+ Lunching on egg salad bagels and smoothies. Just the meal to keep you going for a full day. Here’s the recipe : Boil 6 eggs for 15 minutes. Run in cold water until cool to touch, and peel. In a bowl, place eggs, 2 tablespoons mayonnaise, 2 teaspoons mustard, freshly ground black pepper to taste, and mix it all up with a fork. Serves 2-3.
+ Eating Chinese take-out. On Friday night, after a long day, we got Mu Shu Vegetables and Eggplant with Garlic Sauce. We’ve been working on our budget a lot in the last week, and have pretty much decided that if we want one night off from cooking each week, it has to be takeout pizza or Chinese. I’ll take it (though I definitely prefer pizza). And a hiatus from restaurants is just fine. That means more money for the homestead!
+ Baking lots. I’ve already made granola, Grape Nut muffins, and bread this weekend. I highly recommend making the muffins – they have just a touch of sweet and a great slightly crunchy texture from the cereal. And they’re really good with a blob of nut butter.
+ Hoping to experiment with cooking later today. We want to make our own rice milk, finish cooking up the beets from the last CSA share, and use dried beans instead of canned (again – the budget).
+ Running while the weather’s warm. I got in a four-miler yesterday, which went really well. I’m learning to embrace the hills, and just kick back and enjoy the scenery. (My method with running and walking intervals helps with that too.) Of course the weather should be colder for more snow and to feel like winter, and I worry about climate change, but I also love the above-freezing weather for running.