Salad Snapshot

I have not been upholding my blogging duties.  But, you need to know, I think about it every day!

Somehow, it's just always the thing that gets pushed down the "To Do" list.

But not today.  Today, although this is not up to the usual, visual-standards I like to maintain, I give you…

Ehem.  Drumroll please……………

my lunch time salad.

She's a beaute ain't she? (that picture didn't turn out so bad after all) Well, it was delicious whether your mouth is watering or not.

Today's salad consisted of:
- red tipped romaine lettuce
- kidney beans
- garbonzo beans
- goat cheese crumbles
- chopped walnuts
- dried cranberries
- pickled jalapeños
- fresh cracked, black pepper
- and about a tablespoon of balsamic vinaigrette

The final product had a nice, lingering heat (thanks to the jalapeños) and the balsamic vinegar,  though a permeating flavor, was very complementary with the other sweet and savory flavors; plus, at 10 calories per tablespoon, its such a great way to add a ton of flavor without sacrificing a ton of calories in just the dressing alone.

Note:  goat cheese definitely doesn't fall under the Whole Foods, Plant-Based diet category.  Strictly speaking, that diet consists of no meat or dairy products of any kind.  But, as mentioned in an earlier post, I have backed off from a strict, w.f.p.b. diet to one that includes fish and dairy, from time to time.  When I do eat dairy, it is usually this, goat cheese.  It's incredibly creamy texture and smooth, I wanna say, almost warm taste is especially complementary with toasted nuts and dried cranberries.  It was a little odd to add the peppers.  Ordinarily, I have a few cherry tomatoes or peppadew peppers (bright red, surprisingly sweet, and super good) on hand to help beef up my dish.  Today though I thought, "Yeah.  I could do with a little heat."

So there you have it.

Delightful.  Delicious.  and Quite Nutritious.

In addition to this, I had some fresh cut veggies and some fresh made spicy, black bean dip.  (Ya' think I was hankerin' for some heat today?  I guess so…)

Lovingly Yours,
Rachel

The Pumpkin Party

The count down is officially set.  I'm officially excited.  The anticipation is officially mounting.  Every day we get one step closer to - The Pumpkin Party.

This  October will mark the second, now annual, Pumpkin Party.  Basically, this is a time for great friends to get together with pumpkin carving, seed toasting, and a little bit of over indulging in mind.

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Here's how the day goes:
First we meet up and head out to the Pumpkin Patch together.  The farm we're going to has tons of other things to see and do, smell and taste ( I can smell the kettle corn now) so, it's an all around great way to spend a brisk, fall Saturday.

There will undoubtedly be pictures taken amongst the gigantic mounds of pumpkins, a few samplings at the on-site wine tasting shop that features a bunch of local libations, and, by the time we visit, I've no doubt that the farm store will be stocked with tons of whimsical Thanksgiving and Christmas decorations to satisfy a variety of tastes and traditions.

The most important task at the pumpkin patch is to choose your pumpkin of course.

Afterwards, we'll all head back to my house with our orange babies in tow, and get ready for the food and festivities…

Throughout the rest of the month I'll be sharing a few recipes that I've been testing before their debut at the Pumpkin Party.

Presently, the Tentative Menu Includes:
- Kickin' Cayenne Black Bean Dip (with chips & veggies to dip)
- Brown Sugar Spiced Pulled Pork*
- Vegetable Chili
- Black Eyed Pea Corn Bread
- Apple Cider (with a "spiked" option available for those so inclined)
and The Treats...
- Chocolate dipped pretzel sticks
- Pumpkin Muffins (duh!)
- Caramel Corn
and…  we'll I haven't made up my mind just yet on everything that's going to be served but, suffice it to say, there will be many a tasty delight.

Okay, back to the day's schedule… So, we're back at my house, we all grub to gather our strength for the festivities ahead, and then, the carving begins.

Each party goer is responsible for two things:  one - bringing their own pumpkin, two - bringing their own pumpkin carving kit.  With a few large knives, a drop cloth on the floor (Yes.  Things can get that messy) we'll all begin carving up our pumpkins and roasting the seeds throughout the night.

Everyone goes home with a pumpkin to delight their neighbors and friends for the next couple of days, a goodie bag full of leftovers (cuz I don't need like, 24 pumpkin muffins sittin' around for me to gobble up) and a bag full of freshly toasted pumpkin seeds.
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I'm suh-sooooper pumped for this year's Pumpkin Party.  Worlds are going to collide (lots of different friends from different parts of my life), we have a warm place to gather, and it's just going to be a really relaxing, fun way to celebrate the bounty of the season (and get some delicious toasted pumpkin seeds out of the deal.  Oh yum.  I can't wait.)

So, check back soon to see pictures and get recipes for foods I'll be serving at the party and, check out my blog Becoming An Artist for decoration ideas I'll be sprinkling around my home leading up to the party.





*You may have noticed that the menu includes some non, whole foods, plant-based diet items.  With a gathering of nearly 20 people, I want to be sensitive to the fact that most people in fact do include meat and dairy in their everyday diet.  Many menu items, such as the Vegetable Chili and the Pumpkin Muffins, are still absolutely w.f.p.b. diet friendly.  My hope is simply to provide as much delicious and nutritious food as possible, that is palatable to all my guests and I'm so excited to hear what all they have to say.