#beigefood

We wished for this change in government, in the countryside. We do not take our advice from anyone, in the countryside. We do not like to be told what to do by townies, in the countryside. We show our solidarity to those we have met in person, in the countryside. We involve tractors in the solution to most issues, in the countryside. We have farmed seized land for 6 generations, in the countryside. We work with nature and the seasons, in the countryside. We need each other, in the countryside. We raise a steer for the community hall each year, in the countryside. We love our dogs, in the countryside. We know where our food comes from, in the countryside. We believe that Māori like to work in packs, in the countryside.

I know.. I missed yesterday... but I’m gonna be honest with you- I didn’t eat anything interesting yesterday. Just leftovers and fruit. But today is a different story.

Today for brunch we made a lot of beige food. So much that I cut up some strawberries to brighten my plate. Hashbrowns, toast, and tempeh (which is fermented soy beans bought kinda in the shape of fake bacon and it tastes awful). So yes very beige plate. My friend Kristin would not be surprised by this. When we worked together at Ness Creek she pointed out how much beige food I eat. And I honestly never noticed until she pointed this out. Basically- I eat a lot of carbs. Which = YUM. I will never give up carbs. 

Supper was inspired by my dear friend Courtney Cakes. A few days ago she made scalloped potatoes and I couldn’t remember the last time I had eaten scalloped potatoes. And full disclosure- I have never made them. Not once- not even when I wasn’t vegan. But damn did I love when my mom made them. So I decided to try my hand at them tonight. And unfortunately Courtney would not approve my recipe I found (a shit ton of dill) but they did turn out quite nice. During this month of being sugar-free- the recipe calls for coconut cream and that stuff has a lot of sugar in it so I decided to use cashew milk and some corn starch to thicken it up to coconut cream consistency. Worked like a charm. I do believe the recipe calls for too much dill. I think the next time we make them- my wife and I would like to do a mushroom cream take on them. I think that would taste better. But all considered- I have no idea why I’ve never made them- it is quite a simple dish to make. 

So as most of you know- I am quite fond of the orange chocolate energy balls. My wife.. not so much. So I asked her what kind she would like. She decided cherry. So I said how about chocolate cherry. Can’t go wrong with chocolate in my mind. Got the darkest of dark chocolates, frozen cherries, too salty almonds, and dates of course. Threw all that in my awesome food processor and whipped that slop into energy balls. rolled them in coconut and now they’re in the fridge cooling. I think they are going to be too salty, maybe a bit too mushy- because the recipe calls for dried cherries- not frozen ones- oops. But tomorrow will be the determining factor of weather or not we will make those bad boys again. I’ll try to remember to fill ya’ll in after I taste them. Wish me luck! 🌱✌️

Hope you all enjoyed your Halloween! No one celebrates it here, but we made sure to eat a lot of pumpkin-filled dumplings anyway.