It seems like there is a lot of catching up to do these days. I don’t just mean within the blog world, but also getting back to things I love. I have a pile of unread magazine issues that I am beginning to tackle. It is quite overwhelming.
This morning, I made scottish oats (always make these over steel-cut oats when I want to eat sooner rather than later) my usual way. Miss Mandiee asked me about my cooking method and it is really similar to the method of preparing my steel-cut oats.
First, I add one cup water and a sprinkling of salt to a small saucepan and cover it to boil on medium high heat. Once boiling, I add 1/4 cup scottish oats and lower the heat to very very low. Then I add in 1/4 cup unsweetened vanilla almond milk (or another plant milk like coconut) and cover it for five minutes. Scottish oats take 20 minutes to cook compared to the thirty minutes it takes to prepare steel-cut. I add in thin slices of banana, chia seeds (1 Tablespoon), cinnamon (1/2 teaspoon), and a splash of vanilla extract throughout the twenty minutes. If I feel the oats thicken too much, I add up to 1/4 cup more of water. In the last five minutes of cooking on low heat, I chop the fruit of choice. Today I added 1/4 cup of pumpkin instead of water to my scottish oats and then added some stevia in the last few minutes of cooking. I then poured it into my bowl and topped it with strawberries, a chopped fig, and some raw almond butter. Honestly, oats really are the breakfast that keep me satisfied all morning. On days I go without for fun meals like pancakes and waffles, I become hungry much sooner. At least we can have a little excitement with all the add-ins to our morning bowl (cup, plate, mug) of oats.
I promise I don’t only eat bowls of oatmeal.
Falafel is one of my favorite foods, and I used an epicurious recipe earlier in the week to prepare a lot of mini falafel.
Although they may have baked a little too long, they were still delicious. In the last few days, I have eaten them both in wraps and topped on salads.
The shot above may give you a (big) hint to the movie that took over my man’s life all summer.
I made stuffed peppers utilizing a few leftovers, particularly butternut squash and whole wheat couscous.
One of my favorite blog ladies, miss Ashley at edible perspective has a great looking recipe here for stuffed peppers. I followed her method for the peppers and then stuffed them with cumin, coriander, cayenne spiced scallion couscous, red onion, butternut squash, and tomato paste.
Surprisingly, V doesn’t love peppers and I ate these alone. Even garnishing them with avocado, his favorite food, couldn’t get him to eat one. He did eat these though.
Kale chips are quite addicting and he has been known to eat a whole bunch himself with little to no help from myself. Notice the charming item in the background of that photo? Yes, that is movie “blood” on our table. We eat on a kitchen island in our apartment but the only place with light after 7 p.m. (other than the roof deck) is the table against the window that has been covered with all our work items.
Rather charming, eh? Really, “blood” is one of the main reasons I say our jobs are far from glamorous. Although I love working with clothing, covering them with blood is one of my least favorite parts. I just did three days as an additional costumer on a horror film and there was a little too much time spent in an incinerator room around “bloody body part” props for my liking.
Getting back to some savory eats…
Last night I made Kathy’s Smoky, Sticky, Sweet BBQ Sauce. This stuff was good, finger-lickin’ good. Although the sun had gone by the time we ate, I managed to shoot one photo of the covered tempeh.
On the side, we had Kathy’s Quick Sweet Potato Mash, switching in our chives for the onion. The cayenne added a lovely kick we both enjoyed. There was a simple salad consumed as well.
Since this is such a photo heavy post, I will show one last meal. Today I made a spinach salad topped with bbq tempeh, our tomatoes, avocado, mung sprouts, leftover butternut squash, and radishes from our neighbors garden.
This is a perfect example of a meal featuring local greens and veggies that will make me miss summer produce so much.
Oh, and one last shot of something I am getting back to…
My fashionable self has definitely gone to the wayside and a few new purchases have been made to make up for the lack of shopping for myself in the last few months. Shoes are definitely one of my fetishes and I apologize if you are not into feet. Wedges are ideal for days I want the height but don’t want the discomfort from wearing heels. I am limited to flat closed toe shoes when on set, so I tend to stray from my flat boots and vans when not working. Yesterday I hit up the mall in these and was felt 100% myself. I got a nice new blazer (by one of my favorite simple lines, T by Alexander Wang) to dress up jeans and my favorite skinny cargos.
Tomorrow I hope to be back after some baking therapy, now that I got in some good ole’ retail therapy.
Still learning the terminology of the film industry, I was confused when receiving a text from V this week that said, “martini shot.” After googling the term, I realized that he was on the last shot of the day, meaning he would be home soon. Since I am still prepping the next project, I have more time to prepare dinner, but have yet to be on top of things as much as hoped. There have been many nights filled with wraps of all the components in our fridge from the farmer’s market and the quick Whole Foods trip I took the other day on the way home.
Last night I realized that the so-called martini shot can be called prematurely and had made falafel much too far in advance. It may have been that I used a mix instead of my making my own falafel, but the dinner was nothing fabulous. However, my feeling is that a little hummus and avocado can make most dishes much better.
