I miss chicken noodle soup. I used to eat the Campbells kind all the time when I was kid. I found a pretty good replacement with kale, carrots, and white miso: chickpea noodle soup. I ate this soup for days with lots of pepper and crackers.
new job, new shirt.
cooking with wine: practicing for France.
I've had this recipe from chickpea magazine hanging over my head for a while now. I changed it up a little bit just to make it easier on myself: I used leftover frozen mac+cheese sauce (from here), I used extra mushrooms, and just ended up slicing the squash and roasted it with olive oil, salt, pepper + herbs de provence. If anything just go roast acorn squash with herbs de provence. The lavender in the herb blend plays wonderfully off the squash's sweetness.
Traditional French wine for us Frenchies
Tomatoes, red onions, peppers, mushrooms, kalamata olives, roasted garlic paste, swiss chard, roasted herbed potatoes. Sticks and Stones promised me an amazing GF/V/daiya-free pizza, and I got it.
I have never breaded/fried tofu, but this turned out pretty well. I would've liked the tofu to be fried a little more evenly, but it was still really good for being vegan/GF! I used to love orange sesame chicken as a kid. From Vegetarian 'Ventures.
Second night of birthday celebrations. Last night of drinking I need for a while...
Practicing latte skills at Geeksboro with almond milk, which is incredibly hard to froth.
Toasty nuts from Sara's book: walnuts, cashews, almonds, pecans, sesame seeds, raw quinoa, herbs de provence, maple syrup, cayenne pepper, paprika, salt, pepper.