Making Things
Slowly, I've been making things.
As I mentioned in this post, I made my first dotee doll (so named after Dot, the creator). Her name is Celeste and she was sent to Utah. I'm signed up for another dotee doll swap and my next goal is to figure out how to stitch the doll closed so it doesn't look like such a mess. Making these dolls has inspired me to learn how to sew with beads, so that is a close second crafting goal.
I wish I had more time to create things. I also wish I had more space designed for it. Our office is set up with a great set of shelves, but I have only my small desk to work on, unless I wanted to cart all my crafty things to another table, which I don't.
My creativity, actually, it's more like my organizationality, has been challenged as I try to implement weekly meal plans around here. I have gotten better since Peaches was born, but not consistent. After cruising around the interweb, I've found some good ideas. This is what this week's plan looks like:
Sunday: Shoyu Chicken (yep, An - that's your recipe!) with rice and peas.
Monday: Chicken Soup with spinach and orzo (taken from our freezer, made for us when my friend was here just after Peaches' birth).
Tuesday: Guests are coming over! An old friend from, well, forever, has just moved to town. (Seriously, we went to school together from K-12.) Together, we'll get to partake of green salad, Chicken lasagna and apple and rhubarb (or maybe apple and blueberry - what do you think?) crips.
Wednesday: Greek Lentil Soup.
Thursday: Leftovers.
Friday: Dinner out with friends.
Saturday: Guests over again! They'll get to partake of Barnyard Bowties (as in, the pasta) with savoy cabbage and carrots, garnished with toasted walnuts, parmasean and balsamic vinegar. Reipe from my beloved ReBar Cookbook.
It is not normal for us to be so popular, or to eat so well - some weeks dinner will be something like baked beans in a wrap, but I feel like the good stuff this week, so there you go.
What is on your menu this week?
Comments
We may not actually get through all this food this week; if not I'll carry over to next week.
We're lucky to be able to get produce for extremely cheap at a produce market in the DTES. Oyster mushrooms, for example, are $1.50 for 2 lbs.
This week:
Breakfasts:
Green smoothies
COFFEE
Lunches:
Squash soup and salad
Bagel or crackers (rice or raw crackers) with raw vegan fermented cashew cheeze that I made, plus veggie sticks, tomatoes, lettuce
Rice crackers, hummus, veggie sticks
Leftovers
Dinners:
Teriyaki soba noodles (from ReBar, but with my own veggie combo: sui choy, bok choy, oyster mushrooms, and orange peppers)
Carrot-lemongrass soup (ReBar again)
Veganized chicken/spinach/risoni soup, using soy chicken breasts from Superstore
Seared tuna and pesto open-faced sandwiches, from Gordon Ramsey's Fast Food
Bronwyn's Quesadillas
Dinner on campus w/ Mike's friends (Wed)
Snacks:
Raw Chia pudding
Raw cookies or raw chocolate oat bars
Fruit--strawberries, apples, grapefruit, and/or raspberries
Desserts:
Raw raspberry-banana sherbet
Raw coconut cream pie if I get around to making it!
Sounds like ReBar is helpful for the mostly vegan/raw thing, eh?
My hope is that having a more organized meal plan means that I'll get to incoporating foods I'd love to try (like buckwheat or quinoa) more easily. Right now, for example, I have some quinoa in my cupboard, but no recipe to work with it, and therefore no ingredients, too. I'll get to it eventually, but this way I'll have everything I need to recipe x instead of gathering it piecmeal.
Celeste is lovely!
http://www.ehow.com/how_2123805_slip-stitch.html