How did it get to be Thursday again already? Where does the time go! I feel like I've been a whirlwind of activity lately. Today alone I did the following: woke up and went for a run; came home and made breakfast for my son and got my hubby's lunch together; stretched and made a smoothie; did two loads of laundry; mowed my lawn (half-acre!); brought in all the toys/lawn stuff in advance of the hurricane; cooked soup, made salad, made salad dressing, and made roasted chickpeas; went to the chiropractor; vacuumed the downstairs; dumped an entire ice-cube tray full of water inside my freezer; mopped up the water that landed on every conceivable surface of my freezer; cleaned my bathroom floor approximately 27 times due to errant aim on my son's part; shopped online for sunscreen; and ate copius amounts of bananas, both in smoothie form and also just in its frozen-deliciousness-form, in order to fuel all these activities. It's now 8 pm and I'm tired!!
I haven't been posting for two main reasons: one, I've been super busy lately, and two, I've been eating a lot of meals I've already blogged about. But tonight, I have three (count 'em, three!) new foods to share with you!
Yesterday, my son and I went to visit my parents. Not only did we get to have fun with them, but we also got to go home with a bunch of free food (yes!!!) One of my Dad's coworkers has had a bumper crop of yellow squash, so my Dad sent me home with a whole bag of 'em! Aren't they cute??
First, that huge bag of basil was just begging to be made into a summery salad dressing. I immediately thought of the Creamy Basil Dressing from Eat, Drink & Be Vegan. I've made this dressing several times before, and it is such a great use of fresh basil. It's also easy as 1-2-3.
I put all the ingredients into an old almond butter jar that I've cleaned and repurposed.
Fat Free Vegan Kitchen. I'd made it years ago and absolutely loved it. I knew it would be the perfect way to use up a ton of that beautiful squash!
Yellow squash, potatoes, onions, celery, and spices are simmered together until the potatoes and squash get nice and soft.
Finally, we noshed on some Lemon Rosemary-Roasted Chickpeas from Peas and Thank You. Chickpeas, lemon juice, olive oil, rosemary, salt and pepper. So simple, so good.
Okay, now that I'm caught up on my blog, I'm off to watch Top Chef: Just Desserts. I taped it last night and I can't wait to watch it! Yes, I said taped. On my VCR. Stop snickering.