Our weather is having a identity crisis.
Late last week? 10-15 degree days and nights. Unseasonably cool.
This past weekend? 40’s and raining. Unseasonably warm.
Today? The identity crisis has spread to the precipitation, dropping upon us a random mish-mash of rain, then snow, and then a combination of the two.
Why, of course I love you, sleet and freezing rain – the ditch is such a fun place to be, don’t you know?!
Luckily, I survived another treacherous journey home, even if I did have a car wanting to drive up my bum behind me. There were a few choice words muttered and maybe a couple of ill wishes wished – but I’d rather keep my relatively innocent appearance and not share them with you here.
The good news is that it’s now all turned to snow (to devishly hide the icey roads underneath) with 6” by morning. And more to come all this week.
Iiiiiiii’m dreaminggggg of a whiiiiite christmassss.
Anyways. Speaking of identity crisises – one recipe I followed this weekend was one for tempeh bacon. Because I am obviously deprived of any sort of real food, including real bacon, by not eating meat and this is my body’s way of rebelling against my beliefs.
Gosh, this post is brimming with sarcasm. Sorry!
I’m actually a little bit turned off by non-meat foods pretending to be meat…if it’s too close to tasting like meat, that is. I’ve found I don’t mind so much if it’s a seasoning replication, though – hence why I’ve become a little bit infatuated with fennel seed lately, but that’s irrelevant to this tempeh bacon. I’m not even making sense with my reasoning right now, though, so I figure the irrelevance is okay, too.
I think getting to use liquid smoke was the only reason this recipe fascinated me. I couldn’t quite wrap my head around smoke…being liquid…in a bottle. The marinade was a combination of apple cider, liquid smoke, soy sauce and garlic.
Although… this “bacon” was a bit of a miss for me. Luckily, it’s not making me feel like I’m mowing down on some pork bacon, but I’m not a fan of the seasoning, I guess. Or maybe the texture of the tempeh paired with the seasonings. I have a feeling I’d prefer this recipe used on boiled tempeh rather than raw and then pan-fried.
Gasp – I boil my foods? How on earth do I ever meet my nutritional requirements? It’s a wonder I’m still alive to type this – and a bit full of myself, tonight, too!
But, I am not complaining. I’m just so glad I have so many meals/pieces of meals prepared for the week – today was ridiculously busy and I have a feeling I’ll be working all week again, so long as I don’t have final exams interfering. Today, I worked through my normal morning snack, had lunch when I usually have my afternoon snack, and worked away the afternoon, too. I do love when the day flies by like that, though. Before I know it, I’m on my way home.
Home to you guys, who I’ve probably shooed away by my fake bacon and sarcasm.
I mean, think about it – even my food (tempeh bacon) is a sarcastic poke and prod at the real deal! (real bacon)
By the way – see that bread? Another identity crisis. I was supposed to shape this loaf as a baguette but shushed that direction. Instead I left it as an oval. And wound up baking a nice little frisbee:
If you ask me, it’s karma from being so proud of my bread making “skills” a while ago. Ironically – this is supposed to be the “easy” bread. Just stir and refrigerate! I think I added too much water, though. I quartered the recipe and ran into trouble when I had to quarter 3 3/4 cups of water. Eventually, my reasoning was: “well, that’s almost 4 cups – so I’ll just use almost 1 cup!” Uhh…yeah. I should work on my math if I want to keep playing in the kitchen.
At least it still tastes good. I feel like I say that about ugly quasi-fails too often…but at least it’s true. If it weren’t, I’d be the first to complain about “having to choke down this God-awful bread.”
“Fake” meats – yay or nay? I was a big fan when I first stopped eating meats – the soy chicken (I highly recommend Quorn!) and stuff – but now I just get freaked out if something tastes too much like meat. Although I still enjoy seitan, which is pretty meaty! I guess I just don’t make sense any way you put it. (And I’m not talking veggie burgers – I don’t think they’re even remotely close to tasting like meat…they just happen to be in burger form. I could make a burger out of bananas, and that’s not trying to taste like meat. Anyone wanna have a banana burger challenge with me?)