the adventures of ernie bufflo

things magical and mundane


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learning to love…guacamole

I7338661312_63d3beb6dd_z‘ve made no secret about the fact that I find truly picky (adult) eaters pretty annoying. Having a few dislikes is normal for anyone, but picky eating has always seemed to me to be a symptom of a larger lack of adventurousness or total control-freakery, and it just gets on my nerves. I’m even annoyed by my own dislikes. Blueberries, mushrooms, and avocado have long topped my list of dislikes, and I’ve often wished I could just *like* these things. I make it a habit to try things I think I dislike on a regular basis, just to see if maybe I was wrong and I really try to like them. I’ve learned to like mushrooms in most things, as long as they aren’t the main focus of a dish, but I still don’t like blueberries in anything except pancakes (yes, this is different than in muffins, and no, I will not eat a blueberry muffin, no thanks). Thank God my temporary postpartum dislike of coffee disappeared after a couple of months.

The weirdest thing has happened with avocado. Continue reading


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MMMMonday

To all the folks who may be new around here thanks to yesterday’s Freshly Pressed feature: welcome! You may notice I’m writing about food today and not current events: that happens a lot. Day to day you might find food, parenting, DIY, current events, pop culture, feminism, politics, literature…something for almost everyone, I guess!

Now back to your regularly scheduled MMMMonday, a weekly roundup of all things tasty in my world.

LIES.

LIES.

Can I start by admitting a Pinterest FAIL? Have you seen all those “never grow green onions again!” pins that advise just putting the root ends in a glass of water and letting them regrow? WASTE OF TIME. I tried it. I mean, I grow veggies and herbs. We used to run an urban garden. I put my green onions in a glass of water on my windowsill. Two weeks of my kitchen smelling vaguely of onions and swamp water (that water got FUNKY), and only two of the bunch had grown at all. I think I’ll just keep spending the 75 cents for green onions when I need them.

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I wanted a roasted chicken but didn’t want to heat up my kitchen. Enter: slow cooker. I filled the bottom with red potatoes and a few cloves of garlic, put a chicken on top, sprinkled with salt, pepper, and Cavender’s, added a few lemon slices, and created deliciousness that didn’t require a 400 degree oven. The Pinterest component is the side dish. I used oregano instead of basil, because my basil has died/fried, but the oregano is still kicking. Really tasty!

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I did not expect to love this dish like I did. It’s basically an Asian noodle bowl, but the “noodles” are spaghetti squash. It’s also full of kale and broccoli, so it’s super healthy. The one thing I did differently was use peanut oil instead of grapeseed oil in the spicy peanut sauce, because I don’t keep grapeseed oil on hand.

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I sometimes joke that my Colorado-native hubby had to marry a Southern girl just for the okra, which is one of his favorite foods. This recipe was different than my usual fried okra, because they’re sliced sorta like fries, and are just fried in the oil solo, no batter or cornmeal or anything. They’ve got an Indian sort of spice thanks to garam masala, and I really liked it for a change of pace. I might experiment with the same flavor profile in an oven-roasted version.

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I’m a pickle fanatic, and I definitely prefer the ones you can only get in the refrigerated section of the grocery store. These come as close to those as any homemade version I’ve tried, and since they’re a refrigerator version, you don’t have to worry about canning or sealing or botulism or anything. So good!

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This recipe isn’t a new one, but it’s a fave. Tarts seem fancy to me for some reason, but this one isn’t too complicated, I swear. The interesting details: you spread a layer of dijon mustard before layering in the tomatoes, goat cheese, herbs, and a drizzle of honey. The flavors are amazing together. You should try it!

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OK, no recipe for this one. I basically just made a mint julep, and since I had some strawberries on the verge of going bad, I muddled some in along with the mint. A nice combo!

So: what’s cookin’ for you this week?


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MMMMonday (on a Tuesday)

Welcome to MMMMonday…on a Tuesday.

