So. Week One has come and gone, largely without a hitch.
Which is a good thing, because Week One is the easiest week of the challenge and should go without any hitches at all, especially given that I’m doing this challenge on “easy mode”. However it’s also a not-so-good thing because there was, in fact, a hitch.
I got an unexpected extra half-day of temp work this past week (YAY!!!), and duly packed myself a lunch for the hour-long commute between my morning modeling job and my afternoon office job (inter-provincial busing is, uh… special), woke up to an inch of sleet on the streets and, in the rush to get out the door to catch a substantially earlier bus? Big surprise, I forgot my lunch at home.
So I bought my lunch on Wednesday.
Bit of a disappointing beginning there.
Beyond that, things have been going fine.
My pre-planned meal ideas are working and proving to be at least a little bit versatile.
There’s now enough room in the freezer (thanks to the litre of frozen sunchokes that I thawed out and started fermenting – see below) for me to stock-pile an extra loaf of bread, which means we’ve been eating home-made all week, and nothing has gone moldy (yet), which is fantastic. I’ve made five loaves of bread (we’ve eaten three of them, the other two were made yesterday, along with pancakes and cupcakes).
The previously-frozen sunchokes are fermenting nicely. At least that what it looks like. I’ll start using them in cooking… probably around about Week Three.
The reconstituted mushrooms… don’t seem to be bubbling all that much, but nothing smells weird, so I’m holding off judgement for another little while. I did take the opportunity, once the sunchokes started bubbling, to add a little more of the sunchoke brine to the mushrooms, in the hopes that it’ll help it to take off. We’ll see what happens on that front, but hopefully this time next week, I’ll be telling you that my mushrooms have started to bubble.
The slight up-tick in vegetarian-adjacent dishes (I say “adjacent” because the stews and similar aren’t really vegetarian. I’m still using animal fat and bone stock to cook this stuff, even if the protein is coming from beans and grains) isn’t hurting us any, even if they do leave me feeling a tad hungrier than the same dish with a little bit of tuna or diced pork thrown in would do.
I’ve made chocolate chocolate-chip cupcakes and filled them with choke-cherry curd. This didn’t work out quite like I expected – it’s not like putting a dollop of cheesecake batter in the middle of a cupcake, and the curd just kind of got absorbed by the rest of the cake. But it was delicious, none-the-less, and I have no regrets.
I’m remembering to reach for pearl barley, polished rice, and whole oats (oat groats) rather than pasta, as my current go-to carbs, but will need to start pre-soaking great northern and/or black turtle beans soon-ish because, while I’ve got plenty of jarred chick peas and a a few meals worth of Spare Lentils, I’m going to run out of those pretty quickly.
Which brings me to: I have an instant pot.
Yes, really. A while back, an absolute sweetheart of a friend straight-up bought me an Instant Pot because I mentioned that I wanted to try making yoghurt in one, and they decided they wanted to do something nice for me.
(You guys. My friends are fucking amazing. Did I mention? Holy moly!)
You want to know what an instant pot can do, aside from make yoghurt? It can “pressure soak” beans. Basically, this is the same as bringing dry beans to a boil and then letting them sit, covered, for an hour, before rinsing them and cooking them in new water for the standard cook time. It just takes a lot less time. Which, if you’re staring down a chili dinner, and the tin of beans you thought you had turns out to have been used last week… Is a gods-send.
Today, however, I’m using it to make yoghurt. First time out of the box (finally).
Seriously. I’ve tried making yoghurt at home in my parents’ 43-year-old yoghurt maker and… it doesn’t work. Possibly because it’s just a very, very old heat-sleeve that goes on the fritz a bit. Or possibly for Arcane Reasons that I can’t figure out. But the yoghurt I’ve managed to make has been desperately watery unless I add a thickener, like extra powdered milk, and that messes with both the flavour and the texture. Good for cooking, but not very great for breakfast.
Fingers crossed that it lives up to its reputation, because I’ve got lots of frozen fruit available, and I’d love to bring pints of fruit yoghurt for lunch on at least a couple of days during this coming week of temp work.
Meals for this week have included:
– Braised pork chops with root veggies (carrots, onions, sunchokes), red lentils, cabbage, and dried cranberries
– Pasta with tuna, frozen peas, and cheese sauce (this is a regular at our house, and will continue to be so)
– Turkey stew with pickled root veggies, whole oats, green lentils, and crushed tomatoes
– Chickpea stew with green lentils, pearl barley, crushed tomatoes, dried cranberries, cinnamon and curry powder
Meals Ideas for the coming week include, but may not result in:
– Veggie Stew 2 ft a significant amount of vegan (bean-based) sage pesto and, therefore, probably frozen squash, frozen cranberries, and some pre-soaked great northern beans, along with maybe pot barley or, if I have any left, some wild rice (unlikely). This one will probably also have a splish of either white wine or cider vinegar thrown in.
– Pumpkin/Cauliflower “curry” (jar of chick peas, fried onions, frozen pumpkin OR frozen cauliflower florets, quinoa, frozen greens… maybe some coconut milk, and curry powder).
– Stir Fry of onions, reconstituted (non-pickled) mushrooms, shredded cabbage, and marinated firm tofu fried and added to a mix of white basmati rice, red lentils, and frozen greens. This will probably also involve some grocery store hoisin sauce and/or Terrifying Hot Sauce, since I’ve got it.
– Some sort of black bean veggie chili, of which I’ll be making 2-4 extra servings for a friend who’s just got out of the hospital. Some of my frozen winter squash is going to end up in here, along with a couple of pints of crushed tomatoes.
Meliad the Birch Maiden.
 I really don’t understand how the addition of 1C or less of meat to a generous four serving meal (which works out to a maximum of two ounces of meat per serving) lets me feel sated and keeps me from feeling dizzy or hollow when the same meal, minus that 2oz of animal protein, leaves me hungry enough to get stomach cramps, even when I’m deliberately mixing beans, grains, and fats to make sure that the vegetable amino acids are bio-accessible to my non-herbivore digestive system. It’s weird, especially since other folks do BETTER on a beans-and-grains heavy diet, rather than getting sick more easily under those circumstances. But that’s my body for me.
 Although my non-herbivorousness has more to do with not having a stomach that can get protein from grass & leaves than it does with needing to remember to add fat to anything (whether that’s beans+grains / nuts & seeds, OR extremely-lean meat like rabbit) to be able to get protein from PROTEIN.
 One of the ways I up both the amino acids and the fibre content of a stew, braise, or other pot dish is to do 1/3 quick-cooking (no soaking needed) lentils to 2/3 grain of a similar cooking time –> So 2/3 C pot barley or long-grain brown rice to 1/3C beluga black lentils, or 1/4 C red or green lentils to 1/2 C pearl barley, oat groats, quinoa, or white basmati rice.
 Having grown up on yoghurt made in the above-mentioned 1970s-era yoghurt-maker, I’m aware that it will be grainier, and a little bit thinner, than the stuff I get as my live culture starter from the grocery store. That’s not what I’m talking about.
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