Lunch, part one:
Part two: cucumber and Tofutti on sunflower bread
After taking nearly six weeks off from cashews, I made cheezy kale chips! Hooray!
In a nod to St. Paddy's, I made colcannon (which traditionally uses potatoes and cabbage or kale, and then a whole lot of animal by-products) using red skinned potatoes, steamed cabbage, veggie broth, sea salt and fresh black pepper.
The colcannon was good, but the steamed carrots tossed in red pepper dressing were not. At least one of my kitchen experiments turned out well, right?!
I'll end the post with Remy's haircut photo from yesterday. I wish I knew what he was thinking because this expression is hilarious. Get this scarf off of me? Stop teasing me with that treat?