It’s L day! And in honor of L day, I have a special 3 for 1 offer. Yes, that’s right, 3 posts for the price of one. Valued at eLeventy-hundred dollars, you can get if for the low price of:
(I’m just practicing in case I decide to offer an on-line class some day)
But I do have 3 L’s for you today–
What’s for Lunch (plus 2 cookbLook recommendtions
- Wool rainbow Locks, newly dyed by yours truly
- A Look in my pocket
I starting revising my middle-grade novel again today, which apparently puts me in a rather silly mood.
1) But Lunch wasn’t silly. It was delicious! I made a kale and spiralized pear salad which was a riff off of this Kale, Brussels Sprout and Pear Noodle Salad on Inspiralized.com. I didn’t have all the ingredients, so I altered it a little.
Ali’s ingredients (original recipe):
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallot
- salt and pepper, to taste
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
For the salad:
- 6oz (about 2 cups) brussels sprouts, thinly sliced
- 1 pear, Blade D (any pear will do – I love Bosc or Anjou)
- 3 tablespoons sliced blanched almonds
- 1 cup finely chopped (aka shredded) kale
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- salt to taste
- 2 Tablespoons cider vinegar
- 1/2 Tablespoon Dijon mustard
For the salad:
- 1 small bunch kale (I used dinosaur kale), finely chopped
- 1 pear, spiralized with smallest blade (chopped or grated (if the pear’s not too mushy) would be fine too)
- 3 Tablespoons chopped pistachios
- 2 Tablespoons minced fresh basil
I’m sure it would be delicious the original way, and I probably would have made it that way if I had all the ingredients, but this was quite delicious.
I got this recipe from her blog, and you can also watch her make it on YouTube. I found her blog a while ago and shortly after bought a spiralizer. Not too long after that, I bought her cookbook, Inspiralized. I have been enjoying all of it. It’s a fun way to add more variety to and use more veggies.
To go along with my salad, I made chickpea pancakes from my newest cookbook–Chickpea flour does it all by Lindsey S Love. Her blog is Dolly and Oatmeal. This whole cookbook is gluten free, dairy free and vegetarian, with some vegan recipes, too. A lot of the recipes use eggs. But the great thing for me is that the recipes are gluten and dairy free–both no-no’s for me–but also xantham gum free. I react badly to xantham gum, and a lot of gluten free recipes use it, so I was very excited to find this book (thanks, Mom!)
Of course, I did my own variation of the recipe, and I’m sure this one would have been better in the original (Spiced Chickpea Pancakes with Charred Corn and Radish Salad–I will make it one day), but I just wanted something plain and this was fine. Also, mine didn’t come out looking very pretty–well, one did.
I made my CHICKPEA PANCAKES with:
- 1-1/2 cups cashew milk, but any kind of milk would work, I think
- 1 Tablespoon cider vinegar
- 1-1/2 cups chickpea flour
- 1 teaspoon sea salt
- 2 Tablespoons olive oil (plus more for cooking)
- 2 eggs
To make it, I added the vinegar to the cashew milk and let it sit for a few minutes to sour, then I added the rest of the ingredients. I put it all into a jar and stirred it up then put in the the refrigerator. She says to let it sit 15-20 minutes. I made the batter last night for today–and for the next couple days.
2) Rainbow Locks–I recently started taking a wool dying course with Natalie Redmond of Namaste Farms. It is really fun so far. Our first dying project is called the rainbow pot, where you dye a whole rainbow of colors in the same pot.
I had some beautiful long locks that I dyed with the first pot.
One night (after doing a lot of writing that day–hmmm, I think there’s a pattern here) I was looking at the locks and thought they looked just like my hair only more colorful.
What do you think?
3) A Look in my Pocket– I bought this sweater last year at my favorite Chicago resale shop, My Sister’s Closet. I tried this sweater on and really liked it,
but I didn’t put my hands in the pockets until later.
This is really awesome! Almost as good as a grapefruit spoon!
Thanks to the letter and the A to Z blogging challenge for inspiriation.
And that’s it for today.
Thanks for stopping by!