It snowed pretty much all weekend, which was okay by me. It was nice to slow down after our road trip and hang out around the house. I did get out to teach, run and meet up with my old friend, Jessah, for lunch. She writes a wonderful, courageous and heartfelt blog called Dreaming of Dimples where she talks about her struggles with infertility. We met, what we’ve now come to realize, was more than 7 years ago when we were both on the Sacramento Ad Club board. We “reunited” through social media last year and finally had a chance to catch up over lunch on Saturday.
We met at True Food Kitchen, my first time to the restaurant and split two salads, which were both delicious. I plan to recreate the roasted vegetable salad soon.
We also enjoyed fresh juice with pear, pineapple and beets, I think.
It ended up being a great 3 hour lunch where we chatted about anything and everything. It was so fun to catch up after all this time.
This weekend, I also did a lot of cooking and meal prep.
Part of my new year’s resolution was to prep for our weekly meals on Sundays. At the tail end of last year we got pretty lax about eating out. Most of our lunches and some of our dinners were eaten out. Not great for our wallet or our health. I knew we could do better and vowed to make a bigger effort in the new year. Yesterday, I roasted vegetables, washed lettuce and beet greens and soaked and cooked three different kinds of beans for this week’s lunches.
While I did this prep I also made my first homemade vegetable stock for a white bean and kale soup I had my heart set on. A few month’s ago I read Emily’s post about upcycled veggie stock and I finally had a chance to make a batch. It was super easy and a great way to make use of your leftover vegetables. I don’t think I’ll ever go back to store-bought vegetable stock again.
My plan is to keep a plastic bag in the fridge from here on out to collect vegetable scraps to make my next batch of homemade vegetable stock. This recipe can be made with whatever vegetables you have on hand. Don’t be shy, throw in your kale and broccoli stems, the greens from your beets or turnips, the green part of your leeks that you usually toss or the hearts of your celery. I did and this broth turned out divine.
I used it in this soup that I shared yesterday on the QKE Facebook page. Recipe to come later this week but let me tell you this was the best soup I’ve made in a long time thanks to the homemade vegetable stock. Thank you Emily for the nudge.
Have a wonderful first day of work for many of you after the break.
Enjoy and Exhale!