I have been away for a long time now. I’ve been debating whether to continue with the blog, take it down or make it private, and in the meantime have stayed quiet on the blog front. I like this space, I like blogging and the community I’ve started to connect to. However, I also really want to keep my “home” or private life separate from my work life..and unfortunately googling my name now produces (granted, a couple of pages in) a link to this blog. I have been very careful not to post anything here that I would not be comfortable with a client or colleague reading…but I still really would like this part of my life to be unconnected to work. The idea of having a client read my blog feels a bit like them peaking in my kitchen window – likely all they’ll see is me cooking…but I would still like my kitchen to be work-free.
So, I’m still debating what to do. The easiest solution for me is just to make the blog private…this does limit the connections I can make with fellow-bloggers though.
On other notes…
- Our tree is up and the whole house is decorated. I love a decorated house. I love the Christmas tree. Christmas is so special to me!
- My baking is all done, and groceries are bought for Christmas dinner etc.
- I have a bit more work tomorrow morning, then my parents arrive and it’s all Christmas! I can’t wait.
- I had a sleepless night last night. I’m really tired today. Looking forward to bed :)
- Despite my best efforts I did get sucked into X-Factor. I’ll even stay up to watch the finale tonight.
- I used my nexus pass for the first time today. Man, what a difference! It was such a quick trip down to Trader Joe’s! I also hit up Target, and Great Harvest. It was good…looonngg day though!
- Tonight I made a random meal: onions, soy chorizo, spinach, prunes, cooked quinoa, a bit of broth, some cashews and agave stuffed into baked acorn squash and re-baked. It was really really good! Have to remember this one :)
RW has posted about the recipes in the Whitewater Cooks cookbooks. I’ve had them on my list of “I want it” cookbooks for a while now. I picked the original “Whitewater Cooks” book up on one of our holidays this summer and have finally begun to dig into it. Tonight we had the Summit Salad along with the Caribeean Squash Soup tonight (both from the book). Both were lovely!
This may just be the best smoothie I’ve ever tasted! It’s the ginger!! So good!
Peach Ginger Smoothie
Blend together the following ingredients:
- 1 cup frozen peaches
- 1 large banana
- 1 cup unsweetened almond milk
- 1/4 cup fat free vanilla greek style yogurt
- dash of vanilla
- two shakes of cinnamon
- dash of nutmeg
- knob of ginger (mine was about 1-1.5 inches square-ish)
I’ve been mostly absent from the online community for the last couple of weeks. This time of year is insanely busy for me, and this year it has been out of this world! I am still horrifically behind in my to-do list…but have found a few minutes to check in :). A few highlights:
- We had a great “calm before the storm” holiday in Osoyoos. Sun and beach time, wineries, fruit stands, lovely salads at a lovely cafe
- We have a new nephew! My brother and his wife had a beautiful baby boy on August 14th! I just had snuggle time with him last night. Seriously A-DORABLE.
- I made a first attempt at jam-making. As referenced in this post title, it was not entirely successful. It’s pretty saucy. And, can I just say….making jam is a stinking lot of work! Blanch the peaches, peel the peaches (oh, peeling the peaches, BOO!), cut up the peaches (without having them slip and slide out of your hands, sail across the kitchen and take out your cat…or you know, something less dramatic like repeatedly dropping them on the counter and floor), cook the jam, sterilize the jars, fill the jars, process the jam and TA-DAH!!! You have Jam sauce. 12 jars of it. Awesome. I’m not sure jam-making is for me.
- I am trying to shift to being on a schedule more similar to D.s. He gets up super early (3:45-4am) to have time in the morning before he leaves at 6am for work. I’m doing this for 2 reasons: 1) I get a lot more accomplished in the morning than in the evening and 2) I’m hoping I will be tired at the same time as him so we’ll both get better sleeps by being on a similar sleep schedule. I’ve been getting up around 4:30 am most weekdays the last week or two. I’m not sure about it. We’ll see.
- It’s been really windy and rainy here. I’m a bit excited for fall. I made soup. And wore fleece socks. And a sweater.
