I finally got the chance to play with my favorite little furry four-legged today!
…just a shame Vermont can’t plow roads this winter. I could have made it there much faster? Even in this picture you can see where someone started swerving!
With all the fashion blogs out there today, I thought I’d join in on the trend. Here I am modeling my gloriously fab boots, snow-pant breeches and Carhartt knock-off.
This is why I’m hot.
Naturally, being so bundled up didn’t make for optimum riding gear. So why not just hop on bareback (er…blanket-back…) and go for a snow ride?
That was Teddie’s thought as he took great joy in making me get an additional workout trying to climb atop him.
He may be short, but damn, when you’re wearing bulky clothing, you’re sinking up to your butt in snow, and you have an excited pony walking in circles around you because he wants to visit with everyone, it’s a lot easier to say “hop on” than it is to actually hop on.
When I finally got halfway on he was at least patient enough to stand still while I made like a seal as I flopped the rest of myself up and over.
We had fun. Maybe we’ll just become snow riders for the rest of the winter. Or pick up skijoring.
And in case you thought I was too hot to handle before, it got even better when I put my helmet on:
I realize I look like dorkus maximus, but look at Ted!
daaaaaaaamn! Oughta have put a warning sign on this blog.
See all that snow on his bridle? He took great pride in trudging along with his nose buried in the snow while I thought he was going to roll on me. Luckily, the only time I had to bail was when I accidentally steered him into a drift that was up to his belly. It was probably deeper than that, but his belly kept him from sinking further, luckily.
Oh,yeah…anyways. About that food thing.
Truth be told, when it came to dinner tonight, I almost just sauteed up some spinach, garlic and barbecue sauce with barbecue tempeh and called it a night. And if I didn’t have to work tomorrow, I totally would have.
Sauteeing spinach in olive oil with garlic and BBQ sauce is way better than it sounds, fyi.
But, I kind of like making enough dinner the night before working to be able to pack an easy lunch to bring the next day. Sauteed spinach wasn’t going to cut it.
Especially sauteed in garlic. I can still smell my breath from having it for lunch, and that was 5 snacks and a dinner ago.
I might as well just dedicate this post to Rachael Ray, what with using her bench scrape, knife and recipe.
They were Christmas presents! (…but I still love Rachael Ray.)
I’ve made this “Chutney Chicken One Pot” and posted about it before – well, raved about it before – but just linked to the recipe with all of my swaps written separately.
Well, usually I don’t break my “link-back” rule, but since this is one of my favorite meals (I’ve gotta go there) and I’ve made some substitutions over the couple times I’ve made it, I’m just going to go ahead and post how I make it.
Chutney Chickpea One-Pot
serves 2 as a side, adapted from Rachael Ray’s Chutney Chicken One-Pot
This dish is easily customizable to your likes and dislikes. Check out my notes after the recipe! Not only that, but once you’ve got everything chopped it comes together in a handful of minutes! And I know I just talked about a fear of long ingredients lists – and this one is…but it’s SO easy and you’ve probably got it all on hand.
- 2 t. olive oil
- 1 granny smith apple, peeled and diced
- 1 small yellow onion, chopped
- 1/4 c. diced celery
- 1/4 c. diced green or red peppers
- 1/4 c. diced dried apricots
- 2-3 dried Turkish figs, chopped
- 1 c. chickpeas
- 1/2 t. ground cumin
- 1/8 t. curry powder
- 1/2 t. allspice
- 1/8 t. ground ginger
- 1/4 t. ground cinnamon
- 1 T. apple cider vinegar
- 1 T. dijon or whole-grain mustard
- 2 1/2 T. unsweetened applesauce
- 1/2 c. vegetable broth
- 2-3 handfuls baby spinach
Heat the oil in a nonstick pan over medium heat. Add in the apple, onion, celery and peppers. Saute until slightly soft. Add in the spices, dried fruit and chickpeas. Stir and then add in the broth, applesauce, vinegar and mustard. Reduce heat and bring to a simmer. Simmer about five minutes, until sauce thickens slightly. Add in the spinach, stir and cover. Remove from heat, leaving covered until spinach wilts.
Serve with some crusty bread or a grain!
Last time, I made it with tofu instead of chickpeas, and mixed in cooked bulgur instead of serving it with bread. There were other differences, but I also didn’t add the spinach. I much prefer it with spinach! I also think I preferred it with bread instead of a grain.
I love dishes that mix a sweet element with savory, and this one hits the nail on the head. Change it to your tastebuds, though. I chose to use applesauce instead of jam because I figured jam would be pushing the envelope on too sweet. You can also easily use a bit less dried fruit, and use what dried fruit you have on hand. I love apricots and figs, but raisins are good, too!