Nothing pleases me more than spending the majority of the morning in the kitchen. Chopping, sautéing, sipping coffee, listening to the Wailin’ Jennys (love bluegrass!) and watching my kids tramp around outside with Matty B? Nothing better.
But preparing for Thanksgiving is no small feat (even if you prepared like an expert) and it requires expert nutrition. Thankfully, I’m fairly confident in both my eating AND cooking abilities, so today was a win!
Eggs and toast. Easy and satisfying. I added bell pepper and leek to my mess of a scramble. Without belaboring the fact, can I just mention how simple it is to be vegetarian and not vegan?
The kids and I went to pick up my last (sniff) CSA share and on the way back, stopped at Starbucks. I tried their new chestnut praline thingy. What was I thinking? I knew, deep down in my heart, that it would be too sweet. It didn’t disappoint. Sickeningly sweet. I came home, made a keurig pod and then mixed half black coffee with half the chestnut praline. That made it palatable.
Before you get all judgy judgy on me because my lunch was carrot/apple juice, let me just say that in addition to this juice I also had about five tastes of everything I was making including:
Balsamic/brown sugar reduction
Needless to say I was very full.
Yet, I was still starving for dinner. We went out to eat like every other person I know. No one wants to cook on Thanksgiving Eve!
Veggie fajitas. Typical. Sour cream? Not as typical.
Good thing I’ve got the turkey trot tomorrow morning!