I had an upsetting vegan experience at work yesterday. For the last 2 months, we’ve been working in overdrive at work for a new project start up and the department responsible threw an appreciation luncheon for everyone that worked hard on it. I knew Chinese food was going to be served, so I didn’t worry about a lack of vegan options – there’s usually a tofu dish or at least a veggie only dish, right? When I got to the end of the line ready to load my plate with the buffet-style dishes, I found to my horror there was no vegan options. None! Everything had meat in it – shrimp stir fry, pork fried rice, orange chicken, and a beef stir fry. The only vegan option was white rice and that’s not lunch! Besides, it probably wasn’t vegan either. The co-worker I was chatting with sweetly suggested I eat around the meat. Heh, no thanks! I just put my plate back and quietly left still starved and ended up driving to pick up a real lunch missing the appreciation speeches. It wasn’t that there just wasn’t any vegan options, there were hardly any veggies at all, lots of meat-heavy dishes with some green sprinkled in. Come on, this is freaking California!
Over the weekend I enjoyed plenty of leisurely cups of Trader Joe’s Pumpkin Spice Coffee with fresh hemp milk, so much nicer than having to chug two cups before rushing out the door early for work on weekdays.
I also picked up a new cutting board since some of mine are looking ratty after lots of use, an Epicurean Cutting Board.
Being dishwasher safe, eco friendly, and made in the USA are what really attracted me to it. Also that it was reasonably priced, looked like wood and not cheap plastic, but not as high maintenance as wood can be.
It did great for the first use creating a raw pumpkin pie Sunday, the board picked up a few knife marks, but that’s to be expected. I loved just being able to put it in the dishwasher after because pumpkin guts can be a sticky, slimy mess.
And I was thrilled to find dino kale starters at Whole Foods over the weekend. Last winter I discovered that kale, chard, and broccoli thrived in my garden despite the freezing temps, gray days, and loads of rain. It’s the perfect season to grow kale here because I don’t have to worry about watering or pests.
I planted the cuties right away and so far so good.
I’ve already transformed one entire garden bed to three different types of kale and broccoli.
And will probably convert another garden bed as soon as the winter squash plants start dying off. But it looks like that won’t be happening anytime soon, I’ve good about 20 squashes growing now!