How was your weekend? Mine was exhausting! On Friday I took my 6- and 9-year-old cousins and their neighbor friend to Chuck E. Cheese for the afternoon. We ate pizza and I let them run wild while I finished reading The Help. Shortly after bringing them home my aunt relieved me of my duties and I went to my grandma’s house for our regular Friday night dinner. After dinner I rushed off to meet my cousin Shannon to see Crazy Stupid Love. It was lighthearted and cute, which was exactly what I needed that night.
On Saturday night I said goodbye to RX Bandits, the band that had the biggest influence on me as a teenager and opened me up to all kinds of different music genres. They played the second-to-last show of their farewell tour at the Glass House in Pomona with Zechs Marquise (they were really good) and The Hot Toddies (we missed them, unfortunately). Almost all of my friends who also grew up with their music were there so it was a sentimental night. And in addition to their playing most of my favorites, Matt Embree covered one of my favorite Sam Cooke songs. My ears are happy forever!
My friend Ryan and me at an RXB show in 2005. I've been going to their Southern California shows for nine years!
Sunday was a little more relaxing. I met a librarian friend briefly in the afternoon and then went to the Gypsy Den for book club to discuss The Irregulars (which I could not bring myself to finish).
So that was my weekend!
For this installment of Meatless Monday, I made Zov’s Golden Lentil Soup. I tried to do it all in the crock pot, but it didn’t work out quite as well as I’d hoped. Next time I’ll just stick to making it all at once like I usually do. In any case, I highly recommend this recipe. You probably have all of the ingredients in your pantry. It’s vegan, totally fat free, flavorful, and makes great leftovers.
Look! Pita wings! Golden lentil snitch soup!
"kitchen" by ~zain7 on deviantART
A couple Mondays ago, my mom told me she was tired of eating meat all the time. She wanted us to branch out from the usual rotation of recipes and takeout while also meeting my brother’s and my dietary needs (my brother and I are both living at home right now). I was elated. I love meat, but I love “rabbit food” just a little bit more. So we have instituted Meatless Mondays in our home and I am determined to see it through as long as I live here.
One thing that has made this transition easy so far (I know, it’s just one meal a week, but my parents are born-and-bred-meat-and-potatoes people) is that I help out with the cooking a lot as is. Now the extra authority is mine for the taking. Another thing that’s helped is that it’s summer, and to say my parents have green thumbs is an understatement (my dad’s a nurseryman, my mom is a natural gardener and a California native plant enthusiast). They grow tomatoes every summer along with a rotation of other fruits and vegetables. Tomatoes are my life force in the summer: I love tomato sandwiches for any meal (toast bread, spread mayo, add tomato, sprinkle with salt and pepper). And the tomatoes from our backyard are just large and gnarly enough so that one slice can cover a whole slice of bread.
But man cannot not rely on tomato sandwiches alone. So last week some friends pointed me to numerous vegan/veggie blogs and recipes. For my first official Meatless Monday meal, I made lentil sloppy joes from Post Punk Kitchen:
They were great! The next day after I came home from my internship, I microwaved the leftovers with some rice from Sunday night and it tasted even better.
Tonight, I’m making Golden Lentil Soup (with green lentils left over from sloppy joe ingredients) from Zov’s cookbook (Zov is one of our hometown celebrities here in Tustin). I’ve made this soup many times before, but never in a Crock Pot. Crossing my fingers that it goes well.
Reeling from a phone call inviting me for a job interview!! + Talking about books with friends on shady patios + Pliny the Elder on tap at TBC + Veggie nachos + Malbec + Pretty sunsets + Coffee on rainy mornings + Finishing Harry Potter and the Prisoner of Azkaban + Experimenting with quinoa
It’s been warm here. I grabbed the opportunity and grilled a flank steak on the barbecue.
I’m pretty proud of it. And I’m drooling again.