to post anything here.
I do think about Hector still pretty often. His picture is still up at the store from the day I adopted him/He adopted me.
Okay that just made me sad and I can't think of anything else to write.
and I think everyone who cares about where their money is going should. I'm in the middle of it and he promises to give actions you can take towards the end of it. The book is The Fine Print and it talks about how big corporations and the government conspire to take your money. There are phone companies, utility companies, railroads, cable providers (so glad we are now comcast/dish/directv free/att etc). I read this morning how a utility company int he south (not tva) overcharges it's customers, cities, states, universities too, to the tune of billions of dollars for things like light poles that don't exist, or electricity that was never used, equipment repairs that never happen and more. Makes me wonder what else is gong on that we don't know about. Very Fascinating read!
I just realized I had not posted in almost a year. EEEk! gonna do better.
Here's a dish I made yesterday that Doyle even liked. He is still a carnivore..... Mind you, you'll have to figure quantities yourself. Balance the amounts of stuff in the enchilades - not too much filling either.
Sweet potato, black bean and kale enchiladas (or casserole)
Corn tortillas - a dozen or so
1 sweet potato - nuke it til just done and let cool so you can peel and slice it
kale - chopped and steamed
black beans - canned is fine, just be sure to rinse them (too much salt otherwise)
canned enchiladas sauce - 2 cans of red sauce
Better than Sour Cream
Cheddar shreads (Daiyo or or brand of vegan "cheese") *Optional - you can omit it and it'll still taste fine.
The key to making enchiladas is to heat the tortillas so they don't tear and to give yourself a lot of space to work in. Pour some of the enchilada sauce into a large plate. Lightly coat the tortilla and lay it flat on another work surface. Put in fillings - a bit of kale, black beans, a slice or 2 of sweet potato and roll it up. Place it seam side down in a baking pan - non stick is best, but if not spray it. Enchiladas are messy. Do the whole pan, pour over more sauce and top with "cheddar" and dabs of "sour cream". Bake at 350 for 20 to 25 minutes. It should be bubbling, but not dry.
For casserole you layer things instead - a layer of tortilla, a bit of sauce, fillings, "cheddar" & "sour cream". When the pan is full, top with more cheese and bake.
I found some Champagne Mangoes at the store and they are sooo GGGOOOOODDD. I make a simple fruit salad with mango, orange slices and jicama. Mix, sprinkle with chili powder and a bit of cayenne if you like some heat and let set in the fridge for an hour or two. Its a great side for the enchiladas.
I hope I learned my lesson this time. I ate some spinach artichoke dip yesterday and within half an hour had swollen feet and hands and felt like a slug...It was delicious but not worth that. Guess I will need to make my own version without the dairy and the salt. If fact yesterday was a dairy binge - I had a bit of greek yogurt on my berries in the morning (can't find plain soy yogurt without traveling to cool springs and the flavored stuff is okay, but too sweet for me). That dip for lunch and dinner had cheese on the veggie enchiladas and jalepeno dip and tres leches cake for dessert...(Chuy's rocks) The veggie enchiladas were very good and next time I'll just have 'em hold the cheese, skip the dip and maybe the cake (but really it is the best dessert in Murfreesboro and very nearly irresistable). Sooo, breakfast was a bowl of brown rice, pumpkin seeds and raisins and a couple of Morning Star link sausages and a mango and berries smoothie made with almond milk. I could live on this, it was yummy and I feel better already.
This weekend is going to be a challenge - there is a huge gathering of Kermicles in Illinois and the food so far on the list of what people are bringing is not vegan friendly. Plus this is a town with only a few restaurants, all meat and dairy havens cause it is farm country. Guess I'll be bringing my own tofu salad sandwiches.....
Finished planting the new rose arbor...(pictures later) We rescued some sad looking roses from KMart - one is a beautiful yellow and orange - Joseph's Coat - and is blooming already, though of course it is small yet. I then mulched everything in the yard that needed it - all the flowers and the tomatoes Doyle planted (13 plants) Don't know if they will produce the way the ones last year did in the square foot garden but it they do I will have tomatoes for sauce for a year or two to come. I made up some olive oil with cinnamon oil to combat the mosquitoes. It seemed to help, they were threatening to pick Doyle up and carry him off and I only had to swat at a few from time to time as it wore off. I got to pick dinner between rain storms yesterday too - a really big salad from the garden - lettuces, sorrel, mints, sugar snap peas and then Kale and chard for later in the week. Also had some brown rice - just plain with some earth balance and raisins and pumpkin seeds. yummy.
Doyle had a long day on Wednesday...He tilled the existing garden bit, and then used the tractor to till up the rest - which we managed to plant mostly before the rain.
I planted green beans, Armenian cucumbers - those long less seedy ones - butternut squash, acorn squash, watermelons, cantalope, a bizillion sunflowers......There is still room for more in the other end of the garden.
Then there is the square foot garden. The garlic is high and still no scapes (I am not patient)
We had tilled the remaining kale under - it was gettin buggy and going to seed. There is a bit of red russian kale in the square foot garden, some chard and I will plant some more chard for the summer. The asparagus is finally up and the peas are starting to have pods on them..
While in Italy I had spaghetti cooked in Chianti...Here's my version.....Serves 2-4 people
A handful of dried Chanterelle mushrooms (morels or portabella or fresh will do as well) soaked for 30 - 45 minutes, chopped.
One leek, cleaned, white part only, sliced thinly.
2-3 c. Chianti - or other good red wine - don't use a wine that has turned vinegary - it''ll make vinegary spaghetti.
1/2 lb spaghetti - the thicker kind, not angel hair
Saute the leeks and mushrooms in a Tablespoon of olive oil til translucent - in a large flat saute pan. Add a sprig of rosemary to the pot. Add a bit of vegetable stock if extra liquid is needed. You can use up to a cup of stock with the wine to cook the spaghetti. Add 2-3 cups of red wine to the pan and the spaghetti. Only break the spaghetti once. (You can also cook it slightly in water to make it bendy before adding to the wine for the real cooking if you like to be able to twirl it on the plate) When the spaghetti is cooked remove to plate - garnish with fresh parsley (or pecorino or parmesan if not vegan). The wine will have reduced to make a light sauce.