Fall is finally here and it is wonderful with highs in the 70s this weekend. It has not been a wonderful week for Miko who started coughing pretty bad on Monday and went to the vet. I was terrified it was his heart condition escalating even though his breathing rate was okay, but it appears it’s his allergies and compressed trachea making his airways more inflamed and he got an allergy shot and two more medications added to his routine for the next couple of weeks – poor guy! I was able to get his cardiologist appointment moved up a week this month and hoping that goes well!
We’ve both slept in a little more this weekend with chilly mornings and I have been trying to eat healthier at home with more salad since there’s more indulgent eating out with the Sacramento Vegan Chef Challenge this month. Last Sunday we attempted to go out to Revolution Wines for dinner, but did not realize they are closed Sunday evenings now and ended up at Midtown Sushi for their Vegan Chef offerings.
Secret Tofu appetizer, Vegan OMFG roll, Vegan Midtown Roll, and Henny Roll – all excellent.
Other eats this week have been simple with curried quinoa re-heated leftovers, takeout from Pho Vegan Asian Cuisine, simple vegan sauté with delicata squash, and wonderful beans with rice with vegan sausage Ron made.
Then simple chickpea spaghetti with bean pasta sauce – I had to set aside a dish of plain spaghetti to share with Miko.
Last night we headed to Veg Sacramento for their Vegan Chef menu starting with the Stuffed Figs appetizer which were amazing! Then onto the Impossible & Mushroom Bolognese and Parmesan Risotto with King Oyster “Scallops” and finishing with the Chocolate Truffle Layer Cake. All was great, but the Figs and Bolognese really stood out.
And now I am combatting the Sunday blues wishing we could be hiking all this week in cooler temps instead of working. But we’ll have to plan another getaway and dive into the list for positive inspiration until then.