October 20, 2008

At the penultimate farmer’s market of the year on Saturday morning, I got the biggest bunch of bok choy I’ve ever seen. I mean, it wouldn’t fit in a bag, my arm hurt from carrying it, and, half gone now, is still taking up an entire shelf in our refrigerator.

And it was only $2!

So, bok choy has been the featured ingredient in our last two dinners.

Last night, which got a little hectic because I had another event with my class, we made soba with tofu and vegetables, in a delightful almond sauce, using this recipe.

My RA started flaring up last night, and eventually woke me up at 4:00 this morning. I love that. Luckily, I have an awesome husband who didn’t mind getting up at 5:00 to get me some medicine. Anyway, I took the morning off work, and I learned several important things:

  1. The construction workers do not care that I did not sleep well and that I am in pain; they continue to yell and dig holes and drive their truckies around regardless.
  2. People who live in my building do not seem to work during the day.
  3. Which seems to lead them to rampant abuse of hot water, as I had none when I eventually rallied and got out of bed to get ready for the day.

Because not working when I have a million things to do and I feel like I’m supposed to be working makes me twitchy, I drove over to work, got my laptop, and came back home to work for the afternoon. I think I’m going to make “Work on self-care” one of my 2009 resolutions, because I’m going to go ahead and admit that I’ve been kind of a failure at it recently. And I’m pretty sure that getting depressed and eating half a bag of candy corn doesn’t really count.

Anyway, after I finished working, Matt and I went on a really short walk so that I could try to loosen up my knee. Then, we made chicken fried rice, using an adaptation of this recipe.

We still have so much bok choy left. I have no idea what to do with it.

Since dinner, I’ve been grading papers, which pretty much sucked every bit of energy I had left. So now I’m going to go to bed and try to force myself to have a positive attitude about tomorrow. GO TUESDAY.


Cinco de Mayo

May 5, 2008

I know it’s not really Mexico’s Independence Day, but isn’t it nice to have a fake holiday in early May?

It was a nice day today, not that I would know. I am not allowing myself to be outside until we are safely into June and the pollen has all been burned to death by the scorching Kansas sun. And then I will only go out long enough to complain about how hot it is.

In honor of Cinco de Mayo, I made something new –

from Dreena Burton’s Eat, Drink, and Be Vegan, which finally came through via interlibrary loan for me (for “research”).

There’s the veggie-sizzle part. It’s basically a big stir fry with zucchini, green peppers, mushrooms, spices, and some beans. Then you shove it into tortillas.

Since the burritos were vegan, I made some nachos. For extra protein. And a salad. For extra virtue.

These were really good, but I think I need more beans next time, or a bigger burrito, because I was still starving after I finished this one. I was halfway through another one when I happened to look at the tortilla package and see that they trans fat. Gross. I went all over the world to find stupid tortillas without hydrogenated oils and then I get ones with trans fats. Will I ever learn? Anyway, I scooped out the filling from the rest of the second one and ate that. And some ice cream. And some almond butter. I think I’m full now. Maybe.

Of course, we do have five trans fat burritos left. I guess I’ll toss them into our mysteriously smelly refrigerator and see what happens.

Something new

April 12, 2008

I’ve never made eggplant parmesan before, and I’m not even 100% sure that I’ve ever had it. But for whatever reason, I was resolved to make it tonight. I read a few recipes and got a little overwhelmed, so I just made something up. I sliced up a small eggplant into 1/4 inch slides and let them soak for 30 minutes. Then, I dipped each one in egg whites and then in a mixture of whole wheat breadcrumbs, parmesan, basil, and garlic. Then I baked them on a cookie sheet at 400 for about 20 minutes, flipping after 10. I pulled them out and added a little mozzarella and a little more parmesan and stuck them back in for about 5 minutes.

I also made a really simple garlic and basil marinara to top the eggplant, along with some lemon garlic baby brussels sprouts. And Matt made some garlic bread. Do you see the theme? Luckily, I’m not leaving the house.

I ate more eggplant than this, I just kept my first serving small because I wasn’t sure how it would taste. My eggplant was good, but Matt’s wasn’t. I gave him larger slices, and they were super bitter. I thought that soaking them would cut the bitterness, but I guess I was wrong. The smaller rounds tasted fine, but the larger ones were majorly bitter. Any suggestions?

I was having breathing problems again today, and after running a ton of errands, I’m pretty much ready to crawl into bed and get a solid fourteen hours of sleep. Plus, Matt just changed seized control of the remote, and there’s no reason to stay awake if I can’t watch the America’s Next Top Model marathon on VH1.

Oh yeah. I also had something new with lunch:

That’s right, I’ve never had a sandwich.

No, just kidding. This sandwich was new, though. At People’s this morning, I picked up some agave nectar for a recipe I want to try sometime soon. I keep reading about it and how awesome it is, so I decided to give it a shot for lunch, and I made a grilled almond butter and agave sandwich. It basically looks like honey, but it’s muuuuuch sweeter. I’ll have to remember to cut down on the amount next time. Anyway, there it is with half a pear with cinnamon. I left the cinnamon out and later accidentally sprinkled it in the marinara sauce. And by sprinkled, I mean, dumped. Oops. Matt didn’t even notice.

I can’t think of a snappy title, so I’ll call this… tuna casserole

April 4, 2008

Ellie Krieger made this recipe a few weeks/months ago and Matt passed through the living room when it was on and got all pumped for it. So I made it for him. I’m going to be gone tomorrow, so he needs a nice, hearty meal to eat in my absence.


I can’t believe that her serving size is 2 1/2 cups. I would have easily exploded if I ate that much of this particular casserole. Of course, that might also be due to excessive afternoon consumption of almond butter and chocolate-covered pretzels. And maybe some granola. And some M & Ms. Whatever.

Anyway, it was pretty good, but I’m not a huge fan of peas in general, and it was a little rich for me. But Matt loved it, so, you know. Sacrifices.

Plus, small serving = more snacks. Right?