Yup, my phone was stolen but cooking in my kitchen has been great.

If you call me I more than likely won’t answer my phone. That’s just how it is and it’s not because I see who calls and decide not to pick it up. I just have a tendency to leave it around the house, in the kitchen, in my bag, at the bottle of my panniers, on the coffee table in the livingroom, in the pocket of the pants I wore yesterday, etc. Sometimes I won’t even look for it for a day and lose it in the house only to find it when I make Paul call it so I can listen for the vibration since I hardly even have the ringer up.

Well, this happened Friday night. I went around the house listening for my phone that I can usually find and then I gave up. Yesterday morning I checked my online billing only to find that there were some weird calls that I can’t remember and some data usage and text messages. They were all 1 minute or 2 and nothing was outside my plan. I had to run and errand for my sister and scrambled to find out how to suspend my phone and deal with it later.

I wracked my brain to figure out how they hell my cell phone got stolen when I hadn’t even left the house! My sister came over Thursday and I had it then. The only thing I can think of is that I left it on  my porch and someone swiped it from there. jerks! To make matters worse my PayPal debit card went missing a few days before that. Stupid Mercury retrograde ruining everything!

On the brighter side I have been making kick ass food since redoing my kitchen except I keeping forgetting to take pictures of it. We have been feasting on tamales and zucchini bread for the past few days. The tamales have two fillings both have a base of onions and peppers from the yard mixed with coriander. One has tvp mixed with taco seasoning and the other has black beans, tomatillo salsa, cuban oregano and beet tops. They were both really hot but super tasty!

I also made a really great lentil soup. My lentil soups always seem to taste better the second day. I also made a layered pasta bake with tomato sauce on the bottom, a mixture of crumbled tofu, vegenaise, chopped spinach and bow tie pasta with a vegan nutritional yeast cheese sauce on top. I ate almost half the pan myself! I utilized the abundance of tomatoes in our yard but picking a bunch of romas, chopping them in half and putting a bit of olive oil, salt, peper, parsley and oregano on them and broiling them. Then I made some penne, chopped some kalamata olives and mixed them with pine nuts, a bit of olive oil and spices. When the penne was done I mixed up the olive mixture and the broiled mushy tomatoes and poured it all on top like a sauce.

Jess and I had a vegan food and wine pairing night and on the way home from buying ingredients I decided to pick up fallen fruits to make a crumble. I can’t believe how many people have fruit trees and just let the fruit fall and rot! So much so that there are even organizations that help get people and fruit together like Urban Edibles. There are even maps and tips about ethics. I just grabbed a pears and apples that had fallen on the sidewalk on my way home and mixed them with blackberries from my back yard and a tiny bit of sugar.

While waiting for Jess to get off work Paul and I sliced some olive cibatta , lightly heated some olive oil with garlic in it, dropped it in a bowl, poured some balsamic in it and dipped the bread.

Anyway, Jess and I had been thinking about this meal for awhile: Red and yellow peppers stuffed with quinoa, pine nuts, tomatoes and herbs plus roasted vegetables, marinated tempeh and a tofu cream sauce. There were two bottle of wine but really, they were insignificant compared to how great the meal was.

3 different kinds of potatoes, squash, corn, yams, beets, onions, herbs from the garden and a bit of my secret ingredient that always makes roasted veggies better. This is my perfect fall dish, my comfort food.

3 different kinds of potatoes, squash, corn, yams, beets, onions, herbs from the garden and a bit of my secret ingredient that always makes roasted veggies better. This is my perfect fall dish, my comfort food.

What you can't see is that I also added slices of avacado to the side with cabernet finishing salt.

What you can't see is that I also added slices of avacado to the side with cabernet finishing salt.

The tempeh was marinated in something that I’ll never be able to recreate but it was good. The sauce tied everything together and it can also probably never be recreated. It went something like this: silken tofu in a food processor, olive oil, cayenne pepper, parsley, lemon juice. We all sort of sat around Rhapsodizing about the food that we didn’t pay much attention to the wine. Oh well. I remember I liked the first bottle we drank better than the one we had with the meal.

Lots of good cooking days almost makes up for having my phone stolen. I ordered a new phone but won’t have it until next week. It has always been better to e-mail me anyway. I can also chatted 9or video chatted!) with on Google and Skyped as alexwrekk.

Time to get out of bed and get to work. I have and IPRC shift this evening and the cats seem to be sleeping on their back which usually means rain.

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2 responses to “Yup, my phone was stolen but cooking in my kitchen has been great.

  1. This just made me so hungry, and now I can settle for nothing less than home cook deliciousness. Stuffed peppers!!!

  2. Good pics, thanks for sharing it.

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