Now mere days away from my half-way point of 100 Days Homemade, some realizations have become glaringly obvious:
- Mixology matters.
- My girlfriend really likes soup.
- Life is possible without a microwave.
- One can incorporate a LOT of lentils into their life.
- There is a seemingly never-ending supply of rice in my apartment.
- With a bigger focus on budgeting, I’ve lost a lot of my normal excitement for dining out.
- Equally worth note: my apartment surprisingly has a cooling unit while many Portland restaurants do not.
- I’m having a grand old-time and looking forward to VeganMoFo with a renewed, thematically-inclined enthusiasm.
With that, a look back, and a new-found appreciation for lentil soup.
Life’s been about black-eyed peas, lentils, chickpeas, more lentils, and berries.
Most summers, I try to make it berry picking on Sauvie Island at least once. Yes, it’s local, fresh and fun (and tasty), but most importantly, I’m telling you – it’s a therapeutic experience. This time, we were able to pick raspberries and blackberries, in addition to buying early blueberries from the farm, and I have three things in mind: 1) pie 2) pancakes and 3) liquor. That was possibly in order of importance.
Next up, a duo.
The Bún had pan-fried lemongrass tofu, carrots and broccolini with sliced cucumber, cold vermicelli noodles and Thai basil. The peanut sauce, an Isa Does It tester, has been making an appearance in many meals lately. For me, a bún is one of those dishes that you kick yourself for forgetting about making for months and months. This was also my very first time making hot & sour soup, and I never realized it was SO EASY and that I had access to non-canned bamboo shoots. Thank you, Fubonn.
J. Legume is trying to get her Veggie Grillhabit down to no more than once a week. I can’t say I’m helping. I can say that I’ve found that subbing tempeh for chickin’ in burgers is my new favorite order.
Speaking of my lovely girlfriend…
Finally, we return to the important business of homemade liquors.
In many traditional recipes, the sugar soaks through the fruit for 24 hours, the liquid is added, and you have two months to plan your cocktail party. All the fruit used above, with the exception of the lemongrass and cranberries (to add a tart element when not using sour cherries), is from my local farmers markets. Lemongrass can be found occasionally, but not any regular or reliable basis. Lemongrass in my fridge is another story.
I crave Chiang Mai’s famous dish on a regular basis. This was the first time I’d attempted to recreate it – barring some changes – since I’d spent some time in Thailand over the winter. This was also the first time I’ve made it with wheat noodles vs. the rice noodles that are subbed for vegans. I’ve decided that I do prefer the silky rice noodles – which Pok Pok also does in town, but it comes no where close to the memory of Aum’s mushroom broth version. Sigh.
The photo of the beet burger below makes me so damn relieved that I finally chose a new camera.
And then, this happened:
This pizza was possibly the best part of 100 Days so far.
51 days remain! A new camera has arrived! Pickles are trending!