Okay, I know. I am suppose to be grading papers. But, but… it’s fall. It’s still fall, at least here anyway. The leaves are still clinging to the trees in their Crayola shades and the air is crisp but not bone-achingly cold, yet (not that we get much of that here). The sky is a little gray today but moving in such a way that it might be clear later. All of this and a hot latte make it hard to grade papers. I want to be doing something else. I should be writing…does this count?
I do love that the cold weather cooking has begun in earnest. There are batches of chili and turkeyherd pie made and consumed or frozen. Two loves of pumpkin bread with pepitas and dried cranberries have been dispatched. I find myself wanting tea in the afternoons instead of my usual all day coffee binge.
Julian and Keifel have been supportive of the newly returned to vegetarianism. I really thought there would be more of an adjustment, but I made the decision to be more flexitarian to make it easier on them and on me. It is more work than a Tuesday night will bear to cook two separate entrees, as the boys are not on the veg bandwagon. I have been making things that can be easily partitioned. It seems to be working. Last night’s turkeyherd pie was actually 1/3 Woolton pie homage, though no turnips were harmed in the making. I mixed the usual sauteed veg with some Puy lentils and used veg stock as the gravy liquid in both sections. The boys got some lentils in their turkeyherd and I got some turkey juice in my Woolton-esque, but it’s all good. My return to vegetarianism was not meant to be religiously scripted. I don’t think that would serve the ongoing dinner peace well.
Now, I really must get to those papers.
Victoria, It seems like you would really enjoy The Flexitarian Diet by Registered Dietitian Dawn Jackson Blatner. It is great if you want to try to incorporate more vegetarian meals into your diet. The book also suggests many “flex swaps” that allow you to swap in/out meat if you or others you are cooking for have a craving. It is a really fun book, packed with science-based nutrition advice and more than 100 recipes. I would highly recommend it. I hope you can check it out. The author also has a really cool website where you can download a ton of flexitarian recipes that she has used in her cooking classes. http://www.dawnjacksonblatner.com
It does seem like the perfect solution. Thanks for the heads up.