Here is Matt's costume from the renaissance fair last weekend. He has been eyeing a big long cloak on e-bay that he thinks he would like to add if he ever desires a more "royal" presentation, $180 (dori gulps)
The first day of school is a favorite time to take pictures. Dave snapped one of me before I left last Monday. It seems like the living room door is the best place to snap pictures, any place else in our house causes light glares in the pictures due to the placement of our windows plus I like the greenery to be a part of the background. My first week went well, despite the unexpected I enjoyed it. Of course every teacher needs a bag with a packed lunch inside. Onto a little of the food we ate last week. ...
I tried Dreena's Coconut Creme Pie, page 193 in Everyday Vegan. I subbed stevia for sugar and the family enjoyed the pieces of pie that I didn't eat... :) This pie reminded me of a Mounds candy bar, so i sprinkled some toasted coconut on top of it and drizzled it with a little melted dark chocolate.
I also enjoyed a tofutti cream cheese and craisin sandwich that I took for lunch one day, different but good for a change. I had it packed with a romaine lettuce, roasted beet, and shredded carrot salad with a small container of balsamic vinaigrette.
From page 155 in Bryanna's Nonna's Italian Kitchen Cookbook. She says, "Don't ask - it's delicious anyways, sort of an Italian ratatouille with potatoes added. Can be served hot or cold. Maybe you still have fresh garden produce in your area that you can make it. Last week our gardening season ended with a hard frost, you'd never know considering the very nice weather we've been having yesterday and today. The picture is of the stew before being cooked in my crock pot. I served this with some fresh
1 lb eggplant cut into small cubes
1 large potato
1 carrot, cut into fingers
1 stick celery, diced
1 large zucchini, sliced and quartered
1 large green pepper, seeded and cut into squares
1 medium onion, thinly sliced
2 cloves garlic
1 vegetable broth cube (I use Knorr Vegetarian Vegetable)
2 pounds fresh ripe tomatoes (
- I cleaned mine in the sink and took off the stem, then gave them a whirl in my blender. My family doesn't mind the skins on them when I do this)
1 tsp salt
a little fresh ground black pepper
Another last week lunch......
This LRM (Romaine lettuce, red pepper and sweet mustard) Wrap was delish along side of Dreena's Chickpea Mash Stew from Everyday Vegan page 84... the picture of the stew behind the wrap is to dark to see, but I liked it. Dave is not a chickpea fan, so he opened a jar of white chili that I pressure canned awhile ago instead. The soup is handy right now. I will be endeavoring to use my slow cooker more over the next several weeks so that dinner can be ready as soon as or shortly after I get home.
Last lunchbox idea from last week...
My favorite chili sin carne( I use TVP), a couple of "muffin" rolls , slices of cucumber and some fruit . The fruit was actually for morning break, I have a late lunch time, 12:28.
I wish you all a wonderful week. I am looking forward to homecoming week.... they have spirit days planned, I'm not sure that I will participate except maybe superhero day I could wear Melissa's shirt (no cape and no teensy red shorts). I do intend to buy the school's sweatshirt so I can show a little team pride.