This is that post where I apologize for not posting a lot over the past two weeks; I’m sorry for not posting a lot over the past two weeks. Not only have I been extremely busy helping the beau and his business, but we officially don’t have internet in our apartment. I’ve never paid for it living on my own and refuse to start now. It stinks not being able to pull up Netflix or Hulu at the end of the day, but I did have time to read another book this week, despite the craziness.
This is also the post in which I admit that I didn’t take a photograph of our weekly Field Goods delivery; the first time since joining. And I don’t like it. Everything is still bagged in the fridge, waiting to be uncovered and enjoyed.
In this week’s bag:
- garlic scapes
- swiss chard
- english shelling peas
Yesterday was National Vegan Pizza Day! We celebrated by making a pizza with garlic scape pesto and sautéed lemon kale with a little bit of shredded Daiya mozzarella. It was delicious! I should also note that we used the garlic and herb pizza dough from Trader Joe’s and although I didn’t really rise or fluff, it was tasty.
In other news, my hiking/backpacking trip in New Hampshire was call off because Paula’s knee isn’t 100% since our last hike. It’s been giving her trouble lately and we both agreed that rest is best, rather than becoming a rescue case in the middle of the New Hampshire wilderness. Because of this, I’ll now have five days off in Troy. The top item on my list to do: eat clean! With being so busy, the beau and I were eating out constantly and gosh do I feel it. My attitude has been poor, my waist seems a little larger, and my energy while running seems depleted. This will be the perfect opportunity to prepare each meal, fresh and hopefully as raw as possible. There’s nothing better than raw meals during the hot summer months.
Tonight for dinner I’m going to make a salad of spiraled FG carrots, chickpeas, home-grown scallions, sprouted wild rice, FG peas with dill and a mustard dressing. My plan is to start soaking various seeds so that we both have fresh sprouts to munch on, either in salads, on sandwiches or by the handful… because they’re that good! The strawberries have been used in our morning shakes and I may toss some into a chilled lentil salad later in the week.
Oh em gee! Last Sunday after my long-ass day of hiking (I will also share that story this week, I promise), the beau made me the most delicious “cheese” sauce ever. I mean, after six months of being vegan, this has been the closest thing to cheese that I have tasted and the best part about it, it’s made of veggies and cashews! It was so creamy and perfect, we ate it with tortilla chips and pickled jalapenos like nachos; next time it is going to become macaroni and cheese! The beau can’t wait to make a chipotle version with soy chorizo!
The flowers this week were a small little bouquet wrapped in a scrap piece of brown paper bag; my favorite kind of bouquet. I gave them some fresh water in a mason jar and placed them next to my pillow; my favorite location these days.
Speaking of flowers, my nasturtiums have begun to bloom! These orange blossoms are edible and will be tossed into our salads. Nothing better than a little pop of color in your greens!
I think that’s enough for this random post; I’m going to move on to a couple others that will automatically post throughout the week, despite me being disconnected. Hope you all have been staying cool with this heat and humidity and dodging the raindrops during all of the random downpours. Have a great holiday week!