Thanksgiving and Birthday Treats

Hi everyone! Thanksgiving morning was a little drizzly, but Zach and I took a nice walk up by Reservoir Park...

I tried this French onion dip from Kite Hill, and it was really good with potato chips!

We caught up with family on phone calls and Zoom and had a lovely dinner that was very low-stress to prepare: Tofurky roast with butternut squash, Daiya mac & cheese with corn, and onion potatoes...

On Friday, we met up with a friend at Valley Forge...

She'd gotten me this adorable shirt and so many buttons!

Then Zach and I took a drive to try two new places! First up was Crust Vegan Bakery; I ordered the cookies & cream cookie sandwich, white chocolate and macadamia nut cookie, and apple cider donut, and Zach got the jalapeno cheddar bagel bomb...

Then we went to HipCityVeg, where I ordered chicken nuggets, sweet potato fries, and the Crispy HipCity Ranch, plus the HipCity sauce. Zach got the Disco Chick'n and the quinoa chili. Everything was amazing, and I already want to go back again!

My mom and dad stopped by to sing "Happy Birthday" through the door, and my mom had made me a chocolate applesauce cake, which was delicious!

Here's Daisy enjoying the empty gift bag when I was done opening presents...

Peace. :)

Valley Forge, Zucchini Cakes, and More!

Hi everyone! On Sunday, I met up with a friend for a social distance hangout/picnic in Valley Forge National Historical Park. We found a shady spot above Valley Creek and settled in to have some snacks and catch up…

I tried these baked graham bites that Zach had gotten for me at Wegmans, and they were pretty good! 

I also made more zucchini cakes this week, of course! This one with whole wheat flour, peanut butter powder, frozen mixed berries, and walnuts… 

And this one that I made yesterday, which I think was my favorite version so far. If I remember the measurements correctly, I used 1 cup whole wheat flour, 1/3 cup peanut butter powder, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 1 tsp cinnamon, ½ cup brown sugar, ½ cup applesauce, 1 tsp vanilla, 2 cups zucchini, and 1 cup frozen mixed berries, baking the cake for 55 minutes. 

My packed lunch this week was a burrito with rice, black beans, Cajun seasoning, and guacamole… 

I had the last of the rice, beans, and guacamole in a bowl with blue corn tortilla chips for lunch yesterday… 

Here are some recent harvests… 

A bunny hanging out in the backyard… 

And finally, Rogue and her cute floofy belly... 

Peace. :)

More Food and Valley Forge

Hi everyone! This was a really great and really simple dish that left me with lots of leftovers to enjoy – elbow macaroni, mashed IKEA vegan meatballs, tomato sauce, and some vegan Parmesan sprinkled on top… 

Of course, we did takeout from Sutao Cafe again; I had chicken with broccoli and a spring roll; Zach tried the sweet & sour chicken… 

And I finally tried the Blackbird kale & mushroom frozen pizza with cauliflower fries; I would have liked a bit more mushrooms on the pizza, but other than that, I enjoyed it! 

Here are some pictures from a masked/social-distanced walk we took with Zach’s parents in Valley Forge last Sunday… 

And here’s Daisy being so cute & cuddly on my lap! 

Peace. :)