Hello. For those of you who don’t know me, I’m Carol. For those who do, who am I? 24601.
I had the day off from work today because I had to go to the dentist and optometrist. So Mom, who has been preparing all the amazing meals we’ve been eating this week, let me make dinner tonight. I love cooking. It’s been a while since I’ve had time to cook anything, so I made the most of it.
After my eye appointment was done, I went to Publix to gather my ingredients. As I was looking through the shelves, I noticed a lady looking for something on the shelf behind my shopping cart. I thought I was in her way, so I said “Sorry” and moved my cart away to make way for her. She jumped away from me as I was moving my cart, and gave me a cautious look, which I thought was weird. She then took her cart and was about to walk in front of me, but she stopped, turned her cart around, and walked in the opposite direction. I thought the behavior was strange, but didn’t think much of it.
I tried to make different situations in my mind to explain what just happened. She really wanted to get away from me. Then I remembered my eyes: I forgot my eyes were heavily dilated from my eye appointment. I have big eyes to start with, so dilating them makes them creepy looking. Like, this-chick-is-on-drugs creepy. I actually got in trouble in middle school because of my big eyes. The school officer thought I was on drugs (for the record, I was not). Middle school was rough. So that was my adventure for the day. Some lady thought I was on drugs and ran away from me. Here are the day’s meals.
Bagel with peanut butter and banana. (Shameless promotion)
Sweet Potato Taco with Chick Peas, Detox Salad, and Tahini Dressing (this became a conglomeration of whatever was in the fridge.)
Pesto Pasta, Roasted Root Veg, and Greek Salad.
4 Carrots, cut into batons
4 Parsnips, cut into batons
2 cups chopped red potatoes
Salt and Pepper
Preheat oven 400ºF. Cover a roasting pan with aluminum foil. Place prepared vegetables on roasting pan and mix through olive oil, salt, and pepper. Place in the preheated oven for 30-45 minutes, or until a knife easily pierces the veg.
Vegan Pesto (basically regular pesto without cheese)
3 cups Basil
1/3 cup pine nuts
1-3 garlic cloves, minced (depending on how much garlic you like)
1/4 cup olive oil
Salt and Pepper
In a sauté pan, toast off the garlic and pine nuts (be careful not to burn them!! Keep you eye on them just in case. I know from experience) Place basil, pine nuts, and garlic in a food processor and pulse a couple times until the mixture becomes a paste. Turn on the food processor and slowly add in the olive oil. Add salt and pepper to taste.
1 cup chopped cucumber
1 cup chopped fresh tomato (seeds removed)
1 cup kalamata olives (or whatever olives you have on hand)
2 tbsp chopped mint
Vinaigrette (whatever dressing you can find. A Greek vinaigrette would work great)
Salt and Pepper
Put all ingredients in a bowl. Mix. Done.
One day more (another day another destiny, this never-ending road to Calvary. These men who seem to know my crime will surely come a second time. One day more!),
Now that song is stuck in my head… thanks.
Read the finale of my Vegan Week in Day 7