After yoga last night, I was completely spent. I wasn’t hungry at first and then the hunger monster hit me like a brick wall. You know that feeling when you’re so hungry you couldn’t possibly put any energy into making food. That’s what I was feeling, for sure.
So I got the bright idea to combine leftovers together in new and interesting ways.
On the left:
-leftover sweet and spicy brussel sprouts
-freshly cooked crowder peas
-Barbecue sauce!
On the right:
-leftover Thai green curry rice
-chopped red bell pepper
-tempeh
Basically, I just combined everything and nuked it, besides the tempeh which I crumbled and cooked in a skillet.
To be honest, I’m not sure if this was good or not. It was delicious at the time, but it was one of those hungries where I would have probably eaten anything put in front of me. I would like to try barbecue brussel sprouts again. That combination was definitely a winner.
If you want to try it, you’ll have to get your own barbecue sauce.
Yuuum. Looks like I’m getting low so I’ll have to stop by my grandparents for a refill.
After dinner, I had the bright idea to eat some of this X 2. It’s all gone now. Guess we’ll have to go back to the Altapass if we want some more. Trust me, caramel apple pie fudge is worth a two hour car ride.
While making my lunch and dinner for an upcoming long day at work, I had the bright idea to cook tempeh in a new way.
…using the toaster! It is perfectly shaped for the toaster after all.
I cut tempeh like this, which makes it easy to put in the toaster.
Lay the tempeh flat as shown, then slice it at it’s thickest part, along the vertical. Then slice it again on the horizontal, cutting your two slices into four slices total. Since it’s not as thick, it will cook more thoroughly in the toaster. I toasted mine 2 X because one round of toasting didn’t make my tempeh toasty enough.
After lunch packing and some other things to-do, I had the bright idea to go to bed. The first day of marathon training was going to come calling at 4:30 am. :\