Tuesday, April 27, 2010

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!

Sunday, April 11, 2010

(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.