Okay, I’m really glad I’m not the only one who is very partial as to what shape their pasta is! It was funny growing up, because spaghetti was most often made. I would always groan “I don’t like spaghetti!” to which I would just be met with “You like elbows and ziti – they’re the same thing.” haha. It seems like the spaghetti lovers prefer spaghetti, angel hair, or fettucine, whereas the rest of us prefer the cutesy bow-ties or ziti. This could be a scientific experiment! Or a psychology one…heh. “What does your pasta preference say about you?”
Okay, okay – I’m shutting up now. I’m probably a little loony right now because today was my first day ever not seeing Teddie’s cute little face even for five seconds.
We had a lot of fun stuff to do around here, though – shoveling these huge piles of dirt and logs that have been residing in our front lawn after some logging was done up back. So my mom and I basically spent all. morning. shoveling, wheeling, dumping, raking, and sweating our booties off.
These waffles proved to be great fuel. My original waffles…but for some reason they seemed exceptionally…exceptional? yes. Maybe because it’d been a while since I’d had them. (all the banana bread lovin’) or maybe because of the delicious white flesh nectarine and coconut topping it.
My money’s on the white flesh nectarine and coconut. So perfect. Joining it was a peanut butter chia icing and a drizzle of honey.
Mid-way through the morning was break-time. I reheated a slice of banana bread and used the last slice of my triple wheat bread to make a pb & j. I let my mom take first pick but we ended up just going halvesies 😉
I also grabbed some chunks of energy as the morning progressed, though I was more than ready for lunch. We didn’t stop until nearly one, and as we were driving our last load to the dump I exclaimed excitedly “I want an egg sandwich!!!”
I don’t think my mom’s ever thought of egg sandwiches while at the dump before, but there’s a first for everything, right? Last night I made a new loaf of bread – this time honey oat. I prefer the triple wheat, though that’s not to say this loaf is bad. I just prefer the texture of the triple wheat. It’s much chewier, whereas this loaf is a little crumblier. Which, is sort of odd because I actually added a little bit more olive oil than was called for.
In the blender today:
- 2 handfuls spinach
- 1 peach
- 1/2 banana
- sambazon acai powder
- vanilla chobani
- almond milk
- a monster sized date
topped with wheat germ, PB, cashews, another huuuge date, coconut, and a drizzle of honey.
And afterwards – we sprawled out in our beds. Unfortunately it didn’t last long, but whatever. Aaand I was a little bummed because I’d originally planned to just give Teddie the day off so that I could get work done here in the morning and then go to the Vermont Summer Festival in the afternoon. The VSF is a pretty serious horseshow that is about forty-five minutes away from me for the better part of the summer. Sundays are Grand Prix days, and this weekend was their very last one. Usually I make it out there many times a summer – but this year I didn’t make it out at all 😦 I was just too tired to even think of driving out there and walking around, and not to mention that leaving at 1:30 wouldn’t put us there until the Grand Prix was nearly over.
I guess I’ll just go with the thought that I at least saved some money – there are tonnns of mobile tack shops there and I really wanted to try and find a new pair of tall boots!
After a short while, though, we went back to work with a little more “pile moving” before just calling it a day. I snacked multiple times – but this is all I snapped a shot of. Banana slices, original puffins, and almond milk is pretty spectacular in a sunflower butter jar. I’m not going to lie, though – I’m really sad to see the end of this jar. I couldn’t find the Full Circle brand when I was at the store last and had to get SunButter. Will it impress? The ingredients weren’t as impressive (use plain ol’ sugar) but I just couldn’t go a day without sunflower butter.
And…finally, a recipe. Because for some reason, I decided making stuffed eggplant after being really gross all day was a good idea.
This is from a book called “The Vegetarian Cookbook” that I bought at a booksale for $3. Score. I tried to find it online to link it, but can’t. I think it’s sort of old-ish. Anyways – I’ve adapted it just enough to be able to post it 😛 They call it Imyam Balsomething…but it’s a stuffed eggplant. This is not meant to be offensive to the culture in which this dish originated – I just honestly have no idea how to pronounce it, and the book is far away. If you know the proper pronunciation, enlighten us please!
- 1 medium-large eggplant
- 1 T. olive oil
- 2 cloves garlic, mashed
- 1/2 a white onion, diced
- 1 can fire-roasted diced tomatoes
- 1/2 of a red pepper, diced
- small handful of sugar snap peas, chopped
- 2 T. raisins – golden or regular
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1/2 T. dried parsely
- salt and pepper, to taste
- 1/2 c. butter beans (I’ve also done it with garbanzos)
- Cut off the top end of your eggplant, and slice in half lengthwise. Leaving ~1/2″ walls, scoop out the inside.
- Chop the innards, and salt the shells and the innards. Oh yeah, and preheat your oven to 400*. Note: the eggplant should be allowed to sit, salted, for a bit, so I would suggest chopping all your veggies while it’s sitting.
- In a large saucepan, heat your olive oil. Add in the garlic and onion, and leave over medium heat, stirring occasionally, for about three minutes. Then add in the chopped eggplant and canned tomatoes, stirring frequently. Simmer for five minutes.
- Add in the remaining ingredients except for the cashews and beans, and then cover – simmered – for fifteen minutes. I know, I know. Raisins, nutmeg, and cinnamon are really random. Just trust me on this one, you will appreciate it later. After fifteen minutes, stir in the butter beans.
- Fit the eggplant shells in a baking dish, and spoon in the mixture. Cover and bake for 40 or so minuts, until the eggplant is tender.
- Top with chopped cashews, and serve with a grain of some sort. Note: It’s also good with a bit of cornmeal or quinoa in the eggplant filling.