1. Plant something.Just sprouts, so far...Misha is joyfully eating them as fast as they'll grow. I'm starting my peas this weekend and will start in door seeds this weekend too.
2. Harvest something.Sprouts!
3. Preserve something.Nope. BUT I did get signed up for the online Food Storage and Preservation class at The Chatelaine's Keys. Very excited about this!
4. Reduce waste.Decluttered a lot and am getting ready for a yard sale this weekend. What doesn't sell gets boxed up and and brought to Maine this summer for my sister's big yard sale.
5. Preparation and Storage.Worked on herbal stuff for my herbal swap. Made 2 sock bunnies for a different swap. I think I am addicted to swapping.
6. Build Community Food Systems.
Talked more with my friend Alyssa about doing a huge cooking day at her house (where I usually do my big cooking days). But this way I won't be the only one buying all the food and I'll have help with preparation. It'll be BYOT-Bring Your Own Tupperware.
7. Eat the Food.Still eating the freezer full I made a few weeks ago. Also have been on a tofu cutlet kick. Mish and I have eaten 3 containers of tofu this week! Here's the recipe, more or less...I just kind of throw things in a bowl and hope for the best:
1 package of tofu
3/4 cup of flour
1/4 cup of bread crumbs
seasoning (salt, pepper, whatever)
1/4 cup of nutritional yeast
Preheat oven to 400F.
Mix all dry ingredients in a bowl.
Cut tofu into 6 equal sized slices. Dip into sesame oil.
Dip into flour mixture and coat well. (I do the oil-flour thing twice, because I like the crust thick)
Put a little veg oil in a pan.
Put tofu in pan and pop in over. After 10 minutes flip the pieces. Cook for 10 minutes more until they are golden brown.
Easy, peasy. And delicious.
And Misha's been eating sprouts every day.
That's it for this week. It's been raining all week so I have not done too much.