Oh my worrllddd what a weekend it has been! My mom and I have been busy, busy, busy – yard work and mowing, log moving, gardening, yard sailing, and riding. And there’s still tomorrow to go! I even taught her how to leech internet. Not going to lie, I think I kinda like the “only sort of having internet” thing – I was definitely connected wayyy to much. But I miss reading everyone’s blogs! I need some foodie inspiration and to see how you all are doing. I was able to make it to a couple last night, though. I’m hoping tonight goes equally as well 🙂
I kicked off this morning with some more pumpkin waffles. I had intentions to make carrot cake waffles, but I have had this darn pumpkin in the fridge for ages. It’s time for it to go. Truth be told, it was time a couple days ago – don’t worry, I threw out the spot of mold. I stuffered no consequences. Just doin’ what I do.
I probably should have mentioned when I posted these the other day that they are very moist and cakey – mostly from the oat bran. I love the texture oat bran gives to baked goods! If you’ve never played with it, you definitely must! I got a little worried after everyone said they were going to make them – my “recipes” are mostly approximations. I go by visual appearance.
I sauteed some chopped apple in pumpkin butter, cinnamon, and almond milk to go along with it, and mixed some into the batter too. Chopped apple, that is – not the whole thang. Also spread with a little Earth Balance and homemade cashew butter. The cashew butter is stealing my heart.
I think waffles may be a new obsession.
There, I said it. I think it has something to do with the fact that I could probably change my mind about whether I wanted oats or waffles up until I put the batter on the iron. I mean, the batter is basically my oatmeal.
Man, I lose power for a day and wireless for a couple and I’m a changed person. Who am I?
My mom and I went for a short ride afterwards – it was intended to be longer but a tree decided to fall and completely block our way. We’re kind of good at foraging when it comes to situations like that, but it just wasn’t gonna happen in this location. We did a 180 and finished off the ride a different way home. Hopefully the weather will hold out so we can improvise a different trail to get around the tree and go on the ride we intended to go on tomorrow.
The rest of the morning was filled with lawn cleanup – moving a boatload (okay, a couple truckloads) of wood, raking, and mowing.
With a brief intermission for lunch, quite possibly the best of the week:
My last chickpea cutlet (also in my fridge for a while – they keep well, I guess) on squished between two small slices of seeded whole grain, with the last of my local lettuce, and a dressing made up of celery, greek yog, apricot-mango preserves, and dijon. Oh, and the bread was toasted – key!
I split some sweet potato fries with le madre, as well. I was in the “dippin'” mood, and decided to try some new BBQ sauce that I picked up after examining the one we usually buy and discovering it had HFCS. Why does that bugger pop up when you least expect it?
This was pretty good – but I think I prefer more of a mesquit-y (hah – sounds like the backwoods way of saying mesquito!) flavor. This was sort of like mixing tomato sauce with applesauce. Which, it basically was, when you check out the ingreds. Guess I can’t complain on the aspect.
Afterwards we took a gander out to a tack store. It was expensive, but it was still nice to eyeball all of the fancy out-of-my-price-range goodies. Played with bikes afterwards, yadda yadda yadda, dinner:
carbon copy of last night’s. Well, almost – instead I just had a gargantuan portion of the ‘sghetti squash since I didn’t have any chickpea cutlets left. I made so. much. spaghetti squash. last night. I still have a whole ‘nother dinners worth, at least.
If you told me this wasn’t a very nutritious dinner, I would agree with you. It’s basically a plate full of vegetables and some old feta cheese. I just wasn’t super hungry, so figured I’d have that, and eat whatever later. I’ve already had some apricots with almond butter and a frozen pumpkin muffin. I guess you could just call that a late dessert to a not-so-hearty dinner? Eh well. Can’t be perfect all the time, now, can we? I figure I ought to get used to a boatload of spaghetti squash to eat…hopefully we grow some this summer 🙂 What’s your fav. way to have it? Anything a bit different? I need ideas!
We fixed our bikes up today, too! After dinner we went for a ride down to the end of the road. I feel like such a momma’s girl, baha.
An update on the wireless sitch: we need a new router. Considering the fact that it took about an hour just trying to get the photos for this post uploaded…I think I may take a little break until that gets sorted out. I will be back with a vengeance, though! (oooh, Vegan with a Vengeance?!)