!  I didn’t discover this until I went into the refrigerator to get the cilantro and  thought to myself, “this is funny looking cilantro.”  I tasted it and realized it was watercress.  Sometimes little things like this happen when Bill does the shopping.  Oh well, I through the watercress into the stew.

I also used a potato instead of a turnip and parsnip, which is an option mentioned in the recipe.  The winter squash of choice was also in the recipe and I used an acorn squash for that.  I decided to roast the squash first because it’s easier to peel.  I did this earlier in the day, so I could throw dinner together quickly later.  However, while trying to cut the squash in half, I got into an fight with it and it won! 
My finger was cut, pretty deep. The stew almost became non-vegetarian.  LOL!   I drove to a walk-in clinic and the doctor debate giving it stitches but, much to my relief, he used surgical tape to pull it together instead.  He told me not to get it wet and not to bend it.  So, later I ended up finishing preparing dinner with a rubber glove on my hand.  I am not typing this post without my right pointer finger.

I served the stew over cooked millet, instead of couscous.  It turned out pretty good despite the roadblocks. 
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