Farewell, Grey Kitty...

Yesterday was a sad day as Micah and I had to say goodbye to “grey kitty”, an adorable little grey and white kitten we had been fostering for the past 2 months. She showed up on our front porch and wouldn’t take no for an answer. She demanded in her cute, kitten-like way that we feed and love her. Because we have 4 cats (!) of our own, we could not keep Grey Kitty (we tried out other names for her, but Grey Kitty stuck). It was not until yesterday that we were able to get her into Second Chance, a no-kill shelter here in Norman. We paid to have her spayed and I’m hoping that she will quickly be adopted. I wrote a letter to her future owner with the hope that someone will write me and let me know how she is doing. I’m sad, but I know that she will make a great indoor lap kitty for someone.


In food related news, we cooked quite a bit this weekend. For breakfast on Saturday Micah made Pumpkin waffles (we had leftover frozen batter) from VwaV as well as a Multi-grain waffle (with whole wheat and flax) that is of our own design. Both were quite yummy.

On Sunday I made an entire batch of Setain and used some of it to make Setain-Veggie pot pie. It really is a “kitchen sink” kind of meal…I threw in some carrots, broccoli, zucchini, peas, potatoes along with the setain. Add some mock cream of chicken flavoring, bay leaf, fresh thyme and you’ve got a great filling. The topping is a scone-like batter (I got the idea from Bryanna’s blog) – I just added some fresh and dried thyme. It was quite good and makes a lot of leftovers for lunches.

Chili!

Two posts in one day- Wow! I just had to get a picture of this wonderful vegan chili that Micah made a few days ago. It is SOOOOO good. Pinto beans, TVP, diced tomatoes, cumin, chili powder, garlic, onions and barley make this a simple but wonderful fall dish. The key is the barley – which is an idea from my co-worker Chris. Put a few handfuls of dry barley in the chili and let simmer about 45 minuets – then use an immersion blender to blend up about half of the chili. That way it’s hearty AND got a creamy texture. Topped with a dollop of vegan sour cream….so good.

I've been a bad bad blogger...

Well, I've got no real excuse for my absence, except that I've been busy with work and school. And...I've been lazy. But, now I've got batteries for my camera and I'm going to try this whole blogging thing again. I've been cooking quite a bit...but unfortunately I've only captured a few images of my food conquests over the past 5 weeks. But here is what I do have:

Acorn Squash stuffed with baby portabella's, quinoa and walnuts. Drizzled with balsamic vinegar. This was a "kitchen sink" type dish...but it turned out very well and my husband has requested it again. Makes a pretty dish as well.
My first wedding anniversary was on Oct 1st, so I attempted to make the Raspberry Blackout Cake from VWAV. Oh my it was good! Even better - the cake freezes very well - so Micah and I were not faced with a entire cake we had to eat in a few days...we managed to string this one out about 2 weeks. It will be made again! Yummy!

I had to post this pic as well....I was having a bad day on Monday and my sweet husband surprised me with these beautiful flowers at work. No one has ever brought me flowers at work - it really brightened up my day (and my office).