Everything Breakfast

This week I discovered Kite Hill's everything plant-based cream cheese (what a mouthful!) which will brighten my breakfasts quite a bit. Used sparingly, it's quite good on bagels.

Breakfast is a particularly challenging meal for me. I eat a banana in the morning, but nearly all the other foods considered acceptable for the first meal of the day aren't on my diet list. Cold and hot cereals contain too much sugar. Bacon, eggs, and sausage are likewise out. Sometimes I'll have waffles or pancakes, but they're heavy. I get easily tired of toast and sugar-free jelly.

I've been thinking about trying to make my own crepes, but often I don't have the energy to cook right after I wake up. So to have a product that works nicely with bagels is great. :)

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Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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