sriracha garnish by michael, of course
We ate it over some udon noodles, and it was delicious and filling. Michael declared it the best Chinese food we've had in ages. It had to do with making the sauce ourselves, I think. Anyway, I'm really glad that I used up the last of my tastebuds on it. They're shot today because I'm super stuffy, therefore dinner is just kind of going to be going through the motions for me tonight. Bummer, eh? I'm gonna go for texture. We'll see what happens. I have ideas.
Here's some shots of the bread and seitan lunch meat that I made for the week:
makin' my mama proud
I finally got my bread to rise! Here was the problem: my kitchen is cold. This is what I did: I put the oven on warm and put the yeast in there to activate. I also did both rises of the bread in that heated oven. They still didn't rise quite as much as I would have liked, but it's definitely way better than last time.
And now our lunch meat concoction:
i love not buying lunch 'meat' at the store
This made a seriously nice little sammie for my lunch today. I also gobbled up some creamy sweet pea soup that is admittedly store bought. Ever see Imagine brand soup? Well, their creamy soups are made with soymilk. And they are good. I just thought it would be nice to have a small bowl of soup with sammiches this week. And I was so right.
I planned to cook some beans too, and maybe make tofu, but I forgot to soak all the beans.
There's just never enough time in the day, is there? However, I did spend some quality time with Michael and some friends last night making paper snowflakes. I'll post a pic of them next time, I forgot to take one this time around. The plan is to string them up so that they cover our ceiling and we have a nice unique holiday decoration. At the rate we're going, by Christmas, we'll have like...thousands.
Ok, well, I'm going to go back to drinking tea and not tasting anything and then making dinner in a bit.
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