I had a lot of decisions to make today.
Now before you go getting all concerned, relax! Relax. Fortunately for me, the hardest decision I have on days like today is what I’m going to have for dinner. Before you laugh, that’s a pretty big decision. I mean, it can make or break your day! …or maybe I’m just a little dramatic.
In case you haven’t heard, it’s snowing all over the northeast.
I’m guessing you’ve heard.
My first decision I faced was whether I wanted to call in to work or not. I’m guessing you can figure out pretty quickly that I called in.
Which meant that I decided sauteed apples were in the forecast for breakfast this morning. I was awed when I saw that my beloved Gala apples were on sale at Hannaford’s. Unless they’re fresh picked from the farm down the road, they’re the only apples I truly enjoy. (okay, so I probably prefer them over the local McIntosh apples, but I fear that might be un-Vermontan of me to admit, so I won’t. We have maple laws for Pete’s sake, I wouldn’t put it past us to have an apple law, too)
My, oh my, how I’d forgotten how amazing sauteed apples are.
Do I keep it as the original inventor intended, or mix it up again?
I kept it as intended, and think this loaf is a bit prettier (re: less embarrassing) and so won’t withhold the name of the kind woman who shared her recipe with me this time – it was the lovely Sarena, of course! I don’t think there is anything she can’t do in the kitchen. And if you don’t want to see really delicious looking pancakes with a beautiful pour of maple syrup, definitely don’t go to her blog right now.
While that rose, I faced another decision: strength or cardio?
Biscotti or granola bars?
Orange chocolate chip or cranberry almond?
Orange chocolate chip. Best biscotti I’ve ever made all thanks to Veganomicon. No I can’t share the recipe and no I can’t find it either. Buy the book. The biscotti and the chickpea-quinoa pilaf are worth that $15.
…but do I want peanut butter, jelly or maple cream on my hot-from the oven bread?!
It doesn’t matter because I’ll have another one in five minutes.
…probably not, but you can try.
I love this Dagoba hot cocoa!
Uhhh, well, I banked on multiple times, but this so-called “storm of the century” fizzled out, and I didn’t need to shovel after the once.
I hope I can go to the barn tomorrow so I can ride Teddie in it! Hopefully he won’t be like my Corona pony and decide it’s more fun to roll in said snow than it is to play in it. I’m not worried about getting rolled on, I’m worried about my saddle getting saturated. I paid more for the saddle than I did for the pony.
Do I make buffalo tempeh or barbecue tempeh?
Both! Sorry, guys – but I think I’m getting tempeh burnout. I’m sort of bored with it. When this block is done, I need to bid goodbye for a couple weeks. Needless to say, I do adore buffalo tempeh! Especially with the last of my caesar dressing and red onion (I heart red onion + buffalo + caesar)
It takes me a while to figure out what to wear in the morning. It’s too early to think clear, so I just stare into my closet for at least five minutes as if it’s some other-worldly realm.
And in case you were wondering, a whole baked sweet potato won, but I didn’t get to use this picture yesterday and was pretty proud of how perfectly baked and cut those fries are. Not to toot my own horn or anything.
I knew I should use the eggplant I had in the fridge, but nothing was particularly speaking to me.
Yes, when I flip through recipes certain ones call to me. I can plan “ooh I want to make that!” until I’m blue in the face but I can never decide what I want for dinner until 3:00 that day.
What did speak to me was Chickpea Piccata. (< Lucky for you guys, Isa has the recipe for this one on her website!)
But what to have it with?
My new favorite way ever, of course!
I was flipping through my binder of recipes,and saw this very plain-jane recipe for roasting eggplant originally from Cooking Light. I was a bit apprehensive that it would be all that great – it is basically eggplant straight up, after all – but combined with the absolutely amazing piccata, this meal was enough to make me fall head over heels in love with…well, everything in site. It turned me into a hippie peace-love flower-girl.
For the eggplant, though:
slightly modified from cooking light, for one eggplant:
- 1 medium eggplant, about 1 lb.
- olive oil for brushing (I used basil oil)
- pinch salt, pepper and herbs de provence
Preheat oven to 450*. Carefully slice your eggplant the “long way” into 1/4″ slices, leaving the end in-tact. Cover a baking sheet with aluminum foil and fan out the eggplant. Brush with olive oil and bake for 15-20 minutes, until lightly tender. Remove from oven, press down to fan out more, and brush again with olive oil. Sprinkle with salt, pepper and herbs. Bake 15-20 minutes more or until tender and skin is beginning to crisp.
My mom: “are you going to eat that whole eggplant?”
Don’t mind if I do!
Decisions – do you find yourself sometimes having a terrible time deciding over the silliest of things, too?! Please say yes so I’m not alone. And don’t ask me who you should marry. I’ll just say “everyone! peace and love!”