Monday, May 26, 2014

More Nutritious, Affordable, and Within-Budget Dishes & Recipes

Roasted Vegetable Tajine With Bulghur Wheat
RECIPE: Roasted Vegetable Tajine With Bulghur Wheat


A light and Bright Stir Fry of Eggplant, Onions, Peppers, and Kale
RECIPE: "Random" Stir Fry


Tuesday, May 20, 2014

Tomato & Pear

Please excuse the new camera photos. I will get better.

As the afternoon foraging begins, I discover (Hari reminds me from his Aldi adventure) we have pears. What a lovely delight, Kale, tomato, and pear. 

On a sadder note, I wasted one of the eggplants. Wow. I was planning that for dinner, but was to slow to get it to use. I did save the baby banana by popping them into the freezer - I will attempt another batch of banana bread with help from my friend Alexis. I have a feeling it will require some modifications. 



Monday, May 19, 2014

Bread and more bread

I enjoy bread. I am enjoying peanut butter.  The simple Peanut Butter sandwich and fabulously filling for me.  Simple tomato and and basil with a dash of salt & balsamic vinegar is wonderful.  Returning to the basic life for us is peaceful.  We have been eating and cooking meals at home. Planning and plotting how to get the most out of our next dinner.

The refrigerator goes from full to empty.So does the belly at times, but a quick PB sandwich and I am good to go (as I always have bread around).  This week I will probably run out of peanut butter and need to replenish it. Not bad, because Hari uses it in cooking also (huge heaping spoonfuls).

 I have become a sandwich recycle queen. Anything goes between the slices of bread, as noted above - leftover beans, egg salad, fresh tomato, & basil. Oh yes, vinegar too. 

Tonight is the fundraiser for our James Beard Foundation dinner - "Foraging along the way", an East Coast exploration. Thanks heavens, free staff wine samples.


Sunday, May 18, 2014

Back from Florida Hospital Gourmet Soiree - Where is the dog?

Sunday - the day of rest. Nope. 

I had a craving for an egg salad sandwich, but no Mayo. Hari had beans slow cooking on the stove top, so I swoop in and stole some white beans to make a hummus. 
On the dry side as I did not use oil; a bit of milk, salt, and garlic. I would recommend an avocado to improve the smoothness next time, but healthy! Great alternative to mayo. 

The egg salad sandwiches were rich and filling. I topped each off with some of the left over tomato I could not finish from last night & basil. 

Florida Hospital Gourmet Soiree - Healthy 100. A gratifying event when we are on this challenge. I had wonderful discussions with many dedicated people invested in improving the our food systems in Central Florida - #Sunshineplate

We arrived home to find Olga had "dragged" herself through the house into another room. She has such a vibrant will.

Cheers Olga to continued healing.


Saturday, May 17, 2014

Local farm sale - excellent

Saturday morning started me off on the correct foot with 1/2 bagel and 1/2 hard boiled egg from the hotel breakfast. I did choose these options as they are closest to my budget, and by 9:00am we are back on the road.

Arriving in DeLand, we rush to the vet to excitedly pick up Olga, who sat-up on our arrival. EXCELLENT. Slow steady progress. Dr. Jackson up dated me on her progression and directions to work on with her physical therapy. Next week, we will follow-up with Dr. Hopkins in Jacksonville. Fingers crossed. 

Next, Vo-La Salle is shutting down as usual for the summer and the family heads North to their farm.  This means SALE. Many items $1.00, so I could not miss the opportunity to get fresh fruits and veggies. I even bought some more Kale, as I know how well it keeps. Tower grown kale!

$9.00 including orange juice and huge Florida sweet onions.

I started a batch of Tarragon & Black Pepper bread, so dinner was tomato & basil sandwiches (2 and 1/2 ). Fabulous, clean, and fresh. Stuffed.



Friday, May 16, 2014

Please hold the Burgundy

Training start at 8:00am and lasted til 4:00pm. 

Tasted 15 Grand & Premiere Crus. 

I could smell Burgundy all night.

We meet with Chef Timon at his restaurant Sugarcane. What a fabulous night. 

Not a SNAP Challenge kind-of-a-day, but this was such an opportunity to lay down some foundational ground work that I needed in French wines. Notes & Maps, notes & maps. 



Thursday, May 15, 2014

Off to wine training -- thank God my boss paid for this.

Thursday morning - the same PB and bread. 

This day though is the start of my Advance Burgundy Wine Class to help prepare me for the Master level exam.

Thank God my boss paid for this (4 months ago).