You know you are staying at a bachelor pad when…
The only spices/seasonings in the cabinets are salt and pepper.
The only pan for baking is a pizza pan.
The kitchen drawers are filled with wires/cords, pens, paper, and take-out menus.
The only thing in the freezer is a frozen pizza.
There are no kitchen towels or oven mitts.
The spoons are the size of serving spoons.
There are no measuring cups or spoons, but plenty of bottle openers and shot glasses.
All the cookbooks have a note from who it was given from on the first page.
There is no olive oil, vinegar, or other stapes, but there is vodka.
With the lack of what I would call kitchen essentials, I am sticking to quite simple meals these days. There are a few things I’ve picked up, but because we are aren’t in our own place yet, I am waiting for our real move to stock up. Around the holidays, it seems like we will finally be able to pack up all of our apartment goods, to ship west.
Of course there were three things I picked up for my morning steel-cut oats: himalayan pink sea salt, organic vanilla, and organic cinnamon.
The fourth addition…organic canned pumpkin (just one can, I swear).
I don’t know how I remembered to drive west with my chia seeds, ground flax seeds, and the Newman’s Own Organic Berry Blend dried fruit, but not the cinnamon and vanilla.
These strawberry oats were my first attempt without the two, and that morning, I decided that I just couldn’t last these two months without them.
Oh, I have been without my favorite raw almond butter, keeping to peanut butter on my morning bowl. It just isn’t the same. I will probably cave soon.
Ironically, I bought a bunch of these art deco iced tea spoons in Amarillo, TX during the road trip. I love how long iced tea spoons are, they remind me of sundae’s. I don’t think I ever actually used an iced tea-spoon for tea, but they are the perfect spoon size. It is funny to see which spoons V and I choose for soup dinners. I always reach for the smallest so that I can’t savor the flavors longer, and he opts for the largest so that he can get the most in at once.
I don’t know what it is about the California air, but I’ve been all about the hiking and yoga. I admit, part of the reason I started hiking was because it was the only place I could get cell service in Topanga, but the other is the peaceful feeling I have above the city. I can see the ocean and the skyscrapers in opposite directions. The first few hikes left me pretty sore considering they were seriously steep inclines, but I’ve been sure to do at least 20 minutes of yoga a day to stretch out my legs. Rodney Yee’s Ultimate Power Yoga is a great workout. I’ve worked my way up to doing four of the five twenty-minute segments at once. My friend who is out-of-town (and letting us stay here) has the Yoga Burn, which I have yet to try, but am excited for. Although I am missing running dearly, I can tell my knee is not yet healed. Our location in Topanga Canyon makes it almost impossible for me to attempt a run. The first few 4 miles would be all hills and therefore painful, so I am almost grateful that we are this deep in Topanga. The plan is to drive to the water and park along the beach when I feel ready to run again. I can’t wait to run along the coast, it is one of my favorite places to run, with a nice cool breeze and the sound of crashing waves.
For now, I am eating my California Veggie Sandwiches on my Yoga Mat. Okay, not really, but I loved the green on green action. This was a sprouted wheat bagel filled with tofutti cream cheese (without the partially hydrogenated oil), cucumber, avocado, sprouts, and cherry tomatoes.
Yesterday’s was even better with my favorite vegenaise instead of the “cream cheese” and tempeh bacon, a California style BLTA of sorts.
I’ve gone out for Indian and Chipotle (with wardrobe friends and bosses) but haven’t been inspired yet to travel with my camera, especially when meeting a director I may potentially work with. All in all, things are pretty good over here, minus the fact that I missed the Foodbuzz festival over the weekend for work prospects. Sometimes we all need a little reality reminder.
How upsetting is this early darkness caused by Day Light’s Saving…it really is a buzz kill for food photography in the evening. But I wanted to show you an example of the simple dinners I’ve been eating. I used to love eating Macro bowls at Souen when living in NY, and this is a re-creation of sorts. I don’t eat macrobiotic meals that often, but when I do, I feel wonderful after eating them. LA seems to have many macro restaurants as well. Most of them are vegetarian friendly restaurants on my growing LA restaurant list.
-Have you ever tried Macrobiotics? At a restaurant? Cooking yourself? How did it make you feel?
-What is your favorite veggie sandwich combo?
-Do you have any recipes with minimal spices? I am thinking of buying a few for the next month but have such a hard time choosing. So far I am leaning towards curry powder and cayenne. I also love roasting veggies with rosemary and thyme.
