Yesterday was a day spent sleeping and cooking.
Not too bad in my books.
The morning started off quite late but with another tropical fruit smoothie.
For this batch, I added about a teaspoon of coconut butter. Extra tropical!
After some light housework and grocery shopping, it was time for lunch.
Yesterday lunch was a 3-course affair.
It all started with steamed beet greens and a quinoa cracker with cheese.
The greens were topped with homemade herb butter, lemon juice and garlic powder, salt and pepper.
Followed by boiled corn with more herb butter, salt and pepper.
Then finally, the beats were finished. Squeezed lemon juice, S & P on top.
It was a beautiful, farm fresh, summer lunch!
Saturday morning, I was ripped from my sleep with an incredible pain in my leg.
A charley horse.
Now, I’ve only had 3 charley horses in my lifetime, all of which occurred during the night and in my calf muscles.
I woke up to feel every fiber of my left calf muscle, bulging from my leg. It’s so strange to see and feel the ridges of the muscles. Something I couldn’t make the muscles do if I wanted to.
The muscles spasm lasted about a minute, but the pain was excruciating.
It literally took my breath away.
Once the muscle relaxed to normal again, my entire leg was throbbing so badly that I couldn’t fall back asleep. So, I got up, drank a ton of water, then laid back in bed to toss and turn.
I guess I need to eat more bananas and be sure to stretch more thoroughly after spin class.
Needless to say, I was tired all day so took an afternoon nap. Bliss.
Before I knew it, I was hungry again. Luckily, Sebastian and I had big plans for dinner.
Right now, these golden wild mushrooms are in season in Germany.
I’ll admit, when we bought these, we didn’t know how to cook them or what they were called in English.
I now now that German pfifferlinge are chanterelle mushrooms in English.
After a quick internet search, we learned to clean the mushrooms under running water then cook them in butter, crushed garlic and herbs.
– fresh chanterelle mushrooms
– 2 cloves garlic, smashed with a knife, skins removed
– 1 Tbsp. butter
– fresh dill (next time I will use rosemary instead)
– salt and pepper
The mushrooms are really “meaty,” thick and chewy. They have a very subtle flavor that can’t really be described. Lovely though.
We also enjoyed boiled potatoes, red cabbage with apples and a protein of choice with our meal. Oh, and a pfifferlinge back-up sauce, just in case.
It was rich. It was filling. It was divine.
I opted for marinated tofu while Sebastian made a turkey burger for himself.
After making his plate, he said “I have a dead bird on my plate, what have you got on yours?”
“I’ve got dead veggies.”
Strange things are happening around here lately, it appears that the meat-eater is becoming more vegetarian that the vegetarian.
After 2 bites, Sebastian said he couldn’t eat the dead bird any more so I shared my tofu with him.
The night before, while eating the Swedish Lasagna I slaved over, he said, “this tastes great, but I’m just not in the mood for eating seafood lately.”
Upon further investigation, it came out that my beloved has been eating at McDonalds lately (Gasp!) Now to gasp again, he admitted that the last few times he’s eaten there, he’s ordered only their veggie burgers! (Gasp!)
Yes, strange indeed.
Can it be that after 4 years, he’s converted to my ways?
We may never know, but with a meal like this, can you blame the guy?
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