Vegan Bowls: Sweet Potato and Chickpea “Buddha Bowl”

This is so good, and I didn’t even do it right.  Next time, I have to do it with the proper tahini sauce (did you guys know that lemon juice and maple syrup together is pretty delish!) and with the broccolini.  MMMMM.

Also, my sweet potatoes definitely needed more time in the oven.  Boo.  So that’s where blogs like this come in.  Diameters, THANK YOU.  I hardly make the same thing twice, much less the same way.  Except mac and cheese.  And dumplings.

Also, I want a rabbit.

Also, more ABC cooks.

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Food Bill and Budget

I LOVE sushi.  With that said, I’d like to see if we can cut down on costs and waste less.  I’d also like to learn to cook more, of course.

Therefore, this link of best food blogs for eating on a budget is going to be of use to me in the future.

The Asian-American blog search

Pretty happy about finding this girl’s blog!  The mentaiko spaghetti looks delicious!  It reminds me of the uni spaghetti I had in a Japanese-French(?) fusion place that was super yum.  Apparently she was one of the blog winners back in 2015 on Saveur.  There’s a whole list of blogs on there!  Too many blogs, too little time.  There are a lot of Asian American bloggers in her comments section.  Whee!

Seriously, I don’t know why I only talk about food in my blog these days.  Maybe because this blog never really seemed conducive to a *journal*.  Ugh.  Maybe because ever since I graduated from college, I realized my personal life could potentially mix with my professional life, and that wouldn’t be so good.  Whatever the reason, this blog is my giant clipboard of sorts, I guess.

I also found some non-Asian-American food bloggers that also look GLAMorous.  UGH.  Seriously, how is everyone so glamorous?

Eating out less

Today’s dinner was a messy conglomeration of half defrosted chicken that baked in the oven for so long and was still pink (but safe to eat, we found out) and salad.  There was rice too, but we forgot about it.  Life has been tricky in the cooking department.  Meal planning is still not my forte,  I mean, preference.  I mean I think about meal planning, and I just don’t want to do it.  The idea of making food that I possibly wanted to eat a few days ago but may not want to eat the day of seems miserable.  Is it more miserable than finding out we spent too much money on pho and In-N-Out because we didn’t feel like eating dumplings that night, and there was nothing planned?  I’m not sure.

I haven’t balanced last month’s money ins and outs yet.  Being grown up is hard sometimes.  As a teen, I hoped to be grown up by 18.  But when 18 rolled around, I felt quite juvenile.  Now, I’m a lot older than 18, and if I consider my age and what I thought I would accomplish by now for too long, well, it can be discouraging.  Often times, I look for inspiration to start something new.  Guidance of some sort.  Tips, rules, someone’s past experiences and knowledge, anything I can hang onto.  It’s nice that we live in the age of Internet now, where so much information is readily available.  But I think for me, sometimes it results in analysis paralysis and a perfectionism that might not have been as common in a world less connected.

I’m pooped.  Goodnight.

Home, sweet home.

Again!  I’m back and trying to be a good homemaker.  Because when you’ve lived in glistening hotels for two weeks, you realize your own pod isn’t quite so glistening when you come home to it.  All of a sudden the dust that has collected since I won’t tell you when looks so obvious.  Like why didn’t I see that before?  And the baseboards!  I didn’t even know what baseboards were until college.  They’re these cute random ledges on the bottom of your walls that seem only to make themselves noticed when they need to be dusted.

Also, when you’ve eaten glorious New Zealand grass-fed cows and sheep (because that’s what normal cows and sheep eat, apparently, without trying to be fancy), served to you by resident Kiwis, your own semi-edible creations of who knows what seem much less appealing.  But I’ve been inspired to keep learning how to do this thing called cooking.  After all, just what is it that all those restaurant chefs have that I don’t have?  Hours of training?  Impeccable knife skills?  Good creative and artistic sense?  Whatever they have, I hope it’s communicable.  Just two days ago, I made myself black bean soup.  Not because I wanted to, but because I needed to survive.  And beans have protein, guys, protein.  Protein is to girls with ridiculously fast metabolism and quickly returning hunger, as, as, a good fly trap is to a fly.  Sticks to the insides.  Sorry.  So this black bean soup consisted of items that were still edible in my pantry after our trip (whoever invented canning, bless you).

Let me tell you what was in it:

  • Black beans (drained, rinsed.  Why we need to rinse and drain our beans, I’m not sure, but the recipes all say to do it, so I do)
  • Chicken broth (the use within 5-7 days kind, let’s hope I use it within 5-7 days!)
  • Lemon juice (because I found out that practically everything tastes better with a fresh lemon squeezed onto it, so why not my soup?  And acid might brighten up the beans)
  • A generous pinch of SALT (FINALLY, I learned, salt is not to be forgotten folks)

It was interesting, semi-edible as I expected, but not edible enough that I would feed the hubby with it.  So I bought him pho.

Anyway, today, I decided to make a salad, and since I’m tired of store-bought dressings with who knows what natural flavoring or color in there (rumor has it that Raspberry Nestea is flavored with the secretions of beavers but apparently that is “mostly false”), I decided it couldn’t be too hard to make a vinaigrette.  A friend on the phone suggested I add some sesame oil to that vinaigrette, and so I experimented with some rice vinegar, olive oil, sesame oil, and salt, in artistic ratios meaning, arbitrary and according to my heart’s desire.

But this helped me, along with some finger licking!  Thanks to that website, I may have gotten the proportions right!

Oops, dumplings been in the pot for too long.. gotta go!