This is keeping me very entertained:
I can’t put it down!
Matt’s been polishing his home bread skillz
We needed hamburger buns for tonight’s dinner! They aren’t Great Harvest (their flour is just one-of-a-kind) but they are really good. We nibbled on a leftover knob before our run.
Enter in a 5.25 mile run. I am hoping to get into longer runs again, but with these HILLS. My gosh, I need to get used to them first. 5.25 felt like 10. We had hoped to run about 7 on this trail – the Rivanna Trail – that’s 20 miles long around the whole city. But when we arrived at the nearest trail head, we discovered a tiny, overgrown path that looked like it had snakes and spiders around every turn. Definitely not something to run on. Maybe a good hike someday.
We detoured and ended up running all throughout the UVA campus. Just turn me into a freshman – I’m going to romp around on that campus a lot! It looks a whole lot like Davidson (just much, much bigger!)
Once home, we made a late lunch with the leftovers in the fridge.
I combined about half a cup of those beans with a few tbsp of millet, 1 tbsp salsa, sea salt and 1 heaping tbsp whole wheat flour. MASH hard with a fork until you have a doughy paste.
Form into patties and sear in a hot skillet drizzled with Garlic Gold or cooking spray.
Flip when you feel like it. Everything is pre-cooked so you’re just heating and browning. They kind of fall apart a bit – no big deal.
I served them on a salad tossed with this great stuff:
Microwave Moment #2: How to heat cold veggies? Use the same pan you burgered in! Last night I had the oven on so I baked to save energy. Today since I had the skillet hot, that’s what I used.
Mary, Mary Quite Contrary