You see, what had happened was… Claire was sick yesterday, and while hanging out in the ER (no worries, just an infection, she’ll be ok), I tried to post my MMMMonday post from my WordPress phone app. And somehow all the pictures posted, but none of the text. What follows is my recreation of that text, though surely it was better the first time.

I didn’t actually cook much “new” stuff this week because I couldn’t be arsed to go to the grocery store. Which means I did a lot of pantry-staple cooking. My pantry stocking borders on Doomsday Prepper. I feel antsy if I don’t have plenty of dried pasta, rice, canned beans, canned tomatoes, coconut milk, onions, garlic, butter, and olive oil. Those ingredients plus odds and end vegetables can be combined to create veggie fried rice, pasta with simple red sauce, and black beans with coconut rice, all of which made an appearance on our table this week.

Eventually I made it to the Farmer’s Market and restocked us a bit, and I still managed to try a few new things I had pinned. Check it out:

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These lime bars from the A Beautiful Mess blog were delicious. Can’t wait to try the grapefruit version.

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I make a lot of hummus, but after finding some beautiful eggplants at the farmer’s market, I decided to try my hand at baba ghanouj. It’s a little more labor intensive than hummus, because you have to roast the eggplant, but it’s very tasty. I made homemade pitas to go with it, and even Etta was a big fan.

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I used some of the aforementioned farmer’s market eggplants along with local squash and zucchini to make a gorgeous layered ratatouille, which I served over whole wheat pearl couscous alongside some leftover local hanger steak from a cookout with friends. A very tasty way to eat some of the summer’s best veggies. Would be delicious with a poached egg or some goat cheese on top.

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I wanted something special to serve with my odds-and-ends veggie fried rice, and was inspired by this salmon recipe. For my version, I just brushed some thawed frozen salmon with a beaten egg, sprinkled with salt and pepper, covered in black sesame seeds, and baked for about 15 minutes at 400. It was flavorful and had a nice crunch!

What about you? Tried any recipes (or other projects) from Pinterest lately? Have any pantry-staple recipes you use when you need to grocery shop to share? What ARE your pantry staples?


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MMMMonday

I’d say I’m addicted to Pinterest, but that would imply a problem. Really, Pinterest is a big solution for me. I used to have folders upon folders of bookmarked recipes, but I only ever used less than half of the saved sites, because scrolling through filenames isn’t very inspiring or appetizing. Pinterest has changed all that, because I can scroll through pictures instead of filenames. I have 17 food-related pinboards alone, each representing a “genre” of food, like “TexMex/Mexican/Latin,” “Pasta,” and “Breakfast.” I usually loosely plan menus weekly, which for me means picking out 4-5 dinner recipes, a lunch or two, some sort of snack, and maybe a special cocktail or popsicle recipe. I’ll sit down in front of my computer, open up my boards, and pick say, one “Pasta,” one “TexMex,” one “Asian/Middle Eastern” and one “Vegetarian” dinner, scrolling through the pictures to see what looks tasty to me. Then I’ll pick one or two recipes from “Salads and Sides” to have for my lunches, and something from “Appetizers and Snacks” to munch throughout the week. My husband isn’t home for dinner one or two nights a week, and on those nights I eat leftovers, and we usually go out at least once a week. I usually don’t eat breakfast, or if I do, I make some sort of scrambled eggs or a homemade Egg McMuffin.

Many criticize Pinterest for being all inspiration, but very little action. While I do have some purely aspirational Pinboards (I mean, I don’t wear most of the outfits I pin), most of my food-related pins are actually in the queue to try someday soon. I thought it might be fun to actually share the things I cook from my pinboards, and give you the links and let you know how things turned out. I’m calling this feature MMMMonday.

