Things to get excited about!

I'm ever so sorry about the lack of activity here recently. The end of the semester is approaching, and it seems as if I have been grading nonstop for my TA duties, not to mention my own classes. However, I have two exciting things to share.

First, I'm splitting a CSA share with a friend this season! I'm really excited. I've been eating seasonally and locally in the summer and fall anyway, but when my friend approached me about joining one, I couldn't help but say yes! Splitting the share means it'll come out to $10 a week for produce from June-November. Considering I could spend $20 a week at the farmers market, this will hopefully be a good thing. I'm also probably going to be joining a separate fruit/berry CSA, which only goes for two months but seems rather reasonable. Hopefully the new member shares open for the one that I have in mind soon.

Secondly, I'm crossing my fingers that I'll get to go to Germany for the last two weeks of May! I'm waiting for a few friends to get back to me about availability, but as soon as they do, I'm buying my ticket. The idea is to go to a few places that I love (Berlin), have friends (Köln), and haven't visited in a while but know some people I haven't seen in a while (Hamburg). No to mention going to a few yet undecided new destinations as well. I'm really hoping that this trip gets to take place because it would be the perfect break before I begin working in a chemistry lab this sumer!

(Tempeh) Bacon Brilliance

Somewhat recently, I tried my hand at tempeh bacon again, and I found myself to be more successful the second time around. But, it wasn't the success that got me excited but what I thought to do with it once I made it. Behold an amazingly messy but delicious sandwich:

Tempeh bacon on homemade bread with sauerkraut, red onions, and the Vegan Brunch remoulade. Including the last ingredient was the stroke of brilliance on my part. Not to be outdone, I made an even better variation on this theme with pizza!

At the last minute, I realized that I only had enough yeast left to do a half batch of pizza dough, but it all worked out. Topped with some spicy tomato sauce from my freezer, I used up the last of the sauerkraut and sprinkled it liberally with tempeh and onions. Even better was drizzling the remaining remoulade on top!

I pretty much smelled like onions and kraut afterwards, but I didn't really care since I've been holed up studying as of late.