May 26, 2011
Blogging. Am I blogging? Blogging feels so.... foreign. I know that sounds crazy coming from me... after all, I've had a "blog" for three years but the whole time I never felt like a blogger or looked at Happy Herbivore as a blog. Happy Herbivore has always been a thing, my companion--the place I store all my recipes with spurts of my life mixed in for good measure.
Aside from the occasional anecdote about a trip or the even more rare manifesto, I've always kept my life and Happy Herbivore separate...which is funny because I overshare on Twitter and that's starting to spill onto Facebook as well. and I kind of like it. Why don't I share more of me here?
Most of my friends are bloggers--craft bloggers, food bloggers, diarist and life bloggers. I love how they talk about the blog community -- it's something I've never felt apart of (back to that I don't feel like a blogger yet) but it's something I want to be apart of.
I love to connect with people, I love to share myself, so why am I not doing more of it? I could be a rather entertaining 1-woman-reality-show if I wanted, right?! At the very least I could share the goings on in my kitchen...some behind the scenes action.
So without further ado, here is my first blog post. I think.
At the very least it's some of the goodies I've eaten this week. Yes, they're all Happy Herbivore recipes. No, that wasn't intentional. I swear!
Chicken-Style Seitan (p. 142) I turned this seitan into a BBQ "chicken" sandwich with BBQ sauce, lettuce, tomato and fresh whole-wheat buns from the local bakery. It made for a great (and filling!) lunch.
Enchilada Casserole (p. 166 ) I went overboard with homemade Enchilada Sauce (p. 260) --it's so good and easy you'll never buy store bought again! so my casserole came out more like a dumpings dish but it was still delicious. The store was out of corn tortillas so I used a whole-wheat multigrain tortillas that were just fabulous in this dish. I really loved their texture after they'd soaked and been baked.
Hail the chickpeas! These are the chickpeas from the Chickpea Tacos (p. 97) I turned them into a salad:
I'm kind of embarrassed to say how often we eat these cinnamon-raisin biscuits...they're just so, so good! I think I'm addicted to almond extract.
What did you eat this week?