November 3, 2012

Tasty Tidbits

We survived Hurricane Sandy with little impact. Aside from a bit of water coming in the north wall of our basement, we were safe & secure. Tink was her typical spastic self, so I'm not sure if she knew there was a storm brewing or not. My parents' cat stopped eating & using the bathroom on Sunday because she was so nervous! She was back to eating again on Tuesday, thank goodness.

Over the weekend, the Bup bottled 2 carboys of wine. I helped a little with the corking & sampling, but that was enough. :-) It was a long weekend for me, as work was cancelled on Monday & Tuesday. I got a lot of things done that I've been trying to find time for, like making curtains for our kitchen windows & refilling/reorganizing my spice cupboard.

Hope your week went well & that everyone in the path of Hurricane Sandy is safe.

Here's what we've been eating in the last week:

  • Strawberry Banana Smoothies
  • Banana Pumpkin Peanut Butter Bread
  • Whole Wheat Pumpkin Waffles
  • Black Cherry yogurt with honey lentil granola 
  • Bulgur Porridge with dried cherries & crunchy peanut butter
  • Leftovers
  • Sandwiches
  • Eating Well's Kale & Potato Hash - This had SO much flavor! The kale/potato combination is definitely a keeper.
  • Baked beans mixed with roasted cauliflower
  • Apples

                                                          [Saturday night pizza!]

  • Jessica's Crockpot Bourbon Baked Beans - While these required some advanced prep (soaking & cooking the beans), once they were in the crockpot, the house smelled delicious all day long. I altered the recipe a little: replaced bacon with liquid smoke, used whiskey instead of bourbon, & 1/2 c sucanat instead of 1 c brown sugar. They were plenty sweet with the smaller amount of sugar. I'm sure the flavors also depend a lot on which bbq sauce you use.
  • Angela's Flat & Crispy Cornbread - I've made this before & we love it. It's not your typical cornbread, but it's great for dipping & it comes together quickly.
  • Green Salad
  • Maryea's Vegan Chili Lime Lentil Tacos topped with sauteed peppers & onions, fresh tomato salsa, & guacamole - I usually use black beans when we make tacos, so this was a nice change. The lime really added a delicious twist.
  • Green Salad
Birthday dinner for my father-in-law at Villa Rosa
  • Bruschetta
  • Vegetable Stromboli dipped in Marinara Sauce
Traditional choir night dinner at Mom & Pops' house. 
  • Linguini with Cauliflower
  • Green Salad
Bazaar Day at church
  • Vegetarian chili


Post a Comment

Related Posts Plugin for WordPress, Blogger...