I’m feeling exceedingly optimistic today.
I “fixed” my roomba, had a therapy session that left me sobbing in my psychologist’s office, had an incredible workout (full body as I will be traveling this weekend, but we did a lot of work on hip mobility), and cooked.
The business cards for Parisian Phoenix came in. Thanks to my trusty business partner Gayle.
Perhaps the chaos of earlier this week is finally settling down.
So, last Saturday I got my regular Hungryroot order. And Tuesday was Purple Carrot. I wasn’t going to get a box from them this week but they had West African Peanut Stew on the menu.
And then I got a text that Green Chef was on the way.
I promptly canceled Green Chef so there would be no more surprises as they were my least favorite. But that box was on the way.
It arrived yesterday after I left for work. I received this message today.
I certainly hope there is no more food coming.
Because the teenager came down with an ear infection and has so much phlegm in her throat that she can’t swallow. But don’t worry she took some antibiotics and some DayQuil so she could enjoy a Hungryroot burger.
I prepared a bag of greens and a Green Chef meal for Gayle as I am supposed to go to DC this weekend and I can’t physically prepare it all. And M, my host, said I can’t bring it. The result— I now can say I pay my art director in groceries.
Purple Carrot has a $75 Thanksgiving box available. I ordered one.
And today I cooked:
- Green Chef Mojito Cauliflower
- Purple Carrot Buffalo-style tempeh and roasted sweet potatoes and garlic
- Brussel Sprouts
But much to my chagrin— Purple Carrot swapped out the peanut stew for a grilled tofu meal.
From Gayle, after making her Green Chef meal.
I came home and just put everything in the fridge. Brown bag and all.
Pat looked at the recipe when she headed to the bathroom. She made vomiting noises. Not surprising.
I thought I remembered it saying 30 minutes. About 4:30, I started working on it. I didn’t look at the recipe earlier and didn’t realize it had two sides. I was overwhelmed when I saw all the instructions on the other side. I quickly realized that they were dummy proof and that made them longer.
I got the farro on and started the oven, then cut the squash and picked the tarragon. That was the most tedious part of the whole thing. That all went in the oven and I opened the chard. It was nasty. One leaf was probably okay. Glad you gave me other chard. I’m not a fan of raw chard so I wilted it. The nasty stuff went to the compost pile.
The rest of the prep was easy. By the time the farro and squash were done, the rest was too.
I made two portions. One for another day and one for supper. I did not put the apple on the leftover portion because it was already browning.
I was left with two large piles. One was compost and the other was plastic bags. So many bags. One said to pull off the label and recycle it. The rest had no numbers, no nothing so they went in the trash.
It was nice having all the ingredients and a recipe. It was fantastic having something different to eat.