I’ve been meaning to replace my old wallet for awhile now. It’s old, not vegan since I got it as a gift in my non-vegan days, and is bulky and heavy. I browsed many options on Etsy, but did not find anything that grabbed me. Then I came across Haiku branded bags and purses on Amazon and fell for the Rumi Zip Wallet because it looked thin and light, but holds a lot while zipping securely shut. And I figured I couldn’t go wrong with the price. When I received it, I was a little shocked at the size – it’s huge!
But quickly embraced it because it still fits nicely into my small purses while holding my phone, check book, and keys and can double as a clutch purse that tosses easily into my gym bag, camera bags, and weekend backpacks.
It’s so much lighter than my chunky old wallet with many more card compartments, money pouches, and an internal zip pocket for change that brings out the OCD organizing side of me. But all the card compartments are visible when the wallet is opened making it fast to locate a card versus flipping through over-stuffed pouches in my last one. And I adore that it’s made of recycled materials.
Surprisingly it does not feel cheap at all, the material seems like it could be durable for years. Looking forward to replacing some of my aging purses with Haiku handbags in the near future.
I got a little organized with meal planning this week and got a cup of kamut berries soaking in the fridge overnight for dinner to see if that reduced the usual hour-long cook time.
I was craving something garlicy and savory and created a marinara broth to simmer them in to cook in a little more flavor.
Savory Thick Marinara Broth
- 2 cups veggie broth
- 2 roma tomatoes or 1 large tomatoe, chopped
- 1/4 cup sun dried tomatoes
- 1 red bell pepper, rough chopped
- 1 clove of garlic
- 1 tsp. dried oregano
- 1/4 tsp. black pepper
- 4 tsp. minced fresh parsley
- 1/4 cup white wine
Place all ingredients into a high speed blender and blend to a smooth texture. Pour into soup pot and simmer rices, quinoa, and/or other grains and veggies in for a thick stew. Makes about 4 servings.
After soaking overnight, the kamut berries only took 30 minutes to cook versus one hour, much more doable on a week night. And I added some frozen artichoke hearts to the simmering mixture, then topped with a vegan hemp seed parmesan topping to complete the meal.
The result was very tasty, the kamut berries absorbed the tangy tomato and garlic flavors from the marinara nicely and it made a very filling one-pot meal for me.
Oh yeah, time to announce the OXO Giveaway winner! The winner is:
These would be perfect for leftovers.. oxo makes the best products
So true and congrats!