Week 7

Week 7 begins with a nice hot cup of coffee and soy chorizo roasted potato breakfast tacos. Can't complain.  It was in the mid-70s today but I stayed inside and transformed into Suzy Homemaker.  Part of that included soaking white beans overnight and making a rustic bean and mushroom casserole topped with tasty homemade sage breadcrumbs and served with tomato basil quinoa.  Simultaneously, I was roasting anaheim chiles to make potato and kale enchiladas (which incidentally are even more orgasmic with the addition of soy chorizo).  Finally, I made not one but TWO batches of vegan cupcakes - pumpkin chocolate chip with cinnamon glaze and vanilla almond with dark chocolate ganache.

I am noticing a trend with my cooking habits.  I become very inspired over the weekend after browsing through my borrowed vegan cookbooks, this weekend especially "Vegan Cupcakes Take Over the World", then want to cook until I literally need to sit down.  I believe I was in the kitchen for four hours straight this morning and it was joyous.  Jason took the kids to the library for the afternoon, so after cooking I finished the laundry and cleaned the house.  Then, I celebrated by watching an episode of The Walking Dead, which is really not cool after you've been cooking all day to see mashed up zombies on T.V.

I will take the two full meals cooked today and celebrate over the abundant leftovers so that I don't have to cook more than a couple of more times this week for the family.  Jason put the kabosh on my cupcake baking mania by throwing my favorite mixing bowls in the dishwasher.  Done and done.