Kitchen Playing

Happy Sunday, gah, it’s Sunday already?! And we lost an hour with spring forward – dirty trick! It was nice to disconnect a little bit after such a busy week at work and chill a little at home with these sweet office buddies.

And catch up on house work and errands such as finally getting my car washed after all the rain and loading up at Trader Joe’s for not one, but two potlucks I’m going to this week – ugh! One tonight for a vegan society event and one at work next week. I’m not a fan of potlucks, but I wanted to go to the one tonight for a vegan running presentation and, well, I should go to the work one. Typically our IT department never does anything like that, but we have a new employee that thinks we should and keeps arranging themed potlucks for department bounding. It’s a good effort, but co-workers have not been eagerly rushing to the sign up sheet because there aren’t a lot of fans of cooking in our department – the last potluck had a lot of grocery store pies and cakes, chips and salsa, etc. And this weeks has a stricter theme, should be interesting to say the least!

I also started the process of updating this site which it’s been needing for a long time, I have a lot more graphical changes in the works too as I dust off my Photoshop skills.

When things get stressful at work, I find just playing in the kitchen to be therapeutic – not following a recipe, just creating something as I go and seeing how it comes out. I did that with a simple curry tofu scramble earlier this week. I started by sauteing chopped onion, garlic, bell peppers, and tomato in veggie broth in stead of oil.

Then I added crumpled Wildwood SprouTofu Hi-Protein tofu, curry powder, a dash of cayenne, minced  ginger, and a little salt and pepper.

And topped a huge serving with nutritional yeast and smokey seasoning for a delicious one-pot meal dinner.

Yesterday I free-handed a simple hummus dressing just by mixing hummus, apple cider vinegar, soy sauce, nutritional yeast, and sriracha sauce in a bowl for a huge kale salad.

And it added a lot of flare and creaminess to the salad with a feisty tang, nice!

Now I’m mentally preparing myself for my final long training run before a half marathon. I love running and races, but occasionally get a little burned out towards the end of training for the longer races and the stressful days at work have not been helping. I keep thinking I’d like to do a full marathon at some point in my life, but question that when I get towards the end of half training and tired of scheduling in long runs every weekend. I think I’ll focus on faster shorter races for a bit after this one.