Wow, it’s been a while since my last post! I would like to say that I have a good excuse, but of course I don’t. Work, teaching, kids, running, cooking…..amazing how much time that stuff takes up!
We’ve had a fabulous Memorial Day so far. I usually don’t work on Mondays, so this should feel like any other Monday, but somehow it really seems like a holiday! We don’t have any big plans. I had a nice 6+ mile run; I was proud of myself for running in 70+ degree weather. I usually wilt in the heat and don’t run after the sun comes up, but I purposely slept in this morning and still ran. Go me! 🙂 After running, the girls and I (well, mostly I) made some no-bake peanut-butter chocolate bars and brought some to two sets of our wonderful neighbors, then hit the playground for some slide-and-swing action.
We are lucky to have 3 playgrounds in walking distance – I don’t know how I’d survive my at-home days without them! Completely unintentionally, the high-school age kids of our neighbors accompanied us to the playground. it was nice to have some adult company, and the girls love their “grown-up” friends. They are a simply lovely and gracious family. We’ve really enjoyed getting to know them. It turns out that we have quite a few things in common: reading, music, dogs, art. I found out today that the dad has a blog about gardening, which is fitting because their garden is truly beautiful and amazing. We admire it every time we walk by their house, which is usually at least once a day. They have offered to help us set up a container garden, which I’m excited about. Neither my husband nor I have a green thumb, but I’d really like to spruce up our yard a bit. I am so excited to have guidance and help with the garden.
This past weekend we hosted a small birthday dinner for my mother-in-law. I made the vegan paella from The Voluptuous Vegan. It was fabulous. Of course, never having had ‘regular’ paella, I have nothing with which to compare it, but nevertheless, this is a delicious and impressive dish. Instead of mixing the rice, veggies, rosated cauliflower/chick peas and roasted tempeh all together, as per the recipe, I layered everything on top of the roasted tomato sauce, which made for a beautiful presentation. We ate it so fast that I did not get any pictures.
I made a vanilla cake with strawberries and almond frosting for dessert. It was scrumptious. I haven’t had luck previously with making the standard vegan baking-soda-and-vinegar chocolate cake as a vanilla version, but I tried again and it worked this time. Normally it’s too moist/spongy/sweet/baking-soda-y, but this time I got the proportions right and it was moist without being gummy or spongy, and sweet without being cloying.
Lastly, this afternoon I treated myself to a cup of coffee at home, with a touch of vanilla extract, over ice, and topped with some leftover whipped coconut cream. (My husband had made the whipped coconut cream to go on the cake, and we had a tad leftover). It felt like a decadent coffee-shop style treat; I enjoyed it while reading on the couch while the girls napped. I just brewed one cup of coffee, added a drop of vanilla and a touch of sweetener and soy milk, ice, and then topped it with the whipped coconut cream. Delish.
We have a really old-school, environmentally-friendly coffee maker. It makes exactly one cup at a time, which is great for portion control but not great for serving guests or combatting excessive sleepiness due to toddlers and nervous greyhounds. Oh well.
I’ve got some homemade seitan and tofu marinating in a mustard-y and olive oil marinade, and will bake it in a bit for dinner tonight. I’m not sure what else we’ll have; maybe some sauted zucchini? Definitely no-bake peanut-butter chocolate bars for dessert, of course 😉
I will post the recipes for the peanut-butter chocolate bars, and the cake, soon. I also need to be better about posting (in general) and recording runs (in specific); I’ve got to start the official marathon training soon!