Here’s what I’ve tried recently:

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This salad served as my lunch a couple of times this week. I made a few changes to the recipe, namely leaving out the peanuts, adding sesame seeds, and adding a couple of tablespoons of sesame oil to the dressing. Next time I might cut down the dressing a little bit, as the salad was slightly swimming. I’ll definitely be making it again.

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I wanted to make a special meal to mark my husband’s first day in his new job, so I turned to classic Southern cuisine. The fried chicken is a recipe from one of my favorite Charleston restaurants, The Glass Onion, and even though it only sat in the buttermilk brine for a few hours instead of overnight, it was still flavorful and juicy. The okra was inspired by this recipe, except I sliced it, tossed it with olive oil, cornmeal, and Cavender’s Greek Seasoning before roasting. A flavorful, healthier alternative to full on fried okra. The tomato salad was served with a Southern Living recipe for a cucumber basil ranch-type dressing, which was a definite keeper. I even ate the cucumbers in the dressing by themselves for a snack later. Omitting the cucumbers altogether would yield a tasty dressing for other salads, too.

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This green hummus is a super healthy snack, chock full of protein-filled chickpeas and nutrient-rich greens like arugula, spinach, and cilantro. I didn’t change a thing about the recipe, and even Etta loved it smeared on a tortilla. I prefer to dip veggies, myself.

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This dinner was inspired by a sausage and spinach stuffed shells recipe. When my grocery store didn’t have shells, I decided to turn it into manicotti. My changes were adding a little tomato sauce poured over the manicotti before topping with shredded mozzarella and parmesan cheese.

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This meal was amazing. I followed the instructions to bake my squash instead of frying it, and it was still crispy and delicious. For the salsa, I used a whole jalapeno, added more cilantro than called for, and added a diced sweet pepper. I also don’t think charring the corn really added all that much to the taste, and would think canned or thawed frozen corn would serve just as well. Another thought: if you don’t want to use panko crumbs, cracker crumbs would be a good substitute. I served the tacos with black beans cooked from dried beans in the crock pot for the first time, which was so easy and cheap, I’ll be ditching my canned beans habit very soon! In the future, I may use this panko-crusted oven-frying method to make veggie “fries,” while playing around with seasonings.

No Pinterest Fails this week! What about you? Have you tried anything you saw on Pinterest lately? How did it turn out?


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Feeding Miss Etta

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I’ve posted a little bit about feeding my girls, but after a few comments on Twitter and Instagram about Miss Etta’s eating habits, I thought it might be helpful to go ahead and write a more detailed post about my semi-Baby Led Weaning table-food-eating one year old.

We started introducing solids in the form of purees around 6 months, but from the start, Etta wanted little to do with being spoon fed. She likes to do things by and for herself, and the whole thing was largely a very messy battle with her wanting to control the spoon, and very little food winding up in her mouth. By about 9 months, she was still mostly not eating food, so we decided to try “Baby Led Weaning,” which I had mostly heard of on mama message boards. Basically, Baby Led Weaning is giving kids pieces of food that they can feed themselves. I never read the books on the subject, but there are many, as well as websites, so feel free to seek that stuff out. We just started giving her steamed hunks of sweet potato and carrot, about adult finger sized, and from there eventually wound up graduating to just feeding her foods.

These days, my entire fridge is full of little tupperwares of Etta meal components. Then her meals are basically just multiple choice problems. Breakfast is usually fruit+grain+dairy, and lunch and dinner are protein+veggies+grain, with an occasional dairy item thrown in.

Fruits:

  • No sugar added applesauce (the only ingredients are apples and apple juice, but I may start adding cinnamon to give her some flavor), served in a Yummi Pouch.
  • I buy canned/jarred fruit a lot, and either give it to her to feed herself in chunks, or puree it in my Ninja Blender and serve it to her in a Yummi Pouch, often adding oatmeal baby cereal to it. We like peaches, pears, pineapple, and mixed tropical fruit in juice (not syrup).
  • Fresh fruits like pears, sliced into wedges she can hold and gnaw on. Hunks of banana or mango, sliced berries, and clementine segments have also gone over well. I’ve even bought frozen berries, thawed, and served them to her, though they were a huge mess. In the future, I may restrict berries to purees in the Yummi Pouch so she looks less like an extra from a zombie flick.

