This week has been pretty busy. Lots of cooking and prepping, and I’ve been working longer hours at the frame shop. Then this weekend I thought I would catch up on posts, but I have a busy k.o. punch- my husband’s birthday. We aren’t the type of people to do lots of things for our birthdays. It is pretty simple, choose a dessert and choose a dinner whether it be eating out or a specific meal. Well, then my in-laws thought it was a good weekend to hand off a bunch of Jon’s stuff they’ve been keeping in their basement. It is helpful, but it feels like taking a step back in the moving process. So we have tons of new stuff to figure out what to do with, and I am not very sentimental so I am looking at half this stuff and thinking “my god this needs to be thrown out.” So this should be interesting to see what Jon doesn’t with half this stuff.
The good news for Alexa is that we have been collecting all the “doubles” of things so she might get some freebies when she moves out her house, like an iron, espresso machine, air conditioner, and maybe a pot or two. Oh and wrestling action figures. Jon apparently kept all his old 90s action figures.
Things at the farm are really going. I think this is the time of the year where I get my biggest bang for my buck. I think I remember last you figuring out that I pay something like $27 each week for my share at the farm. It has gone up since then. But the price of some this produce that’s organic is insane. Jeff, one of the farmers, said he had a friend who sold an organic heirloom tomato that was $15 because it was so big and heavy. Wow. I saw that regular tomatillos were $3 a pound, so that means those tomatillos would of cost me $12 in the supermarket alone! I can’t even begin to think how much I would be paying for all the tomatoes!
Farm Round Up:
What I got:
1 quart sungold tomatoes
1 pint blackberries
2 large cantaloups
1 spaghetti squash
1 lb red plums
1 lb MacIntosh apples
13 lb yellow peaches
oregano, basil, cilanto, mint
4 lbs tomatillos
5 lbs cherry tomatoes
1 quart ground cherries with husks
1 quart green beans
10.5 lbs slicing tomatoes
2 roma tomatoes
2 heads of lettuce
1 yellow onion
1 bunch of radishes with greens
2 poblano peppers
What I’m cooking:
Tomato Sauce for future cooking
Tomatillo and Berry Crisp
Freezing peaches for storage
Yogurt, granola, and ground cherry/blackberry bowls
Grilled “Cheese” and Tomato Sandwiches
Side salads with sungold tomatoes and radishes
Jungle Curry with Seitan Curry
Sri Lankan Red Lentil Curry (using the roma tomatoes) from Vegan Eats World
Spaghetti Squash Yakisoba Style
Reading for the Week:
Apparently the old living cat is 26 years old?!
I really want to read this comic, but it isn’t actually released yet!
I like this guide on how to order vegan at any restaurant. There is a really great break down of what to look for and what to ask. From my experience working in the food industry, if you are nice, the servers will be nice back. Also, keep in mind accendents happens. It might not be your waiters fault so don’t flip out on them.
Apparently there is a book written about why millennials so foodies. I liked this interview on The Atlantic, but I think there are some points missing. One is yes, millennials have less money, but I think that is why we spend money on food. It is a short term reward that might not cost a lot right now. And another point that I think is missing is that there is a lot of political statements being said about the food we eat, and in some ways a revolt against the system we are forced to get jobs in (aka big corp America)
And this one is for any tattoo junkies- a 2,500 tattooed Siberian princess is found. Still reading the article, but the tattoo design is amazing!