This weekend went by too fast.
I want it back.
I want weekends like this all. winter. long.
Unfortunately, that isn’t going to happen and I doubt we’ll have weather this beautiful again for many more moons. It’s already back to rain starting tomorrow.
That said – I spent nearly every daylight minute outdoors this weekend. I found a little bit of “kitchen time” at lunchtime today to play – but other than that, I’m still in my low and slow sweet potato rut.
You think I’m kidding. I’m not.
And I’m still swearing by these cornmeal pancakes. I keep forgetting to try it as a waffle – remind me to do that on Tuesday!
I know I’ve said I’m going to start eating more environmentally friendly – but I couldn’t pass up these strawberries at Hannaford’s! And I mean…I’d get a little bored eating apples all winter. This is Vermont, you know. I am nothing without bananas.
And yes – I’ve still been loving buffalo tempeh! Is it weird that I equate hot, spicy food with bad for you, though? And pickles. Pickles make this sandwich, though. And hummus. In light of Vegan MoFo, of course – it was my ranch dressing
Speaking of which – why do these pickles need to be called hamburger pickles? Honestly. It’s not like they’re made of hamburgers.
I really needed to make another loaf of bread, and while you might think “how do you find time for bread making when you’re outside all day?” it’s the easiest thing to fit in, really!
…with a minor backfire.
First, let me say that the hardest part of baking bread has come to be actually picking out the recipe. I spent all night last night deciding on a recipe! In my exploration, though, I read Matt’s explanation of a bit of the science behind dough and whole wheat, which was helpful I my baking expeditions. So then I really wanted to make this bread, but only have active dry yeast. Could I sub that for instant yeast, anyone know?!
Anyways – I ended up baking this, but veganizing it with molasses, earth balance and almond milk. It was super easy to get the dough ready this morning and let it rise while I was at the barn. I asked my mom to punch it down and put it in a loaf pan in an hour or two…and therein lied the problem.
I’m not complaining, because it was sweet of her….but she also decided to bake it. She didn’t know what to bake it at or for how long…but she did. I still haven’t asked because I don’t want to know, but I think it was definitely underbaked. The top was still really soft, much like a sandwich bread you buy in a bag from the bread aisle. It’s really hard to cut because of this, but still tastes really good. I was afraid the molasses would have too bold a flavor, but it’s surprisingly not. I did cut back on that a bit, though.
I’m not complaining because I had the best ride on Teddie. Both yesterday and today he was amazing, though….our best rides yet! He was cantering like an old pro!! Transitioned right when I’d ask with no little hop/buck like he does in the indoor, and actually maintained it for full 20m circles – something he can’t do in the indoor yet. And correct leads [nearly] every time! I’m seriously … well, walking on sunshine right now. I’m so proud of my little boy!
And blackened tofu – from ED&BV. I’m still limiting my non-fermented soy intake, but it was $1.99 at Hannaford and after disliking/avoiding tofu for so long, really just wanted to give it a try.
I think the real reason I’ve got a bone to pick with tofu is because everytime someone asks me what I’m eating (well, okay, not so much anymore), it’s along the lines of”what’s that, tofu?” or if I talk about what I’m making, it’s obviously tofu something. It makes me just want to scream “I don’t even eat tofu!” Which, I don’t. Today reminded me of that. I just don’t care for it. I’d rather have tempeh or seitan, especially because those are either a fermented soy product or soy-free.
It wasn’t terrible – but nothing to write home about. If I’d have done the same thing with tempeh, I bet I’d have loved it, though.
Hopefully it’ll be good in sandwiches.
Either way – the kale ad s.p. so picked up for the lacking tofu. I feel like all I’ve done lately is eat kale and sweet potatoes. And I’ve hardly eve made a dent in my kale supply. You’ll be seeing it very often, I think.
Tofu – yay or nay?