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Grains/starches:

  • We are big fans of toast+spreads, both for breakfast and dinner. Toast is usually a halved multigrain English muffin or multigrain bread. Spreads include guacamole, butter, hummus, jam, pumpkin butter, tahini, almond, and peanut butter. I cut the toast into strips of about adult finger size, and she goes to town. 
  • Tortillas, spread with any of the above spreads, or as a cheese quesadilla.
  • Earth’s Best baby crackers or graham crackers
  • Veggie pastas, like the kind with spinach and tomato in it, either plain or tossed in some simple tomato sauce (this is messy). Bowties and Penne seem easy to hold.
  • Spinach and cheese raviolis, cooked and cut into quarters.
  • Rice
  • Mashed potatoes, though this is a messy proposition and usually necessitates a bath as she smears it in her hair.
  • Roasted potatoes.
  • The occasional French fry.

Proteins:

  • BEANS! Etta loves beans. I buy organic canned beans (I admit, I’m not stressing about BPA in canned foods at this point, though I buy BPA free items whenever possible), and she likes kidney, pinto, black, and garbanzo beans. I just rinse them and keep them in a container in the fridge. She gets a handful at a time. Hummus on toast, as mentioned above, also counts as a serving of beans. Warning: you will see the bean peels when you change a poopy diaper. Do not be alarmed!
  • Cooked chicken, shredded or cubed. She usually only gets this if we’re having chicken for dinner.
  • Fish. So far she’s just had salmon when we were having it for dinner, but she was a fan. She loves flavorful stuff.
  • Scrambled tofu. She loved scrambled eggs until we had a pretty strong allergic reaction, and she likes scrambled tofu almost as much, particularly flavored up with chili powder and cheese.

Veggies:

  • Frozen mixed veggies have been a staple. They’re easy to steam in the microwave and store in a tupperware, and she gets to try a large variety. I often add butter or olive oil and some sort of spices or herbs, because I’ve discovered through serving her bits of our meals that she really loves flavor. Peas, carrots, broccoli, cauliflower, green beans, zucchini, squash, butternut squash, edamame, and lima beans are all easy to get in the freezer section.
  • Sauteed, steamed, ora roasted fresh veggies are great too– whatever we’re having for dinner, she often gets some. Zucchini seems to be a fave.
  • Halved cherry tomatoes. She loves these. The acidity often irritates the skin on her face and hands though, so I can’t give them to her as often as she’d like. She noms all the goodness out and spits out the peels.
  • Weird stuff, like hearts of palm from a salad we had, are always fun for her to try, and she often ends up loving them.

Dairy:

  • YOGURT. I make homemade yogurt, and she eats it in a Yummi Pouch.
  • Cheese. Cubed cheddar, jack, or mozzarella are easy, as is pre-crumbled goat cheese and feta. She loves them all.

When I have several of the above components, meals just become a simple matter of pulling out the containers and giving her a little of each category. Any time I don’t think she’s eaten a lot of the food, I give her a pouch of yogurt or apple sauce to round out the meal and fill her up. So far, she’s pretty willing to try just about anything, and she’s not very picky. I will be sure to update with a new post once we’re further into toddlerhood!

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Vegan for Lent: know when to fold ‘em

ImageSo. I am a Vegan for Lent failure.

It’s just not working for us right now. I’m trying to study for my master’s comprehensive exam which takes place April 1&2, Jon is working like crazy this month (don’t even get me started on how much I hate the ER shift from 3-midnight that means he misses bedtime), and we just don’t have the time or energy or head space to think and plan as much about food as this whole project requires. We were both tired of feeling hungry all the time. I just want a damn grilled cheese sandwich.

