Archive for April, 2014

Menu Plan Monday April 21

Monday, April 21st, 2014

Happy Menu Plan Monday!

Last week I cooked, I just didn’t write about it. A bout of warmer weather here brought out BBQ grills, guys in shorts, flip flops, and, for me, a salad frenzy. Potato Salad, Cole Slaw, Sesame Noodle Salad, Tomato Salad, and Broccoli Salad.

My Favorite Broccoli Salad

(Measurements are up to you.)

Raw Broccoli chopped fine
Bacon Bits (the soy kind)
Sharp Cheddar Cheese Shredded
Mayonnaise to moisten

Mix and let sit so the bacon bits soften. That’s it. This could easily be veganized with soy cheese and a vegan mayo.

A day of ridiculously cold weather added some Split Pea Soup to my menu last week. (Enough with the cold days, please!)

This week:

Tofurkey Kielbasa and Pierogies
Spaghetti and Meatballs (vegetarian, of course)
Chickpeas and Homemade Paneer Curry with Roti

No pictures as I won’t be cooking this until tonight. More painting to do today!

What’s on your menu?


P.S. If you just come to read the blog, get ready for some May Day fun at Bry-Back Manor!

Dollhouse Miniature Tie Dyed T-Shirt Printable

Sunday, April 20th, 2014

So I think I mentioned a while back about my Spring Fling fail. The 1970’s head shop that wasn’t. One of my plans was to, of course, have some tie dyed t-shirts for sale. Here is a printable for personal use. The idea was/is to print this on a fabric sheet and sew or glue stitch the shirts together. But feel free to use your imagination! (Be sure to click the image to get a full size printable version.)



Menu Plan Monday April 7

Monday, April 7th, 2014

Menu Plan Monday!

I’ve written before on my Catzlover Cooks site about how I grew up in the 1960s and meals meant meat and potatoes. This week will be a little meat and potatoes flashback – veggie style.

We’ll be eating Shepherd’s Pie and Seitan Brisket (loaded with onions, celery, and red potatoes).

There are a lot of recipes online for seitan brisket. Wine, chipotle powder, all sorts of fancy out there. I used to cook for a Hillel and brisket (we’re talking 20 pound slabs of brisket here) was done with ketchup. Yep, ketchup. And it smelled amazing. So that is how I did my seitan brisket. And it also smells amazing. (And always tastes better the next day – just like the other kind.)

To finish things out for the week, Pasta and Pesto and Italian Herbs Tofu. Those white chunks are top are whole milk mozzarella that will melt into the pasta when it is reheated and will be ooey gooey yum.

I had some fun this week at the Huffington Post. They had a quickie quiz to determine how hardcore a vegetarian you are. My results:

I’d say that sums me up pretty well. <grin>

What’s on your menu?