A girl could get used to this having-a-day-off-once-a-week stuff. I'm enjoying the kicking around for too long in my pajama pants, avoiding housework, and excessive cooking.
I had the best breakfast! But I have no picture to prove it. So I could be lying to you, but really I'm not. (huh?)
I made the Cheezy Grits recipe from Papa Tofu, along with another batch of those lovely buttermilk biscuits from Yellow Rose Recipes. I could eat grits every single day, I love them so much. And Kittee's simple, slow cooked version of cheese grits was extra special. Who knew just a bit of Vegan Gourmet Monterey Jack would add such depth to the humble grit? Anyway, I had the grits, biscuits, a soy sausage link (generic Publix brand soy links are vegan, believe it or not..) and some fresh blueberries and strawberries. I feel bad for those of you in the Northern climate, still suffering without good strawberries.
Speaking of strawberries, I bought the cutest strawberry plate today at the thrift store for $.75. And I got a slightly used bundt pan for another $.75. It was awesome. I went there with a pocket full of silver change, hoping to find some round cake pans. Even though I didn't, I'm happy with my bundt.
The thrift store happens to be in the same shopping center as a comic shop, and I couldn't resist the pull of my "other" hobby (the one that doesn't make my ass fat). Zombies. Can zombies be a hobby? I say yes. I'm behind on my reading of The Walking Dead series, so I picked up the latest graphic novel of that while I was out. Of course I could have bought brand new cake pans for the money I spent on the comic, but hey.
So more cooking! I broke out the ol' slow cooker and threw together some lentil soup. It turned out so good, and it was nice and light.
Here's what I did:
Slow-Cooker Lentil Soup
1 medium onion, diced
2 cloves garlic, minced
1 carrot, chopped
2 cans of brown lentils (gasp! canned? the horror!)
2 cups vegetable broth
1 can diced tomatoes
1/2 cup chopped fresh parsley
1 tsp red pepper flakes
1 tsp dried basil
splash of olive oil
salt & pepper to taste
Set slow cooker to fastest setting (mine is four hours). Coat the bottom with olive oil, and add the onions and garlic. Let those warm for about ten minutes, then add the rest of the ingredients except for the fresh parsley.
Cook with the lid on for 2-3 hours, until carrots are soft. Add parsley. Take immersion blender and pulse around in the pot until mostly smooth, but with a few lumps.
Eat a ton of it, until your stomach feels like exploding from the gas pressure. Hey, this is lentils we're talking about here.
The soup went great with the leftover biscuits from breakfast, too. :)