I really considered hanging on, solely for the sake of the blog. It appears my readers like vegan food posts. I like happy readers. But I’ve already “cheated” on this thing a few times (currently eating red beans and rice with andouille sausage as I type), and I just have to come clean that it just isn’t happening anymore.

I don’t have any big spiritual insights about failing my Lenten devotion. I have some clarity now that being a vegan is harder than I thought it was, and that it’s most definitely not for me. I shall return to my usual “less meatarian” (per Mark Bittman) diet of largely lacto/ovo vegetarian eating with supplements of sustainably raised meats. I guess I am just really grateful for the bounty available to me, and the fact that the only deprivation I know is the kind I choose (and then fail to keep choosing).

One of my favorite Bible verses is from the Psalms: “Taste and see that the Lord is good.” It seems petty, maybe, and possibly anti-Christian, but I think food is a great way to experience the goodness of God. Despite a sort of anti-fleshly strain in our faith, one that preaches denial of the body and being above bodily things, we are enfleshed, and we worship a God who became flesh. A God who, in Jesus, seemed to really love eating good food with people. One of the first things he really wanted after he rose from the dead? BREAKFAST. Sure, he chose fish where I might choose a runny-yolked egg, but I think in Jesus we see that while denial is good for a time, there’s nothing inherently sinful about enjoying good meals, good wine, and good company.

I also still believe that what we choose to eat is a spiritual issue, an opportunity to demonstrate our care (or in Christian lingo, stewardship) for our bodies, our neighbors, the poor, and the planet. And I will probably always be wrestling with how my diet reflects my values. But, for now, I won’t be doing it as a vegan. I need to focus on studying and taking care of my family in a way that I was not able to on this diet.


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beans for breakfast? heck yes

I know I said in my last post on Vegan for Lent that I was having issues with breakfast. Until this weekend, when I somehow concocted the BEST BREAKFAST EVER. Yes: a breakfast worthy of all caps. I didn’t even wish it had a runny yolked egg on top, which means you *know* it’s good.

It started, like some of my best dishes, with trying to make something with the weird odds and ends we had left a week after my last grocery trip. In this case, I had 4 small potatoes starting to go soft, and thus an amazing breakfast was born:

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Makes 3-4 servings

Ingredients:
4 palm-sized potatoes
1 onion, halved, one half quartered and sliced thinly, the other half diced
1 jalapeno, diced
1 can pinto beans
3 cloves garlic, minced (we reallllly like garlic, so if you don’t, maybe start with one clove and see what you think)
Cumin
Paprika
Chipotle chile powder
Creole seasoning (even I admit this is weird, so skip it if you want)
Oregano
Red wine vinegar
Salt
Pepper
Oil of your choosing (I used vegetable oil for the hash browns and coconut oil for the beans)
Salsa
Corn tortillas

The thing about a no-recipe recipe is that I sort of threw this together while feeding breakfast to my babies. When cooking on my own, I rarely measure things. I just pour spices out into my palm or sprinkle them over a dish and go with what feels good. So, if you need exact spice measurements, this recipe may not be for you, but I say go with your gut and taste along the way.

I shredded the potatoes using a food processor, then pressed them in a fine mesh strainer to dry them out a bit. Meanwhile I heated up enough vegetable oil to cover the bottom of my skillet. I added the shredded potatoes, jalapenos, and sliced onion once the oil was hot. Then I seasoned with salt, pepper, and yes, Creole seasoning. I don’t know what I was thinking, but I saw the shaker sitting there and went for it. It tasted delicious. Fry the potatoes, stirring occasionally, until to your desired crispyness. I totally believe that frozen hash browns would work here, but I needed to use the potatoes.

