Sundays have a tendency to feel like a lot of work. There’s so much meal prepping to get ready for the coming week. I feel like I spend all day in the kitchen cooking. Ben feels like he spends all day in the kitchen cleaning up after my cooking. It’s usually worth the effort, since planning lunch in advance helps me move on autopilot in the mornings before work. Today seems extra busy with trying make super bowl party food for our two person party. **Update: Buffalo chicken meatballs are gross. 0/10. Do not eat.** I’ve been looking forward to sharing this bourbon bundt cake recipe and post for over a week, so I’m also attempting to squeeze some writing into my Sunday!
I’m taking advantage of my two-hour wait at the car dealership to post an update. Praise be for free WiFi! Apparently, my entire horn unit is dead, so my car’s annual tune-up is taking a bit longer than usual. Sitting around in waiting rooms isn’t exactly a good time, so you have to make the best out of it. I’m learning so much about small claims courts from the classy daytime TV programming! I like scheduling appointments like this for the afternoon, because it gives me a chance to go home for lunch. It’s always a novelty to hangout with Ben and Kismet during a weekday. For whatever reason, making lunch on days like today always seems special to me. One of my favorite things to make for lunch is tuna salad.
It seems like nearly every food blog on the internet has a special focus. The focus often revolves around a certain category of foods, like desserts, or a specific diet/lifestyle. As I mention on the My Story page, lack of a focused interest area held me back from starting my own blog for a really long time. I didn’t want to lock myself into any specific topic. I also do NOT believe in special diets beyond those related to an individual’s personal belief system (Hi, vegans!) and diets prescribed for a specific health issue, like the DASH (dietary approaches to stopping hypertension) diet for people with high blood pressure. So, in short, I’m not into paleo, Whole30, detoxes, low carb, cleanses, keto, intermittent fasting, super foods, autoimmune paleo, or grapefruit diets. So, I decided to make my focus be not having a focus? Except, that’s not actually true. I am really focused, My focus is on eating a diverse, balanced diet that’s good for physical and mental health. An omnivore diet.
When there are no pending obligations, I am a morning person. If there’s no specific place to be or thing to do before noon, I will happily get up by 7AM on the weekend and take my time drinking coffee and eating breakfast. When you are a morning person, you kind of get the world to yourself. Ben and Kismet are both asleep. I love to be around them, but I also like my quiet time. Grad school probably would have been a total fail for me, if I wasn’t motivated and productive bright and early. Mornings are the best time of day for me to read, because I know I won’t fall asleep even with the dullest textbook. When I walk to the neighborhood coffee shop, I might see a runner or two and someone walking their dog. It’s like I don’t actually live in the middle of a city with a population of over 800,000 people. Oh! Also, morning people are friendly! When I go for a walk or run later in the day, I don’t have strangers smiling and saying hello. However, before noon, nearly everyone out and about is smiling and saying good morning. They know about mornings, so they are in a good mood. Lastly, going to the grocery store before 9AM on a weekend is A M A Z I N G. There are barely any cars on the road, the store is basically empty aside from the workers, and everything is well stocked. It’s tremendous. Really. I know mornings and mornings are the best.
I kind of wish I was starting a bee business, but I’m just roasting beets. I really enjoy roasting beets. It takes some time, but the prep is generally very easy and low effort. The apartment also smells nice after roasting beets, and I think they are fun to peel. The challenge with eating vegetables is planning. You must plan to make sure you eat things before they start going bad. Vegetables take planning to be in a ready to eat form. It’s a lot of work! It’s easy to see why a majority of people fail to get enough plants in their diet.
This past week I totally failed at vegetable meal prep. I’m still stuck with a big bag of carrots waiting to be peeled in the bottom of my fridge. At least, they have a lengthy-ish shelf life. Like carrots, beets in their uncooked form keep really well, but there’s definitely some time and effort need to get them into an edible form. So, that’s why I’m roasting beets on Friday night! Continue Reading
This week seems to have started off as a struggle with work, a whiny dog at 2 AM, and the generally depressing political climate. However! Staying positive… My AeroGarden arrived, is glowing very brightly, and fresh herbs will be ready in about 2 weeks! Super excited. I’ve also had one of my absolute favorite soups for dinner for the first few days of the week, thanks to some well planned leftovers.
Zuni Cafe and The Zuni Cafe Cookbookseem best known for the Roast Chicken with Bread Salad, but I’ll have to admit that I haven’t tried fully tried this signature recipe. I’ve roasted the chicken but have continually opted for the “Farrotto with Dried Porcini” instead of the bread salad. I really really love this farro recipe. This is the recipe that introduced me to farro, so it holds an extra special place in my memory. It’s also incredibly good. The challenge is, when you only have two people, an entire roast chicken and a large batch of farro result in a LOT of leftovers. That’s definitely not a complaint, but it does necessitate a Plan B for using up the extra food. My leftover plan is this chicken and farro soup with kale.
I’ve always had pretty ‘meh’ feelings towards banana bread. It’s often found in office kitchens brought in by a coworker trying to clean out their pantry. It seems to always be strangely sticky on the surface. Soggy walnuts are often an unfortunate addition. I appreciate the effort, but I’m not a fan of it. However, when I first tried Molly Wizenberg’s recipe for Banana Bread with Chocolate and Crystallized Ginger, I became a banana bread believer. Her banana bread is a fancy bread and definitely does not warrant ‘meh’ feelings. Also, there are no soggy walnuts.
I did it! I finally made a food blog. It really was easier than I expected, once I finally jumped down the blogging rabbit hole. I even made a dedicated Instagram account (@omnivore_megan), so I no longer need to worry about annoying my friends with too many food pictures! Speaking of Instagram, this is the first recipe I put into writing. A friend wanted to know how to make this colorful black bean salad after seeing its heavily filtered picture on my Instagram. See picture below! Yeah, that’s an old filter. So 2013. I said it took me awhile to put this food blog idea into action. Anyway, this salad is great for a light workday lunch. It’s filling, healthy, and refreshing. I also think it makes a great side to grilled Mahi Mahi or shrimp. Eaten as a lunch it serves 2 but as a side it serves 4.