It’s been a while since I’ve done a “Day in the life of” post. I really enjoy looking back at my earlier posts because they were more of a journal or diary rather than ‘just recipes.’
I guess a mixture between the two is the way to go for me.
Speaking of mixtures, my dinner tonight was a wonderful mismatch of delicious recipes.
Before getting to dinner, let’s start with breakfast.
Breakfast was a yogurt bowl using my new favorite Turkish yogurt topped with raw oats, fresh strawberries from my CSA box, ground flaxseed, raw buckwheat and slivered almonds.
My time at school has been very busy lately. Last week the students had to take their standardized tests which means that this week I’m very busy marking the tests. We have also been busy putting together a musical which has been a lot of fun, but a lot of behind-the-scenes stress for me.
My first break today was spent trying to work out some computer kinks with the tech guy at school. After much effort, neither my SD drive nor my scanner were properly working. Boo.
At least I was able to munch on an apple during the so-called-break.
Regular lessons continued after the break and before I knew it, it was lunch.
Although I didn’t snap a photo of my salad, it was identical to the salad I ate yesterday, so here’s a slightly blurry picture of that salad.
All ingredients, except for the chickpeas and salad dressing came from my CSA box.
Cabbage, red leaf lettuce, zucchini, carrots, red peppers, chickpeas and a dressing made with grape seed oil, white wine vinegar, sweet mustard, salt and pepper.
Lately I’ve recognized that my produce supply is now grocery store free. All of the vegetables in my refrigerator for at least the past 3 weeks have come from my boxed delivery scheme. Really cool to be eating completely locally grown vegetables.
Sadly, I wasn’t able to really enjoy my lunch today as I was too busy arranging microphones and the sound system for my students’ musical.
My adorable 18 students are putting on a musical performance of The Pied Piper of Hamelin. They have worked so hard to create the set, costumes, props and characterizations.
The backdrop for the musical turned out really well, if I do say so myself. I sketched a town scene onto two large bed sheets then the kids took it away from there.
They mixed their paints then painted the entire scene. They worked so well together by organizing themselves into ‘task forces.’ Our classroom assistant and I then went through and outlined everything with black permanent markers.
The amazing music teacher at our school actually wrote all the music for our musical. I told her what I wanted to do, gave her a few lyrical ideas and she created something amazing.
Today my class invited the whole school to watch their dress rehearsal. Although they were obviously nervous, they sang their little hearts out and really impressed the students and teachers alike.
I am so so very proud of these kids.
We have another rehearsal tomorrow with a small audience and then the parents’ performance on Wednesday.
Wish them luck!
After school, I went to the gym and took a new class. It was so hard but so good. While taking a shower, I could barely rub the shampoo in my hair- my arms felt like noodles.
Once finished at the gym, I came home to make dinner.
My refrigerator was getting pretty full of food that needed to be used up or thrown out. Although this meal was a real mismatch of unlike food items, the whole package was magical.
Wild rice, tahini coleslaw, rhubarb chutney and breaded tofu.
Let’s be honest, I only made the rice to use the rice cooker I inherited yesterday from a leaving teacher. Making the rice was more fun than eating it and all but a couple bites sadly went in the bin.
I used Mama Pea’s recipe for Tahini Slaw but omitted the peppers. Although I accidently went a little heavy on the dressing, this slaw recipe is a keeper. I love the Asian flavor from the ginger and creaminess of the tahini.
This past week, a good looking recipe for Crispy Tofu Kabobs with Rhubarb Chutney was posted on one of my favorite recipe blogs, vegalicious.
I knew then and there that these recipes would help me put to use the tofu and rhubarb that were hanging out in my fridge waiting to be used.
Although I didn’t have panko crumbs, normal breadcrumbs worked very well. This is actually the first time I’ve ever fried anything or made a chutney.
While everything (except for the rice) was delicious, the real star of the whole meal was the rhubarb chutney.
Spicy, sweet, warm and flavorful, this chutney rocked my taste buds.
If you have 3 stalks of rhubarb handing around, please make this chutney. It was so simple with outstanding flavor and depth.
Such a yummy, mismatched meal.
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