- Well, I’ll try to be around more. I still am a ways away from being caught up and having a bit more time to spend here…hope your return to fall and the school schedule is going well!
Best thing about days when I have the whole day to work at home?
1) Uniform = yoga pants and hoodie
2) Left over lunch salad is much easier to throw together
I often try to make some dish that involves ingredients that will work later in the week as components of my lunches. On Monday I made this for dinner:
Grilled pesto tofu, grilled vegetables, whole wheat cous cous and a pesto-yogurt sauce. No recipe – it was really good, but not quite the perfect combination…I’ll get it right next time and post it!
When we grilled the tofu and veggies though, we grilled LOTS of them. We also cooked up a pretty big batch of the cous cous.
That gave me 2 of the four components of the awesome left over lunch salad:
Left Over Lunch Salad
1) Left over cooked (or raw…but cooked makes it so much better for me!) veggies. In my salads lately I’ve used left over grilled eggplant, mushrooms, peppers, squash, etc. In the winter I will often use left over roasted root vegetables (yams, beets, turnips etc).
2) Left over cooked grain of some sort – quinoa, cous cous, bulgur, whatever you have/like!
3) Protein – in this salad it was left over grilled pesto tofu. This could also be chick peas, lentils, left over cooked tempeh, hard boiled egg, tuna, chicken breast, or any other protein source.
4) Greens – I almost always use spinach. I love the spinach!
5) “Treats”/ good fats – I usually add a small amount of something with good fat that feels like a treat – avocado, nuts of some sort.
1) Pile a good amount of greens on to your plate. I usually use 2-3 handfuls of spinach.
2) Add about 1 cup of the cooked vegetables. Between the spinach and the roasted vegetables, your salad is about 1/2-3/4 veggies!
3) Add about 1/4-1/3 cup of the cooked grain. The denser, heavier the grain, the smaller the portion I use. For example, I would use only 1/4 cup if quinoa was the grain of choice, but I may use 1/3 cup if it was cous cous.
4) Add about 1/4-1/2 cup of the protein. Again, depending on how calorie-dense the protein is, I vary the portion size. Chick peas or other beans are usually closer to 1/4 cup, tofu usually closer to 1/2 cup. The protein serving should be the smallest serving involved in the salad.
5) Top with the treats – some avocado (usually 1/8th or 1/4 of one) or a few nuts. Make sure the portion size on this is small.
6) Instead of dressing, try this: drizzle some olive oil, some balsamic and a small amount of agave or maple syrup on the salad. For my lunch salads I almost always do this!
This included: spinach, 1/2 cup left over cous cous, 2 slabs of pesto grilled tofu (chopped up), about 1 cup of roasted vegetables (eggplant, peppers, mushrooms, squash), a glob of left over pesto-yogurt sauce, and balsamic, agave and olive oil drizzled on top. Peach on the side! This Kept me full for a LONG time. I had a similar salad the day before, and I think there are enough left overs for one more! Having all the ingredients ready in the fridge makes it really easy to whip this up.
Riding was so much fun! The pain afterwards is not! I think that we were a *bit* too ambitious on our first ride…24k may have been too much!
Not all that flattering, but evidence of the ride!
And yes, we did just purchase identical matchy matchy bikes. In bright yellow. We are considering going all the way and purchasing some matching track suits ala body break:
Image from here.
I really miss patio time. In this house, our patio is off a bedroom upstairs (which is currently my office)….so we haven’t really made use of it. Tonight though, both wanted some sit and chat on the patio time! I’m glad we did it. It is lovely to sit and talk together while we snack and have a glass of wine. Our “meal” consisted of hummus, carrots, apple and apricots, TJ’s vegetable tortillas and whole wheat rice crackers, olives, some thai chili lime cashews (TJs too), double-roasted salsa, cheeses (goat + cambazola) and mom’s homemade blackberry lavender jelly (SO good!). By the way – that wine is a spanish wine – “Anciano Gran Reserva 2001 Tempranillo” and it is FANTASTIC.