vegetarian – J. Schlenker

Vegetarian Reubens

One of my favorites. I tried a vegetarian reuben at Remedy Diner in Raleigh, NC, and I loved it. So, I came up with my own version, which melts in your mouth. The pictures should explain the ingredients. I cut strips of tempeh (usually four or five fit on a piece of rye bread) andContinue reading “Vegetarian Reubens”

Warm and Toasty after Cold

Twelve degrees this morning (feels like zero according to the weather app – who decides that). But, still for the challenge of it, or to prove our manhood or womanhood, or for the sheer stupidity of it, we dipped in the pool…that is after breaking up the ice on top, slowly, as it feels likeContinue reading “Warm and Toasty after Cold”

Snowmaggedon 2016

First deep snow walk of 2016. Yes, that’s me. My husband was taking the picture. I was trying to lift my foot out long enough to show off my pedicure. Useless. At last measure it was ten inches and still coming down. Twenty degrees. I don’t last long in that temperature – two minutes tops.Continue reading “Snowmaggedon 2016”

Some Days it’s About Food

And some days it’s about how colorful can I make the food.

Happy New Year!

We spent the holiday break traveling, a road trip. The plan was to surprise my husband’s family on Christmas Eve. And, that we did. They said, best Christmas present ever. It was a long trip, two days down, three days back, three days on the way back because we decided to rest an extra day. Continue reading “Happy New Year!”

Let Them Eat Cake

“Let them eat cake,” a phrase most commonly attributed to Queen Marie Antoinette, is the traditional translation of the French phrase “Qu’ils mangent de la brioche”, supposedly spoken upon learning that the peasants had no bread. Cake being made with butter and eggs was more expensive than bread, and showed whatever royal figure said it was totallyContinue reading “Let Them Eat Cake”

Eat Your Fruits and Veggies

Last night Chris picked blackberries which we had for breakfast. This morning I picked some kale and lettuce adding zucchini, cucumbers and potatoes from the garden. My goal is for us to eat this today. I’m thinking salad and a veggie casserole.

Kale Kreations

When the garden overflows with kale one has to think of many uses. Tonight it was kale pesto. There was also basil, olive oil, pine nuts, parmesan cheese, and garlic included in the recipe.

Portobello’s

This past weekend we ate at Mellow Mushroom. We ordered the portobello mushroom appetizer. It inspired me to try a similar version. Their’s definitely looks prettier on the plate. Some of the ingredients they used were artichokes and sun dried tomatoes along with spinach, mozzarella, feta cheese, spring mix of lettuce and balsamic vinegar. IContinue reading “Portobello’s”

Yesterday’s Picks

We planted a lot of kale. Hope to make some kale chips today. I used the cilantro which is growing back from last year’s plantings in some hummus which was for lunch along with the salad greens picked the day before. And for supper I tried to make an eggplant lasagna. It was great, butContinue reading “Yesterday’s Picks”