I apologize for being MIA for the past
week. The academic world has become an insistent 3-year old
lately. Very needy, demanding, persistent and, dare I say, fickle.
All I can do as peon in the game is jump when the professors say
"jump" and try to keep up the momentum.
Here are a few little tid-bits of what I have
been enjoying betwixt the mayhem:
Move aside molasses, agave and beloved maple syrup. I have found what the gods used to sweeten their nectar:
BARLEY MALT! Unlike most sweeteners, it is actually classified as
"low glycemic" which means that it contains more complex
carbohydrates than simple sugars. Thus, it produces a slow spike in blood sugar
that your body can maintain, rather than than the quick energy
burst-flop associated with cane sugars. Anywho, it
tastes ridiculously delicious regardless of the healthy science. I keep
eating spoonfuls out of the jar and mixing it into everything.
A little in my oatmeal, on top of some brown rice, spread on apples
(vegan caramel dip, people!), drizzled on veggies, stirred into tea,
or just straight out of the jar. Yum ^_^
I notice recently that someone, who lives at my dorm, owns a blue VW Jetta. It looks strikingly like my car, Hal, at home.
How is my car doing, Eric? Any new dings from the High School wrecking yard?
Cooking has become an out-let
from school. I look forward to every Friday when I head out to
the grocery and return back to my dorm to begin the cooking jamboree. It is conviviality in every sense of the word. Earlier, I showed you a picture of what my fridge looks like right after I
return from the store. While I would love to brag that I keep a well-stocked
fridge of veggies throughout the entire week, my fridge Sunday
through Thursday looks more like a cold pantry filled with boxes. I make bazillion batches
of rice, beans, roasted veggies and other such bits that sound good to munch on
throughout the "work week".
One of my favorite creations
this past weekend was caramelized onions! Oh, boy. These are
like candy to me. Seriously, 10x better than Justin's PB cups or
chocolate. I could (and do) eat spoonfuls of these puppies straight out of the fridge. It's creations like these
that are the reason I do most of my cooking on the weekend. Onions +
garlic + cilantro + shoyu + olive oil + fragrant spices = very pungent scents.
Mmmmm (if you are like me) or a little headachey for most... :/
During my 10min of blog hopping
each morning over breakfast I discovered my dream "library" set-up.
Eclectic and functional. One day, we will be united and have a long, fulfilling marriage. Until, then I will swoon from afar.
And to end off this "throw
together post" is a Plate of the Day. Well, more like Plate of the
Week. I have been eating this mixture for lunch/dinner since Sunday evening.
It tastes crazy delicious, is a rounded meal and it is literally
everything I have in my fridge dumped into one bowl and warmed up. Mush
to the max. But that's how I roll. The more complex the flavors and
mush-like my food, the happier I am. For those interested in recreating
this mushtastic meal, mix roasted squash & onions (follow the Kind Life recipe
for a close approximation), brown rice, 1tsp miso diluted in 1tsbp warm water,
pumpkin seeds, savory baked tofu (Wild Wood), chopped cilantro and
green onions, nutritional yeast, drizzle of green tomatillo salsa and
a heaping blob of caramelized onions. I think that's all... It
changes slightly each time, depending on what I grab.
I hope to be back with a proper blog-post soon!
Until then, we will just have to make do with impromptu peaks
into my bubble of studying. Put any suggestions for topics or bits about my
dorm/university life you would like to see in the comments. I will take pictures accordingly.
Cheers, kaite ;]
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