Call me a nerd, but I always aim to get ahead of my school work 1-2 weeks in advance of when things are due – or more when I can! This week I was finally able to catch up from the first day of classes, which started with a bang and a huge pile of busy work in my lap. I finished 2 short papers due in November this afternoon, started studying for Thursday’s test, and did what I could of my Chapter 4 Organic homework that’s not due until next Monday. I did enough that I felt good breaking for a walk and a glass of wine at 5:30!
This spring and in years past I used to go on walks ALL the time, but somehow they escaped me this summer. I guess it had something to do with my night school that got me out of the habit, but I decided to take a walk with Everyday Rachel Ray and had so much fun. I just love walking in our neighborhood on pretty days.
I had a handful of the last bit of trail mix before I left – lunch held me over well.
Once back, I poured a little of Saturday night’s leftover wine. It wasn’t that great to begin with and it was feeling its age already. Some heavier wines get better with a few days of air, but this one was not on that list.
I waited and waited to get hungry for dinner, but I guess my stomach thought I was having wine for dinner! I had NO idea what I was in the mood for. I thought about pasta dishes, smoked salmon creations, a big salad with beans on top, a bowl of cereal (!) – nothing was that appealing. The husband finally arrived home at 8pm and I just started cooking what we needed to use up with no recipe in mind. The end result was quite good!!
BBQ Tempeh with Eggplant, Tomato, and Goat Cheese
I started with a package of tempeh I got at Trader Joe’s. Made with soybeans, millet, brown rice and barley, this 3 grain tempeh is kind of like wheatberries meet tofu. It comes in a thick compacted slab that you cut into pieces and do whatever you like with (since it’s basically already cooked).
I put some in a pan with some canola oil, a chopped CSA eggplant, and about 5 CSA green tomatoes.
On the side I had a quick craving for BBQ sauce (probably after reading Rachel’s article on it) and put in a pot:
- 1 can tomato paste
- 1/4 cup ketchup
- 3-4 tbsp cider vinegar
- 4 glugs wocestershire sauce
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
The BBQ sauce went on top of the stir-fry and it was all topped with some goat cheese. Yum-O!
On the side I had 2 small slices of baguette that the husband brought home plus a spread of broccoli pesto –
And for dessert – chocolate chips, which always remind me of Carrots ‘n Cake! (Check out Tina’s new site design! I realized she was missing from my Google Reader and had to go hunt her down. I like it!)
I am off to get a good night’s sleep before another early workout day and a full day of class.