In another skillet, I melted a couple tablespoons of coconut oil, because I like the subtle coconut flavor with the beans. Then I added the diced onion and garlic and sauteed til softened. Then I added cumin, paprika, and some chipotle chile powder to the mix, stirring for about a minute. Then I drained the can of pintos and added them to the skillet with the garlic and onions. Then I remembered a favorite rice and beans recipe and added some oregano and a few dashes of red wine vinegar, along with salt and pepper. Cook until the hash browns are done.

Layer the beans over the hash browns, pour some salsa over the top (we used a roasted garlic and cilantro salsa), and serve with a couple of corn tortillas on the side.

Variations: I’m sure any kind of beans would work here, except maybe garbanzos. And yes, it would be excellent with a fried egg or some pepperjack cheese or a dollop of sour cream on top, but it’s perfectly tasty by its own vegan self.


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Vegan for Lent, Week One

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We are now one week into Vegan Lent, and I have to say, I’m enjoying it. Is one supposed to enjoy a Lenten fast?

So far, it hasn’t been a profoundly spiritual event, but my husband and I have both felt like this is another step in a journey we have been on for a while, a journey that has been very much spiritually motivated.

I haven’t felt majorly deprived, but I have missed little things, like cheese on a pasta dish, or butter on bread. Honestly, when we were already not eating much meat and my husband is lactose intolerant, this is probably how we should be eating in general, anyway. I will miss occasionally having fish or eggs as part of a main dish, though.

A friend commented on my initial post that Vegan Lent might end up “sticking” long after Lent ends. I think we might end up mostly vegetarian with eggs and fish thrown back into the mix, plus butter and cheese for me. One problem for me is, I don’t eat fake food, and this makes me uncomfortable with butter and egg substitutes, though I must say, Earth Balance buttery spread is not bad. I want to be able to bake cookies and breads and stuff with all real ingredients. I refuse, on principle, to eat things like “Chick’n,” though tofu and seitan that aren’t trying to pretend to be something they’re not are fine by me.

Also, we have agreed not to go fully veg at this time because we don’t want to make going to dinner at friends’ a giant hassle for them, and we want to be able to enjoy cultural food and hospitality when we travel.

Still, I think this experience is helping us see the rich variety in vegan eating, and I feel healthier. I think, from a week in, that it will certainly affect how we eat going forward.

Here’s what we’ve eaten so far:

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This Lemony Cauliflower Pasta was a recipe from my Fresh Green Table cookbook, slightly modified because I couldn’t find broccolini and also because the original recipe called for butter. It was super tasty, and I didn’t miss the cheese I usually sprinkle all over my pasta at all, I think because the flavorful (homemade) breadcrumbs served that purpose well. Etta also loved this dish, so hey, baby win!

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Both the noodle kugel and lentil salad recipes are from Veganomicon. The lentil salad is excellent, but I’m something of a lentil fan. The kugel uses tofu as another baked pasta recipe might use ricotta cheese. It was quite tasty hot, but reheated, it seems to be lacking something. If I made it again, I might try to spice it up a bit somehow.

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This salad is excellent, and another Veganomicon recipe. I still don’t love mushrooms, though, so I might leave them out next time. I make my hummus using this recipe from Girls Gone Child, with the addition of a can of artichoke hearts to the whole equation. It makes for extra creamy, slightly artichokey hummus. I love it.

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This meal was largely a chance for me to attempt to make crispy tofu a la this method from Herbivoracious. The tofu turned out OK, but the meal honestly would have been fine without it– it just didn’t add much to the dish. Otherwise, I used a pre-sliced bag of fresh veggies and winged it.

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I attempted to make vegan sandwich bread. It had good flavor and texture, but was a little flat. Part of the problem is that my metal loaf pan is just too wide. The loaf I made in my narrower glass pan turned out a little taller.


