A Fresh Dille

a loaf & lots of oats.

Posted in FOOD, VEGAN, WORK by clairedille on June 24, 2010

Things have been a little wild around here. Thank you so much for all the support given about my (maybe) limited blogging in the next few months, which I mentioned last week. When I spoke of freelancing, I wasn’t sure if I wanted to discuss what I do, but I figure some of you may be a little interested. My job is within the wardrobe/costume department of feature films. The film production tax incentives in Michigan started in the last few years and the industry seems to be doing very well. Who knows if the film industry will continue to film here for years to come, but Detroit needs some help and I am willing to stick around for a little bit if there is still a reason (work) for me to be here. I left NY where I was freelancing at a fashion showroom (after a few internships) to assist on my first film last summer and have learned the in’s and out’s of costuming in this last year. There have been times where I have been unsure if this was where I wanted to be, but I still enjoyed every day on set, as well as most of the prep days. There have also been times where films were limited, such as the cold winter months. Starting next week, I help the designer shop and organize to fully prepare for the upcoming film. Now, I am reading the script and getting ready for the new adventure. V is working on a different film right now, a famous sequel of sorts, that I love hearing stories about. Dating someone within the same industry is the only thing I can imagine right now. We both understand that their may be weeks of night shoots and sleeping days. Unfortunately, I have a limited social life for most 24 year olds, but I try to have as much fun each day as possible with those I work with and admire.

There has been lots of script reading in bed this week.

A massive amount of organic strawberries and raspberries took over our fridge after finding them on sale early this week. Most breakfasts have been the easy Scottish oats I love dearly. Toppings include raw almond  butter, banana mash, berries, and coconut butter.

Yesterday, I made some coconut butter when I realized I had such an abundance of large flakes. For an easy tutorial, check out Ashley’s post. It took only 5 minutes in my food processor to make the butter and tasted delicious topped on oats and sweet potatoes.

Lunches have been of the salad variety on the 90 degree days. This one featured some overly salted Whole Foods Falafel and many veggies from my farmer’s market bounty.

There may have been some lunches eaten while watching the World Cup and map observing. Yesterday, I found myself watching my two teams (England & the U.S.A.) go through to the next round. Alone, I was jumping up and down when Landon Donovan scored the only U.S. goal in overtime. Who knew I liked sports so much? Surely not me…

The Kind Diet, Alicia Silverstone’s book I adore for so many reasons (emphasis on plant-based lifestyle over “diet”) has a granola recipe called “Mom’s Granola” that my sister made and shared with me. It was wonderful but not as good as my favorite Early Bird Granola.

Still loving the slighty sour flavor of Original Coconut Milk Kefir.

But I prefer it covered in fruit, cereal, and/or granola…

Due to V’s late schedule, dinner tends to be eaten between 8 and 10 p.m., which usually means I am limited to taking leftover photos.

Jenna’s Channa Masala was made in a hurry late last night to satisfy my craving for more Indian after such a delicious Father’s Day Indian feast.

On the side, we had roasted sweet potato fries with coconut butter and roasted broccoli.

Another evening, I made another one of Jenna’s recipes, her Vegan Lentil Walnut Loaf.

Which was not necessarily the most beautiful, but very tasty. The walnuts really add a great nutty flavor to each bite and the tomato, balsamic, maple glaze makes the best topping.

Well, it is back to reality for me.

I hope everyone is having a wonderful week filled with delicious eats.

Other things:

-Do you pack leftovers for lunch even though you know others will be eating a “set meal” or take-out for lunch? During prep, I hope to bring some leftovers, such as channa masala, lentil loaf, wraps, and salads. However, once filming starts I know I will probably be too busy to pack lunches since the only time I am not working, I am sleeping. Usually catering and craft services has one veg option, but often it isn’t vegan, which means I find myself eating lots of apples, bananas, oranges, and larabars (or nuts). I wish that I had more energy post work to pack something for the next day but so far it hasn’t been the case on previous shoots.

-Are you still eating warm oats or going with other options like Overnight Oats? V likes to keep the air on most of the time so it is cold enough to eat stovetop oats. I am sure that overnight oats will make their way back in my life soon though.