Oatmeal and Potatoes

Between lessons today I actually made it to the grocery store.  This means I also made it to the recycling center since it’s on the way; I recycle everything to the point that I don’t have trash service, but that’s a story for another time.

I actually have always loved going to the grocery store but in the past few years only enjoy going to Whole Foods, though it’s about 20-30 minutes away.  I do succeed in my goal of buying almost everything organic, and hardly anything pre-made — the latter for economical reasons.  Even so, today I spent $125 and tried not to panic.  I rationalized the amount by reminding myself I close-to-never eat out, and can usually go about ten days between grocery store runs.  I have not, however, figured out how to make my dark chocolate purchase last that long.  I really have no idea how this measures up to others’ grocery bills — how much are you comfortable spending per grocery trip?

Above = oatmeal with raisins, whole raw almonds (because I don’t want to chop them), agave, and cinnamon in my favorite container because its big glass handle doesn’t get hot and that enables me to carry it all around the house while I’m getting ready.  If I’m lucky, I can eat all of it before my student arrives early (not the case today).  I’ve even taken the whole shebang with me in the car while running morning errands.

I agree the shot above is terrible but my night lighting isn’t perfect (but hey, my electricity bill is lower) and I ate this before I knew I needed another photo.  I adore roasted potatoes, especially red — here they are mixed with a saute of Swiss chard, onions, garlic, white mushrooms (this shitakes at the store looked horrible today!), and peas, and then topped with olives and a tahini-based dressing.  At the point I realized it really needed more fresh lemon, I determined I really only wanted tahini after all so just added more of that.

What isn’t pictured here is the disastrous-looking chocolate cake I made last night.  I used Isa’s chocolate cupcake recipe (from Vegan Cupcakes Take Over the World) in an 8×8″ pan, substituting whole wheat pastry flour for white and brown sugar for regular.  I then improvised a frosting made from melted chocolate chips, peanut butter, vanilla, and agave, but the chocolate seized up and created a non-spreadable consistency– spread it I did anyway and basically tore up the cake.

Since I bought coconut oil today, I put some in the mixer and removed the frosting from the cake (yep, that’s what you read) and reblended.  After some other adjustments, it’s much smoother now but still looks like hell.  You know I’ll still be eating it even when I have other choices like chocolate Halloween candy a student brought me from her personal stash sitting there right beside it.

I hit a wrong button here and basically just spent too much time undoing the damage; the WordPress learning curve continues its high and lofty arc while the garbanzo beans simmer away on the stove.

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2 thoughts on “Oatmeal and Potatoes

  1. Pingback: Harp Food: The View from Here « Harp Food

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