The hot sauce helped a lot too.
When I do begin filming, I hope to still eat delicious breakfasts. This is a promise I tend to make to myself far too often, but hopefully I can stick to it this time. Call times ranging from 5am-9pm can really mess with you.
In the meantime, I have been making sure to get my whole grain breakfast fix each day.
The farmer’s market berries have been dwindling, but red and blue oats are still possible each morning. These were steel-cut oats cooked in light coconut milk, vanilla, cinnamon, and thinly sliced banana that were then topped with raspberries, blueberries, and raw creamy almond butter. More cinnamon was poured on throughout enjoying.
Although unbearably hot out, I still prefer warm oats to the overnight variety. This was a bowl of coconut milk kefir overnight oats that I ate with melted frozen banana, coconut butter, and berries. Overnight rolled oats just don’t become as voluminous as cooked scottish or steel-cut oats. Rolled oats just don’t seem to keep me satisfied as long since discovering the others.
While glancing through my favorite costume design book, “Dressed: A Century of Hollywood Costume Design,” I ate my warm bowl of Steel Cut oats cooked in vanilla almond milk, cinnamon, and half a thinly sliced banana.
Banana and blueberries, a match made in heaven…especially with coconut butter.
A few fashion-related words:
Yesterday I ventured out for some wardrobe racks for work and while driving, I found myself so hot that I was sticking to the leather seats of my car. Although I do work with clothing, I don’t seem to put much time into what I personally wear each day. By sticking with the basics, I can have more fun with accessories. They can be taken off if cumbersome, or thrown on if I need to add a little character to my mostly simple ensemble.
Here are some things I favor in the summer….
-My seriously tall espadrilles (with the ankle straps taken out) for nights out, masai bangles, and my one favorite tiny bangle (my mother found the only bangle that doesn’t slip off my small wrist).
-All things stripes.
-Most importantly, I always carry a straw hat and my sunglasses (ray ban wayfarers or my round ones). You never know when you may need some shade and usually I am wearing at least one of them at all times.
What are your fashion staples? My summer staples are actually things I tend to wear year round, except I swap the straw hat for a more solid fedora and wear tights under my cut off denim shorts, etc. Oh, and I wear other wedges than the espadrilles, but comfort wise, wedges are the most comfortable tall shoes I own.
What is your favorite wrap combo? I love hearing about all different combos but leftovers seem to be taking over our fridge currently.
hope everyone is having a lovely week!
After reading The Kind Life book by Alicia Silverstone, I was fascinated by the japanese rice cakes named Mochi. After searching for the last month, I finally found them at a local health store and knew the first recipe I would make would be Mochi Waffles. Without brown rice syrup on hand, I decided to make a usual waffle topper, a mixture of maple syrup, coconut oil, and frozen berries.
First, I took out 3 pieces of Mochi (I used the Sweet Brown Rice) and sliced them into thin slices.
I took all pieces and spread them evenly across an already warmed waffle iron (mine makes four squares). While cooking, I heated up one tablespoon of maple syrup, one teaspoon of coconut oil, and a half cup of frozen blueberries and frozen cherries. After three minutes, the mochi waffles had fluffed up and were ready to eat.
In Alicia’s book, she emphasizes eating them up quickly so that they are still warm and sticky. I drizzled them with the maple-coconut oil-berry sauce and enjoyed. They were not like I expected, but crispy and chewy at the same time. The flavor is really mild and benefited from a delicious sauce. Next time I will make her lemon-walnut-rice syrup.
With the three small blocks of Mochi, I made two servings of two waffle squares each. The recipe from Alicia’s book can be found here.
Yesterday, I wrote about a recipe mishap. One of my favorite things to get when out for middle eastern food is falafel. When studying abroad in Amsterdam, I often frequented Maoz Falafel for a fast fix. A little while back, Mama Pea posted a recipe for a protein packed version that I knew I just had to try. Apparently I didn’t read her recipe for Protein Packed Falafels Falawesomes with Vegan Tzatziki close enough, because I ended up using a whole block of tofu instead of just 4 oz. Yes, I used 4 times the amount for extra protein (oops…). Then I continued to use an entire can full of chickpeas instead of just one cup worth. It must have not been my day. Realizing my mistake as I mixed the wet and dry mixtures, I knew the only way to make the recipe work would be to add another dry ingredient. Panko bread crumps were thrown into the bowl and I baked them for twenty five minutes, just five more than the original recipe. Although I had made a few significant errors, they were scrumptious with her amazing vegan tzatziki recipe.
For lunch today, I packed a few on romaine leaves, sprouts, cucumber, celery, cherry tomatoes and the tzatziki. I had only added the amount of seasoning that the original recipe called for, but they were great. Soon, I will re-attempt the recipe with the correct measurements.
Are you a falafel fan?
Do you tend to scrap a recipe when making a mistake or try to work with it?
Hope everyone is having a wonderful FRIDAY!