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vegan for lent

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I love Lent. I know that sounds morbid, but I think in a way, Lent suits my natural spiritual normal. I am not always an exuberant Easter believer, ready to shout from the rooftops. I’m more given to contemplation, dwelling on mortality, even doubt. And if this was my natural state before my near death experience, it’s only been intensified by my recent brush with the impermanence of my flesh. While I have often wished to be more certain in my faith, the older I get, the more I accept that if the Body needs all kinds, it needs people who over-intellectualize, over-analyze, and who get scared in the middle of the night. So long as it is God to whom I take my millions of questions, even when I question his existence, I will count myself blessed with enough faith. As my “patron saint” Flannery O’Connor said, “When we get our spiritual house in order, we’ll be dead. This goes on. You arrive at enough certainty to be able to make your way, but it is making it in darkness. Don’t expect faith to clear things up for you. It’s trust, not certainty.”

So, though I skipped Lent last year, this year I’m continuing to make my way in the darkness and have decided to pursue a Lenten devotion. Food has long been a faith-like progression for us, and I felt pulled to try to be vegan for Lent this year. Jon has decided to join me, and if you feel so inclined, you can join in as well. Fasting from foods has long been a Lenten tradition in the life of the church. I hope that whenever I experience a desire for say, my favorite food of all foods, cheese, I will be able to first remember that God abundantly provides for my every need, that I will remember that I have never been forced to go hungry, and that others do, every single day. I will also try to practice gratitude for the abundance in my kitchen, gratitude for the earth that produces that abundance, and gratitude for the farmers who steward that earth. It is my hope that the whole experience can be one of mindfulness and gratitude.

Expect to see musings on this experience, as well as some vegan food blogging through this season.

I will say one thing though: I will be ending my fast one day early, as Etta and Claire’s first birthday party (their First Fiesta) is the day before Easter, and I want to be able to eat tacos and cake!


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nothin’ says lovin’ like something from a jar

It’s hard to believe the Bufflo Gals have gone from this:

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To this:

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And as they’ve grown, things have changed with the way we feed them around here. Some things have worked great, others haven’t worked out.

I really wanted to make my own baby food.

And then I met my babies. One wants nothing to do with being spoon fed (as I mentioned in an earlier post) and the other vomits the minute she tastes my homemade food. Not just spits it out. Vomits.

At first, I was sort of offended by this. I thought I had a picky baby, since she would happily gobble down jars of purees both veggie and fruit, and then immediately gag and choke on my homemade stuff that, to my eye, seemed exactly the same as the stuff in a jar. In fact, I remained irritated and offended by this for a few months.

And then I finally googled “spina bifida texture issues” and learned that this is common to many babies with spina bifida, and often requires occupational therapy to fix. And then I felt like a jerk.

IMG_0419We’re looking into our OT and PT options and will be getting a referral soon, but in the meantime, I have accepted that homemade baby food is just not our thing. I can make a few very thin varieties that she will eat (like tomato carrot!), but, since straining every puree through a fine mesh strainer is a huge hassle, I will just be buying jarred purees for Claire. There’s a huge variety of organic Earth’s Best foods available, so that’s mostly what we’re going with. I even got over my aversion to pureed meat, because if she’s gonna be on these things for longer than average, I want to let her have some proteins, and the only other option is lentil dinner.

Meanwhile, Etta is doing a sort of half-assed version of Baby Led Weaning. I haven’t read the books, but I’ve read about it on the internet, and, like most of the rest of my parenting, am sort of doing what feels right. She gets soft chunks of things cut into pieces she can hold in her fist. Sweet potato, pasta, carrot, watermelon, cantaloupe, cheese, and toast are all favorites. It’s going pretty well.

Etta loves eggs.

Etta loves eggs. Or did. Until she had an allergic reaction this morning. No more eggs for a while.

Next step: transitioning from formula to milk in about a month, and also trying to transition from bottles to sippy cups. Anyone have tips on that? Both of my girls still have issues with fast-flow nipples, and they nearly drown in sippy cups.

She'll gnaw it, but she won't drink from it.

She’ll gnaw it, but she won’t drink from it.

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