…is to lick Jason’s face.
…is to lick Jason’s face.
Not to get all New Years Resolution-y, but something that I’ve been trying to work on, especially since I’m currently unemployed, is not wasting food. I have a bad habit of buying tons of produce at one time and then letting a lot of it go to waste. I like buying lots of fruits and veggies when I’m at the store and I like grocery shopping only once a week, so I don’t see either of those things changing. I just need to make myself remember to eat said fruits and veggies.
If I actually focus on it, it’s pretty easy to do. We had some bananas that were seriously on their last legs.
Instead of throwing them away, I went to some of my favorite recipe resources to try to find a banana bread recipe where I could use the bananas and wouldn’t need to buy any additional ingredients. When life gives you rotten bananas, make banana bread, right? I found this recipe for Blueberry Greek Yogurt Banana Bread on Daily Garnish which was perfect in every way except one: I didn’t have any fresh blueberries.
However, I did have a bunch of frozen fruit. A month or so ago, I got sick of all the half-used bags of frozen fruit that were cluttering up my freezer and combined them all into one big freezer bag. A little freezer burnt, but I thought it would do the trick and picked out the raspberries and blueberries to use. A few rogue cherries made it in the bread too.
Freezer burn, be damned. The bread turned out great. We won’t talk about how many pieces I’ve had today!
I also had a lot of spaghetti squash leftover from last night’s dinner. Jason doesn’t really like spaghetti squash, so it was up to me to make sure that didn’t go to waste either. It was a stand-in for pasta again tonight, but in a different way.
I mixed the rest of Mama Pea’s pasta sauce with a can of tuna (sorry, Mama Pea!) and then topped the spaghetti squash with it and a bit of mozzarella (sorry again, I have a habit of un-veganizing things).
Bananas – used! Spaghetti Squash – used! Now I just have to figure out a way to eat all that lettuce that’s almost past it’s prime.
I grew up celebrating Hanukkah and Jason grew up celebrating Christmas, so we get the best of both worlds in our house because we celebrate both. Since tonight was the first night of Hanukkah, I got to open a present.
I have managed to break two tripods in the past, so hopefully the third time is the charm. Jason celebrated being married to a Jew by opening a Ped Egg. Murphy got in on the Hanukkah action a few days early when my sister-in-law gave him a Star of David dog biscuit.
For dinner, we had the traditional Hanukkah meal of… Massaged Kale and Soba Salad with Salmon, Edamame and Avocado. Okay, that has absolutely nothing to do with Hanukkah, except that I think Lizzy (who’s blog it came from) is Jewish. I think.
I left out the edamame because Jason doesn’t like it (crazy, I know) and mixed the salmon and avocado with the rest of the ingredients instead of serving it on top. I bet you can’t guess who’s portion was mostly kale and who’s was mostly soba noodles.
We’re continuing the celebrating by watching several episodes of Teen Mom 2. As you can tell, we take our holidays very seriously.
Sadly, Christmas in South Carolina is over, but fortunately, Christmas/Hanukkah in Georgia is about to begin. My mom is coming down to visit on Friday evening, but I got an early gift from my Grandma.
This actually wasn’t a holiday gift. My grandma has probably had this Vitamix for almost ten years. She actually used to make green smoothies before they were trendy. I remember saying, “Eww, you put spinach in your smoothies?” After a while, she stopped using the blender, though, and said I could have it.
It arrived as we were leaving for South Carolina on Friday so I didn’t have a chance to use it until tonight, when I made Mama Pea’s Homestyle Spaghetti Sauce and Mediterranean Lentil Meatballs from her cookbook, both in the Vitmamix.
I did the ol’ spaghetti squash trick – a little bit of regular spaghetti and a lot of spaghetti squash. I can take or leave pasta, so I don’t mind subbing the squash so I can eat more. I don’t think you could ever confuse the squash for pasta, but when you mix them together, it’s not bad. I cook my squash in the microwave, by the way, which is much easier than baking it. Just put the squash in a large bowl with a little bit of water and microwave for 10 minutes. Then, cut it in half and see if it’s done. Depending on the size of the squash, you’ll probably have to cook it a little longer. You’ll be able to tell if it’s spaghetti-like or not. 10-15 minutes is much quicker than the hour it takes for it to bake.
I got another little present this evening when I picked up a copy of the January issue of Women’s Day. I’m in it! I answered a question on their Facebook page and they printed it in the magazine with a picture of me!