As mentioned in the last few posts, I have had to make a big life decision rather quickly and here it is: I am moving to Los Angeles. There is no real rush because I am not yet signed on my next project, (hello freelance life) so I have decided to drive west. V had to leave abruptly for a series, but we’ve been talking about possibly moving to LA for the winter, since the Detroit film industry definitely dies down in the winter months. Last year we were out west for just a month or so, but this year we will probably stay longer. Who knows, maybe we will stay out there since our lease runs out right after the new year. He is a California boy and I am most definitely a New Yorker, but I do love the state of California after spending my middle school years there. Another perk is that I will be able to run outdoors all through the winter. Yes, that is a real reason I am excited. The hiking, biking, year-long farmer’s markets…it is all so appealing. LA is also home to many of my favorite vegetarian and veggie friendly restaurants. I can’t wait for some delicious M Cafe and visiting more restaurants that I have yet to eat at. Although I miss all my friends and family in New York dearly, there are a few of my college friends in LA, and my brother, who I haven’t lived close to in 10 years.
I’ve never driven that far solo, and am lucky enough to have persuaded my mother to travel halfway with me. In preparation, I have spent the last few days at the parents, organizing plans and routes. This morning, I was happy to find some irish steel-cut oats in their pantry and many honeycrisp apples in the fridge. On the stove top, I mixed in some organic light coconut milk (another parent’s pantry find), half a banana, chia seeds, and ground flaxseed (I came with the chia but they already had flax). When I couldn’t find any vanilla, I searched the spice rack and sure enough, found vanilla beans. I scraped half a bean into the oats while still cooking and heated up half an apple sprinkled with cinnamon on another burner. I’ve mentioned before, but I love cooking at my parents because they have an amazing old AGA stove.
They also have my favorite latte bowls (I have the little ones for prepping) in every color imaginable. My mother and I both have an affinity for kitchen goods, and she made sure to show me her recent finds and gifts (thanks to my lovely Aunt for picking up an olive tree cutting board while in Italy).
Since I’m currently working on emptying out my fridge, I brought over leftover roasted veggies. The parents always have veggie burgers in the freezer in case I come for a visit, which I used to round out a lunch.
While the car was getting a check up for the road trip ahead, I stopped in the local gourmet market for a snack. This Pure NRG bar is made just a few miles from my parents home. Usually I am not a fan of carob, and opt for pure dark chocolate, but this bar really surprised me. Maybe it was the coconut flour and flakes, but I didn’t find the carob overwhelming at all and actually enjoyed it.
When dinner rolled around, I centered it around the dumpling squash I also had picked up while out. Oh, and there were GT’s Kombucha too! That needs to be mentioned since there have been months of an unplanned Kombucha famine.
Isn’t she beautiful? She is local and organic too.
The other component I wanted to use was the lacinato (or dinasour) kale my father picked up at the farmer’s market on Sunday from my favorite organic farmer.
The kale was sautéed with this stoneground Inglehoffer mustard and I loved it. Wanting to eat with my parents, I threw together this local and tasty dinner for one in a hurry. I roasted the squash in the highest oven of the AGA to cut down the cooking time and used Michigan’s eden baked beans (organic and bpa free) to fill the squash.
Other things going on in my kitchen:
The two pie pumpkins on my counter needed to be roasted before I leave. I sliced and deseeded them, and then baked them for about an hour at 350 degrees. All I wanted was some simple pumpkin puree for morning oats.
I see some pumpkin oats taking over my morning meals these last four days I am in the midwest.
Considering I had taken off most of the summer from running, I started slow and with low mileage. Unfortunately it might not have been little enough, because instead of aggravating my consistent left shin or foot problems, I have a new-to-me pain. Although I’ve heard the words “IT Band Syndrome” before, this is a first for me. The pain has appeared on the outer side of my right knee on each run. Even just running 3-4 days a week, totaling 10-15 miles, I feel pain. Honestly, I’ve been doing most of my runs on a treadmill because Detroit isn’t necessarily the safest city to run alone in. I’m hoping that running outdoors on dirt and grass will help it heal.
Other strategies to let it heal:
– Cross training to keep building my endurance
If you have any advice, I’d really appreciate it.
Thanks for all the brownie advice on my last post. I am thinking I might have to wait a little before baking some fudgy brownies, but I can’t wait.
How do you keep your attitude positive when sidelined by an injury early into training? There were a few half and full marathons I’ve really been intrigued by and I don’t want to write them off yet. At the same time, it is pretty discouraging to be caught off guard by this new injury so early in my training. Of course I am not a doctor, and am not sure that it is ITBS, but the pain does nag in that general area. I even feel pain going down the stairs.
What is your favorite road trip food? Do you pack sandwiches, fruit, bars, etc? Do you stop places? So far, I am stopping in Des Moines, IA, Denver, CO (to see a best friend and get my mom on a flight home), and Richfield or St. George, UT (anyone know which is better?).
Have a grand week!